Sweet Corn Cheese Sandwich Recipe – Easy Indian Street Food

Last Updated on 2 months by Neha Deshmukh

Sweet Corn Cheese Sandwich Recipe – Easy Indian Street Food

Hey everyone! If you’re anything like me, you’re always on the lookout for quick, easy, and totally satisfying snacks. This Sweet Corn Cheese Sandwich is exactly that – a little slice of Indian street food happiness you can whip up in minutes. I first made this when my kids were craving something cheesy and I wanted to sneak in some veggies. It’s been a family favorite ever since!

Why You’ll Love This Recipe

This sandwich is seriously addictive. It’s the perfect blend of sweet corn, melty cheese, and a zingy green chutney, all nestled between perfectly toasted bread. It’s a fantastic option for a speedy breakfast, a light lunch, or even an evening snack. Plus, it’s super customizable – you can easily adjust the spice level or swap out ingredients to suit your taste. Honestly, who doesn’t love a good cheese toastie with an Indian twist?

Ingredients

Here’s what you’ll need to make this deliciousness:

• 1 cup sweet corn (approx. 150g)
• 2 tbsp finely chopped capsicum (approx. 20g)
• 2 tbsp finely chopped onion (approx. 20g)
• 1 cup cheddar or mozzarella cheese, grated (approx. 100g)
• ½ tsp black pepper powder (approx. 2.5g)
• ½ tsp salt (approx. 2.5g) – or to taste
• 4 bread slices
• 4 tsp green chutney (approx. 20g)
• 2 tsp butter (approx. 10g)

Ingredient Notes

Let’s talk ingredients! A few little things can make a big difference.

• Cheese: I usually go for a mix of cheddar and mozzarella. Cheddar gives it that classic cheesy flavor, while mozzarella makes it extra stretchy and gooey. Feel free to experiment! You could also try a little bit of processed cheese for extra meltiness.
• Green Chutney: This is where you can really make it your own. My go-to is a cilantro-mint chutney, but you can use any green chutney you love. Some people add a little ginger or garlic for extra zing.
• Bread: White bread is traditional, but whole wheat or multigrain bread work beautifully too. If you’re feeling fancy, try a slightly sweet bread like brioche!
• Sweet Corn: Frozen sweet corn works perfectly, just make sure it’s thawed and drained well.

Step-By-Step Instructions

Alright, let’s get cooking! It’s easier than you think.

1. First, in a bowl, combine the boiled sweet corn, chopped capsicum, chopped onion, grated cheese, pepper, and salt. Mix everything well – this is your star filling!
2. Now, spread a generous teaspoon of green chutney on each of the bread slices. Don’t be shy!
3. Divide the corn-cheese mixture evenly between two of the chutney-coated bread slices.
4. Top with the remaining bread slices, chutney-side down.
5. Butter the outside of each sandwich slice. This is key for that golden-brown, crispy perfection.

6. Grill the sandwiches in a sandwich maker until golden brown and the cheese is melted and bubbly. Alternatively, toast them on a tawa (flat griddle) over medium heat, pressing down gently with a spatula.

7. Slice diagonally and serve immediately. Seriously, the aroma alone is enough to make your mouth water!

Expert Tips

Here are a few things I’ve learned over the years:

• Don’t overfill the sandwiches, or the filling will spill out when you grill them.
• If you’re using a tawa, keep a close eye on the sandwiches to prevent them from burning.
• A little bit of butter goes a long way – don’t overdo it!

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: Use vegan cheese and a vegan-friendly green chutney. There are some amazing vegan cheese options available now!
• Gluten-Free Adaptation: Simply use your favorite gluten-free bread.
• Spice Level: Add a finely chopped green chili to the green chutney for an extra kick. My friend, Priya, loves this!
• Quick Breakfast Variation: Skip the chopping and use canned corn. It’s a lifesaver on busy mornings.

Serving Suggestions

This sandwich is fantastic on its own, but it also pairs well with:

• A side of ketchup or sweet chili sauce.
• A refreshing glass of lassi (yogurt drink).
• A simple salad.

Storage Instructions

These sandwiches are best enjoyed fresh, but you can store leftovers in an airtight container in the refrigerator for up to a day. Reheat in a toaster oven or on a tawa to restore some of the crispiness.

FAQs

Got questions? I’ve got answers!

Is this sandwich suitable for kids’ lunchboxes? Absolutely! It’s a great way to get them to eat their veggies. Just make sure the cheese is fully melted and cooled before packing.

Can I make the corn-cheese mixture ahead of time? Yes, you can! Prepare the mixture and store it in an airtight container in the refrigerator for up to 2 days.

What kind of chutney works best with this sandwich? Cilantro-mint chutney is classic, but any green chutney you enjoy will work.

Can I use a different type of cheese? Definitely! Feel free to experiment with different cheeses like Monterey Jack or Colby.

How can I make this sandwich healthier? Use whole wheat bread, reduce the amount of butter, and add more veggies to the filling.

Enjoy! Let me know in the comments if you try this recipe and what you think. Happy cooking!