Sweet Corn Sandwich Recipe – Easy Indian-Style Toasties

Last Updated on 2 months by Neha Deshmukh

Sweet Corn Sandwich Recipe – Easy Indian-Style Toasties

Hey everyone! If you’re anything like me, you’re always on the lookout for quick, easy, and utterly delicious snacks. And let me tell you, these Sweet Corn Sandwiches are it. I first made these when I was craving something comforting and didn’t want to spend hours in the kitchen. They’ve been a family favourite ever since! They’re the perfect blend of sweet, savory, and a little bit creamy – basically, happiness between two slices of bread.

Why You’ll Love This Recipe

These sweet corn sandwiches are a total winner for so many reasons. They’re incredibly easy to make, ready in under 20 minutes, and require minimal ingredients. Plus, they’re a fantastic way to use up leftover sweet corn! They’re a delightful treat for breakfast, a quick lunch, or an evening snack. Honestly, who doesn’t love a good toastie?

Ingredients

Here’s what you’ll need to whip up these delightful sandwiches:

• 2 cups sweet corn (approx. 300g)
• 1 teaspoon vegetable oil (approx. 5ml)
• 1 teaspoon dried herb mixture (approx. 5ml)
• 1 medium onion, finely chopped
• 3 garlic cloves, minced
• 3 tablespoons mayonnaise (approx. 45ml)
• 3 tablespoons cream (approx. 45ml)
• ¼ teaspoon salt (approx. 1.5g)
• ¼ teaspoon pepper (approx. 1.5g)
• 2 sprigs coriander leaves, chopped
• ¼ cup mozzarella cheese, grated (optional, approx. 30g)
• 10 bread slices

Ingredient Notes

Let’s talk ingredients! A few little tips from my kitchen to yours:

Sweet Corn Varieties & Fresh vs. Frozen: You can absolutely use fresh sweet corn kernels cut from the cob, or frozen corn – both work beautifully! If using frozen, just make sure it’s thawed and any excess water is drained.

Dried Herb Mixture – Regional Blends: I love using an Indian mixed herb blend (like garam masala without the strong spices) for a little extra flavour. But Italian seasoning, or even just dried oregano and basil, are fantastic too. Feel free to experiment!

The Role of Cream & Mayonnaise in Texture: The combination of cream and mayonnaise is what gives these sandwiches that lovely, creamy texture. Don’t skimp on either! They bind everything together and make each bite so satisfying.

Ghee – Traditional Toasting vs. Butter/Oil: Traditionally, in India, we use ghee (clarified butter) for toasting sandwiches. It gives a beautiful golden colour and a nutty flavour. But butter or vegetable oil work just as well if you don’t have ghee on hand.

Bread Choices – White, Brown, or Multigrain: I usually use white bread for a classic taste, but whole wheat or multigrain bread adds a lovely nutty flavour and extra fibre. It’s totally up to you!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, boil the sweet corn in water for 5-7 minutes. You want it tender but still with a little bite. Drain it well and set it aside.
2. Now, heat the oil in a pan over medium heat. Add the chopped onion and minced garlic. Sauté until they’re softened and fragrant – about 3-5 minutes. Then, sprinkle in the dried herb mixture and cook for another minute.
3. In a bowl, combine the sautéed onion-garlic mixture, the boiled sweet corn, mayonnaise, cream, salt, pepper, and chopped coriander leaves. If you’re using cheese, add it in now too. Give everything a good mix until it’s well combined.
4. Spread a generous amount of the sweet corn filling onto one slice of bread. Top with another slice of bread to make a sandwich. Lightly apply ghee (or butter/oil) on both sides of the sandwich.
5. Finally, toast the sandwiches on a pan or in a sandwich maker until they’re golden brown and crispy. Serve warm and enjoy!

Expert Tips

Here are a few tricks I’ve learned over the years to make these sandwiches even better:

Achieving the Perfect Golden-Brown Toast: Don’t overcrowd the pan! Toast the sandwiches in batches to ensure even browning. Medium heat is your friend – too high and they’ll burn before the filling is warm.

Preventing a Soggy Sandwich: Make sure your sweet corn is well-drained. Also, don’t overdo the mayonnaise and cream – a little goes a long way.

Balancing Flavors – Salt, Pepper & Spice: Taste the filling before you start making the sandwiches and adjust the salt and pepper to your liking.

Using Fresh vs. Dried Herbs: Fresh coriander is amazing, but dried works in a pinch! If using fresh, add a little more as the flavour isn’t as concentrated.

Making Ahead & Quick Assembly: You can absolutely make the filling ahead of time and store it in the fridge for up to 2 days. This makes assembling the sandwiches super quick when you’re short on time.

Variations

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

Vegan Sweet Corn Sandwich: Swap the mayonnaise for vegan mayo, use a plant-based cream, and skip the cheese. It’s just as delicious! My friend, Priya, swears by this version.

Gluten-Free Sweet Corn Sandwich: Simply use your favourite gluten-free bread.

Spice Level – Adding Green Chilies or Chili Flakes: If you like a little heat, add a finely chopped green chili or a pinch of chili flakes to the filling.

Festival Adaptations – Street Food Style: During festivals, we sometimes add a sprinkle of chaat masala to the filling for that extra zing!

Cheese Variations – Cheddar, Processed Cheese: Feel free to experiment with different cheeses. Cheddar or processed cheese slices melt beautifully and add a different flavour profile.

Serving Suggestions

These sandwiches are fantastic on their own, but they also pair well with:

• A side of ketchup or chutney
• A simple salad
• A cup of hot chai (tea)

Storage Instructions

Leftover sandwiches can be stored in an airtight container in the fridge for up to 24 hours. Reheat them in a pan or sandwich maker to restore their crispiness.

FAQs

What type of corn works best for this sandwich?

Any sweet corn will do! Fresh, frozen, or even canned (drained well) are all great options.

Can I make the filling ahead of time?

Yes, absolutely! The filling can be made up to 2 days in advance and stored in the fridge.

Is it possible to bake these sandwiches instead of toasting them?

Yes, you can! Spread the sandwiches with ghee/butter and bake at 180°C (350°F) for 8-10 minutes, flipping halfway through.

What can I substitute for cream in this recipe?

You can use plain yogurt or sour cream as a substitute for cream.

How can I adjust the spice level of this sandwich?

Add a pinch of chili flakes or a finely chopped green chili to the filling.

Can I add vegetables like capsicum or tomatoes to the filling?

Definitely! Finely chopped capsicum (bell pepper) or tomatoes would be a lovely addition.

Enjoy making these sweet corn sandwiches! I hope they bring a little bit of sunshine to your day. Let me know in the comments how they turn out for you!