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Preparation Time : 10
Cook Time : 20
Total Time : 30
olive oil 2 tbsp
garlic cloves , minced 2 nos
boiled sweet corn cob 1 nos
black pepper, crushed 1/2 tsp
red chili flakes 1/2 tsp
salt 1/2 tsp
tomatoes, chopped 1/4 nos
grated mozzarella 3 tbsp
Heat the olive oil in frying pan. Add the garlic. Saute for a few seconds.
Then add the corn kernels and stir for 1 to 2 minutes on low flame.
Season with salt, pepper and red chili flakes.
Switch off the fire and add chopped tomatoes. Stir and keep aside. Let this mixture become warm or cool down completely.
Add grated cheese, once corn filling mixture has become warm or cooled. Keep aside.
Slice the edges of bread if you prefer. Spread butter evenly on all the slices. Make sure the butter covers the entire of bread.
Stuff this corn-tomato-basil filling on the buttered bread. Cover the sandwiches with the remaining buttered slices.
Place them in a preheated toaster or grill. Then grill or toast corn sandwich for 2 to 3 minutes or till the bread gets toasted well and golden.
Serve corn sandwich hot with tomato sauce.
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