cheese corn toast

Cheese Corn Toast Recipe | How to make cheese corn toast

What is Cheese Corn Toast?

Crisp toast topped with a luscious, creamy, smooth and cheesy sauce which has the sweetness and bite of sweet corns, crunch of onions, a hint of garlic and tinge of chili flakes, oregano, and Italian seasoning is the very delectable cheese corn toast. It is a great party starter as well as a kids’ friendly recipe.

Let’s talk about the ingredients for Cheese Corn Toast

White Sauce/Béchamel Sauce: The sauce is all about the correct balance of flavors and the perfect consistency. However, for this recipe, we need a spreadable consistency and the same can easily be achieved by following the recipe to the t.

Cheese: I have used processed cheese. I was quite happy with the flavor I got without much fullness due to cheese.

Sweet corn kernel: Properly boiled, good quality sweet corns have been used. Sweet corn is critical for the recipe. It is important that the same should be juicy and have a nice bite.

Bread: Well, you can use any bread of your choice. I have used a loaf and cut it into desired thickness because I prefer thick bread slices for the recipe.

Garnishing: Yes, it is very important in the recipe because I added many flavors through garnish. Red chili flakes, oregano, Italian seasoning, and finely chopped onions have been used.

Other similar recipes on the blog

Likewise, you might also like bread pizza. Similarly, mini burgers are also very appetizing. These and many more recipes can be found in our kids’ friendly recipes hot collection. You can view it here.

How to serve Cheese Corn Toast?

Serve crisp and juicy cheese corn toast with tomato ketchup and ice tea for snacks.

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How to make Cheese Corn Toast?

1.This recipe makes 8 cheese corn toast.

cheese corn toast

2.Heat a pan. On a low flame add 1 and ½ tbsp butter. Once it melts, add 1 tbsp minced garlic. Cook till raw smell goes.

cheese corn toast

3.Next goes in 2 tbsp chopped onions, finely chopped onions. Cook till onions turn soft. Do not overcook onions.

cheese corn toast

4.Next goes in 1and ½ tbsp all-purpose flour (maida). Cook for 2 minutes on low flame, till the rawness goes.

cheese corn toast

5.Add 1 cup warm milk and stir continuously to avoid any lumps.

cheese corn toast

6.Let it cook on low flame till it comes to a boil.

cheese corn toast

7.Continue to cook for 1-2 minutes, till the sauce coats the back side of the spoon.

cheese corn toast

8.Season with some salt and white pepper powder. Add ½ tsp of each or as per taste.

cheese corn toast

9.Next goes in 2 cubes of grated processed cheese.

cheese corn toast

10.Whisk continuously to make a lump free sauce.

cheese corn toast

11.Next goes in gorgeous boiled sweet corns.

cheese corn toast

12.Mix well in the sauce.

cheese corn toast

13.Get ready with your bread slices or cut the loaf into thick slices.

cheese corn toast

14.Toast in a pan till crisp.

cheese corn toast

15.Transfer on a board and apply thick layer of the prepared sauce. Garnish with red chili flakes, oregano and Italian seasoning.

cheese corn toast

16.Bake in a pre-heated oven at 180°C for 5-6 minutes or toast in a pre-heated pan for 2-3 minutes.

cheese corn toast

17.Serve hot. Bon appétit!

cheese corn toast

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About the Author

Author’s Name

Vini

Hi! I am CA Vini Mehta. A Chartered Accountant by profession, a food blogger by passion! First of all, I would like to thank you for stopping by at Viniscookbook, I hope you have a good time. Here, yo...u will find the recipes which have been tried, at times re-tried in my kitchen and relished on the dining table. I am mother of two kids and the wife of a person with a high and selective taste sense, so basically anything, before finding its place on the blog, has many levels to cross and clear. This journey started a couple of years back. Before that I was making the most usual kind of food. The only experiment used to be asking my mother how to make something new or different☺. Then, one day, I tried a recipe for butter cookies. And they did not get to go in the container as they were over before I could store them. That day I was introduced to the joy of experimenting with recipes. And I loved everything else that followed especially garnishing and photographing food. I am still not well versed with the photography dos and don’ts but I love to experiment and learn, be it photography or cooking. Hope you too enjoy this journey as much as I do☺! Stay healthy, stay tuned!.

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