Cheese corn toast is a scrumptious snack, made by preparing a delicious cheese & corn filling, & spread on toast. A delicious appetizer to entertain your guests or a perfect after-school snack!
Cheese corn toast is quick and easy, scrumptious snack, a favorite with most kids and adults too! There is something so good about the combination of cheese and corn, that it works well in the form of a spread or even croquettes aka cheese corn balls! And anything that has cheese, has to be good, right?
I came across this recipe for cheese corn spinach grilled sandwich by Shivi when I had just joined these FB food groups a couple of years ago, and since then it has been a favorite. I usually make chilli cheese toast with a variation of veggies and seasonings the regular way, but this is slightly different as it involves making a cheese sauce which is more or less like the French classic – “Mornay sauce”.
Then corn and seasonings go into it, and you have some really delectable cheese-corn spread. This spread is not only perfect for these toasts, but you can also get creative and use them to make other quick snacks, add in veggies/cooked shredded meat of your choice and use it as a filling in canapés, or spread it on crackers. Such a delicious appetizer to entertain your guests or treat your kid to an after-school snack!
So coming back to the base of this sauce, as I mentioned earlier, the cheese sauce used here is just like the basic Mornay sauce, which is nothing but bechamel/white sauce with the addition of cheese like Gruyere and Parmesan. You don’t need these specific cheeses for this recipe.
I’ve added shredded sharp cheddar cheese to this sauce, feel free to add any cheese of your choice. I’ve also sautéed some onion and garlic for that extra flavor, again you can totally skip that! Usually, a white sauce also uses some nutmeg for seasoning, but that can be omitted here since we are going to be seasoning it with mixed herbs.
This cheese sauce is super simple and easy. The sauce takes very little time to prepare, but you need to be attentive in order to avoid burning it, which can totally ruin the taste. This sauce is so versatile, it goes well with veggies/fish or chicken.
You can use it for lasagna or toss in some macaroni to make a delicious, stove-top mac and cheese, or use other pasta along with sautéed mushrooms and veggie in this beautiful and luscious sauce, for a quick weeknight pasta dinner. Try these cheese corn toast soon if you haven’t already.
ENJOYED THIS CHEESE CORN TOAST? THEN YOU MAY ALSO LIKE THESE QUICK SNACK IDEAS
STEP BY STEP INSTRUCTIONS TO MAKE CHEESE CORN TOAST
HOW TO MAKE CHEESE CORN TOAST?
Cheese Corn Toast | How To Make Cheese Corn Toast
Chilli cheese toast
Cream cheese sandwich bites
Veg mayonnaise sandwich
STEP BY STEP INSTRUCTIONS TO MAKE CHEESE CORN TOAST
1.Melt butter on medium-low heat in a heavy bottomed skillet/saucepan, add minced garlic, sauté until aromatic.
2.Next add finely chopped onions, sauté until translucent.
3.Add flour, mix well and cook for another 2 minutes on medium-low heat to cook off the raw, pasty taste of the flour. Don’t let it brown. You will know it is done when you begin to smell the nutty aroma.
4.Gently add the warm milk in stages, whisking continuously on medium-low heat, to avoid lump formation, until it thickens and comes to a boil. Reduce the heat and simmer for another 2 minutes. Whisk occasionally to prevent it from burning at the bottom.
5.It has reached the right consistency when it coats the back of a spoon.
6.Season the sauce with salt and white pepper.
7.Add shredded cheese, mix until the cheese is incorporated well in the bechamel sauce. Switch off the heat.
8.Add boiled sweet yellow corn, Italian seasoning, red chilli flakes and dried parsley. Mix well. The cheese corn spread is ready. It will thicken on cooling, if it’s too thick, add 1-2 tablespoon lukewarm milk and thin it out. But for the toast, the consistency should be thick and spreadable.
9.Lightly butter the bread on both sides, and toast on a skillet until golden brown. Also, pre-heat the oven to 350 F.
10.Spread the prepared cheese corn spread over the toasts.
11.Sprinkle finely chopped onions, red chilli flakes, and dried parsley. Bake at 350 F on the uppermost rack for about 5-6 minutes. You may also do this on an iron or non-stick skillet/ tawa (refer pic below), heat the skillet on medium-low heat, then added the prepared toast, cover and let it cook on low heat for about 5 minutes. Serve hot with ketchup or any dip of choice.
HOW TO MAKE CHEESE CORN TOAST?
Cheese Corn Toast | How To Make Cheese Corn Toast
Ingredients1x2x3x
Measuring cup used, 1 Cup = 250 ml, 1 tsp = 5 ml
- 6 thick bread slices
- butter, as required to toast bread
For the cheese-corn spread
- 1 tbsp butter
- 1.5 tbsp all purpose flour
- 1 cup warm milk
- 1 tbsp minced garlic
- 1/4 cup finely chopped onion
- 1/2 cup shredded cheese, I used sharp cheddar
- 1 cup boiled/steamed sweet yellow corn
- 1 tsp Italian seasoning / mixed herbs
- 2 tsp dried parsley
- 1/2 tsp red chilli flakes
- 1/2 tsp pepper powder
- Salt, to taste
Instructions
- Melt butter on medium-low heat in a heavy bottomed skillet/saucepan, add minced garlic, sauté until aromatic.
- Next, add finely chopped onions, saute until translucent.
- Add flour, mix well and cook for another 2 minutes on medium-low heat to cook off the raw, pasty taste of the flour. Don’t let it brown. You will know it is done when you begin to smell the nutty aroma.
- Gently add the warm milk in stages, whisking continuously on medium-low heat, to avoid lump formation, until it thickens and comes to a boil. Reduce the heat and simmer for another 2 minutes. Whisk occasionally to prevent it from burning at the bottom.
- It has reached the right consistency when it coats the back of a spoon.
- Season the sauce with salt and white pepper.
- Add shredded cheese, mix until the cheese is incorporated well into the bechamel sauce. Switch off the heat.
- Add boiled sweet yellow corn, Italian seasoning, red chilli flakes, and dried parsley. Mix well. The cheese corn spread is ready. It will thicken on cooling, if it’s too thick, add 1-2 tablespoon lukewarm milk and thin it out, but for the toast, the consistency should be thick and spreadable.
- Lightly butter the bread on both sides, and toast in a skillet until light golden brown. Also, pre-heat the oven to 350 F.
- Spread the prepared cheese corn spread over the toasts.
- Sprinkle finely chopped onions, red chilli flakes, and dried parsley. Bake at 350 F on the uppermost rack for about 5-6 minutes. You may also do this on an iron or non-stick skillet/ tawa, heat the skillet over medium-low heat, then added the prepared toast, cover and let it cook on low heat for about 5 minutes. Serve hot with ketchup or any dip of choice.
I would love to hear from you, please feel free to share your feedback with photos and suggestions to me at aromaticessence77@gmail.com
You can also follow me on :
Facebook @ Aromaticessence
Pinterest @ Aromatic Essence
Instagram @ aromatic_essence77
Have a wonderful week ahead!
Regards,
Freda
Cheese Corn Toast | How To Make Cheese Corn Toast
Ingredients
Measuring cup used, 1 Cup = 250 ml, 1 tsp = 5 ml
- 6 thick bread slices
- butter, as required to toast bread
For the cheese-corn spread
- 1 tbsp butter
- 1.5 tbsp all purpose flour
- 1 cup warm milk
- 1 tbsp minced garlic
- 1/4 cup finely chopped onion
- 1/2 cup shredded cheese, I used sharp cheddar
- 1 cup boiled/steamed sweet yellow corn
- 1 tsp Italian seasoning / mixed herbs
- 2 tsp dried parsley
- 1/2 tsp red chilli flakes
- 1/2 tsp pepper powder
- Salt, to taste
Instructions
- Melt butter on medium-low heat in a heavy bottomed skillet/saucepan, add minced garlic, sauté until aromatic.
- Next, add finely chopped onions, saute until translucent.
- Add flour, mix well and cook for another 2 minutes on medium-low heat to cook off the raw, pasty taste of the flour. Don’t let it brown. You will know it is done when you begin to smell the nutty aroma.
- Gently add the warm milk in stages, whisking continuously on medium-low heat, to avoid lump formation, until it thickens and comes to a boil. Reduce the heat and simmer for another 2 minutes. Whisk occasionally to prevent it from burning at the bottom.
- It has reached the right consistency when it coats the back of a spoon.
- Season the sauce with salt and white pepper.
- Add shredded cheese, mix until the cheese is incorporated well into the bechamel sauce. Switch off the heat.
- Add boiled sweet yellow corn, Italian seasoning, red chilli flakes, and dried parsley. Mix well. The cheese corn spread is ready. It will thicken on cooling, if it’s too thick, add 1-2 tablespoon lukewarm milk and thin it out, but for the toast, the consistency should be thick and spreadable.
- Lightly butter the bread on both sides, and toast in a skillet until light golden brown. Also, pre-heat the oven to 350 F.
- Spread the prepared cheese corn spread over the toasts.
- Sprinkle finely chopped onions, red chilli flakes, and dried parsley. Bake at 350 F on the uppermost rack for about 5-6 minutes. You may also do this on an iron or non-stick skillet/ tawa, heat the skillet over medium-low heat, then added the prepared toast, cover and let it cook on low heat for about 5 minutes. Serve hot with ketchup or any dip of choice.
Paneer Tikka is one of the most popular recipes amongst vegetarian starters and ubiquitous on the menu of most restaurants in India! Here’s a super easy recipe to make it at home, oven and stove top instructions included!
Paneer tikka is a delicious vegetarian alternative to its non-vegetarian counterpart – chicken tikka! It is soft, juicy, and smoky, truly irresistible!
If you are looking for a quick, simple and easy paneer recipe, then you ought to try this paneer tikka, a scrumptious Indian cheese dish.
I love paneer and happily enjoy having it whenever we dine out! Besides, I often cook with paneer on days when we just have veg. I love how paneer draws in flavors of anything you add to it so one can add so many different and exciting flavors! And this tandoori paneer tikka is amongst the easiest paneer recipes you will ever try!
- HOW TO MAKE PANEER TIKKA IN THE OVEN AT HOME?
- HOW TO MAKE PANEER TIKKA AT HOME WITHOUT THE OVEN?
- WHAT IS PANEER?
- HOW TO USE SKEWERS IN THE OVEN OR STOVETOP?
- IS PANEER TIKKA HEALTHY?
- IF YOU ENJOYED THIS TANDOORI PANEER TIKKA, YOU MAY ALSO LIKE THESE VEGETARIAN INDIAN APPETIZERS
- YOU MAY ALSO ENJOY THESE INDIAN PANEER DISHES
- STEP BY STEP INSTRUCTIONS TO MAKE TANDOORI PANEER TIKKA
- HOW TO MAKE PANEER TIKKA?
- Paneer Tikka Recipe | How To Make Paneer Tikka | Paneer Recipes
HOW TO MAKE PANEER TIKKA IN THE OVEN AT HOME?
Paneer tikka is really simple to prepare at home even if you don’t own a tandoor, which I’m sure, not many do. To make paneer tikka at home, you have to marinate paneer with hung curd, oil, and spices. A little roasted gram flour (besan) is added to help the tandoori tikka marinade coat the paneer well.
Leave it to marinate for a while.
Then grill it in the oven until it is cooked and slightly charred which gives that wonderful smoky flavor.
Adding veggies is totally optional, but they add a wonderful dimension to the creamy and grilled paneer . I love to use bell peppers and onions, the roasted and sweet flavors complement the grilled paneer very well.
HOW TO MAKE PANEER TIKKA AT HOME WITHOUT THE OVEN?
You can make paneer tikka on the stovetop by simple placing the paneer tikka skewers on a greased tawa/skillet. If your tawa is not seasoned well enough, the paneer may stick. A good non-stick skillet would work better in that case for a stovetop version of paneer tikka.
Now, that we discussed ways of making paneer tikka at home, here are some more basics questions that you probably have, let’s discuss those.
WHAT IS PANEER?
Paneer is Indian cottage cheese, made of 2 ingredients. Milk and an acidic agent such as vinegar, lemon juice. Sometimes, cream is added to make paneer creamier.
HOW TO USE SKEWERS IN THE OVEN OR STOVETOP?
If you are using metal skewers, you don’t have to do anything. Thread paneer and veggies alternately onto the skewers and grill as such.
But if you use wooden skewers, remember to soak them in water for 30 minutes. Or else they will burn, especially if you use it in the oven.
IS PANEER TIKKA HEALTHY?
Paneer on its own is low in carb and high in protein. It is a good source of proteins for vegetarians. The ingredients that go into making paneer tikka are pretty healthy as well, plus not a lot of oil is used to grill the tikkas. So, I would say paneer tikka is healthy enough, and you can enjoy it without second thoughts, especially if you are making it at home, including the paneer.
I can’t vouch much for the store bought paneer because they do contain preservatives, but once in a way, it is ok, no?
Paneer tikka is best served hot as soon as it’s grilled. If left to sit it turns hard and rubbery, it may not reheat well too. So try and avoid leftovers!
I prepared a total of 4 grilled paneer skewers , 4 big cubes of paneer along with onions and bell pepper cubes on each. We enjoyed 2 skewers as an appetizer & I used the remaining 2 to make a sequel to this dish – Paneer tikka masala , which I shall share soon enough in a couple of weeks. For a non-vegetarian version, simply replace paneer with chicken, except the grilling times will vary. For now, let’s see how to make this easy paneer tikka!
- Dahi ke kabab
- Corn and paneer kabab
YOU MAY ALSO ENJOY THESE INDIAN PANEER DISHES
- Matar Paneer
- Paneer Makhani
- Paneer Nazakat
- Shahi Paneer
- Paneer Kali Mirch
STEP BY STEP INSTRUCTIONS TO MAKE TANDOORI PANEER TIKKA
1.In a large mixing bowl, add in the hung curd. Whisk well to make it very smooth and lump free.
2.Next add in Kashmiri chilli powder, garam masala, coriander powder, cumin powder, dry roasted and crushed kasoori methi, tandoori masala, ginger garlic paste, 1/2 tsp chaat masala, mustard oil, lemon juice, roasted gram flour and salt to taste. Whisk well to form a smooth marinade.
3.Add in the paneer and veggies and mix well to coat it gently with the marinade. Cover with a cling wrap and let it marinate for about an hour.
4.If using wooden skewers, place them in water for about 30 minutes. Meanwhile, remove the paneer marinade and let it come to room temperature. Also, preheat the oven to 450 F. Skewer the paneer and the veggies alternately. Baste with little oil
Oven method: Transfer the skewers on to a tray, big enough that the skewers are not touching the base of the tray. Or you may also use a rack placed over the baking tray, doing this helps in even circulation of heat under the food. Bake the tikkas for about 15 minutes or until evenly browned on all sides, turning sides once, basting with more oil as required.
Stovetop method: Heat oil in a tawa or a griddle, add the prepared skewers, let it get a nice sear for about 2 minutes on medium heat, then flip and cook on all sides, till it is nicely grilled and charred from all sides.
5.Remove from the oven/griddle, and sprinkle chaat masala. Serve with some onion rings/sliced onions, lemon wedges, and coriander mint chutney.
HOW TO MAKE PANEER TIKKA?
Paneer Tikka Recipe | How To Make Paneer Tikka | Paneer Recipes
Ingredients
Measuring cup used, 1 cup = 250 ml, 1 tsp = 5 ml
- 400 grams /14 oz paneer (Indian cottage cheese)
For the marinade
- 1 cup hung curd/Greek yogurt
- 1 tbsp Kashmiri chilli powder
- 1 tsp garam masala
- 1 tsp coriander powder
- 1/4 tsp cumin powder
- 1 tsp dry roasted and crushed kasoori methi (dried fenugreek leaves)
- 1 tbsp lemon juice
- 1 tsp tandoori masala, optional
- 1 tbsp ginger garlic paste
- 1/2 tbsp mustard oil
- 1 to 2 tbsp roasted besan (gram flour)
- 1/2 tsp chaat masala
- Salt, to taste
Other ingredients
- 1 cup onion cubes
- 1 & 1/4 cup bell pepper cubes
- Oil, as required for basting
- 1/2 tsp chaat masala
Instructions
- In a large mixing bowl, add in the hung curd. Whisk well to make it very smooth and lump free.
- Next add in Kashmiri chilli powder, garam masala, coriander powder, cumin powder, dry roasted and crushed kasoori methi, tandoori masala, ginger garlic paste, 1/2 tsp chaat masala, mustard oil, lemon juice, roasted gram flour and salt to taste. Whisk well to form a smooth marinade.
- Add in the paneer and veggies and mix well to coat it gently with the marinade. Cover with a cling wrap and let it marinate for about an hour.
- If using wooden skewers, place them in water for about 30 minutes. Meanwhile, remove the paneer marinade and let it come to room temperature. Also, preheat the oven to 450 F. Skewer the paneer and the veggies alternately. Baste with little oil
- Oven method: Transfer the skewers on to a tray, big enough that the skewers are not touching the base of the tray. Or you may also use a rack placed over the baking tray, doing this helps in even circulation of heat under the food. Bake the tikkas for about 15 minutes or until evenly browned on all sides, turning sides once, basting with more oil as required.
- Stovetop method: Heat oil in a tawa or a griddle, add the prepared skewers, let it get a nice sear for about 2 minutes on medium heat, then flip and cook on all sides, till it is nicely grilled and charred from all sides.
- Remove from the oven/griddle, and sprinkle chaat masala. Serve with some onion rings/sliced onions, lemon wedges, and coriander mint chutney.
I would love to hear from you! Please feel free to share your feedback with photos and suggestions to me at aromaticessence77@gmail.com
You can also follow me on :
Facebook @ Aromaticessence
Pinterest @ Aromatic Essence
Instagram @ aromatic_essence77
Twitter @ freda_dias
Regards,
Freda
