This easy toasted grilled corn sandwich is a mouth-watering breakfast or snack option. Fill this sandwich with savory spiced corn, tomatoes and cheese then watch it disappear in seconds! This easy cheese corn sandwich is also kid-friendly and can be easily customized to your taste buds.
Table of Contents
About This Corn Sandwich
The savory corn filling is Italian-inspired! It’s really quite simple, cook sweet corn, tomatoes, garlic, olive oil, seasoning and fresh basil in just one pan to give this sandwich a delicious Italian twist. Make sure you make the stuffing first as you will need some time to prepare it.
These cheese corn sandwiches are a great party food snack because they are easy to prepare, assemble and can be made in large quantities. Not to mention the taste, these sandwiches combine sweet and savory flavors from the corn, cheddar cheese, veggies and seasoning making it a delicious and filling delightful choice!
Feel free to change the ingredients to suit your taste and dietary requirements. For example, use brown bread, wheat bread or multi-grain bread for a healthier alternative. I like to make these sandwiches with multi-grain bread for a nutritious sandwich.
Another great thing about this dish is that the savory corn filling can be made the night before and stored in the fridge in an airtight container! If you do make the filling the night before then add the cheese just prior to grilling the sandwich.
How to make Cheese Corn Sandwich
1. Boil 1 medium sweet corn cob in a pressure cooker or steam it until the kernels are cooked. Cut them in half as I have done, if your pressure cooker is small.
For pressure cooking, cook the corn cob in 1.5 cups of water for 3 to 4 whistles on medium flame.
You can also cook the corn cobs in a pan or in a Instant pot. If you have canned steamed kernels then skip to step 4.
2. Leave the boiled corn to cool completely.
3. Then carefully use a knife to remove the corn kernels from the cob.
4. Measure and set aside all of the ingredients before making the corn sandwich.
Making Corn Cheese Filling
5. Heat 2 to 3 teaspoons of olive oil or butter in a frying pan. Add 1 to 2 small or medium-sized garlic cloves (minced or finely chopped).
6. Saute for a few seconds until the raw aroma of garlic goes away.
7. Add the steamed corn kernels.
8. Mix and stir for 1 to 2 minutes on a low heat.
9. Season with ½ teaspoon of black pepper powder, ½ teaspoon of red chili flakes and salt as required.
10. Mix very well.
11. Switch off the heat, add 2 small sized finely chopped tomatoes and 7 to 8 chopped basil leaves.
12. Mix well and set aside until the mixture cools down.
13. Once the corn filling mixture cools down add 3 to 4 tablespoons of grated cheddar cheese. You can more or less cheese as you prefer.
You can also use cream cheese, mozzarella, processed cheese or no cheese at all for a vegan option. Cheese adds a delicious cheesy taste to the sandwiches.
14. Mix well and set aside.
Making Corn Sandwich
15. Spread softened butter evenly on all the slices and make sure the butter covers the entire bread. Coat the bread with a generous amount of butter to ensure that the bread does not become soggy when you add the mixture.
Tip: Feel free to slice the edges off the bread if you like.
16. Add the corn filling to the buttered bread.
17. Cover the sandwiches with the remaining buttered slices.
18. Place the sandwiches in a preheated toaster or grill or panini press. Then grill or toast the corn sandwiches for 2 to 3 minutes or until the bread is golden. You can also grill these sandwiches in the oven.
19. Repeat these steps for the remaining sandwiches. Then slice them into triangles or squares.
20. Serve corn sandwich hot with tomato ketchup or mayonnaise. You can also serve them with some french fries or potato wafers.
- Nutritional yeast: For a vegan alternative use nutritional yeast. It is a popular vegan cheese alternative not to be confused with baker’s yeast. It is an inactive form of yeast grown differently from baking yeast sold in the form of flakes or powder. If you are using nutritional yeast add 1 to 2 tablespoons after adding the corn kernels to the pan and follow the rest of the recipe.
- Corn: For this recipe, I used fresh corn kernels however, you can also use canned corn too. You can use any variety of corn.
- Cheese: The options are endless with this sandwich. I added cheddar to this corn sandwich but feel free to use cream cheese, mozzarella, processed cheese or nutritional yeast. You can also skip the cheese altogether if you want a savory corn filling.
- Spicy: For this recipe, I added a bit more of the chili flakes because we like the corn sandwiches to be slightly spicy. However, you are free to alter the heat to suit your taste. Add less or more black pepper and red chili flakes to make them less spicy.
- Scaling: These corn sandwiches make a great party food snack because they are easy to prepare and can be made in large quantities. Double or triple this recipe to feed a crowd!
If you don’t have fresh basil leaves to hand then you can use dry oregano or mixed dried herbs instead. I have tried both and the results are just as delicious! Or you can skip adding basil leaves.
I usually cook the sandwiches in a toaster or grill but, you can also grill these sandwiches in the oven at 356°F or 180°C.
This corn filling is great because it can be made ahead of time. If you are making the corn filling ahead, omit the cheese and refrigerate it in an airtight container. Then, add the cheese before you grill the sandwich.
If you made this recipe, please be sure to rate it in the recipe card below. Sign Up for my email newsletter or you can follow me on Instagram, Facebook, Youtube, Pinterest or Twitter for more vegetarian inspirations.
Corn Sandwich | Cheese Corn Sandwich
For making corn stuffing
- 2 to 3 teaspoons olive oil or butter
- 1 or 2 small to medium garlic cloves – minced or finely chopped
- 1 boiled medium sweet corn cob
- ½ teaspoon black pepper – crushed or add as required
- ½ teaspoon red chili flakes or add as required
- salt as required
- 2 small tomatoes – finely chopped
- 3 to 4 tablespoons grated cheddar cheese or grated mozzarella or cream cheese – optional
- 7 to 8 basil leaves – chiffonade or chopped
- some butter or extra virgin olive oil for spreading on the bread, optional
- 6 sandwich bread slices or large bread slices
- Boil the corn cob in a pressure cooker in 1.5 cups water for 3 to 4 whistles on medium flame. You can also steam the corn cob in the pressure cooker or in a pan or Instant pot.
- Once the corn cob cools down then carefully remove the corn kernels from the cob. I usually scrape the kernels with the help of a knife.
Making corn cheese filling
- 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 and basil. 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.
Making cheese corn sandwich
- 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-cheese 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.
- You can also grill the sandwiches in the oven.
- Serve corn sandwich hot or warm with tomato ketchup or mayonnaise. You can also serve them with a side of french fries or potato wafers or potato wedges.
- You can customize the sandwich with the seasonings you like. Feel free to add your choice of herbs and spices.
- To make the sandwich spicy add more red chili flakes. You can swap red chili flakes with chili powder or cayenne or paprika.
- Canned corn also works well in the recipe. You can use any variety of fresh tender corn.
- For the cheese choose from cheddar cheese or processed cheese or mozzarella cheese.
- The recipe can be scaled to make a big batch.
- The approximate nutrition info is for one corn sandwich made with multigrain bread.
- Nutritional yeast is often used by vegans since it give a cheesy flavor to the dish. Nutritional yeast is different from baker’s yeast. Its an inactive form of yeast which does not grow like baking yeast. So there is no leavening in the food. They are sold in the form of flakes or powder. As the name suggests, nutritional yeast is full of nutrition.
- If using nutritional yeast then add 1 to 2 tablespoon of nutritional yeast at the step when you add corn kernels in the pan.
Nutrition Info (Approximate values)
This Corn Sandwich recipe post from the blog archives (first published in July 2013) has been updated and republished on 28 June 2021.