Easy and delicious masala toast made with sweet corn, cheese, chili and masala powders.
Enjoy it for breakfast, as an evening snack or as an appetizer.
Toasts topped with veggies and cheese are quite popular in India. Different combination of veggies are mixed with spices and topped with cheese and toasted until crisp.
They are very tasty and a favorite among kids and adults. I mean what is not to like about toasted bread with cheese and spices?
Today’s recipe is inspired by the very talented Palak from the chutney life. It’s her Masala Corn Toasts recipe I will be sharing with minor changes.
How to make Indian Cheese Corn Toast recipe –
1 – Prep all the ingredients by finely chopping them. If using frozen corn, remove from the freezer before you start prepping the other ingredients.
2- Combine all the ingredients – corn, finely chopped bell peppers, onion, grated garlic, jalapeno ( or green chili), salt, cumin powder, schezwan sauce or ( chili sauce), chaat masala, coriander leaves and lemon juice. Set a side for 3-5 minutes.
3 – Add the grated cheese (I used the Mexican blend) and mix it well. Taste the mixture and adjust the seasoning.
4 – Butter the bread and toast it either on a pan or in the oven. If using oven – broil on low for 2 minutes.
5- Remove from the oven and add the corn filling to each bread slice. Top it with little more cheese and place it back in the oven on low broil for 2-3 minutes. Keep an eye on the toast to avoid burning.
6- If using a skillet to toast, heat the skillet on low medium and place the bread slices with filling. Close the lid for couple of minutes, till the cheese melts. Once the cheese melts, remove the lid so the bottom will crisp up. Remove and serve immediately.
Few Indian Snack Recipes –
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Masala Corn Toast
Ingredients
- 1 cup corn ( I used frozen corn, thawed)
- ⅓ cup finely chopped green bell pepper
- ⅓ cup finely chopped red bell pepper
- ¼ cup finely chopped onion
- 1 garlic clove, grated
- jalapeno or chili, finely chopped ( I used jarred jalapeno)
- handful of finely chopped coriander leaves
- ¾ cup grated cheese or to taste ( I used mexican blend)
- ½ tsp cumin powder
- ½ tsp chaat masala
- ½ tsp or to taste chili sauce or schezwan sauce or plain red chili powder if using schezwan sauce, you may want to reduce the amount
- salt to taste
- 1 tsp of lemon juice
- Butter to smother the bread slices
- Sour dough bread or any crusty bread
Instructions
- Prep all the ingredients by finely chopping them. If using frozen corn, remove from the freezer before you start prepping the other ingredients.
- Combine all the ingredients – corn, finely chopped bell peppers, onion, grated garlic, jalapeno ( or green chili), salt, cumin powder, schezwan sauce or ( chili sauce), chaat masala, coriander leaves and lemon juice. Set a side for 3-5 minutes.
- Add the grated cheese (I used the Mexican blend) and mix it well. Taste the mixture and adjust the seasoning.
- Add the grated cheese (I used the Mexican blend) and mix it well. Taste the mixture and adjust the seasoning.
If using oven to toast –
- Butter the bread and toast in the oven on low broil for 2 minutes.
- Remove from the oven and add the corn filling to each bread slice. Top it with little more cheese and place it back in the oven on low broil for 2-3 minutes. Keep an eye on the toast to avoid burning.
If using a skillet to toast –
- Heat the skillet and melt some butter. Place the bread slices and coat the bread with the butter. Let it get little crisp. Toast it just on one side.
- Remove the bread slices and add the corn filling and top it with extra cheese. Transfer them back to the skillet ( on low-medium flame) and close with a lid for couple of minutes, till the cheese melts. Once the cheese melts, remove the lid and cook for couple more minutes till the bottom gets crispy. Remove and serve immediately.
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