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masala veggies toasts piled on a marble stone
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5 from 4 votes

Indian Cheese Corn Toast

Delicious masala corn toasts, served as snack or appetizer.
Prep Time10 minutes
Cook Time8 minutes
Course: Snack
Cuisine: Indian
Servings: 8 toasts
Author: Madhavi

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.

Notes

Chili sauce or schezwan sauce can also be replaced by plain red chili powder.