Tuesday, March 1, 2011

Corn Sandwich: Beginner series

Another quick breakfast or a evening snack recipe. You could make it for your dinner too!


Adapted from here.
Ingredients: (For around 3 sandwiches)
Sandwich bread: 6 slices
Sweet corn: 1 cup, fresh or frozen
Jalapeño peppers*: 1 tbsp, finely chopped (adjust according to your family needs)
Coriander leaves: 1 tbsp, finely chopped
Mayo/Mayonnaise garlic**: 1tbsp
Salt: According to taste
Pepper powder: 1/4 tsp
Butter: 1 tsp, for each toast

* Jalapeño peppers could be replaced with capsicum. If you want the sandwich spicy, add finely chopped green chili + capsicum to it.
** The mayonnaise I use has garlic in it. If you have plain mayo without garlic, add a pod of minced garlic to it or just use plain mayo. 




Method:

  • Boil the sweet corn & drain the water.Allow the corn to cool.
  • Add the mayo, salt, jalapeño peppers, coriander leaves, pepper & mix them well.
  • Keep the mixture in the fridge for 10-15mins.
  • Smear the butter on both the sides of the bread (Repeat it for all the breads)
  • Scoop out a tablespoon of the corn mixture & spread the corn mixture over the bread evenly. 
  • Cover the corn mixture with another bread. 
  • Toast both the sides of the sandwich on a low heat over a griddle/tava/pan, toaster or griller.

  • Cut them into 2 & serve them hot with a dip of your choice. 
Notes:
  • Mayo or mayonnaise is easily available in most of the supermarkets in India. I use eggless mayo. 
  • The measurement mentioned above is just a reference. You could alter it according to your preference. 
  • Other vegetables like mashed potato, chopped tomato, shredded cauliflower, grated paneer/Indian cottage cheese could also be added to this. 
Other sandwich recipes in Savi-Ruchi: