Corn on Toast
Easy cooking ideas for singles cannot get easier than this corn on toast. When the rains come, even a whiff of roasted corn over hot coals can make your olfactory senses take a spin. I have to indulge my wily tongue or the smoked smell would give me a sleepless night. I just can’t resist digging my teeth deep into a roasted or a boiled corn and savoring the yummy taste. Mom used to light the angeethi (charcoal stove) and roast them for us. She even used to boil them sometimes and dunk them into tangy tamarind chutney which used to be really khatta (sour).
Most kids love munching corn kernels and this recipe would go down well with young and old alike. I learnt this recipe when I was 17 (eons ago) I was at my aunt’s place for the holidays and must have been giving her a hard time with her 5 kids. She sent me to this hoity-toity cooking class in Hyderabad. Since then I have been making it so often and has always been relished by everyone. You can make your own combinations for a spicier or a blander version. If you do not find round bread then take a round lid of any box or cookie cutters and cut out shapes from a regular sandwich bread slice.
Shelling the corn manually is not necessary. Once you boil the corn, just scale down the kernels with a sharp knife. It comes off very easily. I just saw a very expensive corn shelling gadget the other day at the Home Store. These days you get frozen and shelled American corn kernels which are sweet and I heard that they are genetically modified and should not be eaten. I somehow prefer the native Indian corn.orn on Toast
Recipe for Corn On Toast
For the white sauce
1 tsp flour
1 tsp Butter
½ cup milk
Boiled corn kernels 1 cup
4 slices round bread
1 tsp mayonnaise
1 tbsp cream (optional)
2 tbsp Grated Mozzarella
Salt & pepper to taste
Chilli Tomato sauce to taste
Tomato sauce for garnishing and serving.
Make the white sauce with the butter, flour and milk. Melt the butter, add the flour and stir continuously. Slowly add the milk so that it doesn’t get lumpy and keep stirring until you get a creamy texture on a slow fire.Very slow fire or even turn off the flame.
Add the corn, mayonnaise, cream, salt, tomato and chilli sauce and mix well. If you want it bland then don’t add the sauce…just the salt and pepper will do.
Toast the bread on one side on a griddle.(optional) Spread the corn mixture on the slices. Garnish with the shredded mozzarella and toast in a preheated oven for 10 minutes at 200 degrees.
Remove from oven…..dot with tomato sauce and serve.I love the play of colours and the taste, the crunchy bread, the soft creamy sauce and the boiled corn neither soft nor crunchy.
Did you like this corn on toast? If yes, please leave a note and If you have any similar recipes, do share them.