Sweet Corn Open-Faced Sandwich
Sweet Corn Open-Faced Sandwich
Making Delicious Corn Open-Faced Sandwiches Perfect for a Snack
Hello everyone! Corn season is finally here. The only things I look forward to in summer are corn and peaches (✿˵•́ᴗ•̀˵). I’ve always just steamed corn or added canned corn to various dishes. This time, I decided to make an open-faced sandwich using fresh, steamed corn. It’s a delightful way to enjoy the sweetness of corn in a simple yet satisfying snack or brunch.
Ingredients- 1/2 fresh corn on the cob
- 2 slices of bread (any kind you prefer)
Sauce (measured with a tablespoon)- 1 Tbsp mayonnaise
- 1 tsp minced garlic
- 1 Tbsp honey
- 3 Tbsp shredded mozzarella cheese
- 1 pinch of black pepper
- 1 pinch of dried parsley
- 1 Tbsp mayonnaise
- 1 tsp minced garlic
- 1 Tbsp honey
- 3 Tbsp shredded mozzarella cheese
- 1 pinch of black pepper
- 1 pinch of dried parsley
Cooking Instructions
Step 1
First, let’s prepare the delightful sauce for your corn open-faced sandwich. In a bowl, combine 1 tablespoon of mayonnaise, 1 teaspoon of minced garlic, and 1 tablespoon of honey. Mix these ingredients well until smooth. Then, add 3 tablespoons of mozzarella cheese for a creamy texture and a pinch of black pepper for a little kick. Stir everything together until the sauce is well combined. Feel free to adjust the amount of honey to your preference.
Step 2
Next, prepare the fresh corn. Gently rinse the corn. To cut the corn kernels nicely, place the corn upright on a cutting board. Slice downwards, following the natural curve where the kernels are attached. This method helps to cut the kernels in larger sections that stick together, rather than scattering them individually. Aim for substantial corn portions.
Step 3
Now, get your bread ready. You can use slices of bread with or without the crusts, as you prefer. Spread a generous amount of the prepared mayonnaise sauce evenly over each slice of bread using a spoon. Coating the bread thoroughly with the sauce will make it moist and even more delicious.
Step 4
Arrange the cut corn kernels attractively on top of the sauced bread. Don’t be shy with the corn; a generous topping ensures a satisfying bite! If you have a kitchen torch, lightly toast the surface of the corn kernels. This adds a wonderful smoky flavor that elevates the sandwich. If you don’t have a torch, you can skip this step.
Step 5
Finally, sprinkle a pinch of dried parsley over the top. This adds a lovely touch of color and a fresh aroma, making your open-faced sandwich look even more appealing. You can also add other dried herbs if you like!
Step 6
Now it’s time to bake! Preheat your oven to 170°C (340°F). Place the corn open-faced sandwiches in the preheated oven and bake for about 15 minutes, or until the cheese is nicely melted and golden brown, and the bread is lightly toasted. Oven temperatures can vary, so keep an eye on the cheese to ensure it melts perfectly. Adjust the temperature if needed. Serve immediately while warm for the best taste!
