Grilled Corn Toast
by Tarla Dalal
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Added to 52 cookbooks
This recipe has been viewed 30821 times
Crispy bread slices topped with a lusciously creamy mixture of sautéed corn, capsicum and paneer perked up with tomatoes and chillies, the Grilled Corn Toast makes a thrilling snack when served with Tabasco sauce. Once grilled, you acquire a medley of flavours and textures that your taste buds will love to indulge in!
- Heat the butter in a deep non-stick pan, add the onions and sauté on a medium flame for 1 minute.
- Add the sweet corn kernels, capsicum and paneer and sauté on a medium flame for another 2 minutes, while stirring occasionally.
- Add the tomatoes, green chillies, milk, cheese, mustard powder and salt, mix well and cook on a medium flame for 1 minute.
- Divide the topping into 4 equal portions and keep aside.
- Grill the bread slices in a pre-heated oven at 180°c (360°f) for 4 to 5 minutes or till the bread turns crisp from the top.
- Place the grilled bread slices on a flat dry surface with the crisp side facing downwards and apply a portion of the topping evenly over it.
- Grill in a pre-heated oven at 180°c (360°f) for another 4 to 5 minutes.
- Serve hot topped with tabasco sauce.
Nutrient values per toast
|Vitamin A||225.5 mcg|
|Vitamin B1||0 mg|
|Vitamin B2||-0.1 mg|
|Vitamin B3||0.2 mg|
|Vitamin C||14.7 mg|
|Folic Acid||7.6 mcg|
RECIPE SOURCE : Corn
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