Baked Corn Open Toast by Tarla Dalal

Baked Corn Open Toast by Tarla Dalal

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Sweet corn combines very well with white sauce as it creates juicy, yellow speckles that complement the colour and creaminess of the sauce very well.


Recipe Description for Baked Corn Open Toast

Preparation Time: 
Cooking Time: 
Baking Time:  18 to 22 minutes
Baking Temperature:  180°C (360°F)
Makes 6 open toasts
Show me for open toasts


6 brown bread slices

For The Corn Stuffing
1 cup boiled sweet corn kernels (makai ke dane)
5 tsp butter
1 tbsp plain flour (maida)
1 cup milk
salt and to taste
1/2 cup finely chopped onions
2 tsp finely chopped green chillies
1/2 tsp sugar
salt and to taste

Other Ingredients
3 tbsp grated processed cheese


For the corn stuffing

  1. Heat 3 tsp of butter in a broad non-stick pan, add the plain flour and sauté on a medium flame for 1 minute.
  2. Add the milk, mix well and cook on a medium flame for 2 to 3 minutes or till the sauce thickens, while stirring continuously.
  3. Add the salt and pepper powder, mix well and keep the white sauce aside.
  4. Heat the remaining 2 tsp of butter in another broad non-stick pan, add the onions and sauté on a medium flame for 1 to 2 minutes.
  5. Add the green chillies, sweet corn, sugar, salt, pepper powder and white sauce, mix well and cook on a medium flame for 2 minutes, while stirring occasionally.
  6. Divide the stuffing into 6 equal portions and keep aside.

How to proceed

  1. Bake all the bread slices in a pre-heated oven at 180°c (360°f) for 8 to 10 minutes or till they turn crisp.
  2. Place all the toasted bread on a clean, dry surface and spread a portion of the corn stuffing and sprinkle ½ tbsp of cheese evenly on each bread toast.
  3. Bake in a pre-heated oven at 180°c (360°f) for another 5 to 7 minutes or till the cheese melts.
  4. Serve immediately.

See step by step images of Baked Corn Open Toast Recipe

RECIPE SOURCE : SandwichesBuy this cookbook

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