Step 1

Boil the corn cob in a pressure cooker in 1.5 cups water for 3 to 4 whistles on medium flame. You can also steam the corn cob in the pressure cooker or in a pan or Instant pot.

Step 2

Once the corn cob cools down then carefully remove the corn kernels from the cob. I usually scrape the kernels with the help of a knife.

Step 3

Heat the olive oil in frying pan. Add the garlic. Saute for a few seconds.

Step 4

Then add the corn kernels and stir for 1 to 2 minutes on low flame.

Step 5

Season with salt, pepper and red chili flakes.

Step 6

Switch off the fire and add chopped tomatoes and basil. Stir and keep aside. Let this mixture become warm or cool down completely.

Step 7

Add grated cheese, once corn filling mixture has become warm or cooled. Keep aside.

Step 8

Slice the edges of bread if you prefer. Spread butter evenly on all the slices. Make sure the butter covers the entire of bread.

Step 9

Stuff this corn-tomato-cheese filling on the buttered bread. Cover the sandwiches with the remaining buttered slices.

Step 10

Place them in a preheated toaster or grill. Then grill or toast corn sandwich for 2 to 3 minutes or till the bread gets toasted well and golden.

Step 11

You can also grill the sandwiches in the oven.

Step 12

Serve corn sandwich hot or warm with tomato ketchup or mayonnaise. You can also serve them with a side of french fries or potato wafers or potato wedges.