Main Course
Cheesy Baked Corn Sandwich
This cheesy baked corn sandwich uses a golden corn-and-cheese crust instead of traditional bread, then layers it with arugula, roasted red peppers, optional ham, and a creamy yogurt-mayo sauce. It's a fun, satisfying lunch or snack with plenty of texture and flavor.
Ingredients
Instructions
- Drain the sweet corn very well and remove as much excess liquid as possible. This step matters because too much moisture can keep the baked corn base from becoming firm enough to slice and use as a sandwich.
- Preheat the oven to 220°C (430°F). Line a baking tray with parchment paper, then spread the drained corn into even round or rectangular portions. Press the kernels together so the finished bases hold their shape more easily.
- Cover the corn generously with grated kashar cheese or mozzarella. Spread the cheese evenly so it melts between the corn kernels and helps bind the base together while baking.
- Bake for about 20 minutes, or until the cheese is completely melted and the edges of the corn base are deeply golden. The surface should look browned and the base should feel more structured than when it first went into the oven.
- Remove the tray from the oven and let the corn-and-cheese bases cool for about 10–15 minutes. Don't skip this resting time. The melted cheese firms slightly as it cools, making the base much easier to lift, cut, and fill without breaking.
- While the corn base cools, combine the mayonnaise, yogurt, red pepper flakes, finely chopped green onion, and honey in a small bowl. Stir until smooth and evenly mixed.
- Carefully lift or cut the cooled corn bases into sandwich-sized portions. Spread some of the creamy sauce over the surface, then layer with arugula, sliced roasted red peppers, and ham if using.
- Top with another corn-and-cheese portion or fold the base over the filling to create a sandwich. Serve while the corn crust is still slightly warm and the vegetables are fresh.