Friday, 2 May 2014

Sweet Corn Sandwich with Creamy Cucumber Spread

It so happened that last week one of my mom's friends sent over about 15 corn cobs from her farm. I had farm fresh sweet corn at my disposal (too much of it) and the wheels in my mind started churning. And they kept churning until last evening when I felt like having a sandwich and lo! then it clicked, a sweet corn sandwich! How elegant!

I hope you give this sandwich a go.
Let me know how it turned out for you in the comments below.


This recipe makes 4 sandwiches.

Sandwich bread- 8 slices
Sweet corn, boiled- 6-8 tbsp
Onion, finely chopped- 1 big
Green chilly, finely chopped- 1
Milk- 5-6 tbsp
Cornflour- 1 tbsp
Butter- 1 tbsp
Salt to taste

For cucumber spread

Cashews, soaked in milk for 2-4 hours- 15-20 nos
Cucumber, finely diced- 1/4 cup
Salt to taste
Pepper for seasoning


Cucumber spread
Grind soaked cashews with little milk, salt and pepper to a smooth paste.
Add diced cucumber and fold.
Refrigerate for 2-4 hours.

Heat butter in a pan. When it starts frothing, add onions. Saute till they turn translucent.

Add corn, chopped chillies and salt. Mix well.

Dissolve cornflour in milk. Add to sweet corn. Keep the flame low.

Cook on low flame with continuous stirring till no milk remains.

The mixture will be sticky in texture.

Take 2 bread slices. Spread corn mix on one slice and cucumber spread on the other. Be generous!

Place the slice with cucumber spread on top of the other slice.

Grill your sandwich and indulge!!