Bread Corn Toast Recipe – Crispy & Spicy Tea-Time Snack with Sweet Corn Filling
Bread Corn Toast is a crispy and flavorful snack made with toasted bread slices topped with a spicy and tangy sweet corn masala. Perfect for evening tea-time, this easy-to-make recipe is ideal for quick hunger pangs or as an appetizer for small gatherings.
Ingredients
- 8 bread slices (white or brown)
- 1 cup sweet corn kernels (boiled)
- 1 small piece ginger
- 8–10 garlic cloves
- 1 medium onion
- 2 medium tomatoes
- 1 green chili (finely chopped)
- 1 pinch asafoetida (hing)
- ½ tsp cumin seeds
- Less than ½ tsp turmeric powder
- 4 tsp red chili powder (adjust to taste)
- 1 tsp coriander powder
- 2 tbsp finely chopped fresh coriander leaves
- Salt to taste
- 1½–2 tbsp refined oil (for cooking)
Instructions
- In a mixer, grind onion, ginger, and tomatoes to a fine paste.
- Heat oil in a pan. Add cumin seeds and let them splutter.
- Add chopped garlic and sauté until fragrant.
- Add the onion-tomato paste and cook on medium flame until oil starts separating.
- Mix in asafoetida, turmeric powder, red chili powder, coriander powder, green chili, and salt. Sauté for 1–2 minutes.
- Add boiled sweet corn and ½ cup water. Cook on low flame for 8–10 minutes until thick. Let it cool slightly.
- Cut off the bread edges and slice each into two halves.
- Lightly toast or bake the bread on a hot griddle until crispy.
- Spread the corn masala over the toasted bread and serve hot with tea or chutney.
Chef’s Tips
- You can add grated cheese on top of the toast before serving for a cheesy twist.
- For a healthier version, use brown or multigrain bread.
- Add bell peppers or carrots for extra texture and nutrition.
- Add a squeeze of lemon juice or chaat masala before serving for tanginess.