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4.78 from 9 votes

Cheesy Corn Masala Toast

If you are searching for something healthy and tasty for your weekend brunch or an evening snack, this super indulgent and lip-smacking Cheesy Corn Masala Toast is your ‘go-to recipe.’ Crispy crust, soft toppings, crunchy corn, and loads of cheese. It is a dream-come-true recipe for an amateur cook too. 
Prep: 10 minutes
Cook: 10 minutes
Total: 20 minutes
Course: Snacks And Appetizers
Cuisine: American, Indian
Servings: 5 TOAST
Calories: 431kcal
Author: Ruchi

Ingredients

CORN MIXTURE

  • 1¼ teaspoon Oil
  • 3 tablespoons Onion finely chopped
  • ½ cup Red Bell pepper finely chopped
  • ½ cup Yellow bell pepper finely chopped
  • 1 cup Corn
  • 1 teaspoon Lemon Juice
  • 3 tablespoons Cilantro leaves chopped
  • 1 cup Shredded Mexican Cheese
  • 1 cup Low fat Shredded Mozzarella cheese
  • 1 sliced Green chili or Serrano pepper

SPICES

Instructions

ASSEMBLE CORN MIXTURE

  • Add oil and chopped onions to a pan.
    Add onions and oil to a pan
  • Sauté the onions over medium heat until soft. Remove them from the pan and set them aside to cool.
    Sauté onions
  • Now combine corn, bell peppers, cilantro, spices, and cooled sautéed onions in a large mixing bowl.
    Assemble: corn mixture
  • Add lemon juice and mix it well.
    Add lemon juice
  • Finally, add the shredded Mexican cheese and low-fat shredded Mozzarella cheese to the corn mixture.
    Add cheese
  • Mix until all the ingredients are well blended.
    Mix to combine

TOAST THE BREAD

  • Brush both sides of the sourdough with garlic butter and arrange them in an airfryer.
    Toast the bread
  • Bake them for 2-3 minutes @350°F until lightly brown. Remove and set them aside.
    Toast the bread
  • Now, take a toasted slice and apply 3 tablespoons of the mixture over each piece. Top each layered toast with sliced green chilies and more cilantro leaves.
    Apply the corn mixture on bread
  • Transfer the layered cheesy corn masala toast slice to an airfryer. Cover the slices with aluminum foil.
    Airfryer baked corn toast
  • Bake them @325°F for 1-2 minutes or until the cheese melts to bubbly, gooey perfection.
    Cook the cheesy corn toast masala
  • Serve them warm with a dip of your choice.

Notes

 

Frequently asked questions

 
Can I store the corn veggies mixture in the fridge?
Yes, you can. Transfer the left-over corn-veggies mixture (without the cheese) to an air-tight container and store it in a fridge. It stays good for up to 2 days under refrigeration.
 
Why cover the corn toast with foil during baking?
The reason is simple - the aluminum foil will help keep the corn toast moist while the toast heats up. Covering it with foil will also prevent the cheese from drying out.
 
Can I make the Cheesy Corn Masala Toast mixture ahead of time?
Yes, you can make the corn-veggies mixture ahead of time and store it in a refrigerator. However, do not add the cheese until ready to bake/ toast.
 
How can I store the left-over toasts?
You can transfer the left-over toasts in an air-tight container lined with butter paper and store them in a refrigerator.
 
Can I reheat the toasts?
Yes, you can. You can reheat the toasts in an airfryer or on a skillet for about 3-4 minutes or until the cheese melts. They will be soon ready to relish.
 

Nutrition

Calories: 431kcal | Carbohydrates: 54g | Protein: 21g | Fat: 15g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 42mg | Sodium: 715mg | Potassium: 286mg | Fiber: 3g | Sugar: 5g | Vitamin A: 983IU | Vitamin C: 49mg | Calcium: 366mg | Iron: 3mg