If you're on the hunt for a tasty and comforting treat that’s both indulgent and quick to make, this Loaded Cheese Corn Toast should be your go-to. Whether you're cooking for yourself or hosting a casual gathering, this recipe will be a hit with everyone. It's a crowd-pleaser that's as simple as it is delicious, making it a perfect choice for any occasion. Ready to elevate your snack game?
This quick and easy Loaded Cheese Corn Toast was a staple in our house. My mom would whip it up for my dad after a long, grueling day at work, and it was his go-to fix for any craving. For me, it’s the ultimate comfort food—the kind you crave when you're just plain exhausted and starving. It’s like a warm hug in toast form!
What is Loaded Cheese Corn Toast?
If you’re ever been to India, you’ll have come across Masala Corn Toast, or Cheese Toast. These are a popular vegetarian snack food in India and are served in many cafes and restaurants as well as in many households. This recipe is my mom’s twist on the Indian snack.
Picture this: Crispy bread slices slathered with a generous amount of veggies, mixed with a gooey cheesy creamy sauce, and seasoned with flavoursome spices. What makes this dish irresistible is the combination of soft bell peppers and cheese, with the crunchy corn, spiced to perfection.
And guess what? It’s super versatile, you can sneak in some extra veggies of your choice for a nutritious boost.
Serve it up with your favorite sauce, or as a side dish with a heartwarming soup during winter time.
Why you’ll love this Loaded Cheese Corn Toast
There's so much to love about this delicious toast:
- Kid AND Adult Approved: This is the ultimate snack/main hero for everyone! Pack it up in a lunchbox for your kids or eat it at home with the entire family.
- Versatile: Whether it's breakfast, a quick snack, dinner, or a standout appetizer for parties, this toast hits the spot every time.
- Easy to customize: Feel free to mix in extra veggies to make it even healthier and tailor it to your taste preferences.
- Quick to make: Ready in just 30-40 minutes - ideal for those moments when you want something delicious without spending too much time in the kitchen.
- Few ingredients needed: With just a handful of essential ingredients, you can create a snack that’s both simple and tasty.
Enjoy making and sharing this fun toast with family and friends!
Ingredients you’ll need
Here’s what you’ll need in this recipe:
- Bread: Wholegrain toast is perfect to get the crispy goodness, but feel free to use brown, white, or sourdough bread if that’s what you have on hand.
- Onion and Garlic: Both yellow or red onion can work. These classic flavour boosters give you the delicious crunch and the savory kick needed for this recipe.
- Bell Peppers: Finely chopped bell peppers of any colour. I prefer to use green but you can switch it out for yellow and red peppers. Adds a nice splash of color that will make your toast look as good as it tastes.
- Corn: Can be fresh, canned or frozen to add crunch while packing in some nutrition to keep things wholesome.
- Cheese: The gooey goodness! Load up on shredded cheese of your choice, I like to use Gruyère, mozzarella or cheddar for that melty bliss.
- Cream: For some extra indulgence, a small dollop of cooking cream adds extra softness and richness. This is optional, for a healthier alternative feel free to use greek yoghurt, or remove it altogether.
- Spices: Sprinkle in some dried basil, dried oregano, black pepper, stock powder, chili powder and paprika to spice things up and bring all the flavours together!
Now that you have your ingredients ready, let’s get cooking!
How to make Loaded Cheese Corn Toast
Here’s a step-by-step guide to walk you through the recipe, for the full recipe card, please scroll to the bottom of this post.
Preheat the oven to 190 C / 370 F and prepare a baking tray. I don’t use parchment paper to get a crispier bottom, but you can line it with parchment paper if you prefer.
Corn mixture: In a large bowl, add finely chopped onions, garlic, green peppers, and the canned corn. Now add in the dried basil, dried oregano, stock powder, paprika, pepper, salt and chili powder. Finally, add the cheese and cream, and mix to combine.
Add the cream as needed and salt as per your taste. The mixture should be moist but not soaking wet.
Next, toast the bread: This step will make sure your bread doesn’t get soggy from the corn mixture. You can either toast the bread in the oven, toaster or in a frying pan.
Oven: Place the bread slices on the baking tray and bake for 3-4 minutes at 190 degrees. If you see your toast getting slightly brown, take it out already to avoid burning the bread later.
Frying Pan: Place the slices in a frying pan on a medium temperature and flip once the toast starts to crisp. Don’t wait until your toast becomes too brown, a light brown is enough before adding the corn mixture. This should take 3-4 minutes.
Toaster: Toast in a toaster on a light setting to get it slightly crisp.
I usually don’t add butter or oil to the pan, but if you prefer a softer toast - you can add a layer of butter or oil to each side of the toast before putting it in the oven or on the frying pan. Please don’t do this if you’re toasting it in the toaster!
Assemble the toast: Add about 3-4 big spoonfuls of the filling onto one side of the toasted bread slices on the baking tray. Be sure not to overfill the bread, you want to make sure the vegetables can cook evenly in the oven. You can use the spoon to spread the mixture evenly across the bread. I like to leave my edges empty to let the bread crisp up, but if you prefer softer edges, you can spread the mixture to the edges of the toast.
Bake: Place the tray into your pre-heated oven. Bake for 15-20 minutes or until golden brown. Keep an eye on your toast as it can brown quickly. Once you begin to see a light brown layer on top of the toast, your cheese will have melted to perfection. Take the oven tray out and serve immediately, or optionally top with coriander.
Extra tips and suggestions
Add other veggies. you can make the toast more tasty and nutritious by adding other veggies of your choice, like cherry tomatoes or mushrooms.
Use other spices. You can also add chaat masala, cumin powder or other spices of your choice.
Oil it up. You can use any mild oil or olive oil for this recipe to toast the bread before applying the corn mixture.
Butter it up. Alternatively you can add a light smear of regular or garlic butter over the toasts to elevate the experience.
Top with coriander. You can top with coriander for some added freshness.
Use a cream alternative. If you don’t want to use cream, you can substitute it with any yoghurt, or remove it altogether.
Don’t burn your toast! Be careful not to burn your toast or overcook the corn mixture, as it will dry out. Remove the onion and garlic - if you don’t like onion and garlic, you can remove them and replace them with other vegetables of your choice.
How to Serve?
You can serve with:
- Chutney
- Chili sauce
- Ketchup
- Tabasco
- Any other dip of your choice
- On the side of a warming soup
FAQs
Yes, you can make the corn mixture 1 day ahead of time and store it in the refrigerator in an airtight container. However, don’t add the cream and cheese until the day you want to make them, as it will dry out the mixture.
Yes, you can reheat the toasts in the oven for 5 minutes or in a frying pan for 3-4 minutes until the cheese has melted again.
Whether it’s the corn mixture or the toasts, you can store them in air-tight containers and place in the fridge. They should be ok for 2 days. To reheat the toasts, simply place them in the oven at 200C (400F) for 5-10 minutes.
Absolutely! Simply omit the cream and cheese or use a vegan cream and cheese.
Hope you Like it!
This is a simple but delicious recipe packed with flavor. If you try out this recipe or have any questions, please let me know or leave a comment below. I’d love to hear your feedback and know what you’d change.
Don’t forget to share this recipe with family and friends.
LOADED Cheese Corn Toast
Equipment
- 1 Baking Tray
Ingredients
- 1 cup white onion - diced
- 1 cup bell pepper - diced any color
- 1 ¼ cup sweet corn kernels canned or frozen
- 3 cloves garlic - finely chopped
- ½ teaspoon veggie stock powder
- ½ teaspoon ground black pepper
- ½ teaspoon chili powder optional
- ½ teaspoon paprika powder
- 1 teaspoon dried basil
- ½ teaspoon dried oregano
- Pinch of salt optional
- 100 ml cooking cream optional
- 1 ½ cup grated cheese - gruyère or cheddar
- 6 slices of bread
- 1 tablespoon coriander leaves freshly chopped optional
Instructions
- Pre-heat oven to 190 ℃ / 370℉ and prepare a baking tray on the side. Line with parchment paper if preferred, I usually don't add it to let the bread be extra crispy.
- In a large bowl, combine the finely chopped onions, garlic, bell peppers, and canned corn.
- Now add in the dried basil, dried oregano, stock powder, paprika, black pepper and chili powder. Finally, add the cheese and cream. Mix to combine until well coated and creamy. The mixture should be moist but not soaked.
- Toast the bread slices on the baking tray in the oven for 3-4 minutes, or in a toaster. You can also toast the bread on both sides in a frying pan on medium heat for 3-4 minutes.
- Add 3-4 big spoonfuls of the filling onto one side of the toasted bread slices on the baking tray. Be sure not to overfill the bread. You can use the spoon to spread the mixture evenly across the bread.
- Bake for 15-20 minutes or until golden brown. Keep an eye on your toast as it can brown quickly.
- Take the oven tray out and serve immediately, or optionally top with coriander before serving.
- Serve with chili sauce, ketchup or any dip of your choice and enjoy!
Notes
- I like to leave the edges of my toast empty to let the bread crisp up, but if you prefer softer edges, you can spread the mixture to the edges of the toast.
- If you like softer toast, bake your toast for 15 minutes, but if you like them crispy like my partner you can bake for 20 minutes.
- Store in an airtight container and keep in the refrigerator.
Alisa says
This looks so good!
Vedanti Shah says
Thank you!
CL says
Omg the addition of gruyere is genius
Vedanti Shah says
Haha thanks!