Sweetcorn on toast may seem a little plain - even for kids - but it comes to life courtesy of some delicate spicing, some cream and good quality bread. This simple vegetarian dish makes a lovely brunch or starter

Method
1.
Add the sweetcorn to a heavy-based pan and add enough water to cover. Add vegetable oil, ginger and garlic paste and bring to the boil
2.
Cover with a lid and leave to simmer on a low heat for 20 minutes until the sweetcorn is soft and tender
3.
After 20 minutes, add the chilli powder, blended plum tomatoes and unsalted butter
4.
Simmer for another 15 minutes, stirring occasionally. Then, stir in the cream and season with a pinch of salt and pepper
5.
Toast the slices of bread. Garnish the sweetcorn with chopped coriander and serve onto plates or bowls with the toast
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Ingredients

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Nutrition (per Portion)

Calories

230
12%

Sugars

4g
4%

Fat

11g
16%

Saturates

4g
21%

Salt

814mg
14%
of an adult's guideline daily amount
Alfred Prasad's sweetcorn on toast recipe contains some mild spice and a delightful combination of flavours

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