I still remember how I got this recipe. I was working out a recipe for sweet corn sandwich long time back and somehow I felt that it was becoming a little dry after sometime. One day I was talking casually to my good friend and fellow baker, Anusha of Delicioso . I have seen Anusha’s customers rave about this sweet corn sandwich of hers. So I begged her for the recipe. Actually I dint have to ask her hard. She was so sweet to give the recipe. She adds a little bit of cream to the filling and that makes the sandwich so rich and flavorful. If you are in Chennai, do check her out. Her cakes are just fabulous.
We worked together in the same bank and for the same client. It was our first job for both of us and we had such good times. Never did we know that we would fall in love with baking. Banking to Baking. Just an “N” short. Not that big a change I guess name wise. She is so passionate about food and her cakes are just too good. She is a chocolate lover and so is her husband. But, I am not. During our initial days, we had gone for a movie at Satyam theatre and after the movie, they both spoke high of a hot chocolate from a nearby place. I told them that I am not a great fan of chocolate. That’s it! They kind of disowned me that day. They both saw me like “What kind of a girl are you?” kind of look. She has helped me a lot during my initial years and still remains one of my very good friends. I wish her a lot of happiness!
The original recipe adds a little spinach in it too. Here is my version of Anusha’s recipe. There are different versions of corn and mayo sandwich that’s made with white sauce, milk etc… But this version is hands down the best.
First we need to make the filling. Try to get the corn that’s available in the market as american corn or sweet corn. Its easily available as frozen sweet corn in the grocery stores. Boil the corn in water for 5-7 minutes. Drain and set aside.
Take a pan and add in a teaspoon of oil. Add in the mixed herbs, garlic and onion. Saute the onion and garlic for a couple of minutes until they are soft. Switch off the flame and remove from heat. Set aside.
Take a bowl and add in the onion mixture, cooked corn, pepper powder, coriander leaves, salt, mayo and cream. Mix well to combine. Add in the cheese. Cheese is really an optional ingredient. My son loves cheese in this sandwich. So I add cheese. Mix well and the filling is ready.
Remove the crusts from the sandwich bread slices and fill one side of the bread with the filling. Place another bread on top of the filling and gently press on top. Apply ghee on both sides slightly and set aside. Prepare all the sandwiches like these.
Heat an iron pan or a sandwich maker and toast the sandwich slightly on both sides and serve. Its perfect for school lunch boxes.
Its a kids favorite. Try it today!
- 2 cups Sweet Corn
- 1 teaspoon vegetable oil
- 1 teaspoon dried herb mixture
- 1 medium size onion, finely chopped
- 3 cloves Garlic, finely chopped
- 3 tablespoon Mayonnaise
- 3 tablespoon cream
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 2 sprigs coriander leaves, chopped
- 1/4 cup mozarella cheese, shredded (optional)
- 10 Breads slices for making sandwich
- Boil the corn in water for 5-7 minutes. Drain and set aside.
- Take a pan and add in a teaspoon of oil. Add in the mixed herbs, garlic and onion. Saute the onion and garlic for a couple of minutes until they are soft. Switch off the flame and remove from heat. Set aside.
- Take a bowl and add in the onion mixture, cooked corn, pepper powder, salt, mayo, coriander leaves and cream. Mix well to combine. Add in the cheese if using. Mix well. Set aside.
- Remove the crusts from the sandwich bread slices and fill one side of the bread with the filling. Place another bread on top of the filling and gently press on top. Apply ghee on both sides slightly and set aside. Prepare all the sandwiches like these.
- Heat an iron pan or a sandwich maker and toast the sandwich slightly on both sides and serve. Its perfect for school lunch boxes.
- Author: Kannamma - Suguna Vinodh
- Prep Time: 10 mins
- Cook Time: 10 mins
- Category: Brunch
- Cuisine: Indian
- 2 cups Sweet Corn
- 1 teaspoon vegetable oil
- 1 teaspoon dried herb mixture
- 1 medium size onion, finely chopped
- 3 cloves Garlic, finely chopped
- 3 tablespoon Mayonnaise
- 3 tablespoon cream
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 2 sprigs coriander leaves, chopped
- 1/4 cup mozarella cheese, shredded (optional)
- 10 Breads slices for making sandwich
- Boil the corn in water for 5-7 minutes. Drain and set aside.
- Take a pan and add in a teaspoon of oil. Add in the mixed herbs, garlic and onion. Saute the onion and garlic for a couple of minutes until they are soft. Switch off the flame and remove from heat. Set aside.
- Take a bowl and add in the onion mixture, cooked corn, pepper powder, salt, mayo, coriander leaves and cream. Mix well to combine. Add in the cheese if using. Mix well. Set aside.
- Remove the crusts from the sandwich bread slices and fill one side of the bread with the filling. Place another bread on top of the filling and gently press on top. Apply ghee on both sides slightly and set aside. Prepare all the sandwiches like these.
- Heat an iron pan or a sandwich maker and toast the sandwich slightly on both sides and serve. Its perfect for school lunch boxes.
- Author: Kannamma - Suguna Vinodh
- Prep Time: 10 mins
- Cook Time: 10 mins
- Category: Brunch
- Cuisine: Indian
Find it online : https://www.kannammacooks.com/corn-mayo-sandwich-corn-mayonnaise-sandwich/
Tamarind paste is a very common ingredient in South Indian Cooking. Its one of the main souring agents that is used in a lot of recipes. Making Homemade tamarind paste is very easy and has a very long shelf life. Its worth the effort and can come in handy in everyday cooking. Here is how to do it. Tamarind Block bought from shops usually comes along with the seed. We need to remove the seeds and the hard fibre before making the pulp. I like to remove the seeds before cooking as it makes for storage after cooking easier.
Take the tamarind and break the tamarind block into bits. Try removing the seeds and the thick fiber. Set aside. Discard the seeds and fibre. NOTE: Try to buy already cleaned tamarind that has very few fiber and seeds.
Take a pressure cooker and add in the cleaned tamarind and water. Cook for 15 minutes in low flame. After 15 minutes, remove from heat and wait for the pressure to release naturally.
Wait for the tamarind mixture to cool slightly. Blend to a puree and bottle it and use it as required. The blending will work only if the tamarind mixture is free of seeds and fibre.
NOTE: If you think there are lots of bits and pieces of fibre or seeds after cooking, strain the tamarind puree in a colander with wide holes. Do not grind to a paste. Instead, strain in a colander.
A Note on bottling. # Do not store the tamarind in metal containers as it might react. Its advisable to store the tamarind pulp in a glass or a ceramic jar, the one that does not react.
The Tamarind pulp can be stored in the refrigerator for months.
How to use The tamarind pulp can be substituted in recipes that call for tamarind to be soaked and made into a pulp. Add a teaspoon for every inch or marble size of tamarind asked for in the recipe.
- 250 grams Tamarind, cleaned
- 500 ml water
- Take the tamarind and break the tamarind block into bits. Try removing the seeds and the thick fiber as much as possible. Set aside. Discard the seeds and fibre.
- Take a pressure cooker and add in the cleaned tamarind and water. Cook for 15 minutes in low flame. After 15 minutes, remove from heat and wait for the pressure to release naturally.
- Wait for the tamarind mixture to cool slightly. Blend to a puree and bottle it and use it as required.
Notes
- Author: Kannamma - Suguna Vinodh
- Prep Time: 10 mins
- Cook Time: 15 mins
- Category: Basics
- Cuisine: Tamilnadu
