Fresh sweet corn open sandwich


– 1 ear sweet corn

– 1/2 table spoon butter (or olive oil)

– 2 slices bread of your choice

– salt and pepper

– 1 teaspoon fresh thyme leaves

– shaved parmesan cheese


1 – Clean the corn and remove the kernels from the cob.

2 – Pre-heat the oven to 180C.

3 – In a small skillet melt the butter and stir fry the corn kernels. Season with salt and pepper.

4 – Line the bread slices in a cookie sheet, brush lightly with olive oil or butter and top with the cooked corn and fresh thyme leaves.

5 – Toast until golden.

6 – Top with parmesan cheese (optional) and serve.

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