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.