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1. Finely chop the green bell pepper, red bell pepper, green chili, onion, garlic, and cilantro leaves. If using frozen sweet corn kernels, thaw them and pat dry.
1.5 cup sweet corn kernels (fresh or frozen),
0.5 cup green bell pepper,
0.5 cup red bell pepper,
2 piece green chili,
2 clove garlic cloves,
0.5 cup onion,
2 tbsp fresh cilantro leaves
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2. Heat oil in a pan over medium heat. Add onion and garlic and sauté until the onion turns translucent.
2 clove garlic cloves,
0.5 cup onion,
1 tbsp oil
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3. Add sweet corn kernels, green bell pepper, red bell pepper, green chili, red chili flakes, ground cumin, black pepper, and salt. Sauté for a few minutes until the peppers slightly soften but still remain crisp.
1.5 cup sweet corn kernels (fresh or frozen),
0.5 cup green bell pepper,
0.5 cup red bell pepper,
2 piece green chili,
0.5 tsp red chili flakes,
0.5 tsp ground cumin,
0.2 tsp black pepper,
0.8 tsp salt
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4. Turn off the heat, stir in lemon juice and cilantro leaves, and let the mixture cool slightly while you prepare the bread.
1 tbsp lemon juice,
2 tbsp fresh cilantro leaves
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5. Preheat your oven broiler to high or set the oven to 220°C. Place the sandwich bread slices on a baking tray and lightly toast them on one side in the oven for a couple of minutes until just firm but not browned.
6 slice sandwich bread slices
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6. Spread butter on the toasted side of each bread slice. Flip so the buttered side is facing down and the untoasted side is facing up.
6 slice sandwich bread slices,
3 tbsp unsalted butter
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7. Evenly spoon the warm corn mixture over the untoasted side of each bread slice, covering the surface fully right up to the edges.
6 slice sandwich bread slices,
1.5 cup sweet corn kernels (fresh or frozen)
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8. In a bowl, mix the grated mozzarella cheese and grated cheddar cheese. Generously sprinkle this cheese mixture over the corn topping on each slice.
1 cup grated mozzarella cheese,
0.5 cup grated cheddar cheese
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9. Return the tray to the oven and broil the toasts for 3 to 5 minutes, or until the cheese is fully melted, bubbly, and lightly golden at the edges. Watch closely to prevent burning.
1 cup grated mozzarella cheese,
0.5 cup grated cheddar cheese
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10. Remove the chili cheese corn toast from the oven, let it sit for a minute to firm slightly, then slice if desired and serve hot with ketchup on the side.
0.2 cup ketchup (optional, to serve)
By mansi