Buttered Corn Toast Breakfast (Print Version)
Crisp toast paired with creamy, buttery corn and cheese makes for an easy, savory bite.
# Components:
→ Bread
01 - 4 slices sandwich bread
→ Corn Mixture
02 - 1 cup sweet corn kernels, fresh, frozen, or drained canned
03 - 2 tablespoons unsalted butter
04 - 2 tablespoons mayonnaise
05 - 1/4 teaspoon salt
06 - 1/4 teaspoon ground black pepper
07 - 1/4 teaspoon paprika, optional
08 - 1 tablespoon freshly chopped parsley, optional
→ Topping
09 - 1/2 cup shredded mozzarella or cheddar cheese, optional
# Directions:
01 - Set oven to 400°F (200°C) or place a large skillet over medium heat.
02 - Lightly toast bread slices until golden using a toaster or oven.
03 - In a skillet over medium heat, melt butter. Add corn kernels and sauté for 2–3 minutes until warmed through.
04 - Remove skillet from heat. Stir in mayonnaise, salt, black pepper, and paprika; mix thoroughly.
05 - Evenly spread corn mixture over each toasted bread slice.
06 - Sprinkle shredded cheese on top of corn mixture if desired.
07 - Arrange toasts on a baking sheet and bake for 3–5 minutes until cheese is bubbly and melted. Alternatively, cover skillet and heat for 2–3 minutes until cheese melts.
08 - Garnish with chopped parsley if desired and serve hot.
# Expert Advice:
01 -
- Quick and easy to make for busy mornings
- Deliciously savory and creamy
02 -
- This recipe contains dairy (butter, cheese) and eggs (mayonnaise)
- Use gluten-free bread and vegan substitutes for allergies or dietary needs
03 -
- Add finely chopped bell pepper or green onions for extra flavor and color
- Swap mayonnaise with Greek yogurt for a lighter version