This Mexican style loaded cheesy corn toast is such a delicious appetizer, lunch addition or snack! Bread is topped with a creamy yoghurt corn + veggie mixture then baked until tender.
Veggie baked toasts are an absolute favourite of mine. They come together in a blink and taste amazing. You basically add any vegetables, seasonings, some cheese and you have the best healthy savoury meal on bread. This cheesy corn toast combo is the perfect dish to bring to a gathering or make at home for a delicious savoury snack. They are essentially mini corn pizzas in toast form!
The yoghurt makes the corn mixture creamy while also adding a lovely boost of protein. Plus the cumin, capsicum, coriander (cilantro) and lime adds and incredible Mexican inspired flavour. They are quite filling and make an amazing vegetarian appetiser to serve when entertaining!
Ingredients you'll need
You only need 10 ingredients to make these corn toasts:
- Corn: fresh, frozen or canned all work here
- Capsicum (bell pepper): I like using red capsicum because it’s the sweetest and pairs well with the cheeses and seasonings, but any colour will work.
- Red onion: adds a little bite.
- Coriander (cilantro): or you could even use basil.
- Cumin + garlic powder: for optional flavour.
- Greek yogurt: instead of sour cream to make it creamy and delicious.
- Cheese: I used romano cheese but parmesan or cheddar would be yum too.
- Lime juice: brings the toast to life!
- Sourdough bread
How to make corn toast
I love that this recipe can be made multiple ways. These cheesy corn toasts can be made in the regular oven, air fryer or enjoyed unbaked too!
Oven method
Preheat the oven to 180C/ 350F and line a baking tray with baking paper.
Corn mixture: In a medium bowl combine the corn, capsicum, onion, coriander, yoghurt, cheese, cumin, garlic, salt, pepper and lime juice. Mix well until all coated and creamy.
Load the breads: Add 2-3 scoops of the corn mixture to each piece of bread and use a spoon to push it out to each edge of the bread.
Extra cheese: Lightly sprinkle extra cheese on top of each bread then place on a baking tray.
Bake: Place into the oven and bake for about 15 minutes or until lightly golden and the cheese is melted. The corn mixture should feel firm to touch. Serve immediately and enjoy!
Air fryer method
Follow the above steps but air fry at 160C/ 320F for 12-18 minutes or until the top is golden and the cheese is melted. The corn mixture should feel firm to touch.
Note: air frying may brown the tops more*.
No bake method
Corn mixture: combine all the ingredients in a bowl until well coated and creamy.
Toast bread: toast each piece of bread in a toaster until golden
Load up: add a few scoops of the corn mixture to the breads and top with extra fresh coriander. Serve fresh and enjoy!
Expert tips & variations
- Add extra veggies: to make the toasts more wholesome and delicious, you can also add chopped up spinach, black beans, or cherry tomatoes. Add extra yoghurt and cheese if needed.
- Yoghurt alternative: if you want your toasts to have a richer topping, swap the yogurt for ricotta cheese. It will make the recipe even more delicious!
- Do not over-cook: Be careful tp not over cook your toasts as this may dry the corn mixture out .
- Bread of your choice: I used sourdough bread for the recipe. But English muffins, cut in half whole grain bread rolls or even a sliced baguette for mini toasts would work.
How to serve
- Squeeze over lots of fresh lime juice
- Sriracha sauce
- Tomato sauce or chutney
- Salsa
- Or any dip of your choice, like my roasted carrot sriracha hummus
FAQ's
What other cheeses can I use?
You can replace the pecorino cheese with crumbled crumble feta cheese or use ricotta cheese in place of the yoghurt.
What type of corn should I use?
I like canned corn for convenience but defrosted frozen corn or fresh corn off the cob will work too.
Can I make these in advance?
Yes! You can prepare the corn mixture 1 day prior to topping and baking the toasts.
Other recipes you may like
Gluten Free Air Fryer Pizza Rolls
If you try this corn toast recipe or have a question, please let me know! Leave a comment and rate it below. I love to hear what you think, or any changes you make.
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Loaded Cheesy Corn Toast
- Total Time: 0 hours
- Yield: 4 toasts 1x
Description
This Mexican style loaded cheesy corn toast is such a delicious appetiser, lunch addition or healthy snack! Bread is topped with a creamy yoghurt corn + veggie mixture then baked until tender.
Ingredients
- 1 cup canned corn kernels
- ½ cup red capsicum (bell pepper), diced
- ¼ cup red onion, diced
- 3 tablespoons chopped coriander (cilantro)
- scant ½ cup plain greek yoghurt
- ¼-⅓ cup finely grated romano, parmesan or cheddar cheese
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- ½ teaspoon salt + pepper, to taste
- Fresh lime juice, to taste
- 4 slices sourdough bread
Instructions
Oven method:
- Preheat the oven to 180C/ 350F and line a baking tray with baking paper.
- In a medium bowl combine the corn, capsicum, onion, coriander, yoghurt, cheese, cumin, garlic, salt, pepper and lime juice. Mix well until all coated and creamy.
- Add 2-3 scoops of the corn mixture to each piece of bread and use a spoon to push it out to each edge of the bread.
- Lightly sprinkle extra cheese on top of each bread then place on a baking tray.
- Place into the oven and bake for about 15 minutes or until lightly golden and the cheese is melted. The corn mixture should feel firm to touch. Serve immediately and enjoy!
Air fryer method:
- Follow the above steps but air fry at 160C/ 320F for 12-18 minutes or until the top is golden and the cheese is melted. The corn mixture should feel firm to touch.
- Note: air frying may brown the tops more*.
No bake method:
- Combine all the ingredients in a bowl until well coated and creamy.
- Toast each piece of bread in a toaster until golden.
- Add a few scoops of the corn mixture to the breads and top with extra fresh coriander. Serve fresh and enjoy!
Notes
- Store leftover toasts on a covered plate or large air tight container in the fridge for up to 4 days. Warm microwave or oven if desired.
- Prep Time: 10 minutes
- Cook Time: 12-15
- Category: Appetizer, snack
- Method: Bake
- Cuisine: Mexican
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