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
Scale
- 1 cup canned corn kernels
- 1/2 cup red capsicum (bell pepper), diced
- 1/4 cup red onion, diced
- 3 tablespoons chopped coriander (cilantro)
- scant 1/2 cup plain greek yoghurt
- 1/4-1/3 cup finely grated romano, parmesan or cheddar cheese
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- 1/2 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