Fresh sweet corn open sandwich

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.

Claire Chabrieres

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