Masala Corn Spinach Toastie
Masala Corn Spinach Toastie recipe with step by step photos. Creamy, delicious Masala Corn Spinach Toastie that's quick and easy to make.
Servings: 4 toasties
Ingredients
Cook Corn Spinach Masala
- 1 tbsp unsalted butter I like Kerrygold
- 2 cloves garlic
- 1/2 jalapeno with seeds, chopped
- 1 cup corn
- 1 cup spinach chopped
- 1 tbsp all-purpose flour
- 1/2 cup whole milk
- 1/2 tsp black pepper
- 1/2 tsp crushed red pepper flakes
- 1/4 tsp salt
- 1/4 tsp chat masala
- 1/2 cup pepper jack cheese
Assemble Toastie
- 4 slices Ezekiel bread divided; whole wheat or white bread work too
- masala corn spinach from above
- 1/2 cup pepper jack cheese divided; 2 tbsp per slice of bread
Instructions
Prep
- Chop the garlic and jalapeno. Rinse the frozen corn under warm water.
Cook
- Heat up a stainless steel pan. Once hot, add unsalted butter.
- Add the garlic and jalapeno. Saute for 30 seconds.
- Add the corn. Cook for about 2 minutes until the corn warms up.
- Proceed to add the chopped spinach. Cook for 1-2 minutes.
- This is what you should have.
- Add flour. Stir and cook for a minute.
- Slowly add milk to avoid curdling. Cook the milk and veggies for about 2 minutes until the milk thickens up slightly.
- Add salt, black pepper, crushed red pepper, and chat masala.
- Add cheese. Turn off the stove. Stir.
Assemble
- Spread the masala corn spinach mixture over bread. I used Ezekiel Bread which is a healthier option.
- Top with a little more cheese. Into the toaster oven for 4-5 minutes at 400 degrees until the cheese melts. Right after that, you can broil the toasties if you wish.
- Once done, cut into triangles. Add a drop of Siracha for an extra kick.
Notes
- Gluten-Free option: use GF bread.
- Vegan option: use unsweetened cashew milk and vegan cheese.
Nutrition
Calories: 279kcal | Carbohydrates: 27g | Protein: 14g | Fat: 14g | Saturated Fat: 8g | Cholesterol: 36mg | Sodium: 396mg | Potassium: 189mg | Fiber: 4g | Sugar: 4g | Vitamin A: 1253IU | Vitamin C: 7mg | Calcium: 255mg | Iron: 1mg