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Creamed corn and cheddar toasties with pickled onions

You'll need

12 thick slices rye bread For spreading: softened butter 24 thin slices vintage cheddar To serve: pickled onions   Creamed corn 2 tbsp olive oil 20 gm butter 1 onion, finely chopped ½ garlic clove, finely chopped 4 corn cobs, kernels removed 250 ml (1 cup) pouring cream 3 thyme sprigs Finely grated rind of 1 lemon


  • 01
  • For creamed corn, heat oil and butter in a saucepan until butter foams, add onion and garlic, stir occasionally until golden (6-8 minutes). Add corn kernels, cream, thyme and 500ml water, season to taste, bring to the boil, reduce heat to medium, cover and simmer until corn is very tender (1¼-1½ hours). Process in a food processor to a coarse purée, return to pan, stir occasionally until thick (4-5 minutes). Stir in lemon rind, season to taste, set aside.
  • 02
  • Heat a sandwich press to medium-high heat (see note). Spread bread slices with butter, then turn half the slices butter-side down. Spread thickly with creamed corn, top with cheese slices, season to taste then sandwich with remaining bread slices, butter-side up. Toast in sandwich press, in batches, until cheese melts and bread is golden (4-5 minutes), then serve hot with pickled onions.
Note If you don’t have a sandwich press, pan-fry sandwiches in a frying pan over medium-high heat, then warm through in a hot oven.

This recipe is from the August 2012 issue of Australian Gourmet Traveller.

At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

Drink Suggestion

Perfumed India pale ale.

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