Ingredients

The following ingredients have 4 Servings
  • Kernels cut from 3 ears of cooked corn (between 1 1/2 to 2 cups)
  • 1 - 2 tablespoons butter (plus more for spreading on the bread)
  • 1/2 cup sliced green onions or 1/2 cup finely chopped onion
  • 1/4 cup hot peppers (deseeded if desired, and finely chopped (I used half a jalapeno and wished I'd used a whole one))
  • 1 garlic clove (finely grated (I used a microplane, you could also put it through a garlic press))
  • 1/2 cup heavy cream or milk (increase butter if using milk)
  • squeeze of lemon
  • salt and pepper to taste
  • 8 slices of bread
  • 4 ounces grated cheddar cheese

Instruction

  • Heat the kernels along with the butter, green onions, hot peppers, garlic and cream in a medium skillet until warmed through and the cream has reduced.
  • Transfer to a food processor (or use a stick blender right in the pan) and pulse a couple times to turn the corn mixture into a coarse paste. You should be able to see whole kernels of corn.
  • Season to taste with salt, pepper and a squeeze of lemon juice
  • Butter all of the bread slices on one side.
  • Arrange four slices, unbuttered side up, and divide the corn mixture between them. Spread to the sides. Top with the cheese and cover with the remaining slices of bread.
  • Grill on a panini press until golden brown.