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Cheesy cream corn toasties
( SERVES 8 )

Herald on Sunday

Photo by Vanessa Lewis

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Nothing is better than a relaxed Sunday lunch on a winter afternoon, nestled by the fire with a bunch of friends filling the tanks for another busy week ahead. Chilling and taking time out is so important and we don’t do it enough. Together with my cloudy bay clam chowder these toasties form a comforting and nurturing lunch.

Ingredients

600 g	Frozen corn kernels
1 cup	Cream
1 cup	Homogenised milk
1 tsp	Salt
3 Tbsp	Sugar
1 pinch	Cayenne pepper
2 Tbsp	Melted butter
2 Tbsp	Flour
8 slices	Ciabatta bread, grilled
1 sprinkle	Parmesan cheese, freshly grated, Parmigiano-Reggiano

Directions

Combine the corn, cream, milk, salt, sugar and cayenne in a saucepan, bring this to the boil and simmer for 5 minutes.
Blend together the melted butter and flour, add this into the corn and mix well, cook for a further 5 minutes, stirring constantly.
Place the ciabatta on a baking tray, top with dollops of the creamed corn, sprinkle over Parmigiano-Reggiano then place under a preheated grill until evenly browned.
These match perfectly with the clam chowder.