# Components:
→ Bread
01 - 4 slices sandwich bread
→ Corn Mixture
02 - 1 cup sweet corn kernels, fresh, frozen, or drained canned
03 - 2 tablespoons unsalted butter
04 - 2 tablespoons mayonnaise
05 - 1/4 teaspoon salt
06 - 1/4 teaspoon ground black pepper
07 - 1/4 teaspoon paprika, optional
08 - 1 tablespoon freshly chopped parsley, optional
→ Topping
09 - 1/2 cup shredded mozzarella or cheddar cheese, optional
# Directions:
01 - Set oven to 400°F (200°C) or place a large skillet over medium heat.
02 - Lightly toast bread slices until golden using a toaster or oven.
03 - In a skillet over medium heat, melt butter. Add corn kernels and sauté for 2–3 minutes until warmed through.
04 - Remove skillet from heat. Stir in mayonnaise, salt, black pepper, and paprika; mix thoroughly.
05 - Evenly spread corn mixture over each toasted bread slice.
06 - Sprinkle shredded cheese on top of corn mixture if desired.
07 - Arrange toasts on a baking sheet and bake for 3–5 minutes until cheese is bubbly and melted. Alternatively, cover skillet and heat for 2–3 minutes until cheese melts.
08 - Garnish with chopped parsley if desired and serve hot.
