Recipe- Vegan Chilli Chesse Corn Toast

Looking for a quick snack? Give this Chilli Cheese Corn Toast a try! It's a delicious Indian-style cream cheese and corn sandwich recipe that's vegan!

You can literally make it in 10 minutes and serve it for breakfast or an evening snack! Every region has its own street food which seems to have a cult following. I grew up in Bombay where the street food scene is amazing! I don't think there was a single day when I didn't have some kind of street food!

Ingredients

8 slices bread
1/4 cup vegan cream cheese
1 cup yellow corn
1 bell pepper
3 tbsp cilantro
2 green chillies
1/2 onion
8-10 cloves garlic
1/2 cup shredded cheese
1 tbsp chaat masala
1/2 tbsp cumin powder
1/2 tbsp paprika
1 tsp crushed black pepper
1 tbsp lemon juice optional
salt
2 tsp crushed red pepper flakes optional
2 tsp oregano optional

Method

- The first step is to toast the bread slices. Smear some vegan cream cheese over the bread slices before toasting. You can either toast them in a toaster or line a baking tray with parchment paper and broil them on low for 2-3 minutes in the oven till they turn brown and crisp. Be careful to not burn them.

- Meanwhile, thaw frozen yellow corn and chop the bell pepper. Transfer them to a mixing bowl.

- Add chopped cilantro, green chilies (reserving 1-2 tablespoons for garnish), onions, and minced garlic.

- Then mix in the shredded cheese, chaat masala, paprika, cumin powder, and crushed black pepper.

- Add lemon juice and salt as needed and give it all a good mix.

- Spread a generous helping of this mixture over the bread slices.

- Top it with a generous layer of grated cheese.

- Garnish with remaining cilantro and green chilies and broil at low temperature (400 degrees F) for 2-3 minutes or till the cheese melts.

- Take it out of the oven and serve immediately. Sprinkle some crushed red pepper flakes and oregano on top if you want to up the taste and spice quotient.

- Drizzle some ketchup/vegan mayo/chutney on top or serve them on the side.