Recipe | Miso creamed corn & kimchi toastie

Recipe by Jen Pomeroy, The Modern Mess
Brought to you in partnership with Goodnature.

Homemade creamed corn is so delicious and it’s very easy. I wanted to make this for a toasted sandwich with kimchi so I added spring onions, garlic, ginger and miso as the seasonings, and it was so yum!

Miso creamed corn & kimchi toastie recipe by The Modern Mess

Miso creamed corn

50g butter
½ tsp sesame oil
2-3 spring onions, finely sliced
2 cloves garlic, chopped
1-2 tsp fresh ginger, finely chopped
4 cobs corn
1 T miso (available from supermarkets)
½ cup hot water

Heat the butter in a pot and add in the spring onions, garlic and ginger and cook until soft.

Meanwhile, cut the kernels off two cobs of corn and grate the remaining two cobs on a box grater over a bowl or plate to catch all the juices.

Add the corn and juices and sesame oil to the pan and stir to combine. Add the miso to the hot water to dissolve and then add that to the pan. Bring to a simmer and then cook on low for 5 minutes. It doesn’t take long! Season to taste. (This can be made in advance and kept in the fridge.)

You can serve this alongside a roast chicken or make into the toastie below.

Miso creamed corn & kimchi toastie

Cut two slices of bread (I use sourdough), butter the bottom of one with butter. Spread the other side with creamed corn, top with slices of mozzarella (or grated) and spoon over some kimchi. Top with more mozzarella and spoon the other slice of bread with a little more creamed corn and form a sandwich. Butter the top

Place in a preheated pan and cook on both sides until golden brown and the cheese is melted. A lid helps it heat through.

Jen’s homegrown corn.
Preparing the toasties with layers of mozzarella, creamed corn and kimchi.
Perfectly toasted!

Jen Pomeroy is a trained chef and avid gardener based in North Canterbury, New Zealand.