toast for dinner - spiced corn on toast
This quick and easy recipe is real comfort food. If corn isn't in season, frozen corn kernels will do the trick. Although I love this best spooned over hot toast, the corn also makes a great side dish. Double the recipe if you like.
Servings 2
Ingredients
- 1 tablespoon unsalted butter
- ½ a medium onion diced
- 1 clove garlic crushed
- 1 tablespoon all purpose flour
- ¾ cup 1% milk
- ½ teaspoon red pepper flakes
- 2 cups corn kernels sliced from 2 cobs of corn or 2 cups frozen kernels
- 2 tablespoon freshly grated Parmesan cheese
- salt and pepper
- 4 slices whole grain toast
Instructions
- Set a saucepan over medium-high heat.
- Add the butter and let it melt slightly, then add the onions.
- Cook onions until they are translucent and are beginning to take on a bit of colour, about 5 minutes.
- Add the crushed garlic and cook for 2 minutes more.
- Sprinkle the all purpose flour over the top and cook for about 1 minute, stirring constantly.
- Add the milk and stir well to incorporate the flour. Stir constantly to avoid burning the milk.
- When the sauce begins to thicken, after 1-2 minutes, add the red pepper flakes, corn kernels, and Parmesan.
- Reduce heat to medium-low and allow the sauce to cook for 3-5 minutes more, so the sauce is thick (it should coat the back of a spoon) and the corn is heated through.
- Season with salt and pepper, and remove from the heat.
- Toast bread, and butter, if desired.
- Spoon the hot corn over toast, and serve immediately.