Sweetcorn and jalapeño mayo cheese toastie

Not just any cheese toastie… this sandwich celebrates sweetcorn and spicy, punchy jalapeños

Sweetcorn, jalapeños and cheese are such a good combo and make an epic toastie filling. When in season, opt for fresh corn, it’s unbeatable, but if not, tinned corn will also work well.

The quickest and simplest way to cook corn is to cook it in its husk in the microwave for 2 minutes. When done, cut off the bottom end and pull away the husk and silks from the top and you’ll have perfectly steamed corn. Alternatively, cook in an air fryer or even on a bbq or grill - charring it will just add extra flavour.

You’ll need (serves 2):

• 1 sweetcorn cob

• 4 tbsp jalapeños, finely chopped

• 1 tbsp juice from jalapeño jar

• 3-4 tbsp mayonnaise

• 80-100g cheddar, grated

• 4 slices bread, I like sourdough

Cook the sweetcorn cob, either in the microwave for 2 minutes (see intro notes), or steam in a little water in a saucepan with a lid (if cooking this way, cut the end off and remove the husk/silks first).

Stand the corn upright and cut down it with a knife to remove the kernels. If you find a way of doing this with some escaping the board, please let me know!

Add the jalapeños, jalapeño juice and mayo to a bowl and mix. Add the sweetcorn, about 6 tablespoons (you might have a little more than you need) and mix.

Sprinkle some of the cheese on one side of the bread. Spoon over some of the sweetcorn mix. Finish with a little more cheese the lay the other piece of bread on top and press down.

Heat a frying or griddle pan with a little oil in it. Add the toastie and press down with a spatula or your hand. After a couple of minutes, flip it over. Cook for a couple of minutes on the other side. Slice in half and dig in!