Inspired by the flavors of Mexican street corn, this sandwich is packed with grilled corn, cheese, lime, chili, and cilantro—all melted into buttery, golden bread.
Pair it with: Off-Dry Riesling or Sauvignon Blanc to balance the creamy spice with a refreshing finish.
Ingredients
- 4 slices white bread or bolillo rolls
- 1 cup grilled or canned corn kernels
- 2 tbsp mayo or crema
- 1/2 cup shredded Monterey Jack or Cotija cheese
- 1 tbsp lime juice
- 1/4 tsp chili power or Tajin
- 1 tbsp chopped cilantro
- 2 tbsp butter (for grilling)
Directions
- In a bowl, combine corn, mayo, lime juice, chili powder, cilantro, and a pinch of salt.
- Spread the mixture and shredded cheese between two slices of bread.
- Butter the outsides of the bread and grill in a skillet until golden and the cheese is melted (about 3–4 minutes per side).
- Slice and serve immediately.