Corny Grilled Cheese


Corny Grilled Cheese

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Course Main Course
Servings 4


  • 1 tbsp unsalted butter
  • 1/2 cup minced yellow onion
  • 1 1/2 cup corn kernels (from 3 to 4 ears)
  • granulated sugar (optional) if you think the corn needs it
  • 2 tbsp mayonnaise plus more for brushing
  • 8 oz low-moisture mozzarella shredded (2 cups)
  • 4 oz fontina or provolone cheese shredded (1 cup)
  • 2 tbsp minced flat leaf parsley
  • Kosher salt and freshly ground pepper
  • 8 slices really good sourdough bread cut 3/4 inch thick


  • Heat the butter in a large cast-iron or nonstick skillet over medium-high heat. Add the onion and cook, stirring, until soft and just beginning to brown at the edges, 2 to 3 minutes. Add the corn and sugar (if using) and cook, stirring occasionally, until crisp-tender, about 3minutes. Scrape the corn into a bowl and let cool for 10 minutes (wipe the skillet clean and reserve). Stir in the 2 tablespoons mayonnaise, followed by the mozzarella, fontina and parsley, and season with salt and pepper.
  • Brush a thin layer of mayonnaise on each slice of the sourdough bread, then turn the slices over. Divide the corn mixture among 4 slices of bread, then sandwich them with the other 4 slices. (Make sure the “mayonnaise sides” are facing outward.)
  • Heat the reserved skillet over medium heat. Add 2 sandwiches to the skillet, cover, and cook, flipping once, until golden brown outside and the cheese is melted inside, 8 to 10 minutes. Transfer the sandwiches to a cutting board and repeat with the remaining sandwiches.
  • As soon as they’re cooked, cut the sandwiches in half and eat, being careful not to burn your mouth on the molten cheese.


  • Elotes Grilled Cheese: Substitute queso Oaxaca for the mozzarella, substitute queso fresco for the fontina, substitute cilantro for the parsley, and add 1/2 teaspoon of Tajin to the corn mixture. Serve hot with a squeeze of fresh lime.
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