Korean Toast with Cheese, Corn and Mayonnaise Recipe
These are warm toasts with cheese, sweet corn and a creamy mayo-egg sauce, inspired by Korean bakeries and cafés. The flavor is gently sweet-and-salty, very comforting, with stretchy cheese and slightly crisp bread edges. In Korea, this kind of toast is often eaten as a late breakfast or a weekend coffee snack.
This toast combines the sweet-and-salty flavor profile popular in Korean bakeries with an ultra-creamy corn and mayo-egg filling. The contrast between the soft, rich center and the crisp, buttery bread makes it an addictive comfort food that feels both familiar and a bit exotic.
Chef's tips
Don’t overfill the toast—if you spread the mixture right to the edges, it may leak out while frying. Medium heat is key: too high and the bread will burn before the cheese melts; too low and it will dry out instead of turning golden and crisp. A non-stick pan makes flipping much easier.
How to serve
Serve these toasts as a lazy weekend brunch with coffee and fresh fruit, or cut them into smaller triangles for a party snack platter. They also pair well with a light coleslaw or a simple green salad to balance the richness.
Ingredients
- toast bread - 6 slice
- yellow cheese - 6 slice
- canned corn drained - 120 g
- egg - 1 piece
- mayonnaise - 3 tablespoon
- sugar - 1 teaspoon
- salt - 0.25 teaspoon
- black pepper ground - 0.25 teaspoon
- butter - 20 g
- chives fresh - 5 g
Preparation
- Drain the corn in a sieve. Finely chop the chives.
- In a small bowl, beat the egg with a fork. Add the mayonnaise, sugar, salt and pepper and mix thoroughly until you get a smooth sauce. Add the corn and half of the chives and stir to combine.
- Lightly spread a thin layer of butter on one side of each slice of toast bread.
- On the unbuttered side of half of the slices, place one slice of cheese each. Spoon 2–3 tablespoons of the corn-mayo mixture over the cheese, spreading it evenly but not all the way to the edges.
- Cover with the remaining slices of bread, buttered side facing out, and gently press down with your hand.
- Heat a large frying pan over medium heat. Place the toasts in the pan and fry for 3–4 minutes on one side, until the bread is golden and crisp. Carefully flip and fry for another 3–4 minutes, until the cheese has melted and the center is hot.
- Remove the finished toasts from the pan, let them sit for a minute so the filling cools slightly, then cut them in half diagonally.
- Sprinkle the tops with the remaining chives and serve immediately, preferably while still hot.
Storage
Tosty najlepiej smakują świeże, ale jeśli zostaną, przechowuj je w lodówce i podgrzej w piekarniku lub tosterze, aby chleb znów był chrupiący. Nadzienie po podgrzaniu będzie bardzo gorące, więc daj im chwilę, by przestygły przed jedzeniem.
