Prepare the corn kernels. If using corn on the cob, boil, grill or bake until tender. I use the frozen corn so I cook for 1 to 2 mins in a pan until cooked completely. Turn off and cool.

To the cooled corn, add grated carrots, onions, tomatoes & green chilies. All these are optional and you may skip.

Add black pepper, chaat masala and cumin powder. Mix well. Taste test and adjust the spices if you want more. Avoid adding salt.

Butter your bread on the inner side and spread chutney or mayo or any spread of your choice.

Place the cheese slice over the bread. [If using grated cheese, simply mix that with the veggie corn kernels we prepared earlier.]

Spread the corn filling on the prepared bread slice. Smear some chutney or spread on the other bread slice too. Cover the sandwich with the chutney side in. Spread little butter on the outside too.

Heat a toaster or a pan and drizzle little softened butter. Place the corn sandwich and toast it till golden.

If making on a pan, press down the sandwich with a spatula, toast on a low heat until the bread becomes crisp on one side. Carefully turn it to the other side and toast until the cheese begins to melt.

Transfer the corn sandwich to a wooden board and cut before serving.