Summer produce brings me so much joy. I am conflicted with all the different dishes that I want to make with the gorgeous bounty. I tend to make a long list and what I am unable to make is punted to the following year.
How my idea culminated for the Corn Zucchini and Peach Masala Cheese Toasts?
Corn is at its peak right now and super sweet. Corn and zucchini, and corn and peaches are both a match made in heaven. So I decided to combine all three in my Corn Zucchini and Peach Masala Cheese Toasts. The toasts have been on repeat in my home. Served with a poblano pepper, avocado and cilantro sauce, these toasts are easy, sublime and make a perfect light dinner on a beautiful summer day.
Inspiration for the Corn Zucchini and Peach Masala Cheese Toasts
Growing up in Mumbai, rainy days called for corn, chilli, cheese toast because corn is in season during the monsoon months. Corn vendors adorn the Mumbai beaches, grilling fresh shucked corn on their tiny open-flame charcoal grills, rubbing lime dipped in red chilli powder and salt onto the charred corn – a true delight during the rains.
My mom would add different vegetables to the cheese toast, depending on what was in the fridge. Sometimes mushrooms, and other times bell pepper. You cannot go wrong with corn, chilli and cheese together. Served with an Indian-style tomato soup, it would be one of our favorite dinners. I re-create the cheese toasts in different forms – whether as toast or as a danish on puff pastry. It has become my family’s favorite summer dinner, too. Corn and zucchini pasta or risotto are also family favorites, along with corn, peach and heirloom tomato panzanella.
Ingredients for the Corn Zucchini and Peach Masala Cheese Toasts
The ingredients for the Corn Zucchini and Peach Masala Cheese Toasts are:
- Loaf of bread: Use a Ciabatta or Pugliese loaf that is found in your local grocery stores. The bread has a sourdough taste, and toasts up beautifully in the oven with all the ingredients on the top.
- Unsalted butter
- Corn kernels: I take corn kernels from 2 ears of corn, which is enough for the total serving.
- Zucchini
- Red onion
- Thai chillies: You can use a milder chilli if you cannot handle Thai chillies. I prefer the Thai chillies cause it adds a good punch along with all the other ingredients.
- Garlic cloves
- Salt and pepper
- Smoked paprika
- Chaat masala: chaat masala adds an amazing zing, because of the amchur powder in the chaat masala. Amchur is dried mango powder which has a lovely pungent flavor. Chaat masala is easily available online or an any Indian grocery store.
- Cilantro
- Peach slices
- Monterey Jack cheese
- Bell pepper
Poblano pepper, Avocado and Cilantro Sauce
The masala cheese toast starts off with the sauce. In-season poblano pepper is grilled on the stove until completely charred. If you do not have a gas stove, you can broil it in the oven and turn the pepper to char all the sides. Once grilled, cover it with aluminum foil for a few minutes. The moisture and heat help to soften the pepper and the charred bits come off easily. The charred pepper, along with avocado, garlic, cilantro, lime and Maldon sea salt, with just a bit of water, makes a delicious, punchy sauce. It goes well with these toasts or even as a dip with chips or on tacos.
How to make the Corn Zucchini and Peach Masala Cheese Toasts?
The corn mixture is made by sauteeing corn, zucchini, red onions, garlic and Thai chillies along with spices like chaat masala, smoked paprika, salt and pepper, all in butter. This softens the vegetables just a little bit, and flavor comes from the chaat masala and smoked paprika. The mixture is cooled, and peaches, cilantro and Monterey Jack cheese are added and mixed until cohesive.
- Tip: It is important that you finely dice the zucchini, red onions and peaches all uniform in size. It helps them cook evenly and also provides that perfect bite with all the flavors melded together.
The mixture is heaped onto thinly sliced bell pepper that adorns bread slices that have been slathered with butter and lightly toasted in the oven. The corn mixture is topped with more cheese before they are baked to perfection. I broil the toasts to get that golden brown color on the top. The toasts are finally garnished with chives, thinly sliced peaches, a touch of Maldon sea salt and cilantro.
- Note: The number of slices will depend upon the size of the bread. For example, If you get a round sourdough loaf, you will get fewer slices but bigger toasts that can be halved.
Favorite way to enjoy the Corn Zucchini and Peach Masala Cheese Toasts
The combination of the corn, zucchini, peaches and chillies, along with the tangy sauce forms the perfect spicy, salty, sweet and sour bite. Enjoy the toasts with a side salad and a glass of Chardonnay.
I also enjoy these toasts with a warm tomato soup.
How long can I keep the Corn Zucchini and Peach Masala Cheese Toasts?
Leftovers can be kept in the fridge for upto a day. I usually wrap them in aluminum foil and keep it in the fridge. To re-heat, put in a toaster oven for a couple of minutes.
Where can I get chaat masala?
You can find chaat masala at any Indian grocery store or online as well.
What baking sheet can I use to make these toasts?
You can use these baking sheets that are available on Amazon.
Can I omit the zucchini if I want to?
Yes absolutely!
Other corn recipes on my blog are:
- Corn and Shishito Pepper in Corn Curry
- Summer Squash and Corn Casserole
- Corn and Peach Salsa
- Corn and Saffron Risotto
If you enjoy this recipe, please tag #thejamlab on Instagram and/or leave a comment on this blog post.
XO
Amisha
Corn Zucchini and Peach Masala Cheese Toasts
Ingredients
Poblano pepper, Avocado and Cilantro sauce
- 1 poblano pepper
- ½ avocado
- Juice of 1 lime
- 1 garlic clove
- ⅓ cup finely chopped cilantro
- ½ cup Greek yogurt
- ¼ cup water
- 1 teaspoon Maldon sea salt
Corn, Zucchini and Peach Masala Toasts
- 1 Ciabatta or Pugliese loaf, sliced into ½– to ¾-inch slices, about 14 slices
- 6 + 2 tablespoons salted butter
- Corn kernels from 2 ears of corn
- ½ cup finely diced zucchini
- ½ cup finely diced red onion
- 2 Thai chillies, finely chopped
- 3 garlic cloves, grated
- 1 teaspoon table salt
- 1 teaspoon freshly ground black pepper
- ½ teaspoon smoked paprika
- ¾ teaspoon chaat masala
- ⅓ cup finely chopped cilantro
- ½ heaped cup finely diced yellow peach
- 2 + 1 heaped cups jalapeño Monterey Jack cheese
- 1 bell pepper, thinly sliced horizontally
Garnish
- 2 tablespoons finely chopped chives
- Thinly sliced peaches
- Maldon sea salt
- Cilantro sprigs
Get Recipe Ingredients
Method
Poblano pepper, Avocado and Cilantro sauce
- Roast the poblano pepper on an open gas stovetop using tongs to turn the pepper. Wait for 20 seconds for it to char the pepper on that side. Keep turning to char the pepper on all sides. It takes about 3 to 4 minutes in all. Wrap the completely charred pepper in aluminum foil. Set it aside for 10 minutes.
- Remove the foil; the pepper will have cooled and will be wrinkled. Use a spoon to gently spoon off the char from all sides.
- Add all the ingredients, including the charred poblano pepper in a high-speed blender and blend until it forms a smooth mixture. If the mixture is too thick, add a tablespoon of water at a time. The consistency should be pourable like a thick vinaigrette.
Corn, Zucchini and Peach Masala Toasts
- In a large skillet on medium heat, add the 2 tablespoons of butter. Once melted, add the corn kernels, zucchini, red onions, Thai chillies, grated garlic, salt, pepper, smoked paprika and chaat masala. Mix to combine. Cook the mixture for about 4 minutes, stirring occasionally. Switch off the gas and let cool for about 15 minutes.
- Preheat the oven to 375 degrees.
- Butter all the bread slices on both sides and place on a large baking tray.
- Toast for about 4 to 5 minutes, flip the slices and toast for another 4 to 5 minutes until lightly golden brown. Remove and set aside.
- Increase the oven temperature to 400 degrees.
- Put the corn mixture into a large bowl. Add cilantro, yellow peach, cheese and mix until just well combined.
- Place a slice of bell pepper on each toast. Divide the corn mixture evenly among all the toasts. Top with the remaining 1 cup of Monterey Jack cheese.
- Place the baking tray back into the oven for about 8 minutes.
- Broil the toasts for about 4 minutes, or until the cheese on the top is golden brown in color. Remove from the oven and let cool slightly.
- Garnish with the chives, sliced peaches, Maldon sea salt and cilantro sprigs
- Serve immediately with the sauce.
Notes
How long can I keep the Corn Zucchini and Peach Masala Cheese Toasts?
- Leftovers can be kept in the fridge for upto a day. I usually wrap them in aluminum foil and keep it in the fridge. To re-heat, put in a toaster oven for a couple of minutes.
Where can I get chaat masala?
- You can find chaat masala at any Indian grocery store or online as well.
What baking sheet can I use to make these toasts?
- You can use these baking sheets that are available on Amazon.
Can I omit the zucchini if I want to?
- Yes absolutely!
