Corn and Cheese Paninis
Servings: 4
Ingredients
- Kernels cut from 3 ears of cooked corn between 1 1/2 to 2 cups
- 1 - 2 tablespoons butter plus more for spreading on the bread
- 1/2 cup sliced green onions or 1/2 cup finely chopped onion
- 1/4 cup hot peppers deseeded if desired, and finely chopped (I used half a jalapeno and wished I'd used a whole one)
- 1 garlic clove finely grated (I used a microplane, you could also put it through a garlic press)
- 1/2 cup heavy cream or milk increase butter if using milk
- squeeze of lemon
- salt and pepper to taste
- 8 slices of bread
- 4 ounces grated cheddar cheese
Instructions
- Heat the kernels along with the butter, green onions, hot peppers, garlic and cream in a medium skillet until warmed through and the cream has reduced.
- Transfer to a food processor (or use a stick blender right in the pan) and pulse a couple times to turn the corn mixture into a coarse paste. You should be able to see whole kernels of corn.
- Season to taste with salt, pepper and a squeeze of lemon juice
- Butter all of the bread slices on one side.
- Arrange four slices, unbuttered side up, and divide the corn mixture between them. Spread to the sides. Top with the cheese and cover with the remaining slices of bread.
- Grill on a panini press until golden brown.