Corn Sandwich

INGREDIENTS
1 medium sweet corn cob
½ tsp black pepper, crushed or as required
½ tsp red chili flakes or as required
1 or 2 tbsp nutritional yeast or cream cheese or grated mozarella or cheddar cheese (in the recipe details when to add them)
2 small tomatoes, chopped
2 to 3 tsp extra virgin olive oil
1 or 2 garlic, minced or finely chopped
7-8 basil leaves, chiffonade or chopped
some butter or extra virgin olive oil for spreading on the bread (optional)
METHOD
Boil the corn cob in a pressure cooker or steam it till the kernels are cooked.
remove the corn kernels from the cob. i usually scrape the kernels with the help of a knife.
heat the extra virgin olive oil in frying pan. add the garlic. saute for 15-20 seconds.
add the corn kernels and stir. now add the nutritional yeast. stir for 1-2 minutes on low flame.
season with salt, pepper and red chili flakes.
switch off the fire and add chopped tomatoes and basil. stir and keep aside.
if adding cream cheese or mozarella or cheddar cheese, you can add it once corn filling mixture has become warm.
stuff this corn-tomato-basil filling in the bread and toast them or grill them.
you can also grill corn sandwich in the oven.
serve corn sandwich hot with tomato sauce and some french fries.