Charred Corn Toast

Genuinely, the best lunch out there. You (probably) won’t find a more simple, more delicious recipe that can be made in under 15 mins.

Done in 15 minutes

Mia Jacobs

Dish by Mia Jacobs



For the charred corn

170gtinned sweetcorn corn, drained and rinsed

40gvegan feta, crumbled

1spring onion, thinly sliced

15gfresh coriander, finely chopped

1/2-1green chilli/jalapeño, finely chopped

1/4 tsppul biber

2 tbspvegan mayo

to tastelime juice

to taste (depending on how salty the feta is)salt

To serve

2-4sourdough slices

to garnishcoriander

to tastehot sauce

Part of our Things on Toast series, this corn toast aka Esquites on toast is truly sublime. If you find half a can of corn lurking around and you don't know what to use it for, try this!! It's creamy, zingy, fresh and so flavourful, with minimal ingredients.


Heat a large frying pan over a medium high heat with a splash of oil. Once hot, tip in the corn and fry for around 5 mins until nicely charred on all sides. Remove and allow the corn to cool for a minute or so.

Combine the rest of the ingredients in a bowl, along with the slightly cooled corn, and season to taste. Load onto some toasted sourdough and garnish with coriander, hot sauce and an extra squeeze of lime if desired! Enjoy.

What do you think of the recipe?

Mia Jacobs

Mia Jacobs

Mia is a self-taught cook with an obsession with street food and an absolute hatred for parsnips. Before joining Twisted Green, Mia founded an online vegan cooking school in the midst of the global pandemic and began teaching people all over the world how to cook incredible vegan food from the comfort of their own homes. Her mission was, and still is, to help transform kitchens everywhere from a daunting space to one that’s filled with the irresistible aroma of frying garlic, and some very special plant-based grub. She also believes that crisps and hummus are a gift to humanity.

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