These are great snacks for children, but I also like to eat them with a nice glass of wine! You can add allsorts of flavourings to the corn mixture - cooked fish, pork or even tuna all work well.
15g / ½oz butter
1 small onion, chopped
1 tbsp plain flour
125-150ml / 4-5 fl oz milk
2 large sweetcorns, as fresh as possible
A dash Worcestershire sauce
A dash Tabasco sauce
1 egg yolk
6 slices bread
2 slices cooked chicken
cut into small dice
6 slices Gruyere cheese
Salt and freshly ground black pepper
Melt the butter in a pan, add the onion and cook slowly for a few minutes..
Add the flour and mix well then stir in the milk and bring back to the boil, stirring, to make a thick sauce..
Simmer for 1 minute but do not allow it to catch and burn.
Cut off the Sweetcorn from the husk by cutting the corn in half then shaving down each side with a sharp knife..
Add the corn to the sauce along with the Worcestershire and Tabasco sauces, season well and cook for a further minute..
Remove from the heat and cool for 10 minutes..
Add the egg yolk and beat well and allow to cool completely..
Cover well with cling film then chill.
Preheat the grill and toast the bread on one side..
Add the chicken to the cooled sauce then spread over the uncooked side of the bread..
Top with a slice of Gruyere cheese and put back under the grill until bubbling and browned..
Cut into triangles and serve.
As you can see I do not cook the corn before adding it to the sauce, there is no need if it is very fresh, sweet and succulent. You can use tinned Sweetcorn, but do strain it well to get rid of the juice.