With one bite into the crackling crisp crust of this Griddled Corn Panini, you realize that sweet summer corn is for much more than the usual vegetable side-dish recipe. Farm fresh corn combines with the smoke of Cajun tasso for a buttery and cheesy sandwich combination.
If you follow Acadiana Table, you clearly understand how much I love fresh corn. I’ve used it in so many recipes: cooked in casseroles; sautéed in maque choux; baked in cornbread; simmered in bisque; grilled on the cob; griddled in corn cakes; roasted in corn grits; boiled in seasoned crawfish stock. Corn is versatile, and in the summer months, it’s readily available, and at its peak of freshness.
So, it was inevitable that I would find a way to make fresh summer corn cut off the cob the central idea of a sandwich like my Griddled Corn Panini. Seldom do you see corn highlighted between two slices of bread, but this recipe is one that works on all levels. The crunch of sautéed corn comes together with the punch of spicy Cajun tasso and a velvety cloak of melted Gruyere.
This sandwich is a classic panini preparation that I do on the stovetop. Using a heavy skillet to weigh down and press the sandwich in a pan is dead simple. With a slather of jalapeño mayo on griddled sourdough and you’ve got a tasty sandwich recipe. I use the corn-infused butter to brush on the bread before adding to the pan, and with just a sprinkle of sea salt, it crisps up for a crackling bite.
Corn season is upon us! When you see fresh yellow corn crowding the produce bins at your local market, be sure to think about this Griddled Corn Panini–a flavor-filled sandwich recipe.
- 2 large ears fresh yellow corn, husks and silk removed
- 2 tablespoons unsalted butter
- 1 cup finely diced tasso or smoked ham
- 8 slices sourdough bread
- 4 tablespoons jalapeño mayo
- 1 cup grated Gruyere cheese
- Sea salt
- With a sharp knife, cut the kernels of corn off the cob, scraping as close to the cob as possible. In a skillet over medium heat, add 1 tablespoon of the butter and heat until melted. Add the corn and tasso, and sauté until just warmed through, about 3 minutes. Using a slotted spoon, remove the corn and tasso to a paper towel-lined platter.
- Add the remaining butter to the pan and melt. Turn off the heat. Using a brush, generously coat one side of each slice of bread with the butter.
- Slather the bottom slice of bread with a light coating of jalapeño mayo.
- Spoon on a portion of the corn/tasso mixture and top with a generous mound of Gruyere. Top with the other slice of bread and place butter-side-down in a hot skillet on medium heat.
- Place a heavy pan on top of the sandwich and let it toast. Once golden brown, flip it over with a spatula and toast the other side until the cheese melts, about 7 minutes total.
- Slice in half and serve while hot with a glass of iced tea and the side of your choice.
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