If you want a fun cozy different grilled cheese recipe then you’re in the right place! This Baked Beans & Corn Grilled Cheese is just that! It’s crispy bread layered with coriander chutney, melted mozzarella cheese, delicious corn, and baked beans filling. All the flavors work so well and the coriander chutney adds so much to it! I wish I had this as a child because I would have been obsessed, so you know you gotta make it for kids (adjust spice levels). Not to say that adults won’t LOVE it too!! You can also make the filling and keep it from before in the fridge. It’s a must-try, especially on a rainy or chilly day or the day you want some comfort food!

Happy Cooking!

Servings: 2-3 grilled cheeses

Prep Time: 10-15 mins

Cooking Time: 20-30 mins

Total Time: 1 hour

Ingredients: 

• 4-6 slices of bread; I use Tuscan or sourdough bread

• 2-3 tbsp salted butter; softened

• 2 tbsp coriander chutney

• 1/2-2/3 cup grated mozzarella cheese

• 1 tbsp olive oil or chili olive oil

• 1/4 cup finely chopped red onions

• 1-2 jalapenos or serranos finely chopped

• 2 scallions finely chopped

• 2/3 cup corn kernels

• 1/4 tsp black pepper

• 1/2 tsp salt as per taste

• 1/2 tsp chili flakes

• 1/4 tsp dried oregano

• 1/4 tsp nutmeg/ajwain powder

• 2/3 cup baked beans

• 1/4 cup whole milk

Directions: 

1. In a pan on medium heat, add olive oil.

2. Add chopped onions, and jalapenos and cook for 3-5 mins till the onions are translucent.

3. Add scallions and corn kernels and cook for 1-2 minutes.

4. Add baked beans and all the spices- salt, pepper, chili flakes, oregano, ajwain and mix. Let it cook for 2-3 minutes.

5. Add milk and mix. Let it come to a low simmer for 3-4 mins till it thickens.

6. Let it cool and keep it aside.

7. Assemble:

   1. Spread very little butter (about 1-2 tsp) on the insides of the slices.

   2. Spread coriander chutney on the butter for half of the slices.

   3. Put some grated cheese over the chutney and top with some of the cooled mixtures.

   4. Top with cheese again and sandwich it.

8. Spread butter on the outside of the slices and place it on a medium-hot griddle.

9. Cook it evenly on both sides till golden brown, and crispy and the cheese melts. If needed once flipped, cover with a lid to help the cheese to melt.

10. Slice and serve with ketchup or a chili tomato sauce.

11. Enjoy it warm and the cheese pulls!

Notes/Tips:

• Cook the baked bean corn mixture till it thickens otherwise it’ll ooze out of the sandwich.

• Buttering the inside of the bread helps keep them from becoming soggy.

• Make sure you cook the bread till crispy on both sides.

• If you want you can cut thin slices of mozzarella or pull it into shreds if you don’t have grated.

• You can use any bread you like, I like to use Tuscan or sourdough.

• Don’t skip the coriander chutney, it adds a flavor profile you didn’t realise was missing!!

• Ideally use homemade coriander chutney. I have a recipe and video here.

• You can also make the filling and keep it from before in the fridge. Keep it in an airtight container in the fridge for 2-3 days.