serrano chilis or jalapenos, finely sliced (optional based on spice level)
1 tsp freshly squeeze lime juice
1 cup shredded mozarella cheese
1 cup shredded mexican blend cheese
Sour Dough Bread or bread of your choice
Set the oven to a low broil.
Butter the sliced bread and place in the oven on a baking sheet (I used a baking rack but this step is not necessary) and broil on low for 2-3 minutes until just slightly toasted. Remove from oven and set aside.
In a mixing bowl, combine the rest of the ingredients: bell peppers, corn, onion, garlic, cilantro, lime juice, cheese, all dry seasonings plus a tiny pinch of salt. You can opt to leave the chilis as a topping or mix it in the corn mixture. Mix well.
Spoon the corn mixture onto each toast. You can pile on as much or as little as you like. If you want more cheese you can top off the toasts with additional cheese as well before placing back in the oven.
Pop the toasts back in the oven on low broil and set a timer for 3 minutes. Remove the toasts once the cheese has melted and is slightly golden in spots.
Serve hot ! This can be served with ketchup, hot sauce or your favorite chutney!
Recipe by The Chutney Life at https://thechutneylife.com/recipes/appetizers/masala-corn-toasts/