Description
This Corn Croque Monsieur is layered with prosciutto, sweet corn, béchamel sauce, and plenty of melted cheese between thick slices of Japanese shokupan. Broiled until golden and bubbling, it’s rich, creamy, and the perfect way to make the most of fresh corn season!
Ingredients
Units
Corn Béchamel
- 1 1/2 tbsp (25 g) salted butter
- 3 tbsp + 1 tsp (25 g) all-purpose flour
- 1 cup (250 ml) whole milk, warmed
- 1/4 tsp Dijon mustard
- 1/8 tsp kosher salt
- pinch of white pepper
- 1/8 tsp freshly grated nutmeg
- 1 large ear of corn (130-180 g or 3/4-1 cup)
Sandwiches
- 4 slices shokupan or other soft sandwich bread
- 6-8 slices of prosciutto (or 4 slices ham)
- 5-6 slices (~5-6 oz) Swiss and Gruyère cheese
- 1/4 cup finely shredded Parmesan cheese
- extra Gruyère or Swiss cheese, for topping
- dried parsley, for serving
Instructions
- Prepare the corn: Bring a small pot of water to a boil. Add the corn and cook for 3-4 minutes until tender. Drain and let cool slightly, then cut the kernels from the cob. Set aside.
- Make the corn béchamel: In a small saucepan, melt the butter over low heat. Add the flour and cook, stirring constantly with a spatula, for ~2 minutes until the flour is fully incorporated and no dry spots remain. Gradually whisk in the warm milk, adding a little at a time and stirring well after each addition to prevent lumps. Cook over medium-low heat, stirring frequently, until the sauce thickens enough to coat the back of a spoon, about 3–5 minutes. Stir in the Dijon mustard, salt, white pepper, and nutmeg. Fold in the corn kernels and remove from the heat.
- Toast the bread: Lightly toast the bread until just golden.
- Assemble the sandwiches: Spread a thin layer of corn béchamel over one side of each slice of bread. On two slices of bread, layer the prosciutto and cheese. Top with the remaining bread slices, béchamel-side down, to form two sandwiches. Spread a generous layer of the remaining corn béchamel over the tops of the sandwiches. Sprinkle with additional Swiss or Gruyère cheese and the Parmesan.
- Bake: Place the sandwiches on a baking sheet. Bake at 400°F (200°C) for 6-8 minutes, until the cheese is melted and bubbling. Switch the oven to broil and cook for an additional 2-3 minutes, until golden brown and lightly blistered.
- Serve: Finish with a pinch of white pepper and chopped parsley. Serve immediately while hot and melty. Enjoy!!
- Prep Time: 15 mintues
- Cook Time: 15 minutes
- Category: Bread / Sandwich Bread, Brunch, Lunch
- Method: Baking, Boiling
- Cuisine: French-Inspired, Japanese Fusion