Welcome to sandwiches of history today from one thousand one sandwiches of 1936. We're gonna be making the corn sandwich. Naturally enough the first thing we have to do is saute some onions. It makes sense if you don't think about it. Now we add in canned corn, and while that cuts slightly we combine butter and flour. Then we add that to the pan. Now we add tomato juice, salt, pepper, cayenne pepper, and now we didn't say how much on any of those. Now we're to simmer until thick. Now we pour that over buttered bread. And that's about as thick as it's gonna get. It's been going for a while. Okay, let's give this corn sandwich a go. It's fine, corn, onion, little bit of tomato sauce, the cayenne pepper, and the black pepper and the salt. Very nice. Yeah, I do think we can plus this up a little. Gonna add a little cumin, a little cilantro, squeeze a lime, and a top piece of bread. Okay, let's give this corn sandwich plus stuff with cumin, cilantro, squeeze a lime, and a top layer of bread. Oh, go. Mm. Much better. So the original corn sandwich, I know it's basically a corn and tomato sauce port over bread. Doesn't technically meet the requirements of a sandwich, but it was in 1,000 and 1 sandwiches, so I'm gonna do it. It was not bad flavor wise. It was pretty okay. So I'm gonna give that a five and a half. Plus stuff with the cumin, cilantro, and lime, and another piece of bread. That's like a seven and a half. That is very, very tasty. I'm definitely gonna finish that, and I'm probably gonna do a recipe remix because I wanna figure out how to make these flavors work in a sandwich because it is tasty. All right, see you tomorrow. No wait, you know what, hold on. You know what, let's just go ahead and do the remix now. So for our version, about two tablespoons of diced white onion and a tablespoon of butter, we're also gonna add a little salt. Hey, two of teaspoon of cayenne pepper. A quarter teaspoon of cumin. So I'll say that until soft. Now we add in our corn, turn up the heat, get some color on it. Now I'm gonna caramelize some tomato paste, and when you caramelize tomato paste, it gets kinda smoky, and that's gonna be kind of a sauce for us in a little bit. Now we're gonna add a little salt, and to get more sauce like, we're gonna add a little bit of water. Okay, now we're gonna make a batter, and I'm using a recipe that Jacques Papin shared on his Facebook page. It's basically a half cup flour. Three quarters of a teaspoon of baking powder. And then add in sparkling water a little bit at a time. Okay, now we add a cup of our onion corn mixture. Then we fry it up in some oil for about three minutes each side. For our recipe, we're using a hamburger bun, and I put a cupimeo on both sides. Onto a wire-direct cool, I'm gonna hit with a little salt to build our recipe, and it makes corn sandwich, but I'm gonna use corn patties. I've caramelized tomato paste, cilantro, and lime juice. This bun was in the freezer, so it looks a little wonky. Don't like turn up red, what can I say? It's easier to handle, I'll say that. Let's give this recipe remixed corn sandwich. Go. The flavors are all there. Okay, so here's the deal. I just made that recipe up. I didn't test it beforehand at all. There's some things I'd probably do a little bit different. Obviously I get a bun that didn't have freezer burn, but I'd also make more of a tempura batter and I'd probably do thinner corncakes. I'd also probably add in some Fresno chilies or some jalapenos with the corn and the onions as well, because I think that would be a nice touch. But this is delicious. It is a bit of a nap coming on, but it is delicious. I love all the flavors in there, smoky tomato, the brightness of the cilantro and the lime, the richness of the cuppy mayo, and then of course corn and onions and cumin. And then definitely has a little bit of a kick from the cayenne pepper, so that's nice too. If I'm gonna rate this, I'm gonna probably rate this about a six and a half, maybe seven. I think if I did those changes to it, it would probably bring it up to like a nine, nine and a half. It is a tasty combination and it's something I do wanna revisit in the future. But for now, I'm gonna finish that. All right, see you tomorrow. Oh! Walking around the corner, here I come. Welcome to sandwiches of history. Today from 1,000 to 1 sandwiches of 1936, we're gonna be making the corn sandwich. Ha ha ha ha!