Mexican Grilled Cheese Sandwich

I pinned this recipe for Ooey Gooey Mexican Grilled Cheese Sandwich at the beginning of May from Kitchen Meets Girl. I absolutely love her blog and have been following it for some time now.  When I saw that this month's Improv Challenge, hosted by Kristen at Frugal Antics of a Harried Homemaker, was to make a recipe using Corn and Butter, I was slightly stumped. Then the light bulb came on - I already had this recipe on my menu plan for the coming week and it included both of the required ingredients. Problem solved, and this recipe turned out to be as wonderful as it sounded!

For each sandwich:

1 Tbsp cumin butter - to make the cumin butter mix 1 Tbsp softened butter with 1 tsp ground  cumin, 1 tsp chili powder, dash of garlic powder and salt to taste (if you are using salted butter I would leave the salt out)
2 slices thick bread, I used Texas toast
1/2 cup shredded fiesta blend cheese, divided
1/4 cup roasted corn
pickled jalapeno slices
1/3 cup shredded cooked chicken
1 lime wedge

Butter one side of one of the slices of bread and place buttered side down in skillet.

Top with 1/4 cup of the cheese, the corn, as many jalapeno slices as you like and the chicken.

Then top with the remaining 1/4 cup of cheese and the second slice of bread, buttering the topside of the bread. Cook on each side for two to three minutes or until browned. Before serving, squeeze the lime wedge over the top.

Serve and enjoy!

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