boil the corn cob in a pressure cooker or steam it till the kernels are cooked. remove the corn kernels from the cob. i usually scrape the kernels with the help of a knife. heat the extra virgin olive oil in frying pan. add the garlic. saute for 15-20 seconds. add the corn kernels and stir. now add the nutritional yeast. stir for 1-2 minutes on low flame. season with salt, pepper and red chili flakes. switch off the fire and add chopped tomatoes and basil. stir and keep aside. if adding cream cheese or mozarella or cheddar cheese, you can add it once corn filling mixture has become warm. stuff this corn-tomato-basil filling in the bread and toast them or grill them. you can also grill corn sandwich in the oven. serve corn sandwich hot with tomato sauce and some french fries.