Creamed corn and cheddar toasties with pickled onions

thick slices rye bread

For spreading: softened butter

thin slices vintage cheddar

To serve: pickled onions

olive oil

gm butter

onion, finely chopped

garlic clove, finely chopped

corn cobs, kernels removed

pouring cream

thyme sprigs

Finely grated rind of 1 lemon