Corn contains vitamins and minerals necessary for a person. It is useful for adults and children. Helps cleanse the body of accumulated toxins, normalizes blood sugar levels, strengthens muscle tissue.
Fresh corn cobs are good in summer, while canned corn replaces the cold season. It tastes just as good and retains most of its beneficial properties.
Salads with canned corn and vegetables
In various salads, vegetables complement the flavor of the corn. Before using canned food, open the jar and transfer the beans to a sieve to drain the liquid. Make the simplest summer snack. Transfer 200 g of corn to a salad bowl. Wash 2 tomatoes and a cucumber. Cut the tomatoes into small slices and transfer to a plate. Cut the cucumbers into wide cubes and send them to the tomatoes. Peel the medium onion and chop it into thin half rings. If you don't like the spicy taste of onions, don't put them in a salad.
Wash a bunch of fresh herbs such as parsley, dill, or basil and chop it. Stir all vegetables, add salt to taste. For those who do not keep track of calories, dress the salad with mayonnaise of any fat content. For a light meal, pour olive oil into vegetables or lemon juice. Do not add a lot of dressing, vegetables do not absorb fats well.
A simple and quick salad can be made with canned corn, croutons, canned mushrooms, and beans. Transfer 200 g of corn, beans and mushrooms to a sieve to stack the marinade. Use any mushrooms. If they are large, cut them into smaller pieces. Transfer the ingredients to a deep bowl. Buy croutons with a neutral taste, such as mushroom. You can make them at home. Mix 100 g of croutons with vegetables. Season the salad with mayonnaise and serve immediately until the bread product is soaked. Store any leftover salads in the refrigerator, or better cook once.
Salads with canned corn and meat products
Delicious and more satisfying salads with canned corn and meat. Squeeze 200 g of grains from the juice. Pour 150 g of raw chicken fillet with cold water, add a pinch of salt and a leaf of laurel. Cook over low heat for 30 minutes. Boil 4 eggs in parallel. Cut the fillet, eggs, large peeled carrots and 100 g of cheese into 1 cm wide cubes. Use hard cheese. Salt and season the salad with mayonnaise to taste. For spicy food lovers, add a small onion, peeled and cut into squares, to a snack. Store the salad in a cool place for no more than a day.
Quick and easy to make corn and boiled sausage salad. Boil 2 eggs. Put 150 g of corn in a sieve, while the liquid drains, cut 200 g of boiled sausage, a small cucumber and cooled eggs into small cubes. Add chopped fresh herbs and corn to foods. Season the salad with mayonnaise. Put the rest of the snack in the refrigerator.
Canned corn salads are quick and easy to prepare, while other foods complement the flavor of these cereals well.
