Fresh corn kernels can be boiled, fried, marinated, or eaten raw, making them a great snack. However, corn is not only an independent food, but also an important ingredient in salads, soups, side dishes and other dishes. In order for the product to delight you with a rich taste and softness, it is important to choose high-quality cobs with green leaves and milky yellow grains.
Grilled fresh corn
Fresh young ears of corn must be freed of leaves and stigmas. Then rinse, dry completely and wrap in a sheet of foil. Grill at home or outdoors for 20-25 minutes. Then unfold the wrapper and hold the corn on the wire rack for another 5 minutes. In this case, it is necessary to periodically turn the cobs so that the grains do not burn.
Allow 100 grams of butter to soften at room temperature. Chop a few fresh mint leaves very finely and mix with butter. Season with salt and pepper to taste, and serve with hot corn.
Quick salad with fresh corn and tuna
Peel fresh corn kernels from one cob with a knife. To do this quickly, you need to use a simple trick: blanch the ears for 10 seconds to 3-5 minutes, then immediately rinse with cold water. The seeds will be easier to come off.
After cooking the corn kernels, cut 50 grams of mozzarella into small pieces. Wash 60 grams of cherry tomatoes, halve. Remove the husk from the red onion, chop into rings.
Chop a few sprigs of fresh dill finely. Open a can of tuna in oil, separate 100 grams of fish, let the liquid drain. Mix canned fish with other salad ingredients. Set aside a few onion rings for decoration.
Season the dish with vegetable oil, salt and pepper to taste. Sprinkle with dill, place onion rings on top. Let the salad steep for 15 minutes, then serve.
Salad with corn and asparagus
Peel a bunch of asparagus, immerse in boiling water along with two ears of fresh corn. Boil for a couple of minutes. Remove immediately, put in a colander and pour over with cold water. Boil 4 hard boiled eggs. Allow all food to cool completely.
Chop the asparagus, cut the grains from the cobs. Peel the eggs and cut into halves. Peel the red onion, wash 3-4 cherry tomatoes. Cut a few clean basil sprigs into thin strips, divide the tomatoes in half, chop the onion into thin half rings.
Stir all the ingredients in a salad bowl. Salt a couple of eggs and put on top. Pour 50 ml of rice vinegar into a separate container, dissolve 0.5 cups of granulated sugar and a teaspoon (no top) of sea salt in it, add freshly ground black pepper on the tip of a knife. Pour the resulting dressing over the salad. Before serving, leave for 15 minutes and refrigerate.
Light salad with milk corn and cucumbers
Wash the ear of corn, remove foliage and fluff, boil for 20 minutes. Do not salt the water. When the corn has cooled in cold water, dry and cut off the kernels. Rinse a large fresh cucumber, a bunch of dill and lettuce, let the food dry.
Cut the cucumber into strips, tear the salad by hand into pieces, chop the dill. Stir the ingredients of the dish, season with mayonnaise and salt to taste.
Salad with rice, corn and vegetables
Boil 2, 5 cups of rice, put in a colander and pour over with cool water. Let dry. Wash vegetables and herbs: a pod of red bell pepper without a stem and core, a bunch of cilantro and onion feathers. Grind vegetables and herbs. Blanch a glass of fresh corn kernels in boiling water for 5 minutes, drain in a colander.
Prepare the vegetable sauce. To do this, dip a large tomato into boiling water, remove it and peel it. Remove the husk from the onion, remove the seeds and stalk from a small chili pepper pod. Finely chop all the ingredients of the sauce, season with freshly squeezed juice of one lemon, salt to taste, stir.
Put the sauce in a salad bowl, combine with rice, bell peppers, corn and herbs. In a separate bowl, mix:
- 2 tablespoons olive oil
- 1, 5 tablespoons of balsamic vinegar;
- crushed garlic clove;
- a pinch of sea salt;
- a pinch of black pepper.
Season the salad, close the lid and let stand for 2 hours in the refrigerator.
Mexican style tacos with vegetables, chicken and corn
For an interesting dish based on classic Mexican cuisine, you need to purchase corn tortillas according to the number of servings expected. Boil the chicken breast until tender, cool and disassemble into fibers. Fry lightly in vegetable oil until golden brown.
Wash and cut a large fresh cucumber into strips, grate on a medium grater, squeeze. Peel corn kernels from one boiled ear. Rinse and dry over a small bunch of dill, parsley, green onion feathers, then chop.
In a glass of natural 3% yogurt, mix herbs, a tablespoon of lemon juice, 2 crushed garlic cloves and salt to taste. Fold the tortilla in the form of a bag and fill with meat, vegetables, pour over everything with sauce.
Pancakes with corn and zucchini
Peel 5 fresh corn cobs of leaves and fibers, rinse well, blanch for 3 minutes and sprinkle with cold water. Cut off the grains and soak in boiling water for 15 minutes.
Separate the whites from 4 chicken eggs, beat in a foam with a mixer, and grind the yolks with a couple of tablespoons of granulated sugar. Grate milk zucchini and squeeze. Salt and mix all ingredients. With constant stirring, add in small portions a glass of sifted wheat flour and 0.5 teaspoon of baking powder.
Add proteins, mix everything well. Separate portions of the dough with a spoon and fry the pancakes on both sides in vegetable oil until crisp. Chop a bunch of green onions, mix with a glass of natural yogurt, chill and serve with the pancakes.
Cold corn soup with avocado
Real gourmets have long noticed the successful combination of corn and tropical avocado. To make a dish, preserving the original taste of all products, you can do without heat treatment. An excellent choice is cold soup.
First you need to wash and dry all the ingredients for the recipe: a cucumber, a few sprigs of cilantro, a tomato and an avocado. Remove the pits from the fruit. Cut the products into pieces and scroll in a blender. Add chilled boiled water to the puree until you get a mass of the required consistency.
Remove the pit from the second avocado, cut the pulp into slices. Chop a bunch of green onions into rings. Pour cold soup into a bowl, mix with 0.5 cups fresh corn kernels, fruit chunks and green onions.
Spicy corn soup with beef and egg
Boil 200 grams of beef tenderloin until the meat begins to break down into fibers. Filter the broth. You should get 7 glasses. Cool the beef, dry and cut into strips.
Rinse 4 fresh ears of corn, remove stigmas and leaves, cut off the grains. Peel the onion, a piece of fresh ginger root (4-5 cm long) and a garlic clove, chop everything.
In a deep cast-iron saucepan, heat 50 ml of peanut butter, sauté onion, garlic and ginger in it for a minute, mix with a teaspoon of sea salt. Pour in 125 ml dry sherry (can be replaced with Chinese rice wine, dry white wine).
Keep the saucepan over moderate heat until half of the liquid has evaporated from it. Then combine the frying with the broth, put the corn and stir everything. Boil, make a small heat and cook for 25 minutes. Remove rising foam with a slotted spoon.
Put the meat in the soup, pour in a tablespoon of soy sauce and turn off the heat after a minute. Allow the dish to cool down to 80 ° C. Beat a couple of chicken eggs with a broom and add to the broth with constant stirring with a fork. Serve with chopped onion and dill.
Vegetarian corn broccoli soup
Wash and peel 2 cobs of fresh corn, cut off the grains. Disassemble 300 grams of broccoli into inflorescences, put in a colander and hold under running water. Let dry.
Wash 3-4 potatoes, peel and cut into pieces. Rinse sweet peppers and peel, remove the stalk, chop the fruit and sauté in vegetable oil until softened.
Pour soup water into a saucepan, bring to a boil, add corn kernels and simmer over medium heat for 25 minutes. Add salt to taste, then dip the potatoes into the broth. When it becomes soft, dip the broccoli into the soup. After 5 minutes, add the frying pepper and butter. Boil over moderate heat for 3 minutes, then turn off the stove.
Soup sauce with baked corn kernels and vegetables
For this fun, filling meal, you first need to bake fresh corn and vegetables. Turn on the oven and set the temperature to 180 ° C. While the oven is preheating, prepare the vegetables.
Wash a couple of different colored bell peppers, chili peppers. Peel 2 heads of onions and 2-3 cloves of garlic. Wash 4 fresh corn cobs well, remove leaves and stigmas, cut off the grains.
Grind vegetables, remove cores and stalks from peppers. Mix pepper, onion and garlic with corn kernels and place in a baking dish. Drizzle with ¼ cup vegetable oil. Cook in the oven for half an hour until golden brown, then remove and let cool.
Put a cast-iron saucepan on the fire, boil a glass of white wine vinegar in it and completely dissolve one and a half glasses of granulated sugar. Add 5 grams of mustard seeds and 2.5 grams of turmeric. Add baked vegetables and corn, stir and simmer over low heat, covered for 25 minutes.
Stir a couple of tablespoons of cornmeal into ¼ glass of water, add a thin stream to a saucepan and cook with stirring for 5 minutes. Cool thick soup sauce, serve with cheese, cold cuts and pickled vegetables.
