About the benefits and methods of cooking yellow cereal. What delicious salads can be made with corn, including canned?

Corn is a cereal originally from Mexico. Some tribes worshiped her and magnificently celebrated her harvest. We have corn called the queen of the fields. In cooking, it is one of the most popular products due to its beneficial properties, good compatibility with other ingredients, nutritional value and high digestibility.

Corn is used in various forms: boiled, pickled, dried, fried, and also added to various salads. How it is useful and how to cook a salad with corn, will be discussed in this article.

Plant description

Corn is a tall annual plant. Loves loose soil, light and heat, does not tolerate shading, but tolerates drought. The stalk of corn reaches 7 cm in diameter and 4 m in height, the leaves - up to 9 m in length.

Inflorescences of corn are male and female: the first in the form of panicles in the upper part of the plant, the second - in the form of cobs in the axils of the leaves. Cobs on one plant are usually two, each weighing from 50 to 500 g, length from 40 to 500 mm, diameter 20-90 mm. The upper part of the cob is decorated with a bundle of fibers with stigmas.

Corn grains - cubic or round shape, located on the cob in dense rows, the number of them on one cob can reach up to a thousand pieces (that can be prepared from corn on the cob, read here).

Beneficial features

Vitamin A as part of corn improves eyesight, vitamin E and selenium help the body restrain the development of tumors. Due to the B vitamins, the cereal helps with problems with falling asleep, mental and physical exertion.

Infusion of grains reduces blood pressure. Magnesium and potassium in the composition of corn strengthen the cardiovascular system, zinc, manganese and phosphorus have a positive effect on the female reproductive system and male potency, normalize the cycle, soften the manifestations of menopause.

Corn oil removes bad cholesterol from the body, fights against dermatological diseases and facilitates the manifestations of diabetes. Corn kernel masks help to get rid of acne, age spots, skin irregularities, improves the condition of hair and nails.

Cooking options

Corn in the composition of salads does not lose its beneficial properties and taste.

In any store you can buy it fresh, boiled, canned or frozen and prepare a tasty, nutritious and healthy dish, but not everyone knows in what ways and how to do it. What can be cooked from canned corn can be found here.

Frozen

1. Fry one or two handfuls of grains in vegetable oil, then reduce the heat and simmer with water for 5-7 minutes.
2. Cut the tomato, onion and herbs, add a little salt and pepper, mix in a salad bowl.
3. Add the stewed corn to the salad along with the butter in which it was cooked and mix again.

Salad ready!

With tuna

In a classic recipe, a salad is made as follows:

1. Mix in a bowl a jar of corn and a jar of tuna in its own juice.
2. Cut the onion, two boiled eggs and 3-4 pickled cucumbers.
3. Add finely chopped dill and 3 tablespoons of mayonnaise.
4. All components are mixed again, after which the salad can be served on the table.

Also in the dish, you can add to taste the leaves of lettuce, sliced ​​olives, cucumber and tomato.

With mushrooms

To cook this warm salad you will need a griddle and some oil.

1. Cut the onion into half rings and sauté until soft in a heated frying pan, stirring constantly.
2. Add canned mushrooms without brine and continue to simmer for about 15 minutes, let cool.
3. Finely chop 5 boiled eggs.
4. Mix in a bowl eggs, mushrooms with onions, a jar of canned corn, season with mayonnaise, salt to taste and garnish with olives, slices of pickled cucumber or greens.

With cabbage

Important! This salad is recommended for those who are dieting or sticking to proper nutrition. Cabbage for this dish suits any: white, red, pickled, pickled, Beijing, sea, color, broccoli.

1. 400 g of any cabbage finely chopped or disassembled into small florets. Cauliflower and broccoli must be boiled before preparing the salad.
2. Cut the cucumbers into thin slices.
3. Add a can of corn without liquid and a bunch of finely chopped greens.
4. Grate or finely chop the apple.
5. All mix, season with a spoon of olive oil, salt.

With Chiken

This salad is very nourishing and tender, it's easy to cook., only you have to boil chicken breast in advance or buy ready-made.

1. 300 g of chicken meat and 2 fresh cucumbers cut into strips.
2. Add half a can of corn without liquid.
3. Boil 3 eggs, cool, grate proteins in a bowl.
4. Add mayonnaise, salt and pepper a little if desired, mix everything up, put in a salad bowl and sprinkle with yolks.

With beans

This hearty salad can be attributed to dietary and vitaminAnd besides, the beans have a lot of useful properties: it reduces the level of sugar in the blood, normalizes the metabolism, and has a positive effect on the heart and blood vessels.

1. Rinse jar of canned beans, put in a bowl.
2. Cut 2 fresh cucumber into cubes.
3. Finely chop the greens.
4. Drain the corn can and place it in a bowl.
5. Season with a tablespoon of sour cream, salt and mix.

With eggs

This salad is prepared elementary: a can of corn and 3 cooked chopped eggs mixed with mayonnaise and greens. In order to have a quick snack, the easiest option.

But you can use it as a basis and add any components:

• fried or marinated mushrooms;
• red fish, crab sticks, sprats or cod liver (see other interesting recipes for making salad with corn and crab sticks, here);
• stewed carrots and onions;
• fresh, salted or pickled cucumbers;
• cheese or processed cheese;
• smoked or cooked poultry or meat;
• potatoes;
• sausage or ham.

It all depends on the imagination of the hostess and the tastes of the guests.

With kirieshkami

Bacon-flavored crackers are best for this dish.

1. 3 grated carrots and finely chopped onion are fried in vegetable oil, which is drained after cooking.
2. 6 eggs are boiled and finely cut.
3. A jar of corn, plums liquid, mixed with all the ingredients, filled with mayonnaise and herbs as desired.

Important! Kirieshki add to the plate immediately before serving or in a separate bowl. If you mix them with lettuce, they become slack and will not crunch.

How to pickle?

Many of these dishes acquire a special flavor if you replace canned corn with pickled. You can be completely confident in your work, and guests will be intrigued by the unusual taste of dishes. There are many ways to pickle corn for salad, below are the four most simple.

Corn for dairy ripening is suitable for marinating. It is easy to determine the degree of ripeness, it is enough to poke a grain a little: if you manage to do this easily and no juice is released on the surface, you can pickle the grains.

If it is hard to pierce the casing, such corn is no longer suitable for pickling. If juice is released, then it is an unripe corn, let it lie in a warm place for a bit.

Classic way

So, to cook marinated corn in one of the classic ways, you will need:

• corn-10 cobs;
• granulated sugar - 3 tablespoons;
• salt - 1 tablespoon;
• water - 1 l.

Cooking:

1. Corn clean, rinse and immerse in boiling water for 2-3 minutes to the grain separated easier.
2. Gently remove them with a knife and again put into boiling water for a couple of minutes.
3. Then drain the water and pour the grain into prepared sterilized jars for 2/3 of the volume of the container.
4. Prepare syrup from water, sugar and salt, pour corn on them, close the jars with lids and sterilize for 3-4 hours.
5. Then roll up the jars, put upside down and let cool.

Sweet and sour method

Using the second recipe, you can cook marinated sweet-sour corn.

It will take:

• corn grains - 1 kg;
• salt - 1 tablespoon;
• water - 1 l;
• Vinegar 9% - a few teaspoons by the number of cans;
• Bay leaf.

Cooking:

1. Corn grain is kept in boiling water for 5 minutes.
2. Water with salt is brought to a boil.
3. In the sterilized jars, put a bay leaf on the bottom, fill them with 2/3 of the corn kernels and add 1 teaspoon of vinegar, then pour the brine.
4. Banks cover with lids and pasteurized for about an hour.
5. Then they roll up the cans with lids, turn them over, cover them with a blanket and allow to cool.

In the cob

Corn can be marinated not only in grains, but also on the cob. To do this, you need 7-9 small cobs, a liter of water and 1 tablespoon of salt.

1. Corn is boiled until cooked in unsalted water.
2. Separately prepare the marinade from the water with salt.
3. Cooling both, put the cob in jars and pour marinade.
4. Further, as usual: the banks are sterilized for 3-4 hours, rolled up with covers, turned over and left to cool.

In tomato

An unusual recipe for cooking pickled corn in tomato will surprise and delight your household and guests. For this you need:

• corn of milky ripeness - 0.5 kg;
• small bulb;
• garlic - 1 clove;
• tomato paste - 10 ml;
• water - 0.5 cups;
• vinegar - 10 ml;
• black pepper-peas - 6-8 pieces;
• mustard seeds - 0.5 tsp;
• coarse salt - 8 g;
• granulated sugar - 1 tsp with a small slide.

Cooking:

1. Clean the cobs, cut in half, boil for 40-45 minutes. Drain the water, cool the corn and carefully cut off the grain in rows with a sharp knife.
2. At the bottom of the sterilized cans lay a few peas of pepper, a little mustard seeds and thinly chopped pieces of garlic.
3. Pour the corn into the jars, top with chopped onion rings.
4. Pour tomato paste with boiling water with salt, sugar and vinegar in each jar.
5. Cover the jars with lids, sterilize for 15-20 minutes, roll up the lids, turn the jars and leave to cool.

Important! By boiling the corn before sterilization, it is necessary to remove the foam that appears on the surface of the water.

Conclusion

Corn is a universal food product. Corn salads are tasty and nutritious., and even the beginning hostess will cope with its preservation for the winter.

Juicy Mexican cereal does not lose its nutritional and beneficial properties when cooking and preserving, so it is always good to treat yourself, loved ones and guests with dishes from this wonderful product.

Watch the video: Is Corn Healthy? (April 2024).