9 delicious dishes with corn on the cob

To cook corn deliciously, you must first choose it correctly . The best option is milky ripe corn: if the corn has dark yellow grains and the fibers are dry, it means it is old. Young corn has pale yellow, firm ears, and the fibers are fresh and slightly moist.

You should not buy peeled cobs - they spoil faster. Corn should be peeled immediately before cooking.

Have you chosen? Now let's decide on the quantity. We want to save money, which means it’s better to buy more corn and prepare a variety of dishes from it so that we can eat it for several days without wincing. We suggest buying 6 kg of corn (33 cobs) at once and preparing 9 dishes from them. They can be distributed over weekdays and weekends, or you can prepare them at your discretion.

On weekdays, let's prepare a stew, a side dish for meat or chicken, cutlets and pies. The last two dishes can be frozen. And at the dacha on the weekend: 3 grilled dishes, warm salad and cream soup. There is no need to buy any rare and expensive ingredients for them, and most of the dishes are suitable even for novice cooks.

Corn, like on the Black Sea

Every person who has ever been to the Black or Azov Sea probably remembers local residents selling corn, which was so wonderful to dine on right on the beach. So, corn prepared according to this recipe may well become the same wonderful memory for your children. It's sweet, juicy and aromatic! We use 6 cobs.

Corn seasoned with herb butter

Bonduelle cooking recipe

Bonduelle is a sweet corn variety that is loved by everyone without exception. This is what the common people call it: “sugar” and it’s the first thing they sell on the shelves. You can cook it in different ways, depending on your taste preferences. In order for the cobs to retain their beneficial qualities, they must be prepared in this way:

Rinse the corn under running water and remove dirty leaves;
put the washed fruits in a pan, fill it with water so that the liquid barely covers the fruits;
cook the corn over low heat for 10-15 minutes from the point of boiling. Do not add salt during cooking as it will make the corn kernels tough.

At the end of cooking, drain the water and place the cobs on a plate. When they have cooled a little, brush them with vegetable oil or a piece of butter to make them shine, and then sprinkle with salt. Do not delay serving, otherwise the cooled fruits will already taste harsh.

On a note!

You can slightly reduce the cooking time (by 4-5 minutes) so that the corn becomes soft. Place the cooked hot cobs on a dry towel and wrap them up; they will “arrive” in half an hour and will be ready to serve.

Bombically delicious grilled corn on the cob

Grilled corn is a tasty, filling and very beautiful dish. If prepared correctly, it can be a bomb. In this recipe we used a honey spicy marinade. It can also be used for other grilled vegetables: carrots and celery tubers. In the meantime, enjoy your honey-sticky corn on the cob . We use 4 cobs.

Sticky Corn Cobs

Description and beneficial properties of the vegetable

Corn is the only representative of its genus that belongs to the Cereal family. It is considered one of the most popular products in the world: it is used to make medicines, paper, glue and even explosives.

But the main area in which corn has virtually no equal is, of course, cooking. Corn is used to make bread, popcorn, corn flakes, porridge, etc. The product is boiled, fried, canned, pickled, and much more (read about what can be made from canned corn here) Corn grains are rich in vitamins (E, D, K, PP, B1, B2) and ascorbic acid. Corn cobs are also rich in useful microelements: potassium, phosphorus, iron salts, as well as copper and nickel.

Corn has a magical effect on the human body:

Cleanses the blood of toxins, radionuclides, and removes waste from cells.
Corn cobs are an excellent remedy for slowing down the aging process, preventing cancer and heart disease.
Corn slows down the process of fermentation and rotting in the intestines.
Corn, due to the content of a large amount of unsaturated fatty acids in its composition, helps reduce bad cholesterol, normalize metabolism, and improve the process of food absorption.
The product normalizes blood sugar levels.
Corn is good for the female body: it facilitates pregnancy, painful menstruation and menopause.

In addition to an exceptionally large number of beneficial properties, corn has some contraindications: people suffering from peptic ulcer disease in the acute stage, with a tendency to form blood clots and poor blood clotting should avoid eating it.

A union of beef, corn and sweet peppers connected with a skewer

Food should not only be tasty, but also beautiful. Red, yellow, green - these colors suit each other so well... And the taste of meat, corn and pepper also goes well together. Grill these mini kebabs over an open fire. In the oven, the dish will also turn out tasty, but it will be less interesting. We use 4 cobs.

Mini skewers of beef, sweet pepper and corn

Simple cooking method

Even if you have no experience in cooking cobs, feel free to go for it, this process is simple and will not take more than half an hour. You can cook soft and tender corn in a few steps:

choose fruits that are suitable in size and according to the above characteristics, then wash them; the leaves may or may not be cut off. The leaves will give the fruits additional juiciness and bright aroma;
Pour cold, clean water over the corn and leave for an hour. During this time it will soften a little;
After the time has passed, place the clean, washed cobs in a large saucepan, add water and wait until it boils. All fruits must be under water;
Time it for 20-25 minutes. All this time, the cobs should boil in the pan.

When the specified time has passed, remove the corn from the water and place in a colander. Wait until all the water has drained and the fruits have cooled slightly. If desired, sprinkle them with salt and brush with oil, the dish is ready to eat.

On a note!

The water remaining in the pan after cooking can be reused to prepare new cobs.

Thick, hot and creamy - the best corn soup for the weekend.

Sometimes milk goes well with the most unexpected foods. Well, with corn everything is clear - it’s not for nothing that we talk about “milk ripeness” cobs. But rosemary is much more often found in the company of meat, olive oil and tomatoes than with milk. But we think this soup (see recipe here ) will not disappoint you. We use 8 cobs.

Corn milk soup with rosemary

How to cook with milk and sugar

If you prefer the taste of sweet corn kernels, then add a little granulated sugar when cooking. You can add other spices if desired. It takes no more than 30 minutes to prepare.

Compound:

4-8 corn cobs;
500 ml low-fat milk (up to 2.5%);
600 ml water;
100 g butter;
granulated sugar – 2 tbsp;
a pinch of salt.

How to cook:

Remove leaves from the cob, wash under water, and dry with a paper towel. If the fruits are too large, break them in half.

Fill the pan with water until it is about half full, then add the corn into it. Cold water should cover the cobs completely. Place the pan on the stove. Turn on the heat and cover with a lid to start boiling faster. As soon as the contents of the pan boil, remove the lid, add granulated sugar, butter and milk, and add a little salt to taste.

On a note!

If you doubt the quality of the cobs, add more sugar. It will help improve the taste and bring out the natural sweetness.

Cook the fruits for another 10-15 minutes from the moment of re-boiling, then remove the pan from the heat and you can take a sample. Bon appetit!