Fried corn in a frying pan: step-by-step photos, video

Frying is an option for processing corn, not as popular as boiling, but it allows you to create an aromatic, juicy and tasty product for beer and more. There are a wide variety of ways to fry whole cobs or just grains: on a home stove in a frying pan, in a deep fryer, on a grill, on a fire, in a grill, on a fire, and even directly on a regular household burner. Knowing how to fry corn correctly, you can make a nutritious and healthy dish that will appeal to all family members.

Peculiarities

There are several types of corn:

• 
  sweet corn (the favorite of all agronomists);

• jagged;
• flint or Indian;
• starchy;
• waxy;
• bursting (divided into two types: pearl barley and rice);
• semi-dentate;
• filmy;
• starchy-sugar;
• Japanese variegated.

The stalk of corn reaches a height of up to seven centimeters in diameter. One of the main differences between this plant and other cereal crops is that it is hollow inside and contains parenchyma. Corn has large foliage. Stamens and spikelets are collected in inflorescences. Has a long stigma. Corn growth and development occurs from 90 to 200 days. Shoots appear after 11 days.

This plant loves warmth very much. Seeds will germinate even at 10 degrees Celsius. For germination, a temperature of around 17 degrees Celsius is required.

IMPORTANT! The seedlings can withstand 5-6 degrees. For normal growth of corn, a temperature of 22 degrees Celsius is required. Only during the period of emergence of entrances can it withstand heat and lack of moisture.

Dry soil, hot weather, and low air humidity can cause great harm to the plant. A large amount of moisture is consumed about 10 days before sweeping and 20 days after. Three hundred kilograms of water are required to create one kilogram of dry matter.

The plant grows worse on very wet soils. Normal humidity is considered to be 70-80 percent. Corn requires a lot of light, so it is best to plant on southern slopes. You can’t plant it too thickly, as corn doesn’t like darkening.

Thanks to organic matter, there will be a rich harvest. The most suitable soil is black soil. Peaty soils are also suitable for corn, but clay soils will not grow well. The peculiarity of corn is that it is very demanding on the soil. If the soil is rich in acid, it should be limed.

How to fry corn: in a frying pan and on the grill, on the grill, in the deep fryer

Frying is an option for processing corn, not as popular as boiling, but it allows you to create an aromatic, juicy and tasty product for beer and more.

There are a wide variety of ways to fry whole cobs or just grains: on a home stove in a frying pan, in a deep fryer, on a grill, on a fire, in a grill, on a fire, and even directly on a regular household burner.

Knowing how to fry corn correctly, you can make a nutritious and healthy dish that will appeal to all family members.

How to Grill Corn on the Cob Without Foil or Leaves

This method is the most severe, since there is a high risk of scorching the vegetable. In addition, corn roasted this way is not as juicy as in previous recipes. But it is covered with caramel, due to the transformation of the sugar inside, and also has a characteristic aroma. An excellent option for those who love smoky dishes.

To fry bare cobs, set the heat to low to medium. For the first time it is better not to overclock, and in the future rely on your own experience. The corn is cooked over an open fire until brown and golden spots appear. To avoid burning, it is better to place the cobs at the highest level.

grilled corn

When cooking corn on the grill using any of the described methods, you need to be very careful when removing the cobs from the grill - without tongs or tight oven mitts, burns cannot be avoided.

How to fry corn on the grill

Corn fried in this way can be called corn shish kebab, because the vegetable is strung on skewers in the same way as when frying a deli meat.

The peeled and washed fruits of the plant are dried, strung on skewers and laid out over coals. Of course, you must remember to turn the snack over during the process so that it does not burn.

how to fry corn on a grill On strong coals, corn will reach the desired state in 10-12 minutes, and on quiet coals - 20-25. When ready, the cobs should be dipped in salted water and flavored with a good portion of butter for juiciness.

To improve the recipe, the corn can be wrapped in bacon and, after removing from the coals, brushed with cheese sauce, sour cream or sprinkled with grated cheese. When corn is fried for beer, the dish is usually flavored with a decent amount of cheese and salt.

Nutritional and energy value:

Fried chicken and shrimp with sweet corn, mushrooms and rice

Which one to choose?

Unfortunately, corn is considered to be the cause of 25 percent of poisonings in the summer. To choose the right and good corn, you should follow a number of simple rules:

1. Remove the tops and look at the cob. If there are yellowish-green, gray spots of mold, then these are signs of fungus. Most often it is located at the top; gradually the fungus spreads to the leaves.
2. Inspect the leaves. Do not take corn with damage on them, as this means that there are bacteria on them. The lesions can also be broken. This means the corn is not suitable for cooking.
3. You cannot choose corn with a synthetic smell , as it has been treated with pesticides.

Grilled Corn: Skillet and Grill Recipes

Frying is an option for processing corn, not as popular as boiling, but it allows you to create an aromatic, juicy and tasty product for beer and more. There are a wide variety of ways to fry whole cobs or just grains: on a home stove in a frying pan, in a deep fryer, on a grill, on a fire, in a grill, on a fire, and even directly on a regular household burner.

Knowing how to fry corn correctly, you can make a nutritious and healthy dish that will appeal to all family members.

Step-by-step recipe with photos

Prepare all the necessary ingredients for making roasted corn. Frozen corn does not need to be thawed first.

In a frying pan over medium heat, melt the butter. Add corn kernels.

Stirring occasionally, roast the corn for 12 to 14 minutes until the kernels are lightly browned and tender and tender.

Peel and finely chop the garlic cloves. Add the garlic to the corn and cook for another 1-2 minutes until the garlic is lightly caramelized. Then turn off the heat and transfer the roasted corn to the salad bowl.

Crumble the cheese. Finely chop the onion and parsley leaves.

Add herbs, onions, cheese and mayonnaise to the fried corn. Mix everything well.

Add lime/lemon juice, salt and chili pepper to taste.

Mix everything well again and serve the dish.

Roasted corn is ready. The dish can be served warm or chilled, as a side dish or snack. If necessary, can be stored in the refrigerator in an airtight container for up to 3 days. Bon appetit!

Grilled Cob Recipes

This dish is an excellent option for a snack while relaxing in nature. Corn itself is an inexpensive and tasty product and is very easy to prepare. It can be grilled in the leaves, without them, or wrapped in foil.

Recommendation! If you are going to cook corn in leaves or foil, then the grill should be heated to a temperature of 180-200°C. In this case, initially the heat should be strong, after which it is reduced - thus, the grate will be heated as evenly as possible!

In the leaves

Ingredients to prepare:

• corn;
• olive oil;
• salt.

Before frying the cobs, it is advisable to soak them in water for at least a quarter of an hour. If they are cooked in leaves, and you are afraid that they will burn too much and spoil the taste of the dish, then the soaking time must be increased - at least up to half an hour.

We take the corn out of the water, turn off the leaves, season the grains with olive oil and sprinkle with salt.

On a note! You can use any marinade you like!

Wrap the leaves back and place the cobs on the hot grill. Fry for 15 minutes. During the entire cooking time, the corn must be turned several times so that the grains cook evenly.

On a note! A clear sign that the corn is ready is evenly charred leaves with clear marks from the grains!

In foil

As for cooking corn in foil, this method is good because it allows you to make the grains very juicy and tasty - being in the wrapper under the influence of high temperatures, the marinade will thoroughly saturate them and enrich them with its aromas. This method is most suitable for those cases when it is necessary to prepare several servings at once - for a large company, while the corn will be kept hot for a long time.

Dish ingredients:

• 4 cobs;
• 45-50 g butter;
• 130 g salted butter;
• a tablespoon of chili powder;
• juice of half a lemon.

Prepare the marinade: place softened butter, chili and lemon juice in a small bowl. Stir with a fork to combine the ingredients.

Before sending the cobs to the grill, we clean them of leaves and fibers and soak them in water for about 10 minutes. Then we coat them with marinade and wrap each one in a separate package, bending its ends, like a candy. Place the corn on the grill and fry for 20 minutes, remembering to turn over from time to time.

On a note! To understand that the corn is ready, you need to carefully unscrew the edge of the foil and pierce a few kernels with a fork. If they are soft enough and the juices come out clear, then the cobs are ready to serve!

Peeled cobs

It is necessary to fry corn in this way very carefully, as there is a fairly high risk of severely burning the grains. In addition, as a result, they are not as juicy as in previous versions, but at the same time they have a characteristic aroma - with smoke, and an appetizing caramel crust, which is formed due to the sugars present in corn.

Ingredients:

• corn cobs;
• half a liter of milk;
• half a liter of water;
• a tablespoon of sugar.

Combine milk with water and sugar in a bowl, put corn in it and leave for an hour. After the specified period of time has passed, take out the cobs and boil them for 10 minutes.

Set the grill to medium, and if you are grilling shelled corn for the first time, set it to low heat and lay out the vegetables. Fry until golden spots appear on the grains.

On a note! To prevent the cobs from burning and to have time to cook properly, it is advisable to place them on the upper level of the grill!

Important additions to the recipe

• You can safely experiment with this dish and, if necessary, replace all components with analogues. Instead of frozen corn kernels, you can use fresh corn, cut from the head, or canned corn (without liquid). Instead of lime juice - lemon juice, butter - olive oil, mayonnaise - Greek yogurt. Parsley can be replaced with cilantro/coriander, ground chili - seeded and finely chopped fresh hot pepper, Feta cheese - ricotta, paneer, feta cheese.

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Salad of roasted colorful peppers, corn, arugula and warm toast with goat cheese

How to make “Crispy Roasted Corn”

1. Combine cornstarch, rice flour, corn, salt and pepper in a shallow bowl.

2. Pour the mixture with water and stir.

3. Fry the mixture in a pan until it becomes crispy and golden.

4. Add chopped dill, parsley, onion to the corn and stir the mixture.

Rate the recipe for Crispy Roasted Corn:

average rating: 3.0, total votes: 4

I prepared: The editors recommend: Similar recipes: Collections of recipes:

Preparing to cook

The most delicious is young corn. It can be prepared in different ways. In order to cook it, you will need a container in which to cook the cobs, salt and 15 minutes of time (read about how you can cook corn on the cob here).

Corn can also be cooked in other ways, for example: in the oven, in a double boiler, in the microwave, in an air fryer, in a slow cooker, by grilling, steaming, or cooking corn kernels on the grill.

How to submit?

Eating and serving corn correctly is also important. There are many ways to serve corn, here is one of them: first you need to divide one boiled corn, remove one row of kernels, press your thumb to the adjacent one and press it. Do the same movement with the rest.

Corn can be grown in open ground. It can be propagated in two ways: using seeds and seedlings. It is an industrial product all over the world and is considered the most important feed, food, and industrial crop.

Corn-growing countries include: India, France, Russia, as well as Argentina, South America and Argentina. The leaders are considered to be countries such as the USA and the DPRK.

If you find an error, please select a piece of text and press Ctrl+Enter.

Grilled corn with soy sauce, chili and garlic

This recipe for grilled corn on the grill will appeal to lovers of spicy dishes. Soy sauce in combination with chili and garlic gives a pleasantly hot aftertaste. It is better to serve the cobs with a neutral side dish and vegetable salad.

We take the following products:

• 6 cobs;
• 4-5 cloves of garlic;
• 1 tbsp. l. chili (sauce or a little less dry powder);
• 3-4 tbsp. l. soy sauce.

Chop the garlic into a small container, add chili and soy sauce, mix everything. Place the cobs on the grill and brush them with the resulting mixture using a brush during cooking. As soon as the grains become soft, you can serve.

Fried Potatoes with Corn and Egg

6 ingredients 25 min

1. Cut the bacon into slices. Cut the potatoes into cubes. Finely chop the onion, chop the parsley. Remove kernels from corn cobs. Heat a large nonstick skillet over medium heat. Add bacon and cook until browned and crispy.

2. While the bacon is cooking, place the chopped potatoes in a medium bowl and add...

tags: for lunch for dinner vegetables potatoes hot dishes American

Hearty corn with cheese and bacon

For this grilled corn we will also need a frying pan and foil. You can use any cheese, but Feta is more suitable. Substitutes: feta cheese, mozzarella and other pickled varieties. If you have leftover cheese, cook the baked tomatoes in foil and on a wire rack.

Let's take from the products:

• 6 cobs;
• 1-2 tbsp. l. olive oil (or other vegetable);
• 1 tsp. black pepper;
• 70 g soft butter;
• a couple of slices of bacon;
• 100-150 g pickled cheese.

Heat the grill to maximum. Remove the leaves from the corn, coat it with vegetable oil and pepper. Now you need to wrap each cob in one layer of foil and grill for a few minutes on each side. The whole process takes about half an hour.

While the corn is cooking, fry the bacon separately in a frying pan. Place the strips on a towel to remove excess fat. Next, chop them finely and mix with butter, chop the cheese onto a large dish. Cool the finished cobs slightly, brush with the butter-bacon mixture, sprinkle with cheese and serve.

Composition and properties

The product contains 78% carbohydrates expressed as sugars. Depending on the degree of fermentation, syrups with a predominance of one of the sugars are distinguished - glucose, fructose, maltose. Fructose syrup does not cause an increase in insulin in the blood, so it is recommended for people with diabetes.

There are no fats, proteins or cholesterol in the product. However, the product is very high in calories - 100 g contains 286 kcal.

The remaining components are presented in the table:

Chemically, corn syrup is close to cane sugar - it consists of 55% fructose and 45% glucose. In sugar, the proportion of these substances is 50/50. High consumption of sugar and corn syrup are equally harmful, as they lead to cardiovascular diseases, obesity, and early aging. In addition, high fructose syrup reduces the production of the satiety hormone, which leads to overeating. To avoid risks, you should adhere to the norm recommended by doctors - no more than 4 tbsp. spoons a day.

Beneficial features

This plant is valued all over the world. It is used in cooking and alternative medicine. It is a medicinal plant. It is used in almost all branches of cosmetology and medicine, and not just as a food product.

Corn is rich in various beneficial minerals. Corn protein contains lysine and tryptophan. Corn also contains: panthenolic acid, tannins, essential and fatty oils and pyridoxine, biotin, riboflamin. Beneficial substances are contained both in the cob of corn and in its leaves.

Important! Has low energy value. Consuming this plant helps cleanse the body. Removes toxins and radionuclides. Slows down the aging process. Cobs treat diseases such as tuberculosis and pneumonia. Corn contains vitamins necessary for children.

Issuing a new card and closing the old one

The Kukuruza card is issued by Tinkoff Bank together with the Euroset communication store. To receive it, you must present a passport of a citizen of the Russian Federation and indicate in the application a valid mobile phone, which is automatically linked to the account.

Initially, “Corn” is issued in a prepaid format, that is, debit. You can store your funds in the account and manage them at your own discretion: cash out or make non-cash payments.

At the request of the Euroset client, the card can be converted into a credit format. To do this, you will need to go to a communication center with your passport and fill out a form. The maximum limit is 300,000 rubles, but initially Tinkoff sets small loan amounts, which can subsequently increase with active use and timely repayment of the debt. The interest-free period in this case lasts 55 days.

The owner of “Kukuruza” enjoys the following benefits of the program:

1. Free annual service: SMS notifications, access to the mobile application and personal account.
2. Receiving bonuses from every purchase using borrowed and own funds. In affiliate networks, the percentage can reach up to 30% of the check price, and in other retail outlets it can reach up to 3%.
3. Carrying out instant transfers within Russia and abroad.
4. Replenishment of “Kukuruza” without additional commission.
5. The ability to cash out at any ATM in the country and abroad without paying a fee.
6. Balance control and financial transactions at any convenient time in the Kukuruza mobile applications and personal account.
7. Monthly income in the amount of 5 to 6.5% per annum when activating the “Interest on Balance” service.
8. Converting rubles into dollars and euros when traveling abroad at the rate of the Central Bank of the Russian Federation.
9. Possibility of obtaining a loan up to RUR 300,000. with an interest-free period of 55 days when transferring the card to a credit card.
10. Possibility of paying with “Corn” using the contactless payment system.

In addition to the positive aspects, there are also some negative factors:

1. When carrying out a transfer operation through the Kukuruza online services, no remuneration is paid if the account replenishment in one transaction exceeds RUR 3,000. And if you make money transfers from Visa cards without using the Visa Direct service, the commission will be from 1%, but not less than 30 rubles.
2. You can withdraw money from “Kukuruza” without commission and receive monthly income on the balance only when you activate the “Interest on Balance” service. At the same time, limits are set on cash transactions: you can withdraw at least 5,000 rubles one-time, and the total amount per month should not exceed 50,000 rubles. If you break this rule, you will be charged a commission of 1% of the total amount, but not less than 100 rubles.
3. Initially, an unnamed card is issued. To obtain a personal one, you will need to submit another application through the Euroset salons or on the Kukuruza website. In this case, you will need to pay the cost of issuing the card (250 rubles) and delivery (from 750 to 1,700 rubles).
4. Free servicing and re-issuance are available only with “Kukuruza” Mastercard Standard. Other types of plastic cost from 250 to 300 rubles.
5. For utility bills, a fee of 3% of the total payment is charged.

Requirements for clients

The new Kukuruza card is being issued by the bank JSC Tinkoff. According to its terms, the client must meet the following requirements, regardless of whether he replaces the “Corn” card with a new one or receives a primary card:

1. Age from 20 to 70 years.
2. Citizenship of the Russian Federation.
3. Availability of a cell phone registered to the applicant.

Attention! If you decide to convert your card to credit status, you will need to fill out an additional application. To initially receive a larger limit, it is better to provide a certificate of income.

Submitting an application online

The Euroset communication store, together with Tinkoff Bank, issues four types of Kukuruza cards. To receive it, you only need to present a passport of a citizen of the Russian Federation.

Reference! If you decide to get a personalized card, then first you need to apply for any of the three types of “Corn”: Standard, World or World PayPass .

If the “Kukuruza” card expires, you can get a new one only at “Euroset” or “Svyaznoy” communication stores. In this case, it is necessary to present a passport of a citizen of the Russian Federation and an old card. In online services you can only order personalized “Corn”. The steps of the procedure are as follows:

1. Log in to your personal account and fill out an application for release.
2. Select delivery method: Russian Post - 250 rub. or by Pony Express service - from 750 to 1,700 rubles.
3. Get “Corn” and activate it in the mobile application or by calling 8-800-2345-290.

After this, the old card is blocked, and the account with accumulated points is automatically added to the personal “Kukuruza”.

Chicken salad with black beans, corn, tomatoes and roasted garlic