Useful and tasty recipes from canned corn: what can be cooked from a sunny vegetable?

Corn ... Who does not love these suns? Everyone eagerly awaits the start of the summer season to feast on yellow cereals. But what to do when you can not get fresh corn? Of course, eat canned. Fortunately, you can get it in any store and at any time.

The features with which you can cook cereal, the advantages and disadvantages of canned corn, as well as step-by-step recipes, we will discuss in this article.

What is this product?

Canned food differs from fresh corn by even more sugar aftertaste and calories. In the second case, they are smaller. This is due to the fact that water, saturating the product, dilutes its nutritional saturation.

Details on how to preserve corn at home for the winter, read here.

The benefits and harms of the solar beauty

Beneficial features:

1. Takes part in the normalization of blood sugar levels, which is essential for diabetics.
2. Helps fight edema, possessing diuretic and choleretic properties. In this regard, recommended hypertensive.
3. Normalizes the heart and the entire cardiovascular system as a whole due to the high level of magnesium.
4. Concentrated saturated acid lowers cholesterol, kills atherosclerotic plaques.
5. Helps slimming or people with impaired metabolism, regulating it and reducing appetite.
6. It improves the functioning of the nervous system and restores it. Thiamine, niacin and B vitamins cope with this function.
7. Positive effect on the health of people suffering from anemia and polyenephritis.
8. Helps to cope with mental fatigue, nervous tension.
9. Fights nausea.
10. Copes with alcohol intoxication and the effects of overeating.

Unfortunately, canned corn has contraindications that many are not familiar with.. It is undesirable for people to use this product:

• suffering from peptic ulcer disease;
• possessing increased coagulability;
• prone to thrombosis;
• with excess weight;
• not carrying the product itself.

IMPORTANT: Do not give canned corn to children under three years old - they will not tolerate a product that is so heavy for the stomach. Experts do not recommend eating corn to very thin people, as these cereals dull the feeling of hunger.

Watch the video about the benefits and harms of corn:

What can be done with the addition of vegetables: recipes

Cutlets

Corn patties are an ideal dish to maintain fasting. The taste does not change from the fresh product. You will spend about an hour to prepare this dish.

Required Products:

• 100-150 grams of corn (from the can);
• 50 ml of milk;
• 30 grams of sour cream;
• 25 grams of butter;
• breadcrumbs;
• half a tablespoon of semolina;
• some greens;
• half an egg

Cooking method:

1. Place the corn in a saucepan and pour over the milk. Allow to warm for 5-10 minutes.
2. Then add semolina and 5 grams of butter, stew more the same time. After 10 minutes, remove from heat and let cool.
3. Hammer in half the eggs, salt and add parsley or dill.
4. Make cutlets and fry them in butter on both sides.
5. When serving, pour the remaining butter (melted) and sour cream.

Baked French Fried Potatoes

Required Products:

• 200 grams of durum cheese;
• 6 potatoes;
• 3 chicken breasts;
• as many bulbs;
• jar of canned corn;
• mayonnaise.

Cooking method:

1. Grease the baking dish with oil. Chop the onion to the rings.
2. Lay rows: bow; diced breast; pressed corn (then smear with mayonnaise); thin potato plates; grated cheese (this layer is also poured with mayonnaise).
3. Bake the whole pyramid in a preheated (but not up to the maximum mark) oven for about 30 minutes.

Carrots with pepper in their own juice

Required Products:

• 2-3 large Bulgarian peppercorns and carrots;
• jar of canned corn.

Cooking method:

1. Peppers and carrots clean. Drain liquid from corn. Cut carrots and peppers into thin chopsticks.
2. Put all the ingredients in a pan with melted butter. Add salt and spices to taste.
3. Cook for about 20 minutes, checking for readiness with the softness of carrots.

Zucchini Stew

Required Products:

• a couple of garlic cloves;
• onion;
• squash;
• a jar of canned corn;
• 2 tablespoons of tomato paste;
• 1 tablespoon of olive oil;
• turmeric;
• chilli peppercorn;
• tabasco sauce;
• goat cheese;
• ground black pepper, salt to taste.

Cooking method:

1. Fry onion until golden brown.
2. Add pressed garlic and corn and continue frying for another 5 minutes.
3. To all this, put the tomato paste, chopped zucchini and spices.
4. Stew under a lid on low heat until softened zucchini.
5. When serving, decorate the dish with goat cheese and chili pepper.

Mexican-style beef

Required Products:

• 800 grams of tomatoes (fresh will not work);
• 0.5 kg of beans and minced beef;
• 400 grams of canned corn;
• 120 grams of green canned chili;
• as much cheddar cheese;
• 4 cloves of garlic;
• onion and Bulgarian pepper in one copy;
• 6 tsp. chili pepper, ground;
• 2 tsp. cumin (also ground);
• 1 tsp dried marjoram;
• ground black pepper, parsley, salt to taste.

Cooking method:

1. Beef fry for five minutes, while constantly stirring.
2. Then put chopped onion, garlic, sweet pepper in a frying pan, then add beans, corn and bitter pepper. Let stand on low heat.
3. Introduce all the spices listed above into the grind mass.
4. Grind tomatoes in mush and add them to the rest of the ingredients, sprinkle with salt and pepper.
5. Stew it all up to the formation of a thick mixture.
6. After removing the griddle from the fire and tuck half of the grated cheese and parsley. Cover the lid again and allow to steam a little.
7. When serving, sprinkle with the rest of the cheese.

Soup

Required Products:

• green peas - 2 tablespoons;
• canned corn - 0.5 jars;
• olive oil (it is possible and sunflower) - a couple of tablespoons;
• carrots, celery, potatoes - all of these components one by one;
• garlic clove;
• half onion;
• half a liter of milk;
• 1 tablespoon wheat flour;
• salt.

Cooking method:

1. All vegetables cut into small cubes.
2. Fry the onion, garlic and celery in butter until golden brown.
3. Add carrots and hold on the fire for another 3 minutes.
4. Add flour, and then milk. Mix everything thoroughly and boil.
5. Toss the sliced ​​potatoes and cook on medium heat for about 20 minutes.
6. Add the peas and corn and cook for another 5 minutes.
7. Salt in taste preferences.

After removal from the heat, the dish is immediately ready for use.

Pancakes

They are somewhat similar to cutlets, but they are called that because they are put into a frying pan with a spoon. Can be used both with a side dish, and as an independent dish.

Required Products:

• a jar of corn;
• one average carrot and onion;
• 3 tablespoons of semolina;
• 2 tablespoons of high-grade flour (you can use both wheat and corn);
• salt, spices to taste;
• greens (parsley, dill);
• sunflower oil (will be needed during the frying of cutlets).

Cooking method:

1. Diced carrots and onions grind in a blender with corn, there to send greens and a small amount of liquid from the corn.
2. Then pour the semolina and flour. Stir the whole mass with a spoon and let it brew for about 15 minutes so that the semolina absorbs the excess liquid.
3. Salt, add spices.
4. Heat the pan in advance, spread pancakes on it and fry them for 3-5 minutes on each side on low heat.

Dish with rice and peas

TIP: This is a wonderful dish recommended to serve a side dish to meat or fish.

Required Products:

• 1 cup rice;
• twice as much water;
• salt - to taste;
• half a cup of corn;
• as many peas;
• one copy of carrots and bell peppers;
• 2 eggs;
• 2 tablespoons of soy sauce;
• the same amount of butter;
• cooking oil for frying.

Cooking method:

1. Peel carrots and peppers, cut into small cubes.
2. Heat sunflower oil in a pan, add chopped vegetables.
3. Fry over low heat for about 5 minutes, and then add the corn and peas. Do not forget to mix components as often as possible.
4. Simmer it all for 10 minutes.
5. Fry the eggs in a separate skillet, mixing them.
6. Rice bring to readiness. If there is excess water, get rid of it.
7. On another frying pan, heat the butter, pour soy sauce into it.
8. Pour the cooked rice and mix everything well.
9. Fry rice for a few minutes.
10. To him put vegetables and eggs.
11. Serve hot. You can decorate with sprigs of parsley or dill.

Enjoy your meal!

Conclusion

We have listed only a few options for cooking, and there may be a great many. You can vary during cooking, replacing any ingredients according to the preferences of those for whom you are cooking.

As we see Corn is a multifaceted and diverse cereal, and most importantly - beneficial. And everyone will be able to find a suitable dish for himself: both meat lover and vegetarian. And to cook these dishes will not be difficult, even for an inexperienced chef.

So feel free to dilute your daily menu with dishes from the solar product and heal yourself and your entire family. After all, for a delicious and, moreover, original lunch or dinner, there is no need for an excuse, you just need the desire to pamper yourself with refinement. But do not forget about the recommended amount of use of these cereals, because everything is good when it is normal. I think everyone remembers what turned out for us to overeating corn as a child, and no one wants this to repeat.

Watch the video: Sweetcorn Fritters and Yoghurt Dip - Gordon Ramsay (April 2024).