Corn is a cereal plant that has been familiar to humanity for several thousand years. In popularity, it ranks third in the ranking of cereals, second only to rice and wheat. The plant is used in traditional medicine for the preparation of infusions and medical fees.
In cosmetology, it is used to care for inflamed and problem skin, to strengthen hair. But corn has found the widest use in cooking - boiled sugar on the cob, sweet milk porridges, tender canned grains for salads, interesting side dish options and healthy vegetable oil.
Beneficial features
The plant can not only satisfy hunger, but also serves as a source of many nutrients and vitamins.
The composition of the cereal includes:
B vitamins - have a positive effect on blood formation, have anti-stress and antioxidant effects, stimulate the work of the heart and muscles;- vitamin E - prevents premature aging and prevents sclerotic changes of blood vessels;
- cellulose - normalizes digestion, serves as a prevention of cancer of the gastrointestinal tract;
- complex of minerals (magnesium, phosphorus, zinc, iron and copper) - strengthens bone tissue, positively affects the condition of the skin;
- carotenoids - improve vision, preserve the functions of the eyeball.
B vitamins - have a positive effect on blood formation, have anti-stress and antioxidant effects, stimulate the work of the heart and muscles;The maximum amount of calories found in corn oil and flour. The most dietary and low-calorie product is considered to be steamed (you can learn how to cook corn in a slow cooker and cook recipes, here).
What are the features?
The benefits of corn, past culinary and heat treatment is comparable with the cereal on the cob. The grain cover of the plant is not destroyed during the preparation process; therefore, the beneficial components are not released or destroyed. The only exception is canned corn, but there are still enough vitamins, fiber, carbohydrates and trace elements in it.
Minimize the loss of beneficial properties of the plant will help the proper processing and preparation at home. In this hostess help multicooker - versatile cook, who saves time and effort.
How to cook corn? There are several rules to follow:
- Boil corn on the cob should be using modes "Legumes", "Soup", "Rice", "Buckwheat". The washed leaves are laid out on the bottom, the cobs are completely covered with water and covered with foliage from above.
- Corn preparation time depends on the ripeness of the cob - young grain is enough to boil for 30-40 minutes, and overripe specimens are cooked for about an hour and a half.
It is possible to cook corn also for a couple (“Steam” mode), in a special container with holes - the time of young cereal languishing is about an hour. It is necessary to ensure that there is always water in the multicooker bowl and, if necessary, pour it.- You can check the readiness of the corn with a knife or fork, piercing the grains - if they are soft, the product is ready.
- Corn is not recommended to be salted before cooking or during cooking - salt is already in the process of use.
- When filling the cobs with water, it is not allowed to exceed the liquid level allowed for the multicooker.
- Only healthy cereals are subject to cooking - free from damage, blackening and plaque.
It is possible to cook corn also for a couple (“Steam” mode), in a special container with holes - the time of young cereal languishing is about an hour. It is necessary to ensure that there is always water in the multicooker bowl and, if necessary, pour it.On a note. You can serve boiled corn not only with salt, but also with butter, melted stretching cheese, your favorite sauce or sprinkle with spices to taste.
How to cook - stages step by step with photos
Get acquainted with several ways of preparation, and to facilitate the task, we have provided photo stages.
Delicious side dish with rice
Corn-rice dish can be an original side dish and replace the usual pasta and potatoes.
Ingredients:
- one and a half cup of rice;
- 1 can of corn;
- 1 carrot root;
- 1 onion;
- 1 sweet pepper;
- 2 tbsp. spoons of vegetable oil;
- salt and seasoning to taste.
Step by step preparation:
- Wash rice under running water until transparent.
- Peel onions and carrots, cut into medium cube.
- Open canned corn and pour the liquid out of the can.
- Sweet peppers free from seeds and cut into small strips.
- Turn on the multicooker and set the function “Frying”, pour oil and warm it.
- Add carrots, onions, peppers and corn to the bowl, fry until onions are transparent.
- Add rice, salt, seasonings to vegetables.
- Pour the composition with water - 1 cm above the rice.
- Set the mode “Pilaf”, “Rice” or “Buckwheat”, cook for about 30 minutes.
Attention! After half an hour, rice should be tried for softness - if the dish is still tough, the time is increased by 10-15 minutes.
After readiness the dish is stirred, eaten hot. Serve rice with corn can be as a separate dish - it is suitable for observant fasting. Or use as a side dish for fish and meat.
Original dish with the addition of peas
This colorful dish looks not only appetizing, but also optimistic, raising one's mood at one table with one's look.
Ingredients:
- rice cereal - 180 g;
- water - 3 multistacks;
- onions and carrots - 1 piece each;
- Sunflower oil - 1 tbsp. l .;
- canned corn and peas - 100 g each;
- to taste - salt, cumin, hops-suneli, paprika or other seasonings.
Preparation Procedure:
- Wash rice until it is completely rid of muddy scurf.
- Put it in a slow cooker, pour water and put it to prepare on the “Pilaf” or “Rice” mode.
- Pour the vegetable oil into a separate heated pan, put the peeled and chopped onion and fry it until transparent.
- To the onions add carrots, which was previously cleaned and cut into cubes.
- Cover the pan and simmer the carrots with onions for 5 minutes on low heat.
- When ready, add it to the rice cooker in a slow cooker, add salt, season and continue cooking in the same mode for about 10 minutes.
- Open the cans with peas and corn, drain the liquid and add to the total composition.
- Cook until the beep is heard. The total cooking time should be 1 hour.
On a note. Corn-pea porridge can be eaten as a separate dish in combination with vegetable salad. It can be served with chicken or pork goulash, fish patties or chops.
Corn grits: how to cook porridge?
On the water
The classic way to use corn grits in the kitchen.
Ingredients:
- corn grits - 2 multi-cups;
- water - 5 multistacks;
- salt.
How to cook:
- Pour the cereal in a bowl, rinse under running water.
- Place the washed cereal in the multicooker bowl, pour the required amount of cold water, add salt and mix the ingredients.
- In the multicooker, turn on the “Porridge” or “Buckwheat” functions. The optimal cooking time is 1 hour.
- After a specified time, you need to try the dish on softness - if the grains are still hard, leave to reach another 20 minutes on the mode “Quenching”. If the water has evaporated, add liquid.
Ready salted corn porridge will be a great addition to fish and meat dishes. If you cook it without salt, you can eat with sugar, honey, condensed milk, add berries and dried fruits.
Important! You should not leave the finished porridge in the heating mode - it quickly thickens, becomes dry and hard.
On milk
Corn porridge cooked in milk is very tender and creamy. She will like not only adults, but also kids.
Ingredients:
- corn grits - 1 cup;
- whole milk - 2 glasses;
- purified water - 1 cup;
- sugar - 2 tbsp. spoons;
- butter - 50 g
Cooking steps:
- Washed in the water grits put in a slow cooker.
- Put the slow cooker on the “Quenching” mode, add butter and then sweat the ingredients for 20 minutes with the lid closed.
- Add sugar, milk and water.
- Change the mode to “Porridge”, cook until the signal is about 50 minutes.
Eating porridge is hot, it will be the perfect breakfast, especially if you flavor it with sweet berries, jam, chopped bananas or dried apricots soaked in water.
Corn is a valuable product that accumulates in its cobs all the wealth of useful natural substances. Corn recipes allow you to replenish the culinary piggy bank of any hostess and diversify the daily diet. The main thing is to use high-quality mature cereal and to comply with the technology and subtleties of cooking.
