How to cook and how to cook a mini-corn?

Mini-corn is presented in the form of small cobs of oblong shape, its main difference from traditional corn is the absence of grains.

Taking into account these features, the procedure for preparing mini-corn also differs from cooking heads of the usual form.

Features

The length of the heads of mini-corn is 8-12 cm, and the diameter reaches 2-4 mm. It has very small grains of light yellow color with juicy pulp. It is because of the miniature grain variety got its name.

On the territory of our country, such a plant can be found very rarely. But if you see corn bushes about a meter high in the garden with your neighbors, then you can be sure that this is mini-corn. On one bush of a plant up to 10 heads can simultaneously appear.

Benefit

The use of mini-corn has a beneficial effect on the state of the body.:

1. This representative of cereals contributes to the qualitative removal of toxins from the body, which prevents premature aging.
2. Also, cabbages are used for the prevention of cancer and heart disease.
3. Beneficial effect on the gastrointestinal tract.

Mini-corn has many useful properties..

• It contains many vitamins of group B, namely B1, B2 and B5.
• Also cereal includes vitamins of group C, A, D, E, K and PP.
• Also, the plant is rich in minerals and trace elements, which include:
  1. salts;
  2. iron;
  3. phosphorus;
  4. potassium;
  5. magnesium;
  6. copper;
  7. nickel.

The advantage of this sort of corn is the minimal presence of starch in the composition.

Important! But it is worth remembering that this type of corn is not allowed for use to everyone.

Due to the excessive content of vitamin K, which contributes to blood clotting, the plant is forbidden to use for people who have problems with the formation of blood clots.

How to choose?

1. Before buying a mini-corn, carefully inspect its heads., they should not have yellowed leaves. Also, do not pay attention to cleaned heads, because even short-term storage in this form leads to the loss of juiciness and penetration of harmful microorganisms.
2. Try grains of corn to the touch, they must be elastic and wet. For cooking corn better to choose young and juicy cobs. The last aspect can be determined by crushing a grain, if juice is extracted from it, it means that the plant is fresh and it is he who should give preference.

Training

Attention! Before boiling cobs, they should be soaked in cold water for 2 hours with the leaves.

Thus, you will save all the beneficial properties of this product, and further preparation of mini-corn will contribute to the fact that it will be juicy and sweet.

How to cook?

How to cook a little corn:

1. After the soaking time has passed, remove the corn and put it in the pan.
2. Fill with cold water and place on the stove.
3. How much to cook? Depending on the state of the mini-corn, it is cooked from 20 to 40 minutes (for details on how to cook properly, so that it is soft and juicy, read here).

Recipes

At this stage of time there are many recipes for the preparation of mini-corn.

Chicken soup

You will need the following ingredients to make it.:

• 5 medium potatoes;
• one small carrot;
• one small onion;
• corncobs - 3-5 pieces;
• 200 grams of chicken fillet;
• vegetable oil;
• salt, pepper to taste;
• 2 cloves of garlic;
• greens: dill or parsley.

Cooking:

1. Pour water into the pan, put the chicken in it and put the container on the stove.
2. After boiling the water it needs to be salted, the chicken is boiled for half an hour.
3. While the broth is preparing, peel the onions and cut into thin strips, grate the carrots.
4. Put the prepared vegetables in the pan and fry for 10-15 minutes.
5. In parallel with this, separate the corn kernels and put them in a pan with onions and carrots, mix the ingredients under a roast for 15 minutes, the products must be constantly mixed.
6. Peel the potatoes and cut into cubes, add to the broth.
7. Boil 10 minutes, then add fried vegetables to the broth. Cook for another 15 minutes.
8. Check for salt, pepper.
9. 5 minutes before the end of cooking add finely chopped herbs and garlic.
10. Serve on the table.

With melted cheese

To make it you will need the following products.:

• corn cobs - 2-3 pieces;
• 3-4 medium potatoes;
• one medium onion;
• one small carrot;
• 200 grams of chicken fillet;
• 200 grams of melted cheese;
• one small bell pepper;
• one medium tomato;
• salt, pepper to taste;
• vegetable oil;
• greens: dill or parsley;
• 3 cloves of garlic.

Cooking:

1. We set to cook chicken fillet for 30 minutes, after boiling, add salt.
2. At the same time, clean the onions, carrots. Onion cut into small cubes, carrot three grated, set to fry. Add vegetable oil, periodically mixing the ingredients.
3. Separate the corn grains from the cobs and add to the onions and carrots.
4. Cut into small cubes Bulgarian pepper and tomatoes, add to onions and carrots.
5. Fry until soft.
6. Peel the potatoes and cut into cubes of medium size, add to the boiling broth.
7. Cook for 15 minutes, add fried vegetables and try on salt.
8. Add the processed cheese and continue to cook until the cheese is completely dissolved.
9. 5 minutes before the end of cooking add finely chopped greens and garlic, pepper to taste.
10. Serve on the table.

Vegetable stew

To make it you need the following ingredients.:

• 2 heads of corn;
• 100 grams of green peas;
• one medium zucchini;
• one large onion;
• one medium carrot;
• 3 medium potatoes;
• 2 large bell peppers;
• 2 large tomatoes;
• vegetable oil;
• salt, pepper to taste;
• greens: dill or parsley.

Cooking:

1. All vegetables need to be washed, peeled and cut into cubes of medium size.
2. Next, take a large frying pan and fry until golden brown potatoes.
3. Then add onions and carrots and fry again until half cooked.
4. After that, add a grain of mini-corn, green peas, Bulgarian pepper. Vegetables roast for another 10-15 minutes.
5. Then add zucchini and tomatoes, salt, pepper and simmer until cooked.
6. 5 minutes before the end of cooking, add chopped greens.
7. Serve on the table.

Salad with boiled vegetables

To make it you need the following ingredients.:

• 200-300 grams of pre-cooked mini-corn;
• an Apple;
• 2 medium sized carrots;
• one medium onion;
• 3 boiled eggs;
• one pickled cucumber;
• salt, pepper to taste;
• mayonnaise to taste;
• dill.

Cooking:

1. Put boil potatoes and eggs.
2. Onion cut into strips, grate carrots, set to fry.
3. We cut the apple into thin straws, put it into a salad bowl, cut the boiled potatoes into cubes, put it in the same place.
4. Grate the eggs. Cucumber cut into strips.
5. All ingredients are mixed with fried onions and carrots. We salt, we pepper.
6. Add mayonnaise and sprinkle with chopped greens.

Pizza

The following ingredients are required for the test.:

• 2 cups of flour;
• a glass of warm water;
• one egg;
• half a teaspoon of salt;
• one tablespoon of sugar;
• one pack of yeast.

The following products are required for the filling.:

• 200 grams of sausage;
• one medium onion;
• one big fresh tomato;
• one big bell pepper;
• 4-5 heads of mini-corn;
• tomato paste or ketchup;
• mayonnaise;
• grated cheese;
• greenery.

Cooking like this:

• First, prepare the dough. For this:
  1. Add salt, sugar, egg to warm water.
  2. Flour must be mixed with dry yeast and gradually pour into the water.
  3. Knead the dough, put in a warm place.
• While the dough fits, make the filling. For this:
  1. Cut everything into cubes: sausage, onion, Bulgarian pepper, tomato.
  2. Mix in a large plate all the products with grains of mini-corn and mayonnaise.
  3. After the dough is suitable, grease the pan with vegetable oil and lay out the dough on it in the form of a layer.
  4. Lubricate it with tomato paste, lay out the filling, evenly spread throughout the reservoir, sprinkle with grated cheese on top and sprinkle with greens.
  5. We put in the oven at 180-220 degrees and bake for 30-50 minutes (how else you can cook the corn in the oven, you can find here).

Mini-corn is a product that can be used in a huge number of recipes, so if you have it, you will not have to starve.

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