Dishes with canned corn. Salad with canned corn: simple recipes

August is the last opportunity to enjoy the vegetable gifts of summer. Moreover, the season of young corn is in full swing now. We usually enjoy boiled cobs rubbed with salt. But besides this simple delicacy, there are many corn dishes that will delight the whole family.

sun bunnies

Summer pancakes can be made from any vegetable, and young corn is no exception. Cut off 4-5 cobs of corn kernels and soak them in boiling water for 10 minutes. In the meantime, beat 4 egg whites into a fluffy strong foam. The remaining yolks are rubbed with 2 tbsp. l. sugar, add corn kernels and grated zucchini to them. Gradually add 200 g of flour with ½ tsp. baking powder, add whipped proteins, salt to taste. From the resulting mass we form cakes and fry them until crispy in a pan. The best addition to corn pancakes is a sauce of 200 ml of unsweetened yogurt and ½ bunch of chopped green onions.

lettuce mosaic

We are so used to cooking from a jar that we have forgotten the original taste of this cereal. This omission is easy to correct. Pour boiling water over 200 g of couscous, cover with a saucer and leave for 10 minutes. Cut into thin slices a small zucchini, 3-4 stalks of celery, 2 sweet red peppers, peeling them from seeds and partitions. With a knife, cut off grains from 3 boiled ears of corn. For dressing, mix 50 g of olive oil, 5-6 chopped green onion feathers, ¼ tsp each. dried parsley, dill and garlic, a pinch of salt and pepper. We combine all the ingredients and season with sauce - a simple but delicious salad is ready!

vegetable delicacy

Are you planning a family picnic? Be sure to prepare. Drizzle 5-6 clean corncobs with olive oil, sprinkle with grated Parmesan and wrap individually in foil. Place the cobs on a wire rack and roast for 20 minutes, turning from time to time. We will serve corn with the original sauce, which we will make at home in advance. Beat with a blender a bunch of basil, chopped shallots, a clove of garlic, 100 ml of olive oil, 2 tbsp. l. balsamic, a pinch of salt and pepper. Golden corn in a cheese crust with a refined basil sauce is a real treat. You can also cook corn on the grill and then sprinkle it with grated parmesan - it will turn out equally tasty.

Delicate treat

Be sure to try the corn soup this summer. Fry a chopped onion in a saucepan and pour corn grains from 4 cobs to it. After sweating them for a couple of minutes, pour boiling water and cook for half an hour. We catch a handful of boiled corn with a slotted spoon, beat the rest of the grains with the broth with a blender. Add 100 ml of cream, a pinch of white pepper and salt to the pan. Before serving, garnish the bowl of soup with corn kernels and green onions.

Breakfast for optimists

If the usual breakfasts are boring, corn muffins successfully diversify the morning menu. First, mix 150 g of corn grits, 125 g wheat flour, 300 g of grains of young corn, 1 tbsp. l. baking powder and sugar, a pinch of salt. Gradually pour 180 ml of milk here, break 1 egg and knead the dough. We clean the sweet red pepper from the stalk and seeds, chop and pour into the dough. We fill them with muffin molds greased with vegetable oil, send them to the oven preheated to 190 ° C for 20 minutes. Lush golden muffins will cheer you up and charge you with a sunny mood for the whole day.

Royal pudding

Fans of homemade cakes will be delighted with corn pudding. To prepare it, mix in a saucepan 200 ml of low-fat cream and milk. Slowly bring the mixture to a boil. In several stages, add 150 g of cornmeal, add 100 g of grated cheese, salt and pepper to taste, nutmeg on the tip of a knife. Enter 3 one by one egg yolks. Beat the whites with a pinch of salt with a mixer into strong peaks and also mix into the dough. Lastly, pour out 200-300 g of raw corn kernels. We spread the dough in a greased form and bake the pudding for 30 minutes at 200 ° C. What's not a great summer dinner for the whole family?

message from summer

There's always a jar of canned corn useful application. Especially if you cook it yourself. We cut the grains from 5 large ears of corn, fill them with water by 3-4 cm and cook for 1 hour over low heat. We fill the jars with ½ liters by about ¾ with grains, and make a marinade from the broth. We dissolve in it 6 tbsp. l. sugar, 2 tbsp. l. salt and bring to a boil. Pour the marinade into jars of corn, put them in a pot of water, cover with metal lids and sterilize for an hour. Then we cork the jars and wrap them with a blanket. Such corn is good for a side dish, and for salads, and as an independent snack.

The culinary experiments with young corn do not end there. Take a look at the recipes page from Eat at Home readers and you will find many interesting ideas. What do you usually cook with corn? Tell us about it in the comments.

Corn is the only representative of its kind 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 direction in which corn has practically no equal is, of course, cooking. Corn is used to make bread, corn flakes, etc. The product is boiled, and much more (read about what can be prepared from canned corn) Corn grains are rich in vitamins (E, D, K, PP, B1, B2) and ascorbic acid. Corn cobs are also rich in useful trace elements: salts of potassium, phosphorus, iron, as well as copper and nickel.

Corn magically affects the human body:

It cleanses the blood of toxins, radionuclides, eliminates toxins from cells.
Corn cobs are an excellent tool for slowing down the aging process, preventing oncology and heart disease.
Corn slows down the process of fermentation and putrefaction in the intestines.
Corn, due to the content in its composition a large number unsaturated fatty acids helps reduce bad cholesterol, normalize metabolism, improve the process of digestion.
The product normalizes blood sugar levels.
Corn is good for the female body: it facilitates the course of pregnancy, painful menstruation and menopause.

In addition to the exceptionally large number useful properties, corn has some contraindications: people who suffer from peptic ulcer disease in the acute stage, with a tendency to form blood clots and poor blood clotting should refuse to eat it.

Best Recipes

We bring to your attention recipes for preparing a variety of dishes that can be made on the basis of fresh corn cobs.

Mexican

A spicy hot appetizer of boiled corn that will not leave anyone indifferent.

Baked in the sleeve

A great dish for the winter table can be prepared if you bake corn in your sleeve.

You will need:

corn cobs - 3-4 pcs.;
garlic - 2 cloves;
butter - to taste;
herbs - to taste.

Cooking:

Cut the cobs in half. Brush each piece with butter and place in a baking dish. Sprinkle them with herbs, squeeze the garlic with a garlic press.
Important. Be sure to add some water to the sleeve so that the corn is well steamed, as it contains a small amount of moisture. Otherwise, the product may dry out a lot.
Tie up the sleeve and shake it properly. Then pierce it in a couple of places to release the air.
Place in an oven preheated to 200 degrees for 1.5-2 hours. Be sure to periodically turn the sleeve with corn.

Grilled with spicy butter

A savory dish can be obtained by adding a little spiciness to the delicate taste of fresh corn. For its preparation you will need the following ingredients:

corn cobs - 4 pcs.;
butter - 100 g;
parmesan - 200 g;
lime - 1/2 citrus;
olive oil - to taste;
coriander - 1 teaspoon;
salt, chili pepper - to taste.

Cooking:

Brush the peeled and dried corn cobs with olive oil and grill (turn the cobs during the frying process). Each side will take approximately 5 minutes.
Arrange the finished corn on plates and pour over the previously prepared mass, consisting of melted butter and spices.
Sprinkle finely grated parmesan on top. Serve at the table with a slice of lime.

Roasted Young Vegetable Salad

To prepare a light salad, which can be an excellent side dish for barbecue, the following ingredients are required:

corn cobs - 2-3 pcs.;
tomatoes - 2 pcs.;
onion - 1 pc.;
olive and butter, salt, spices - to taste.

Cooking:

Cut the corn on the cob lengthwise and fry on the grill or bake in the oven until tender.
When a crust appears on the cobs, remove them and brush with butter.
Cut off the top of the cobs. Add to them red onion, cut into half rings and tomatoes, cut into slices.
Sprinkle the salad with spices, herbs (if desired), salt and drizzle with olive oil.

More about the benefits and methods of cooking corn, as well as what delicious salads you can do it with it, read on, and you will find interesting recipes for cooking dishes with corn and crab sticks.

Fried with bacon

Corn recipe with fragrant juicy bacon, which is impossible to resist, and for the preparation of this spicy and tasty dish you will not need a lot of ingredients:

corn cobs - 6 pcs.;
bacon - 2 slices;
feta - 120 g;
butter - 3 tbsp. spoons of softened product;
olive oil - 1 tbsp. a spoon;
black pepper - 1 l. a spoon.

Cooking:

Creamy

Incredibly tasty, tender, and, by the way, absolutely not diet dish obtained from corn in a creamy cheese sauce.

For its preparation you need:

corn cobs - 4 pcs.;
vegetable / butter oil - 1 teaspoon each;
fat cream - 300 ml;
parmesan - 200 g;
broth (vegetable, chicken).

Cooking:

Thoroughly clean the corn cobs from leaves and tendrils, then cut into small rings.
Mix the butter with vegetable oil, and fry the cobs on it (over medium heat) until cooked.
Add salt and pepper to cooked corn. After pour in the broth and cream, hold on fire for a couple of minutes, stirring the mass until thickened.
Remove the corn from the stove, add finely grated parmesan to it, mix and serve.

summer corn soup

Light vegetable soup - what could be more beautiful in a hot summer? To prepare the dish, you will need the following ingredients:

corn cobs - 5-6 pcs.;
cherry - 6 pcs.;
chicken fillet - 200 g;
a mixture of vegetables (to taste);
cauliflower - 50 g;
dried basil, parsley root, salt - to taste.

Cooking:

Peel corn cobs from leaves, whiskers, wash. If they are too large, divide them into several parts. Cauliflower florets should not be too large. Tomatoes need only be washed (they will be used as a whole).
Important. To prepare the soup, it is necessary to use only the youngest (milk) corn cobs, since all the others simply do not have time to fully boil in the process of making the soup.
Boil a strong chicken broth, then strain it and bring to a boil.
Add vegetables, corn and herbs to the broth. Corn cobs can be thrown whole if they are thin and short and very tender.
After 3-5 minutes, add tomatoes and cauliflower to the soup, salt it (to taste). Cook the soup until the corn cobs are ready (usually no more than 10-15 minutes).
Then boiled chicken breast (on which the broth was boiled) pre-cut into medium cubes, is added to the soup. The soup is served warm.

homemade popcorn

The original easy homemade corncob popcorn recipe is something! All you need to make it is corn on the cob, butter, and a microwave on hand.

Spread each cob thoroughly with softened butter (if desired, you can lightly salt them on top if you want salty popcorn, or pour some kind of jam, sweet sauce). After that, send the cobs in the microwave for 3 minutes. Delicious popcorn is ready!

In the oven with herbs

A simple recipe for an incredibly delicious fragrant corn dish, for the preparation of which you only need:

greens (mint, basil, dill, black pepper) - 1 teaspoon of each ingredient;
garlic - 2 cloves;
allspice - 2 peas;
corn cobs - 2-3 pcs.;
butter - 50 g;
salt.

Cooking:

Thoroughly clean the corn cobs from leaves, whiskers and dry them.
Finely chop the greens (dill, mint and basil), using only the leaves, mix it with spices (allspice is ground into powder, garlic is crushed in a garlic press) and pour into a container with softened butter.
Coat each cob with the resulting mixture and wrap them in foil (not very tightly so that spicy juices can flow out of the foil).
Leave the corn to “rest” for 15 minutes so that it is saturated with spicy aromas, then send it to the oven preheated to 200 degrees for 45-50 minutes.

Exceptionally tasty and easy-to-cook dishes with corn on the cob were presented to your attention. Successful culinary experiments and bon appetit!

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Corn - the simplest, rustic roots. In our parks they sell it freshly boiled, with a pinch of salt to boot. It is so delicious that it seems, and there is nothing more to wish for. But the culinary potential of corn is much higher. Especially in the hands of a skilled and economical hostess. Here are 9 tried and true recipes made with fresh corn on the cob.

To cook corn at home, you have to choose the right one first.. The best and most excellent option is milky corn, but it is difficult for a beginner to work with such associative indicators of vegetable quality. Therefore, a couple of specific indicators of ripeness: if the corn has dark yellow grains and the fibers are dry, then it is old. Young corn has bright green, tight cobs, and the fibers are fresh and slightly damp.

Do not buy peeled cobs - they deteriorate faster. Peel corn immediately before cooking. Harvested cobs begin the natural process of turning sugar into starch, so the faster you cook the corn, the tastier it will be.

Have you chosen? And now let's decide on the quantity. We want to save money, which means it’s better to buy more corn and cook a variety of dishes from it so that you can eat for several days and not wrinkle. We offer to buy 6 kg of corn (33 ears) at once and cook 9 dishes from them. They can be distributed on weekdays and weekends, or you can cook at your discretion.

We offer cooking at home on weekdays stew, side dish for meat or chicken, meatballs and pies. The last two dishes can be frozen. And at the cottage on the weekend: 3 grilled dishes, warm salad and puree soup. You don’t 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 the locals selling boiled corn, which was so great to dine right on the beach. So, corn cooked according to this recipe, may well become the same wonderful memory for your children. It's so sweet, juicy and flavorful! We use 6 cobs.

Corn seasoned with herb butter

Bombastic grilled corn on the cob

Grilled corn is a tasty, satisfying and visually very winning dish. If it is cooked correctly, it can become just a bomb. In this recipe, honey spicy marinade is added for a bomb effect. It can also be used for other grilled vegetables such as carrots and celery tubers. Until then enjoy honey-sticky corncobs. use 4 cobs.

Sticky corn cobs

The union of beef, corn and sweet pepper, connected by a skewer

Food should be not only delicious, but also beautiful, right? Red, yellow - and the color of a ruddy, crispy crust are so suitable for each other ... And the taste of meat, corn and pepper is also perfectly combined. Cook these mini skewers on the grill, on an open fire. In the oven, the dish will also turn out, but it will be less interesting. We use 4 cobs.

Mini skewers of beef, sweet pepper and corn

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

Sometimes milk goes well with the most unexpected foods. Well, everything is clear with corn - it’s not for nothing that we are talking about the cobs of “milk ripeness”. But rosemary is much more common with meat, olive oil and tomatoes than with milk. But we still think this soup (see the recipe) will not disappoint you. If you want to cook it in a season when there is no young corn, use baby corn or frozen - but only the smallest and sweetest kernels. use 8 cobs.

Corn milk soup with rosemary

Corn stew for every day - simple and fast

Potato stew with corn

Sweet peppers, avocados and corn - everything we love

For this dish (see recipe), choose milky corn, soft avocado, and green-leafed celery. If everything works out, the salad will turn out wonderful and harmonious. All eaters will be happy. We use 3 cobs.

Warm salad of sweet pepper, avocado and corn

Corn cutlets are an alternative to meat cutlets, even in burgers

Sometimes, especially in hot weather, vegetable cutlets are in greater demand than meat or chicken cutlets. These corn patties, for example, can be safely used to prepare burgers. We use 1 ear.

Corn cutlets

Corn garnish for kimchi and grilled meats

Korean salads are well suited to such rice (see the recipe): carrots, asparagus, ferns, kimchi. For a more hearty option, serve it with grilled meat, poultry, or fish. We use 2 cobs.

Fried rice with egg, corn and peas

Hot, crispy and unexpectedly good - chicken and corn patties

These pies are prepared without flour - a minimum of calories, a maximum of benefit and pleasure. Serve chicken patties with corn can be served as an independent dish or in company with a mix of green salad leaves. We use 2 cobs.

Chicken patties with corn

Corn not only tasty, but also incredibly healthy culture. Cooking dishes with corn, you cook not only very tasty, but also very healthy food for your loved ones. with corn you can cook a lot salads, hot dishes and even baking.

Corn is everyone's favorite summer crop, but we can use it all year round using canned and frozen corn. We have collected the most best recipes , which are personally verified by us and our family members.

Salad with corn and beans
Corn for beer
Fritters with corn
Green salad with corn

Casserole with corn and rice

Casserole with corn and rice

This casserole is perfect for a family dinner. It turns out to be very nutritious, but at the same time not heavy on the stomach, which is very good for an evening meal.

It is better to use such a corn casserole while it is still warm, it becomes not so tasty when cold.

To make cornbread you will need:

Dry rice - 100 g;
Olives - 10 pieces;
Egg - 1 piece large;
Cheese "Dutch" - 200 g;
Fatty milk - 6 tablespoons;
Wheat flour - 3 tablespoons;
Baking powder for dough - 0.5 teaspoon;
Refined sunflower oil - 2 tablespoons;
Salt - to taste;
A mixture of ground peppers - to taste.

Let's start cooking:

It is worth starting cooking with rice, it must first be boiled until tender.
After it is ready, rinse it well. cold water and let it drain completely.
Pour the rice into a bowl in which you can mix the ingredients.
Cut the olives, I cut each into 4 parts, you can cut into rings. Pour them over rice.
Drain the juice from the corn, it is not needed and also add it to the rice.
Break the egg into a bowl, beat it with a fork to mix the white and yolk. Pour the egg over the rice.
Pour milk into a separate bowl and combine with flour and baking powder, mix thoroughly, you will get a kind of batter. Pour it over rice with corn.
Add vegetable oil.
Salt and pepper the rice to your liking.
Rub the cheese on a coarse grater, pour half into the rice mass, put the other half aside for now.
Mix everything thoroughly until smooth.
Pour the casserole mixture into the greased mold.
Put the mold in the oven, preheated to 180 °, bake for 30 minutes.
When this time has passed, remove the dish from the oven and sprinkle the casserole with the second half of the cheese. Place it in the oven for another 10 minutes to melt the cheese.

Your casserole is ready!

Salad with corn and beans

Salad with corn and beans

I really love this salad for its simply excellent taste and nutritional value. It is very satisfying, but at the same time there is nothing greasy or heavy in it.

The beans and corn just pair so well, and the fresh herbs make it more summery. Crispy croutons in a salad are very popular with children and with the help of such a salad it is very easy to feed them. healthy beans. Processed cheese gives it tenderness, and the creamy taste of cheese makes the salad even more tender. And it is also prepared in just a couple of minutes, because everything is already ready and you just need to combine the ingredients.

Beans - 1 can (0.5 l);
Processed cream cheese - 100 g;
Greens - to taste;
Mayonnaise - to taste;
Croutons - 1 small pack.

Let's start cooking:

Pour the corn into a colander, the juice will drain empty, you don't need it. In summer, you can use corn cooked on the cob by simply cutting off the required amount from it. You can also replace frozen corn in winter, but then of course it will take longer to cook because the corn will need to be pre-cooked.
Drain the beans in a colander to drain the liquid. You can also cook it yourself, so as not to buy at the bank.
Combine beans and corn in a deep bowl.
Take any greens that you like and in any quantity. Cut it finely. Pour over corn and beans.
Pour some mayonnaise into a separate bowl.
Now take the cheese, dip it in mayonnaise and rub it a couple of times on a coarse grater, then dip it again and do the same while rubbing, mix each time. So the cheese does not stick together in one lump and will disperse well throughout the salad.
Put the mayonnaise with cheese on the salad. Mix it thoroughly.

Enjoy your meal!

Thick pita bread with corn and scrambled eggs inside

Thick pita bread with corn and scrambled eggs inside

This delicious pita bread stuffed with a lot of corn. My family just loves it. This salad is very convenient to take with you on the road, it serves as an excellent snack on the road.

My husband often takes this treat with him to work. The salad turns out to be very nutritious and it will be very easy for you to feed your man with it. If your husband, for example, is a fisherman, then prepare it for him to take with you.

Canned corn - 1 jar;
Egg - 3 pieces;
Milk - 3 tablespoons;
Hard cheese - 50 g;
Salt - to taste;
Ground pepper - to taste;
Mayonnaise - to taste;
Green onions - to taste;
Oil - for frying.

Let's start cooking:

First you need to cook an omelet. To do this, break the eggs into a deep bowl and add milk. Beat them with a fork until smooth, salt the omelette to your taste.
Then fry the omelette as usual in a pan, fry it with stirring, the omelette should be in small pieces, or remember it with a fork after it is ready.
Pour the finished omelette into a deep bowl.
Drain the juice from the corn and pour it into an omelet, do not wait until it cools down, cook everything while it is still hot.
Chop the onion as finely as possible and send it to the omelette as well.
Rub the cheese immediately into an omelette on a coarse grater.
Add mayonnaise and pepper to it to your taste.
Mix everything very well until smooth.
Now take a thick pita bread, make an incision in it to make a pocket. Put all the stuffing in this pocket.

You can warm it up in the microwave, or you can eat it right away or wait for it to soak.

Enjoy your meal!

Corn for beer

Corn for beer

The recipe for this incredible corn was given to me by a friend, she found it on the Internet and decided to try it. When I tried this corn at a friend's house, I was just delighted.

Corn is prepared for beer, but I love it even just for tea, for those who like to drink tea with salty, they will really like it, and men who like to drink beer will be delighted with it. Children also love to drag it instead of nuts. It's definitely worth a try! Ingredients are given for 1 serving, I always cook for at least 3 servings.

For cooking you will need:

Corn on the cob - 2 pieces;
Extra salt - 1 teaspoon;
Vegetable oil - 1 tablespoon

Let's start cooking:

Initially, you will need to boil the corn. Boil it until fully cooked, remove it from the water and let it cool.
Then carefully cut the grains off the cob. (You can also use canned, but there is a lot of liquid in it and it can take longer to cook, it’s better to buy ice cream in winter. But if you only have canned as an option, fill it with boiling water and let it boil, then drain the water and let it cool on a towel, so part of unnecessary liquid).
Then move the corn kernels with vegetable oil and salt in a deep bowl.
Pour the grains onto a baking sheet lined with parchment paper, spread the corn over the baking sheet.
Put the baking sheet in the oven, preheated to 200 °, bake it like that for 30 minutes. Stir after 15 minutes of baking.
Then take it out of the oven and let it cool on the baking sheet.

Your salted corn is ready for beer!

Quick cheese cakes with cheese and corn

Quick cheese cakes with cheese and corn

These cookies are just incredibly delicious. I cook them just for my family and for serving on the festive table. You can easily take them with you on a trip or on nature.

The tortillas are quite nutritious and are good for a snack. You can eat them both hot and cold. I make them small in size like small pancakes.

To make these cakes you will need:

Canned corn - 200 g;
Cheese "Dutch" - 200 g;
Wheat flour - 1 cup (200 g);
Fatty kefir - 200 ml;
Egg - 2 pieces;
Salt - to taste;
Sweet ground paprika - to taste;
Parsley - 6 branches.

Let's start cooking:

For cooking, take deep dishes.
Pour all the kefir into the dishes. I always take kefir with maximum fat content. You can replace homemade yogurt.
Break eggs to kefir, salt to taste, mix with a fork until smooth.
Separately, mix flour and sweet ground paprika. You can replace the paprika with any other seasoning of your choice, I have tried many different options and paprika is the tastiest.
Add corn to kefir before draining the yushka from it. Stir.
Chop the parsley as small as possible. Add to kefir and stir.
Grate the cheese on a coarse grater, rub immediately to the kefir mass. Mix thoroughly.
Then gradually add flour with paprika, mix thoroughly.
Then fry the cakes in vegetable oil. You can make tortillas for the whole pan. I put a few with a spoon so that they are small.
Fry the tortillas on both sides.
After frying, place on a paper towel to remove excess oil.

Enjoy your meal!

Fritters with corn

Fritters with corn

Fritters with corn tasty breakfast for children, firstly, they love the pancakes themselves, and secondly, all children love corn. In this dish they are combined.

Corn makes them more nutritious and healthy. This breakfast will give you a boost of energy for several hours.

Children often do not want to eat in the morning, on a morning like this, when I can’t feed my little baby, it’s these pancakes that she eats on both cheeks that save me.

To make corn fritters you will need:

Canned corn - 1 can;
Flour - 300 g;
Egg - 2 pieces;
Cream - 100 ml;
Baking powder for dough - 1 teaspoon;
Salt - to taste;
Vegetable oil - 3 tablespoons.

Let's start cooking:

The preparation is very simple.

Pour the cream into a suitable bowl. If they are not available, replace them with full-fat milk or full-fat kefir, but with cream the taste is best.
Break the eggs into the cream, beat everything with a fork until smooth.
Add salt to your personal taste.
Add canned corn to the cream with the egg, from which you must first drain the liquid. (In the summer, you can use just boiled corn on the cob, in which case you need to cut 1 cup of kernels from the cob, but only take very young corn for this, which has young and soft kernels, hard ones will not work).
Next, add vegetable oil, mix.
Now start adding flour gradually.
After adding half of the flour, add the baking powder and mix.
Enter the rest of the flour, but look at the condition of the dough, there may be a lot of flour, or maybe a little, it all depends on its quality. The dough should be like thick sour cream. Make sure there are no lumps in the dough.
Fry the pancakes in vegetable oil. Do not pour a lot of oil, it should just grease the pan, otherwise the pancakes will draw a lot of oil into themselves and will be very greasy, and this is not advisable for children to cook.
Fry the pancakes on both sides until a beautiful ruddy color.
Next, serve pancakes with sour cream warm.

You can also serve them with sour cream and cottage cheese sauce. To do this, simply combine cottage cheese and sour cream in half and beat with a blender until creamy. You can add greens if your family loves it.

Enjoy your meal!

Pepper halves with corn and meat

Pepper halves with corn and meat

A great dish for any season, but of course it is more affordable to cook it in summer, because peppers are quite expensive in winter.

Such a pepper will adequately replace the usual stuffed pepper and kids will love this one a lot. Having prepared such a pepper, you will surprise your guests with a new and tasty dish.

To prepare the pepper you will need:

Canned corn - 700 g;
Bulgarian pepper large - 8 pieces;
Minced meat - 500 g;
Cheese "Dutch" - 500 g;
Onion - 200 g;
Tomatoes - 400 g;
Garlic - 2 cloves;
Tomato paste - 3 tablespoons;
Salt - to taste;
Ground pepper - to taste.

Let's start cooking:

Prepare the pepper filling first. It is prepared in a frying pan, take a frying pan of a suitable size.
Then prepare the ingredients.
The onion must be peeled, cut the onion as you like, the size and shape of the cut does not matter.
Tomatoes must be dipped in boiling water for half a minute. After boiling water, the peel will leave them, it must be removed. Cut the tomatoes themselves into small pieces.
Minced meat can be bought ready-made or grind the meat yourself. Meat will suit any to your personal taste.
Peel the garlic and cut into small pieces.
Next, put the pan on the stove and pour oil on it.
Fry the onion in oil until translucent. Then add the garlic and fry them together for another half minute.
Then add the minced meat to the onion, mix everything well, let the minced meat grab a little, knead it with a fork, otherwise it will be one big piece.
Then add tomatoes to the stuffing.
Drain the juice from the corn and pour it over the minced meat. (You can use just boiled corn on the cob in the summer, for this, cut the grains from the cob, you will need 2 cups of 200 grams each).
Add tomato paste.
Salt and pepper the filling to your liking. Simmer everything for 15 minutes.
While the filling is preparing, take care of the peppers. They need to be cut in half lengthwise. Remove the core. Place the peppers on a greased baking sheet.
Send the peppers on a baking sheet to the oven, heated to 180 °, bake them for 10 minutes, but if the peppers are not particularly meaty, then bake them for no more than 7 minutes.
Take the peppers out of the oven.
Fill the pepper halves with stuffing.
Rub the cheese on a large grater. Hard cheese can be replaced with sausage.
Sprinkle grated cheese on top of the peppers.
Send the peppers back to the oven, roast them for 15 minutes. All the ingredients in the peppers are already fully prepared, you just need to fully cook the pepper and melt the cheese. This dish can also be cooked in the microwave.
Serve the peppers hot.

Enjoy your meal!

Salad with corn and white cabbage

Salad with corn and white cabbage

Very tasty and juicy salad of corn and cabbage. The biggest plus of this salad is that it can be prepared all year round, the products that are included in it are very affordable in any season. The salad is very juicy and fresh. Such a salad is suitable for any side dish, it is delicious to eat even just fried potatoes with it.

To prepare the salad you will need:

Canned corn - 1 can;
White cabbage - 500 g;
Carrots - 150 g;
Mayonnaise - to taste;
Sugar - 0.5 teaspoon;
Salt - to taste.

Let's start cooking:

The salad is prepared very simply and easily. Cooking will take 10 minutes maximum 15.

Get a bowl of the right size.
Chop the cabbage as you usually do for borscht or salad. The smaller it is, the better. I usually use a special grater.
Peel the carrots, rub them on a coarse grater or Korean carrot grater.
Sprinkle the carrots and cabbage with sugar and salt and knead them well with your hands.
Then drain the juice from the corn and pour it over the salad.
Add mayonnaise to your taste, you can replace with sour cream. Mix well.

Your salad is completely ready to serve.

Enjoy your meal!

Green salad with corn

Green salad with corn

Delicious summer salad, it is made from lettuce leaves and fresh cucumber, which is why it got its name. Salad goes well with any side dish. It is very tender and juicy in taste.

You can cook it at any time of the year. Lettuce leaves are freely sold on supermarket shelves these days in the winter, either in bunches or as mixtures of leaves, which may well be suitable for cooking. And corn emphasizes the taste of all ingredients.

To prepare a green salad with corn, you will need:

Canned corn - 1 jar;
Fresh cucumber - 250 g;
Green lettuce leaves - 1 bunch;
Greens - to taste;
Salt - to taste;
Mustard "French" - 1 teaspoon;
Vegetable oil - 2 tablespoons;
Lemon juice - to taste.

Let's start cooking:

For cooking, you will need a convenient deep mixing bowl.

Rinse the lettuce leaves, let the water drain from them. Then just tear the leaves with your hands into small pieces.
Wash the cucumbers, cut them into strips or half rings, but if you cut them into half rings, then cut them as thinly as possible.
Drain the corn from the corn and add it to the salad.
Now let's prepare the dressing. Pour vegetable oil into a bowl, you can use any, but the most delicious is obtained with olive oil.
Add French mustard, salt to your taste.
Add lemon juice to your liking, I usually pour 1 tablespoon, this is enough for me. Mix everything and pour this dressing into the salad.
Mix the salad well so that everything is mixed.

Enjoy your meal!

Mushrooms stuffed with corn

Mushrooms stuffed with corn

For those who love dishes with mushrooms and corn, this recipe will be a real find. The taste is simply incredibly tender, mushrooms combined with corn create a simply magical composition of taste.

Such mushrooms are holiday table they will disperse very quickly and guests will ask you for more, so it’s worth preparing for a couple of servings.

To prepare champignons with corn you will need:

Canned corn - 0.5 cans;
Champignons - 0.5 kg;
Onion - 100 g;
Cheese "Russian" - 150 g;
Egg - 1 piece;
Fatty sour cream - 2-3 tablespoons;
Salt - to taste;
Ground pepper - to taste;
Refined vegetable oil - for frying.

Let's start cooking:

Mushrooms need to be taken large so that the caps are large and whole, without breaks.

Separate the caps from the legs.
The legs must be finely chopped. Pour quite a bit of oil into the pan. Pour the chopped legs on it.
While the legs release juice, peel and finely chop the onion.
When the liquid has evaporated, add the whole onion to the legs. Salt and pepper the mushrooms to your liking. Saute everything together until the mushrooms are done.
Pour the finished legs into a separate bowl for preparing the filling.
Now fry some hats. Fry them on both sides, about 1.5 minutes on each side, they should not be cooked only half.
To the fried legs, add the corn without the husk.
Add sour cream there and break the egg, mix everything well.
Place the mushroom caps upside down on a baking sheet.
Then put the filling in the deepening of the hat, it should be a little hilly.
Do not grate the cheese, cut it into slices in the shape of a square, preferably. Place a piece of cheese on each hat.
Put the baking sheet in the oven, preheated to 180 °, bake until the cheese is browned. I do not indicate the time because the size of the hats is different and the cheese is of different humidity, so the cooking time may differ by 10-15 minutes.

Serve hot mushrooms.

Enjoy your meal!

Potato cutlets with corn

Potato cutlets with corn

If you want variety in vegetable dishes, then potato cutlets with corn can save you.

This is a great dish for those who are fasting. And for vegetarians, they will be a real find. These cutlets can serve as an excellent breakfast or replace your side dish. They can be used with any salad.

To make potato patties with corn you will need:

Canned corn - 1 jar;
Potatoes - 450 g;
Sweet red pepper - 1 piece;
Egg - 1 piece;
Fresh cilantro - to taste;
Salt - to taste;
A mixture of ground peppers - to taste;

Let's start cooking:

First you need to prepare the potatoes. It needs to be peeled and boiled until soft, but do not boil it, the potatoes just need to become soft.
When the potatoes are cooked, drain the water and thaw them, no need to add water or oil to the potatoes, just thresh them.
Let the potatoes cool until warm.
While the potatoes are cooling, prepare the rest of the ingredients.
Discard the corn in a colander, let all the liquid drain.
Peel the pepper from the seeds, cut it finely. You can also use hot peppers if you like spicy dishes. I cook for children too, so I use only sweet.
Now add the egg, corn, chopped pepper to the potatoes, salt and pepper the mass to your liking. Mix thoroughly until smooth.
Next, form cutlets as usual. Fry them in vegetable oil on both sides until golden brown.

You can serve corn and potato patties with sour cream or other sauce.

Enjoy your meal!

Cabbage casserole with corn

Cabbage casserole with corn

Very tasty and incredibly tender casserole. For those who love cabbage and corn as much as I do, you just can't help but like it.

Preparing the casserole is very simple and easy, it can be prepared at any time of the year.

Such a casserole can serve as an addition to any dish, or become a breakfast or dinner on its own due to its lightness and nutritional value at the same time.

To prepare the cabbage and corn casserole, you will need:

Canned corn - 1 jar;
White cabbage - 0.5 kg;
Egg - 3 pieces;
Wheat flour - 4 tablespoons without a slide;
Fatty sour cream - 250 ml;
Sugar - 1 teaspoon;
Salt - 1 teaspoon;
Baking powder for dough - 1 teaspoon.

Let's start cooking:

Prepare the cabbage first. It is necessary to take it only young, the one that is sold already matured in winter will not work, it takes a long time to prepare. (In winter, white cabbage can be easily replaced Chinese cabbage, it is always on sale in winter, and it is prepared as quickly as a young one. Cabbage must be very finely chopped.
Discard the corn in a colander, let all the liquid drain, you do not need it.
Next, prepare the tender dough for the casserole. For cooking, take deep dishes.
Pour sour cream into the bowl, I always use sour cream with a fat content of 25-30% at least, so the taste is much better.
Break eggs to sour cream, beat everything with a fork or whisk until smooth.
Add sugar and salt and mix again.
Separately mix flour with baking powder.
Add dry mixture to sour cream with eggs, mix everything well, there should be no lumps.
Pour cabbage and corn into the dough. Mix everything thoroughly, the mass should become completely homogeneous, and all the products mix well with each other. Make sure that the cabbage and corn are well dispersed in the dough.
Take the form in which you will bake. Lubricate it well with vegetable oil or margarine. (I always generously grease with margarine and sprinkle semolina on it, so the casseroles then move away from the walls more easily after cooking, you can always use breadcrumbs as well).
Lay out the entire casserole in the form of your choice.
Put the form in the oven, preheated to 180 °, bake the casserole until the top is browned.

Your casserole is ready!

Chicken cutlets with corn and beans

Chicken cutlets with corn and beans

Delicious cutlets will perfectly diversify your daily menu. They turn out very soft. Thanks to corn, such cutlets are eaten with pleasure by children.

These cutlets are very healthy, in addition to being incredibly tasty. Cook them for your family for lunch or guests for a holiday, everyone will be delighted with them.

To prepare cutlets you will need:

Canned corn - 150 g;
Minced chicken - 500 g;
Green beans - 100 g;
Egg - 2 pieces;
Ground black pepper - to taste;
Sweet ground paprika - to taste;
Salt - to taste;
Onion - 100 g;
Refined vegetable oil - for frying cutlets.

Let's start cooking:

You can buy minced chicken ready-made or grind chicken fillet yourself.
Drain all the liquid from the corn, add it to the minced meat.
Cut the green beans very finely, it should be no larger than corn in size. Also pour to minced meat.
Crack the eggs into the mince.
Salt and pepper the minced meat to your liking, add sweet paprika or other spices to your taste as well.
Mix the cutlet mass well, it should be homogeneous, the ingredients should be well combined.
Next, put the pan on the stove. Drop the patties onto the hot oil with a spoon.
Fry the cutlets on both sides until golden brown. It is better to fry on a low fire, on a strong one they may not be completely fried.

Enjoy your meal!

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