Hot corn

This article is very pleased with Nikita Sergeyevich Khrushchev, because he was very fond of this character, which put all your favorite and not so territory. Indeed, the best summer food, along with watermelon and cantaloupe. There is nothing better than to bite, closing their eyes in pleasure under hot and delicious «Queen of the fields», which, incidentally, is also rich in gold. So, you’re eating gold, though quite inexpensive. Corn is a rich, accessible, and affordable snack. Only it is boiled, but in vain, there are many other good recipes. And yet on the beaches shouting: «Hot corn!» – we’ll share a few recipes.

1. Gardenofarcane recipe

manygoodtips.com_7.08.2015_onFLIYRMxop15This option is ideal with meat, so that corn can easily be used as a side dish.

Ingredients:

– 1 ear of corn;

– 20 g of butter;

– vegetable oil;

Sol.

Preparation:

Before you cook the cabbage in the oven, it should cook it for a while. By the way, it is better to take young corn, its grains, baked in the oven, not resembling rubber balls.

Cut the cabbage into four parts. Put the corn on a baking sheet and fields with vegetable oil. After that, well izmazh ‘ butter pieces on all sides. You can then start to fry corn. Ideally, of course, on the grill, but you can on the pan. Next, melt the butter and fields of them every bit. Then deported the corn in the hot oven for five minutes, and cook at temperature of 180 degrees.

2. Taiwan should

manygoodtips.com_7.08.2015_ccm4wo4fVlulCAll you need for this recipe, grill and a few ears of grain. That’s all. This version of cooking was invented in Taiwan where corn in soy sauce long been sold on the streets like fast food. By the way, on the coals corn love to cook in many countries.

Ingredients:

– corn;

– soy sauce;

– chili sauce;

– 4 cloves of garlic.

Preparation:

Mix in a small bowl soy sauce, chili sauce and garlic, skip through the frog. Thoroughly mix the contents of the dish. Further out on the cob on the grill and cook for 10-15 minutes, turning them over. Then intensely brush «žižka» corn better, of course, cooking brush. Turn heads every 3-4 minutes and lubricate them in different directions. Readiness can be determined by the softness of the beans.

3. For toothless

manygoodtips.com_7.08.2015_TjGj9TyR4c7V3Some teeth problem or just fear that the jaw will remain in the cob. For them, there is one very kosher way of cooking corn. Only this will actively work with your fingers, milusheva whimsical yellow grain. But no one will ever know about your greed and how much of kukuruzy really matter. In any case, say it isn’t grain enough, and visual illusion.

Ingredients:

– corn;

– olive oil;

– balsamic vinegar;

– salt, pepper;

green onion and Basil.

Preparation:

In an ovenproof pot, you do not mind, rash all of the above ingredients except the «Queen of fields». Then you let the corn promarinovatsya in this mix. Add the grains in a bowl and precipi mixture with a spatula or a fork, evenly covered with marinade. Cover the dishes with plastic food wrap and put in the fridge for about three hours.

Remove the corn from the fridge and stir to redistribute the marinade. Then put in the oven and let it infuse for at least 3 minutes. Prior to this, grain should begin to hiss as the hiss – get the bitch to fresh air, call friends who do not mind to share, and enjoy.

4. Grilled

manygoodtips.com_7.08.2015_vvTBP3bRIYCYLWell, finally, the legendary method of cooking on coals. Only this time we won’t put her bare beans on the grill, and akutem in natural clothing – own leaves. Mind you, instead of the corn leaves, you can use the foil as you like. We insist we will not only be tasty. And it is very tasty!

Ingredients:

– corn;

– butter (olive);

– salt, pepper;

– lemon juice;

water;

– corn leaves.

Preparation:

Corn on the cob can have several layers. If so, given the first couple of layers. At this stage you can soak the cobs in cold water for 10-15 minutes, although this is not required. Some fans of corn claim that soaking it absorbs more moisture, which makes it more juicy when cooked. Only when you dunk, make sure the cabbage is completely gone under water. Keep them in there no more than 15 minutes.

Remove the corn from the depths of the water, open the head, but do not remove the husk completely.

Chef’s tassel put on some grains a small amount of olive oil or butter, season with salt and pepper. You can experiment and add some original spices.

Pull husks back on the grain and secure with a rope or additional husks.

Put the prepared ears of corn on a heated grill (or grille, which on the fire) and cook 15-20 minutes, turning every 5 minutes or so. Corn is ready when the husks are slightly charred and corn is tender. Be careful and try not to overcook the corn or it will become soft and mushy consistency. If you can easily bend the finished head in his hands, this does not mean that you are a strong man, that means he Pertamina at the stake.

By the way, the spray is ready on the cob with lemon juice, this will give additional zest.

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