Corn is not only a delicious snack, but also a rich source of vitamins, minerals and fiber. The fresh corn, the sweeter and more juicy its taste will be. Pay attention to the leaves – they should be green and moist. The flasks wrapped in leaves, the debt will remain fresh.
How to cook corn? This ingredient changes the taste
Corn is associated with fast, tasty and comfortable food. Street sellers of hot yellow flasks are known all over the world. In Asia, it is served with e.g. coconut milk, in Mexico with chilli, and in Peru wrapped in grilled cheese. Classic boiled from water in Poland is associated with the Baltic beach and various festivals, as well as homemade holiday food. The season for corn is in full swing, so when we saturate the traditional version, it’s worth trying something new. Corn loves cream, butter, chicken and cheese. You can prepare soup, a tasty addition to dinner or a snack. If we dream of crispy, but soft cooked corn, then we must pay attention to what variety we throw into the pot. If we only have a fodder corn, its cooking will last much longer than the sugar variety. It is important, however, to remember to put the flasks in the pot when the water boils. Then we also add half a teaspoon of salt. If you cook a fodder corn, it is also worth adding a teaspoon of sugar. The grains will be sweeter and crunchy. We cook such corn for about 15-20 minutes, shorter if the flasks are young. Sugar corn needs about 7 minutes in boiling water. If we want the grains to be more delicate and more creamy in taste, we can use water mixed half and half with milk for cooking. Even more delicate corn will be cooked in milk alone with a few branches of thyme or rosemary, which will additionally turn up the taste. The flasks boiled in milk and water can also be prepared in a sharper version. Divide the flasks into pieces, grill in a pan with hot butter, season with salt and sprinkle with chili. Serve with grated cheddar cheese and (optional) coriander leaves.
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