Corn is the only product in the world that serves as a source of gold for the human body. The Indians used this herb for food were strong health and longevity, so it would be very useful for us to include fried corn a couple of times a week in the menu.
First, we determine what kind of cob should be selected. Note:
- hairs - stigmas on the cob are not overdried, hard, but soft, silky;
- leaves are not dry and yellowish-brown, but green, soft;
- the cob is not withered, it has no marks of soaking, it is pleasantly cool and fresh;
- if you bend the sheet, the grains are light yellow, dense, elastic, not dry, not dark yellow, there are no gaps between them.
Fry in leaves
Many cook this wonderful cereal, but it's much easier to cook corn on the grill, we'll bring the recipe from the series "it's no easier". Tell you how to cook corn on the cob on the grill.
Ingredients:
- corn cobs - 4-6 pieces;
- salt - 2 pinch;
- pepper freshly ground black - to taste;
- Butter - 40-60 g.
Preparation
To ensure that our garnish is juicy and tender to the taste, we remove from the cobs 1-2 top sheets and put them in a deep bowl. Fill with water and wait 20 minutes. Next, you need a little knack: carefully, not to separate, bend the leaves down, we take off the hairs. The softened oil is mixed with salt and pepper and we apply this mixture to the corn with a silicone brush. Further, also gently bend the leaves back to the cob and fix it with the help of a croissant twine. We put the cobs on a warmed grill and cook for 4-5 minutes on each of the 4 sides, carefully (hot!) Turning over. After 20-25 minutes the corn on the grill is ready. Remove leaves and serve with meat, salads or "green" oil.
No less easy to prepare corn on the grill in foil. This method is used when corn is bought without leaves or they could not be removed carefully. This garnish is also juicy and very pleasant, like corn on the grill in the leaves, tell you how to cook this dish.
Corn in foil
Ingredients:
- extra virgin olive oil - 30 ml;
- Freshly ground sweet and sweet pepper - to taste;
- garlic - 1 clove (if desired);
- salt - 1 pinch;
- corn - 4-5 cobs.
Preparation
Prepare 4-5 sheets of foil of this size so that the cob can be wrapped twice. Peeled from the leaves and hairs of the cob we put in cold water for half an hour or so. We will discuss them. Garlic with salt and pepper is ground in a mortar to a homogeneous mush, fill with oil, after half an hour, strain. With this oil, we well lubricate both the foil and the cobs. We lay each cob on our sheet and turn it up like a candy or just a neat bundle. Fry the corn on the grill for 20-25 minutes, turn every 5-6 minutes and watch so that the foil does not tear. Carefully open the foil and serve.