Corn

There is nothing more beautiful than green fields on which corn rises up to two meters high. All of us, who spent our youth in the countryside, must have "robbed" the young fruits.

Corn on the cob for a summer picnic

Perhaps not so popular in our country, roasted corn is synonymous with the coming summer in the United States and an indispensable ingredient of summer garden parties. Although corn on the cob is available year-round in major grocery stores, the real, best-tasting ones are available in the early summer months. Maize is also a source of many beneficial vitamins (B1 and B5, C), folate, phosphorus, magnesium and fiber and is therefore a good food from a health point of view. Since the heat quickly turns the sugar in the corn into starch, we need to store fresh corn in a cool place, we also buy corn that has been stored in a cold place. If we buy fresh cones, we choose those that have a fresh and green leaf that surrounds the core quite tightly. Corn kernels should be taut and burst when pressed with a fingernail, releasing a milky liquid.

Culinary masterpieces

Besides the fact that corn can be boiled or baked (never salting it beforehand, as this causes the kernels to harden and lose flavor), it can also be used as an ingredient in various recipes, often found in Asian and Mexican food. And a few more examples of unconventionally used corn: warm boiled corn mixed with green chilies and onions is an excellent accompaniment to grilled meat dishes. Cold boiled corn is indispensable in various salads, corn polenta can be used instead of pizza dough, and herb sticks made of corn polenta are also excellent. Corn can be mixed with a hand blender to thicken various vegetable soups, and it can also be added to clear soups. In Mexican style, corn can be mixed with roasted chili, onions, milk and soft cheese and fried onions can be added, and this can be used as a side dish with baked/boiled potatoes. Even otherwise, corn can be used with all vegetable wraps, pies and sandwiches, it perfectly complements all dishes with cabbage, sun-dried tomatoes, zucchini and cottage cheese. It is also indispensable in all curry dishes, corn soufflés can be made from corn, onions, eggs and cream. Due to its bright yellow color, corn is often used as "food for the eyes", as it brightens up various risottos and pasta salads. Corn in combination with herbs, cottage cheese and sun-dried tomatoes and pine nuts is an excellent filling for zucchini, eggplant or peppers, which can only be sprinkled with parmesan cheese and placed in the oven. We will rarely meet corn in combination with seafood, but it is most often used in soups, for example in combination with onion, garlic, cream, coconut milk, chili and crab meat.