How to cook mini corn: features, properties and recipes

Many today see young cobs of a special sort in supermarkets, similar in shape to ordinary sweet corn, but much smaller in size. How to cook mini corn? You can use it raw, boiled, fried and stewed, add as an auxiliary ingredient in various dishes of Asian cuisine. And you can build an independent food. This article will show you how to do this.

Recommendations

• How to cook mini corn? Before you start cooking, rinse the cabbage heads under running water, then wipe them dry with a kitchen towel.
• Stigmas sometimes remain on the ears of mini-corn, so we will remove them, if any, when rinsing the product.
• If you come across a frozen “baby”, you have to defrost it, washing off the remnants of icing.
• And if you use canned food, it is necessary to strain it, rinsing before cooking.

• Another recommendation: with a sharp knife, cut off the tips of each ears. All other parts of miniature corn are left unprocessed. And since the cobs are very small, they are often used in their entirety in preparation and serving. But at your request, you can cut into cubes or slices diagonally (a couple of centimeters thick) or cut into halves. At the same time, chopped corn will cook faster than the whole.

Blanch

If you don’t know how to make mini corn, you can start with the simplest - blanching.

1. Boil the water. Pour into the medium capacity about 2/3. Bring to a boil again using a strong fire.
2. At the same time, we fill a large container with ice and water and set the vessel aside to use later.
3. Cooking heads no more than 15 seconds. Dip in boiling water. And we get a mini from boiling water.
4. Immediately put the mini corn in a container prepared in advance with ice. Keep her there for half a minute.

Ice water slows down the cooking process, preventing the fruits from softening very much. When you try this kind of blanching, heads of cabbage should be crispy. Serve them at the table or can be used for another recipe as a semi-finished ingredient for other dishes. Add blanched mini to salads, spaghetti or other cold dishes.

You can also add mini corn to hot dishes in the last minutes of cooking. Since corn is already partially ready, it does not require further preparation.

Mini Corn Recipes: How to Make Ears of Corn?

1. You can also boil the product. For this we boil water in a pan, filling a small container by 2/3 approximately. You can add salt as soon as it boils. This procedure improves the taste of the fruit.
2. Cook for five minutes, no more. Cover and reduce heat, cook until the fruits are tender and crispy. To check, you can pierce with a fork, but it still must remain firm, crunchy. No need to digest corn.
3. We serve the boiled heads of cabbage to the table before they have cooled down. You can slightly season with melted butter, adding spices.

Steaming

How to cook mini-corn for a side dish so that it turns out dietary? You can try to make it a couple.

1. Bring the water to a boil in a medium-sized pan, pouring it there by about 5 centimeters.
2. We install a steam basket - it should be held at the edges of the container without touching the bottom.
3. We put the heads in a basket and spread them in an even layer so that they are steamed evenly.
4. We cook for about five minutes, covering the pan with a suitable lid, until the corn is soft. We check by piercing with a fork. That should be easy to enter. If you cook the heads for longer, the product acquires a soft, not too pleasant texture.
5. Serve as a dietary side dish until the corn has cooled. It can be flavored with olive or butter.
6. If you have a branded double boiler, then proceed according to the instructions of the device (but still it’s not worth steaming heads for a long time).

What is a steer fry?

To cook mini-corn, you can use the steer-fry technique.

1. We heat vegetable oil (do not spare it!) In a medium-sized frying pan or in a wok.
2. Pour the product into the oil and cook, stirring constantly with a spatula until the heads are soft and have a golden hue on each side. Corn should be pierced with a fork, but it should be crispy.
3. Serve hot, can be seasoned with fresh spices, a mixture of peppers, oil.

Fried in the dough

And what else can you make from mini corn? The next dish is quite ordinary, but deliciously delicious. Yes, and done simply.

1. Pour vegetable oil into a wok pan (or cast iron with a heavy bottom). We put it on moderate heat, bringing the fat to a boil (you can use a culinary thermometer). If the medium is not hot enough, the dough will be wet, and mini corn is not yet cooked. But do not overheat: when it is too hot, the dough will burn, and the heads of cabbage will not reach readiness.
2. Knead the dough. We take corn starch, a little ground pepper, garlic powder. According to individual preferences - salt. We add so much water so that a liquid and pasty mass comes out.
3. Pour the cobs into the dough. Turn them over with a fork, covering the surface with dough on each side in an even manner.
4. Knead the corn for a few minutes. And then we put a couple of ears of bread rolled in the dough into heated oil - so that they do not touch each other. Fry them to get a golden hue, turning over several times during cooking.
5. We continue cooking in batches so as not to overload the pan.
6. We use a slotted spoon to get the corn out of the butter. Forgive the container itself with a paper towel. This way you can remove excess fat.
7. Serve hot crunchy to the table.

Stew

There is another way to cook mini-corn and asparagus for a tasty and healthy side dish. Mix the finished broth (or water) and spices, put on the stove. You can add a little soy sauce, garlic and pepper. After which we bring the broth to a boiling state over moderate heat. We cook mini corn with asparagus for a maximum of 5–7 minutes by immersing the products in the broth until the products are tender and crisp. Ears should become soft if pierced with a fork, but be crispy at the same time. Serve to the table as a tasty and healthy dietary side dish or as an independent dish. Bon appetit to all!