The corn season is short. There is canned and ice cream, of course, all year round, but can there be anything comparable to a handsome cob? What am I missing from frozen corn in winter? Leaves, stigmas and cobs. From these parts, a divinely aromatic broth is obtained, which fills not only corn dishes with heavenly sweetness. In general, I sing an ode to the queen of the fields.

I don't eat corn often. It is delicious, but, besides me, no one particularly favors it at home (although after this side dish my child told me so confidentially before going to bed: “Mom, it's a pity that I rarely eat corn”). Here you are! "You will eat it often, just tell me!" I yelled through the silence of the night.

I don't eat corn often, so I cook little of it. But I was sorry to live the season on boiled cobs, so I ventured to go further and made a delicious side dish out of corn. My attempt is modest and timid. No revelations, no revolutionary combinations, so, in a whisper, conventionally, quite predictably, she made puree out of her, mother. And I didn’t use spices.

You need to understand, of course, that mashed corn (as well as from peas) can be homogeneous only if you rub it through a sieve, but this refined path deprives us of a heap of fiber that works in the intestines like a broom, so I deliberately did not follow it ... And can you. Shredded cellulose corn skins are not for everybody.

Cooking time: 2 hours 30 minutes (of which 2 hours something is cooked on its own under the lid)

Complexity: simply

Ingredients:

sugar - 1 tsp

Exit- 2 servings


Shaky-roll I prepare the ingredients. It happens so often with me, I don’t know, is it the same with you? - that I cook one set of ingredients, and then, as the dance progresses, something changes. Yes? It happens? All too often? Yes?

Leaves are the main source of corn flavor, they say, even more than the cob. Well, I don't cook corn that often, I haven't experimented so much, so that first the cobs, then the leaves, and then cook together. For what I bought, for what I sell. Mom, by the way, said that stigmas are also absolutely necessary. So next time I'll weld the stigmas. I throw out the outer dirty leaves, the inner ones - clean and juicy - I wash and put in a saucepan.

Now I cut off the leg from the cobs so that there is a flat surface, put them vertically and cut the grains with a knife. Grains fly recklessly throughout the kitchen. This unexpectedly makes corn similar to fish.

I put the grains in a bowl for later, cut the cobs in half and put them in a saucepan to the leaves (and future stigmas). So that you can see the scale of the cleaning work, I do not remove the scattered grains. So - everywhere within a radius of half a meter from the cutting board.

But my mother-in-law taught me one trick - quickly scrub all smooth surfaces with a glass scraper, so no mad corn will scare me.

I fill the ears and leaves with spring water.

I add a couple of pinches of salt and finely chopped garlic.

I add peppercorns. I cook under a lid over low heat for 30 minutes.

The broth is ready. It is unclear and unspeakably fragrant. He's sweetish, moreover.

I take another saucepan. Cast iron is my favorite. Over the years, I lean more and more towards cast iron. I love cast iron. Tactile, sensory, I love with my whole body.

I am heating the butter. In the photo - half the dose (I then added more, in the ingredients - the correct dose is indicated).

I cut the white part of the onion. I got carried away a little and cut a piece of green. Does not matter.

Fry the onions in butter over medium heat. It becomes sweetish with temperature. But this is not enough for me, I add more sugar. Onions plus sugar are caramelized for about 2 minutes.

I pour in the flour and, stirring constantly, fry it for about a minute more. It should just get gilded. Flour is needed for taste, plus to slightly thicken the resulting mass. You don't need a lot of flour, just a little.

The frying is ready. If you overexpose it, we get bitterness. So this stage is very important for me.

Deglass with corn broth. I carefully scrape off all the fry with a spatula.

I pour in the corn kernels and add the broth so that they are level.
The broth will not be absorbed into the corn, it is just a nutrient mixture that will impart heat and flavor to the corn. So too much broth will turn the dish into soup. I strained the rest of the broth and froze it. Wait for the coming. I add thyme.


Add cream, mix with a blender.

I get such a rich puree. I bring it to taste (salt, pepper, cream).

And I put it on a plate while waiting for the protein. I served with fried chicken, but more on that in the next episode. By the way, you can easily have breakfast with this puree.

You can put fried mushrooms on top. Or vegetables. The bald devil can be put in any heat treatment. In this puree, corn reigns supreme in all its delicate and rough sweet beauty. Mom, why do I eat corn so rarely?

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How much does corn puree cost (average price for 1 can)?

Moscow and Moscow region

It is difficult to overestimate the importance of corn in baby food. This is probably why dishes based on it are invariably included in a child's healthy diet. However, the assortment of all kinds of foods from directly depends on the specific age range of the younger generation. If, for example, a three-year-old baby eats sweet grains straight from the cob with pleasure, then for those who are just starting to get acquainted with this product, corn puree is considered the ideal option.

This is especially true for children prone to food allergies, for whom corn puree is an excellent first food. Undoubtedly, it should be given quite a bit, but the older the little person becomes, the larger quantities he will be able to enjoy corn in any form.

The benefits of corn puree for a baby are very great due to the fact that it contains a lot of substances necessary for a healthy body. In particular, it contains vitamins B and E along with carotene, iron and valuable fiber. Corn is rightfully considered a healthy and useful product, the regular use of which has a beneficial effect on the state of the child's body.

If you consider yourself a supporter of natural products and do not trust modern manufacturers, which is why you try not to buy ready-made products for baby food, you have probably already tried making corn puree yourself in order to pamper your baby with healthy food. If not, please note that making it is quite simple: the main thing is that fresh, high-quality raw materials are at hand.

It is recommended to cook fresh corn grains for a short time so that all nutrients remain in the finished dish practically unchanged. A huge benefit for the baby is corn puree made from milk corn, that is, very young, the grains of which are not yet fully formed, and the cob is miniature in size. These are the so-called mini cobs, which can be cooked whole and then chopped to a puree state. Unlike ripe corn kernels, this product does not provoke probable intestinal disturbances.

In addition to the bright, sunny color of mashed corn, a little later, you can treat your baby to delicious porridge based on. You can cook it both in water and in milk, seasoning the finished dish with a small amount of butter. However, the process of making corn porridge takes a little longer than making corn puree, and besides, when cooking, the cereal must be constantly stirred and then simmer without fire with the lid closed. This is due to the property of corn grits to swell for too long.

Calorie content of corn puree 328 kcal

Energy value of corn puree (the ratio of proteins, fats, carbohydrates - bju).

Sweet, sugar, tender corn - how do you prefer to cook it? Boil, bake, use as a side dish? What about corn first? The corn puree soup is delicious. It is so thick, appetizing, warming, of a bright straw color - this is what you need in autumn days, when every new day bites off a piece from the heat, and there is less and less of it ... And how come this soup will come in handy in winter! A plate of warming corn soup with cream and crunchy croutons on top - how can you resist?

In late summer and early autumn, you can prepare this soup with fresh cobs. In winter, boil from frozen grains or canned corn in jars. The soup has a very catchy taste. The corn itself is sweet. This sweetness is slightly enhanced by cream, onions and carrots. The potatoes give the soup a velvety texture. Nutmeg sets accents, sharpens them. It remains to add just a little salt to balance the sweetness - and a delicious soup is ready!

Ingredients

To make mashed corn soup you will need:

• water or broth 1 liter
• canned corn 1 can
• potatoes 2 pieces
• carrots 1 piece
• onion 1 piece
• cream, 20% fat 70 ml
• butter 20 grams
• nutmeg ¼ tsp
• salt, pepper to taste
• bread 2-3 slices

How to make mashed corn soup

Bring the water or stock to a boil and add the diced potatoes.

While the potatoes are boiling, heat the butter in a skillet and fry the coarsely chopped onion in it. Cook the onion until soft.

While the onions are fried, cut the carrots into small cubes.

Add the carrots to the pan, cook for 2 minutes, and then send the corn into the pan after draining the liquid.

Saute the vegetables for 3-4 minutes and then season with pepper and nutmeg.

Add the vegetables to the broth and potatoes and cook for 7 minutes, then use a blender to puree the corn soup.

Add cream to the dish and bring to a boil.

Turn off the heat, cover the soup and let it brew for 10 minutes.
Meanwhile, cut the bread into cubes and brown in a dry skillet.

You can cook corn soup not only from canned corn, but also from fresh corn. To do this, you will first need to boil the corn, and then separate the grains from the cob by cutting them off with a thin sharp knife.

You can use other ingredients to diversify your corn cream soup recipe. Vegetables go well with corn - cauliflower, green peas, carrots, zucchini. When boiled, they easily grind to a creamy consistency, enrich the vitamin composition of the soup, make it bright, colorful and appetizing. A few grains of corn, curly pieces of vegetables and finely chopped greens should be set aside before whipping the soup in mashed potatoes for decoration.

The recipe for puree corn soup involves using cream in the cooking process, so the soup is quite nutritious and satisfying. However, adding a piece of butter to the plate of the finished dish doesn't hurt at all. Grated Parmesan cheese will help add a spicy flavor to the soup.

For those looking for calorie tracking and wanting to make their corn soup lighter, the cream should be replaced with low-fat milk. You can also do without potatoes by thickening your soup with cornstarch.

The main advice for making a delicious and healthy soup is probably known to all housewives - you need to cook with love and pleasure!

Soups are made from frozen or canned corn, grits, and even young corn cobs. This is a healthy dish - nutritious and moderately high in calories.

With a small amount of protein, corn contains many vitamins, amino acids, lysine, carotene and is prized for its high fiber content.

Cream soups and cream soups are prepared sweet and savory, with milk or cream. They are rich in meat, fish and vegetable broths with the addition of cream cheeses and seafood. They can include vegetables, roots, mushrooms, spices and herbs.

Toasted soups are served with croutons, croutons, sour cream or finely chopped cheese, and sprinkled with herbs.

Creamy Shrimp Corn Soup

The recipe is easy to prepare and will not take long. Choose not sweet corn for this soup. You can make a similar soup with crab - it will be more aromatic.

Serve the finished dish on the table, sprinkle with chopped parsley, you can decorate with a lemon wedge. Cooking time - 45 minutes.

Ingredients:

• canned corn - 2 cans of 350 gr .;
• shrimp - 200-300 gr;
• onions - 1 pc;
• carrot - 1 pc;
• cream - 50-100 gr;
• butter - 80-100 gr;
• boiled water - 1.5 l;
• potatoes - 2-3 pcs;
• ground black pepper - on the tip of a knife;
• salt - 0.5 tsp;
• parsley greens - 2 sprigs.

Cooking method:

1. Heat the butter in a deep saucepan and fry the onion, cut into thin slices, in it. Add coarsely grated carrots.
2. Cut the potatoes into small cubes, sauté with onions and carrots for 5 minutes.
3. Drain the marinade from the canned corn and add it to the fried vegetables in a saucepan, mix, cover with water, cook until the potatoes are ready for 15-20 minutes.
4. Cool the bowl with the soup slightly, chop the vegetables with a blender until puree. Combine the cream and puree and bring everything to a boil, season with salt. If the soup is thick, add a little broth or water.
5. Peel the shrimps, add to the soup, pepper and let simmer over low heat for about 3 minutes.

Corn grits soup with chicken and cream cheese

Cooking time, taking into account the cooking of the broth - 2.5 hours. To shorten the cooking time, you can substitute cornflakes for 15 minutes.

Serve the cooked dish hot in deep transparent bowls. Top with one spoonful of soft cheese and sprinkle with chopped herbs.

The output is 2.5 liters or 5 full servings.

Ingredients:

• half a chicken carcass;
• water - 3 liters;
• corn grits - 1 glass;
• potatoes - 4-5 pcs;
• onions - 2 pcs;
• carrots - 1 pc;
• parsnip or parsley root - 1 pc;
• vegetable oil - 50-70 gr;
• a set of spices for soup;
• bay leaf - 1 pc;
• black peppercorns - 5-7 pcs;
• salt - 0.5 tsp;
• sugar - 1 tsp;
• soft cream cheese - 150-200 gr;
• green onions, parsley, dill - several sprigs.

Cooking method:

1. Rinse half of the chicken carcass, put in a saucepan, cover with water and simmer for 1-1.5 hours. Remember to skim the broth when boiling.
2. Peel the parsley root, onion and half of the carrots and place in the boiling broth. Add bay leaf and a few black peppercorns to the broth.
3. After an hour and a half, take the carrots and onions out of the broth with a ladle, take out the chicken, refrigerate, remove the skin and separate the flesh from the bones.
4. Pour the washed corn grits into the chicken broth, cook for 30-40 minutes.
5. Peel the potatoes, rinse, cut into small cubes and put in the broth as soon as the groats are ready. Cook for 15-20 minutes.
6. Fry the onion, cut into half rings, in hot vegetable oil. Add the grated half of the carrots. Add the frying to the soup.
7. Put the boiled chicken meat in the prepared soup and let it simmer for 5 minutes.
8. Add 1 tsp. sugar, spices to taste and salt the soup, bring to a boil and remove from heat.

Creamy milk corn soup with garlic croutons

Canned corn can be substituted for frozen and boiled corn in this recipe. The cooking time is 50 minutes.

Pour the prepared cream soup into bowls, garnish with chicken fillet pieces, sprinkle with chopped basil. Serve croutons on a separate plate, and sour cream in a gravy boat.

Ingredients:

• milk - 500 ml;
• chicken broth - 1 glass;
• canned corn - 350-400 gr;
• chicken fillet - 300-400 gr;
• butter - 50 gr;
• onion - 1 pc;
• wheat bread or loaf - 2-3 slices;
• garlic - 2 cloves;
• olive oil - 1 tbsp;
• green basil - 1 sprig;
• ground black pepper - to taste;
• salt - 1 tsp

Cooking method:

1. Cook the chicken fillet until tender.
2. Fry finely chopped onions in butter, add corn, after draining the marinade, simmer over low heat for 5-10 minutes. If necessary, you can add 2-3 tbsp. broth.
3. Finely chop the chicken fillet.
4. Pour milk and 100-150 gr. Into a saucepan. broth, bring to a boil, add stewed vegetables and fillet pieces, cook for 5-10 minutes, stirring occasionally. Remove from heat and let cool slightly.
5. Prepare garlic croutons: grate the slices of bread with garlic, salt, dice and sauté in olive oil.
6. Grind everything with a blender until creamy, bring to a boil, sprinkle with chopped garlic, pepper and salt to taste.

Lean Mushroom Corn Soup

This lean soup is perfect for dieters and fasting people.

You can choose mushrooms according to your taste: it can be oyster mushrooms, honey mushrooms or porcini mushrooms. You can use dried mushrooms after boiling. Leave some fried mushroom slices and a spoonful of corn to decorate the finished soup. Cooking time - 1 hour 15 minutes.

Serve in deep serving bowls, garnish with a couple of mushroom wedges and a few corn kernels on top, sprinkle with finely chopped dill.

Ingredients:

• fresh champignons - 300-400 gr;
• canned corn - 600-700 gr;
• water or vegetable broth - 1-1.5 liters;
• potatoes - 2-3 pcs;
• onion - 1 head;
• bell pepper - 1 pc;
• vegetable oil - 50-80 gr;
• salt - 0.5 tsp;
• a set of spices for mushrooms - 1 tsp;
• green dill - a couple of twigs.

Cooking method:

1. Heat vegetable oil in a deep frying pan, fry the diced onion and bell peppers.
2. Chop the mushrooms into wedges and sauté them with the onions and peppers.
3. Add corn without marinade to mushrooms and simmer over low heat for 10-15 minutes.
4. Cut the potatoes into cubes, cover with cold water or vegetable broth, cook until tender.
5. Pour stewed vegetables into the broth with potatoes, salt, add spices and let simmer for 5 minutes. Remove from heat, cool slightly.
6. Grind the finished soup with a blender until smooth and bring to a boil again.

Bon Appetit!