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Useful properties of corn

Corn has two common names: "Kukuruza" (of Turkish origin), which is familiar in the modern world, and "Maize," which remains from Native American tribes. It is one of the most ancient grain crops used in food, sometimes constituting the only available food. But corn is such a versatile food that it can replace virtually any dish on the table. For example, corn flour can be used to bake bread (flatbreads), pancakes, pies, and cakes. Corn grits can be used to make porridge. Whole boiled corn kernels can be used to make salads, side dishes, and soups, while finely ground kernels can be used to make mashed potatoes and creams. Corn kernels can be roasted, canned, and turned into edible treats like popcorn and cornflakes. Corn kernels can be used to produce oil, starch, molasses, beverages, and medicinal components (dextrins). Corn silk is also useful for medicinal purposes. No matter what form corn is consumed in, it remains a very healthy food product.

Useful nutritional properties of corn make it a popular choice for everyday consumption. Corn kernels are a source of starch and sugars, vegetable protein, vegetable oils, B vitamins, and provitamin A. Corn kernels are higher in calories than potatoes.

Several recipes for dishes made from corn will allow you to look at this food product in a new way and appreciate useful properties of corn .

Corn appetizer with Meat

Boil corn kernels or cut the kernels from boiled corn cobs (two ears or the kernels from two ears). You can use canned corn kernels (7 ounces). Boil any type of meat and grind it in a meat grinder (10.5 ounces). Fry diced onions until golden brown (two onions). Mix all ingredients together and season with salt to taste. This dish can be used as a salad or as a sandwich filling.

Corn omelette

Boil corn kernels or cut the kernels from boiled corn (canned corn kernels can be used) - 3.5 ounces of kernels. Crush the kernels with a fork and grind them in a blender or meat grinder until not too fine. Add 1.8 ounces of coarsely grated cheese and one raw egg to the corn. Stir until the ingredients are evenly distributed and place in a preheated frying pan with vegetable oil. Cover and fry until the raw egg is cooked. Cut into slices and serve as an omelet or as a sandwich filling.