What to do with mini corn. Mini corn (photo) varieties and cultivation

Mini-corn is rapidly gaining popularity among Russian consumers. The cobs attract attention with their original appearance, different from standard fruits, beneficial properties and excellent taste. There are many ways to prepare a healthy vegetable. In this article we will look at the most popular recipes and tell you more about this culture.

Features and characteristics

The main difference between small corn and standard fruits is their size. Due to the reduced dimensions, the product preparation process has its own characteristics. The length of the oblong-shaped heads of cabbage varies from 8 to 12 centimeters. The average diameter is 3 millimeters. Small grains contain sweetish and juicy pulp. The color of the fruit is light yellow.

Within our country, this vegetable crop is rarely cultivated, however, it can still be found in home plots and private gardens. The height of the plant reaches up to a meter. At the same time, 10 heads of cabbage can fully develop on one bush.

Beneficial features

Frequent consumption of miniature corn affects health in the following ways:

prevents the appearance and development of cancer cells;
the functioning of the gastrointestinal tract is improved;
Regular use of the product will reduce the risk of heart disease;
cereal plants remove toxins from the body, helping to slow down the aging process.

Compound

The vegetable contains many useful components:

vitamins B1, B2, B5, PP, C, A, K, E, D;
nickel;
salt;
phosphorus;
iron;
magnesium;
copper;
nickel;
potassium.

All these microelements are necessary for proper functioning of the body and good health. Mini corn also contains minimal starch. Dishes made from this vegetable are considered dietary. Due to a number of positive properties and a set of vitamins, the vegetable can be eaten raw by both adults and children.

Contraindications

Despite the beneficial microelements in its composition, not everyone is allowed to eat miniature corn. It is advisable to avoid the vegetable for people who have problems with the formation of blood clots. The high content of vitamin K in corn promotes blood clotting.

Remember the golden rule - any product is good in moderation. Do not overeat, then the vegetable will be useful.

Choosing corn

The taste of the finished dish depends on the ability to choose the right vegetable. It is recommended to inspect the cobs before purchasing. If you notice yellow leaves, opt for fresher corn. It is also not recommended to buy whole peeled cobs. In this form, the vegetable crop is not stored for long, losing its juiciness and taste. Young corn is best suited for cooking. If you are going to fry or bake the heads of cabbage in the oven, you can purchase ripened fruits.

If possible, check the grains for density, moisture and elasticity. The flowing juice indicates that this is a fresh and juicy cereal crop.

Preparation and cooking

To achieve excellent results when cooking corn, it is recommended to soak the cobs in cold water for a couple of hours without tearing off the leaves. Thanks to this procedure, the boiled delicacy will turn out juicy, tender and sweet. In addition, hardening will help preserve maximum beneficial properties. As soon as 2 hours after soaking have come to an end, the grains are transferred to a pan, refilled with cold water and sent to the stove. Cook corn for 20 to 40 minutes, depending on the condition of the product. Young heads of cabbage cook faster.

Fried delicacy

You can prepare a delicious and healthy snack in a frying pan or grill. Roasted miniature corn will decorate any table. Required ingredients:

two tablespoons of classic soy sauce;
a tablespoon of olive oil;
6 ears of corn;
one clove of garlic;
salt and pepper;
3 sprigs of cumin.

You will spend about 30 minutes preparing the snack. The oil is mixed with finely chopped garlic and cumin. Soy sauce is added to the resulting mixture. In the finished composition, it is necessary to marinate the cobs, leaving for at least one hour. If time allows, you can leave the corn overnight, so the dish will turn out even more aromatic and tastier. Fry the cobs and serve.

Be sure to cool the corn before giving the treat to your child.

Bake in the oven

Baked mini-corn will definitely appeal to those who prefer vegetable dishes cooked in the oven. Under the influence of high temperature, the cereal will reveal the fullness of its taste, and additional ingredients will add expressive notes.

Ingredients:

3 cloves of garlic (chopped in advance);
salt and pepper;
corn oil - 4 tablespoons;
finely grated lemon zest;
half a kilogram of small cobs.

We thoroughly wash the corn and remove leaves. Add all additional ingredients and mix thoroughly. Dip the corn into the resulting mixture. Cover the baking sheet with baking paper (parchment). Place the corn on it and put it in the oven. Cook the dish for about an hour at a maximum temperature of 160 degrees Celsius.

Conservation

If you want to diversify your winter preparations, be sure to pay attention to this recipe. With its help, you can prepare a delicious and original canned snack that you can enjoy all year long. Glass jars in which corn will be stored must first be sterilized. As a rule, containers with a volume of 0.5 liters are used. Place the following ingredients in each jar: cloves, bay leaves and black peppercorns. Everything is to taste.

To prepare the marinade, you need to add 2 tablespoons of sugar and the same amount of salt to a liter of water and bring the liquid to a boil. The heads of cabbage are boiled and placed in jars. Place the cobs tightly together. The appetizer is poured with marinade with the addition of two tablespoons of vinegar in each separate jar and then sterilized for about 30 minutes. At the end, roll up the lids tightly.

Pickled delicacy

Pickled corn is quick and easy to prepare. The result is a beautiful, original and expressive-tasting treat. For the marinade you will need the following ingredients: salt (15 grams), apple cider vinegar (0.5 cups), water (2 cups) and sugar (5 grams). All components are mixed and brought to a boil. The container is pre-sterilized. The following spices are placed in each jar: cloves, ground black pepper, peppercorns and barberry. There are no exact proportions; everyone adds ingredients to taste. The heads of cabbage are placed in jars and filled with marinade. The container is stored in a cool place.

Stew

Miniature corn goes well with other vegetables. You can diversify your daily diet with vegetable stew. To prepare you will need:

2 small tomatoes;
bulb;
2-3 ears of corn;
medium sized zucchini;
small carrots;
green peas (about 100 grams);
2-3 potatoes;
vegetable oil;
fresh herbs;
2-3 pieces of bell pepper;
salt and pepper.

All vegetables are washed, peeled and cut into cubes. If necessary, remove the seeds. Potatoes are fried in a frying pan using sunflower oil. Carrots and onions are added to it. Fry vegetables until half cooked. Peas, peppers and grains from the cob are added to the frying pan. The ingredients are fried for no more than 15 minutes. The last to be added are zucchini and tomatoes. Add salt, pepper and bring the dish until cooked. Finely chopped greens are added about 5 minutes before readiness.

Delicious and bright salad

A salad with miniature grains will appeal to adults and children. Required Products:

250-300 grams of corn, it must be boiled in advance;
ripe sweet and sour or sour apple;
bulb;
salad mayonnaise;
hard-boiled eggs - 3 pieces;
two small carrots;
fresh dill;
salt and ground pepper;
salted or pickled cucumber.

First you need to boil the eggs and peeled potatoes. After cooking, the root vegetables are cut into cubes. Grate carrots on a coarse grater and mix with onions, cut into strips. The mixture is fried. Corn is cut into small pieces. Cut the apple and cucumber into strips and place in a salad bowl. Add the rest of the ingredients, frying, spices, mayonnaise to the bowl and mix everything thoroughly. At the end, the dish is decorated with fresh, finely chopped herbs. The salad is ready and can be served.

For more information on how to can can mini-corn, watch the following video.

How much does mini corn cost (average price for 1 pack)?

Moscow and Moscow region.

In general, like all miniature types of vegetables, mini corn is considered the fruit of a dwarf variety of common corn, which is grown in a special way. The approximate dimensions of a mini corn cob are on average about 10 centimeters in length with a diameter of no more than 2 centimeters. The color of the cobs is a delicate creamy white color, and the shape of the mini corn can be described as long cone-shaped.

By the way, there is a lot of controversy about mini corn, during which experts and ordinary consumers are trying to figure out how it differs from regular corn. Some argue that mini corn is very young and immature ears that are collected before the bunch of pistillate columns has not yet fully emerged from the young leaves.

In addition, there is an opinion that mini corn is a dwarf variety of ordinary corn, which is also controversial - it is difficult to call these ovaries corn, since they do not yet contain grains. Be that as it may, this vegetable is distinguished only by its early harvest. As a rule, corn grows quite quickly, and therefore the harvest of mini corn or baby corn, as it is commonly called in Thailand, is calculated very precisely.

A distinctive feature of mini corn is that it can be consumed in its entirety, because its cob is edible and soft, unlike an already ripe vegetable, which is impossible to chew even for an adult. Moreover, mini corn is tasty even without heat treatment, that is, in its raw form. It is probably due to these qualities that the use of this vegetable is unusually wide in Asian cuisine: mini corn is pickled and canned, boiled, stewed, and sometimes even fried over coals.

In its raw form, mini corn is served along with other fresh vegetables, and after boiling it can be added to salads or pasta. In addition, many people like to include this tender vegetable in stir-fries or stews a few minutes before cooking. Mini corn adds an excellent taste to spaghetti sauce, legumes or rice, and steamed with a drop of olive oil and spices is an excellent side dish. For the same purpose, you can serve pickled mini corn.

As you know, mini corn cobs have high nutritional value; they are rich in vitamins B and A, as well as mineral salts. Mini corn cannot be called sweet, it contains practically no starch (it simply does not have time to ripen), so this product is combined with non-starchy vegetables.

Calorie content of mini corn 114 kcal

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

Corn on the cob is a favorite treat for children and adults. You can boil, fry or store in jars for the winter!

The easiest thing is to cook! How to properly cook corn so that it is soft and juicy? The entire process of preparing this simple snack takes from 30 to 45 minutes, depending on whether the corn is young or not. Young ears are characterized by a white or pale yellow color, while old ones are bright yellow. Let's get started.

Corn: 2-3 cobs;
Salt: 2 teaspoons.

We clean the corn cobs from leaves and fibers and rinse them with a stream of warm water. In my case, they were quite long, so I cut each corn in half.

Pour water into a saucepan, put the cobs in and cook over medium heat for 30-45 minutes, depending on whether the corn is old or young.

You can serve the corn either with salt or grate it yourself to taste. This is such a simple dish.

Recipe 2: cook corn on the cob (step-by-step photos)

4 ears of corn
salt to taste
butter,
grated cheese,
spices, herbs - optional

First, you need to remove the leaves and tufts of hair from the corn cobs. It is advisable to use young (milk) corn for cooking, and it is preferable to cook it on the day of purchase.

Place half of the washed leaves, separated from the fruit, on the bottom of the pan, and place the corn on top. If the corn does not fit in the pan, you need to cut the cob in half. Cover the vegetables with the remaining leaves and pour clean cold water so that it is 2-3 cm above the leaves. The leaves give the finished dish a pleasant aroma.

Cook the corn after boiling (with water at a low boil) for about 10-15 minutes until the grains are soft. If you are cooking old corn, you can increase the cooking time to 1.5 hours (depending on the hardness of the fruit). It is very important not to salt the corn before and during cooking, because... the grains may become hard.

After cooking is complete, remove the boiled corn from the pan and let it cool slightly. Rub each cob with salt and butter to taste and serve hot. Bon appetit!

Recipe 3: How to Boil Corn on the Cob in a Saucepan

Many people love freshly boiled corn. How delicious it is to get boiled corn and eat the whole cob straight hot, then you can go for a second and a third, because it’s impossible to stop here. The recipe for deliciously cooked corn is very simple - for cooking you need to choose only young cobs, since old corn takes much longer to cook and does not taste as appetizing.

When choosing corn, pay attention to the grains. If crushing the grain is quite simple, and the color of the grains themselves is closer to white than yellow, then such corn can be safely cooked. Another sign of young corn is light hairs; the darker the hairs, the older the corn. Young corn cooks quickly, has a delicate taste and extraordinary softness.

corn - young cobs;
water - enough to completely cover the corn.

Place the corn cobs and leaves in a large saucepan. If you don't have a large saucepan at home, you can break each cob in half.

Pour in cold water and cook over high heat. Do not salt the water! Bring the corn to a boil, reduce heat, cover loosely with a lid and cook until tender. During cooking, corn usually changes color to bright yellow.

Only very young cobs (unripe corn) can remain creamy in color, but at the same time be edible (in such cobs the grains are not large and the cobs themselves are also small in size).

Young corn is cooked for 20-30 minutes. The older the corn, the longer it needs to be cooked (cooking time can reach 3 hours). During cooking, you can taste the grains to see if they are ready. Pull out the cob, cut off a few kernels and taste it.

Recipe 4, step by step: how to cook corn on the cob

Before you cook corn, you need to choose it correctly. Fresh cobs can be recognized by their dense, green leaves. Without them, it’s better not to buy corn at all. The grains under the leaves should be arranged in dense rows and have a light yellow tint. Black, damaged areas on the grains indicate pest damage to the corn. It is not advisable to use such cobs for food.

corn on the cob – 6 - 8 pcs.;
water – 4 l.

Remove all the leaves from the corn cob, so to speak, strip it. Separate the long hairs - stigmas. They can be washed, dried and used for medicinal purposes.

The cooking container must have a thick bottom. This can be an enameled, cast iron or aluminum pan of large diameter. Place some of the washed leaves on the bottom. Fill the entire bottom with leaves. The more leaves you use when cooking, the juicier and more aromatic the heads of cabbage will be. After cooking, discard the leaves.

Place corn tightly on top. If the cobs do not fit entirely into the pan, they must be cut or broken into pieces. Cover it with another layer of leaves.

So, alternating corn and leaves, fill the pan.

No salt is added during cooking. This way the heads of cabbage will taste sweeter, and salt also makes the grains denser and harder to bite. Pour cold water over the corn in a saucepan. Water should cover the contents by 2 cm.

To prevent it from floating, you can place an inverted plate on top (that’s what my mother did). And I just close the lid. Let's cook.

How long to cook corn depends on its variety and degree of maturity. Cooking time is always counted after the start of boiling. It is enough to boil young corn for 15 minutes. Yes, exactly 15 minutes, this has been verified. After it’s cooked, I let it sit in the pan for about 30 minutes.

Fodder, hard cobs require the longest heat treatment. The more saturated the color of the grains, the longer they need to be cooked. Typically from 40 minutes to two hours. You can check the readiness of the corn by breaking off a few kernels and tasting them.

Serve boiled corn hot. You can pour it with oil, brine, sprinkle with cheese or pepper. And we mince it simply by rubbing it with salt.

Recipe 5: quick cooking of corn (with photo)

sweet young corn – 5 pcs.
salt – 0.5 tbsp. l.
water – 4-5 l
dill, vegetable oil - for serving

The corn should be cleared of the green “cocoon” and “hair”. It's not that hard to do. You can then trim the hard tail and soft spout with a knife so that the cobs fit into the pan.

Pour clean water over the corn cobs, put on medium heat, cook for 30 minutes, counting the time from the beginning of the boil. If the corn is sweet and young, then this time is enough to cook it, but if it is fodder, then it will have to be cooked for about an hour, and possibly longer, and it tastes far from the same as the sweet variety.

It is advisable to add salt to the pan 10 minutes before the corn is ready, otherwise you will then need to salt each cob when serving.

Sprinkle slightly cooled boiled corn with chopped dill, lightly salt and pepper, and sprinkle with a small amount of sunflower oil. Boiled corn is ready!

Recipe 6: pickled corn on the cob for the winter

Delicious preparation for the winter. This corn can be served as a side dish for meat and vegetables. You can lightly fry the corn in a grill pan or on the grill. And a delicious side dish on your plate.

Corn on the cob 5 pieces (I have 2 liter jars)

Marinade for 1 liter:

Salt 1 tablespoon
Sugar 3 tablespoons
Allspice peas 3 pieces
Black peppercorns 3 pieces
Carnation 3 buds.
Water 1 liter
Vinegar 9% 2 tablespoons

I cut the corn into discs and boiled it. Place the boiled corn in a sieve and allow excess water to drain.

Prepare the marinade, add vinegar, salt, sugar, and spices to the water. Place on the fire and bring to a boil.

Place boiled corn in sterilized jars and fill with hot marinade. Screw the lids on the jars. Wrap the jars in a blanket and leave until the jars cool completely.

It’s nice to open this kind of corn in winter and remember the warm summer.

Recipe 7: Canned Corn on the Cob

1 kg unripe young corn

For the marinade:

1 liter of water
2 tbsp. salt
2 tbsp. Sahara

In each 0.5 liter jar:

2 tbsp. vinegar
Bay leaf
peppercorns - to taste
1-2 pcs cloves

Clean the corn and rinse thoroughly.

Place in a saucepan, add water and boil for 3-5 minutes.

In each jar we put cloves, peppercorns and bay leaves.

Place the corn tightly in jars and add vinegar.

Preparing the marinade for canned corn on the cob. Pour water into the pan, add salt and sugar, bring to a boil.

Pour marinade over corn.

Sterilize for 30 minutes. Roll up the lid.

Recipe 8: Roasted Corn with Brisket Slices

Usually housewives simply boil the ears of corn in salted water, and then salt them and serve them. But today we suggest preparing fried corn with slices of brisket or with slices of lard. This unusual combination of sweet and tender corn and fatty brisket will give you an unforgettable and incredible taste, and the bright aroma and rich color will not leave anyone indifferent.

corn 4 pcs
salted water 2 l
butter 4 tbsp.
thin lard or brisket 100 g
vegetable oil 1 tbsp.
salt 1 tsp

Remove the top green leaf-like wrappers and “corn hair” from the corn cobs, trimming the top and bottom parts of the cobs if necessary. Place the cleaned corn in preheated water. Be sure to salt the water to your taste and cook under a closed lid for 10-15 minutes.

In a frying pan, fry thin, tender slices of lard or brisket until golden brown.

Remove the cooked lard (brisket) from the frying pan. Add butter to the resulting fat in the pan and melt it. Place the corn cobs cut in half and salt them on all sides. Fry the corn cobs for 4 minutes on each side.

The very first, young corn does not need to be cooked. Just fry it in a frying pan with melted butter for about 15 minutes. Serve the dish with fried lard.

Bonus: Oil for greasing corn cobs

butter - 50 g;

All recipes are carefully selected by the culinary club of the website website

Mini corn 125g from Thailand is a dwarf variety of corn, distinguished by its size (about 10 cm in length) and delicate sweetish taste. It contains important vitamins, micro- and macroelements. The cob is soft, so it is consumed whole. In its raw form, such corn is added to fresh salads; it is often used to prepare Asian and Chinese dishes. The vegetable cooks almost instantly; it does not require long-term heat treatment. Mini corn looks very beautiful and bright in vegetable stews.

Nutritional value per 100g

Storage conditions

Storage temperature min.	2 ℃
Storage temperature max.	4 ℃
Shelf life	30 days

Buy mini corn 125g packaging with delivery to your home or office in the online store. When placing an order through the website, contact center or mobile application, you will receive the privileges of Perekrestok Club members. Delivery of food and related products operates daily, seven days a week.

We deliver products with at least 50% expiration date
Upon receipt of your order, you can refuse any goods
Careful delivery of products in special containers

Advanced grow 7 types of corn: waxy, waxy, popping, tooth-like, starchy, siliceous and sugary

Try to sow unusual corn - small, multi-colored, delicious, which today works well in the central zone of our country and even to the north. You will get a good harvest of healthy cobs and decorate the area with a colorful plant.

Mini corn: what happens?

There are special varieties of mini-corn; their peculiarity is that small cobs are harvested early, immature, a couple of months after germination.

They are considered more healthy and nutritious than regular ones, because they can be eaten raw whole, along with the stem and core.

In addition, these cobs are delicious boiled, fried, or canned.

What varieties of mini corn can you buy from us?

Minor.

The plant, 1.5 m high, has many stepsons and produces up to 8 ears about 10 cm long with a diameter of 2 cm with small grains that are initially white, but then become bluish-black.

Mini Striped

Grows up to 1.7 m and produces 5-6 ears 10-12 cm long with white-red-striped grains.

Miniature corn also comes in red ( varieties: Strawberry, Red cob, Red arrow, Miracle cone red), yellow ( Pineapple, Miracle cone yellow), white ( Minipop F1).

However, small cobs can also be obtained from ordinary varieties of sweet corn by picking them before they ripen.

Each ear of corn always has an even number of rows of kernels. There are 8-16 of them, but sometimes up to 32. The number of rows is a varietal characteristic.

Typically, a plant in country gardens produces 1-2 cobs weighing 200-300 g. Mini-corn has 2-3 times more cobs - a real maxi harvest! But, of course, they are much lighter in weight than traditional ones.

How to Grow Mini Corn

Due to its early ripeness, such corn can be grown by direct sowing of seeds in the ground at the end of May. Sunny areas are allocated for plants, where it is warmer - a gentle southern slope, a place protected from cold winds. The soil should be light, nutritious, loose to the depth of a spade bayonet.

Per 1 m2 add a bucket of rotted compost and 1 tbsp. a spoonful of ammonium nitrate, superphosphate and potassium sulfate,

The seeds are kept in the sun for 4-5 days and soaked in water for a day, which speeds up germination by 2-3 days.

Our information:
Recipes for dishes made from young, unripe ears of corn became popular in Thailand and remain a culinary tradition in Southeast Asia. Now they are very much loved in Europe along with other oriental dishes. Such mini-cobs are called “ baby corn».

Sow 10 pieces per 1 m2 to a depth of 4 cm, that is, much denser than ordinary sweet corn.

The first loosening is carried out with 3-4 leaves to a depth of 10 cm. Side shoots do not need to be removed. Corn tolerates drought well, but when it blooms and bears fruit, it needs to be watered at least once every 10 days.

Before flowering, mini-corn is fed with complex mineral fertilizers (0.5 tablespoons, for example nitroammofoska, per 10 liters of water). Additionally, you can carry out a second fertilizing with organic matter (mullein solution 1:10) when male flowers appear (they are on top). However, these panicles are cut off in advance, since for mini-corn it is important that pollination does not occur.

Young and immature ears are collected selectively in the morning, when a tuft of hairs begins to emerge from the leaves.

Mini corn: benefits

Mini-corn is nutritious and healthy, it does not accumulate nitrates at all and is easily digestible. If you eat it regularly, it will cleanse the body of waste and toxins, and will be an excellent prevention of oncology and heart disease.

Miniature cobs are low in sugars, which is useful for different diets.

Corn inhibits the aging process and the development of atherosclerosis, removes radionuclides, and is used as a bile and diuretic. Corn products remove cholesterol from the body. For all these advantages, in the USA, corn flour is always included in confectionery products.