Dishes with corn
Family Cereals - Roaceae
Corn( Zea mays L.) is an annual plant of the cereal family, the stem is erect, knobby with broad leaves. The generic name in translation from Greek means wheat. Linnaeus transferred this name to modern corn. The species definition and the second Russian name of the plant is the popular name in Haiti and Peru, where the seeds were brought to Europe by Columbus.
Flowers are collected in a whisk on the top of the stem, female - in the inflorescence, which sit in the axils of the leaves. The cobwebs are surrounded by covering leaves, on the top are hanging bundles of threadlike columns with stigmas of female flowers. The fruit is a large, rounded grain. The birthplace of corn is South America, from where it spread to Central and North America. The first Europeans to see corn on the island of Cuba were the sailors of Columbus. The local population called it "Machis", hence the name "maize".Brought to Europe, it spread widely in southern Europe, in India, China, on the coast of Africa.
Botanical Description. Annual herbaceous monoecious plant with a fibrous root. The accessory roots grow from the lower nodes. Stem is rounded, upright, up to 1-5 m high, unlike other cereals, not hollow. On the transverse section it is clearly visible chaotically scattered vascular fibrous fascicles in the form of dots. The leaves are regular, linear, entire, with parallel venation. At the base, the leaf blade passes into the vagina surrounding the interstitial site. Male( staminate) flowers are collected in the apical sprawling panicle. They have 2 flakes and 3 stamens with large anthers, which hang down from the flower. Female( pistil) are collected in the cob, surrounded by a multilayer wrapper. At the top of the cob in the form of a sultan protruding filiform columns of pistils, turning into slightly pubescent stigmas. Fruit is a seed.
Blooms in August. Fruits ripen in September - October.
Geographical spread. Homeland of corn - South America. We are cultivated everywhere.
Collection and drying. Collect stigmata with stigmas when they begin to dry up, usually during the ripeness of the mating cobs. Often they are waste when harvesting young cobs of corn for food purposes.
Dry in the air in the shade, laying out the raw materials with a thin, loose layer.
Medicinal raw materials. Finished raw materials - corn stalks with stigmas( Stigmata Maydis) consists of numerous thin threads, intertwined with each other, very similar to hair, where their second common name is "corn hair".The color of benign raw materials is different: light yellow, golden yellow, reddish, odor weak, peculiar.
When examining columns and stigmas under the magnifying glass, they are seen to be flat ribbon-like, about 0.1 mm wide and covered with sparse small hairs.
FS 42-984-74 allows a moisture content of not more than 13%;ash not more than 7%;blackened bars not more than 3%;organic and mineral impurities not more than 0.5%.
Chemical composition. Corn sticks with stigmas contain naphthoquinone derivatives( vitamin Kj).In terms of this vitamin, their content is expressed up to 1600 biological units per 1 g of raw materials. In addition, saponins, tannins, bitter substances from the group of glycosides, flavonoids, alkaloids of unstated structure( up to 0.5%), a little essential oil( up to 0.12%), fatty oil, sterols( stigmasterol, sitosterol), vitamin C andpantothenic acid, alcohol inositum, etc.
Corn with tomatoes
6 large ears of corn, 4 ripe tomatoes, 2-3 tbsp.spoons of vegetable oil, salt and pepper to taste.
Separate the grain from the cob stem with a fork. Tomatoes peeled, cut into cubes.
In a frying pan in oil, simmer the mixture of vegetables until the corn kernels become soft. Add salt and pepper.
Fold the hot mixture in a sterile jar, roll it up, turn it over the lid and allow it to cool slowly under the blanket. Use in winter as a side dish.
Corn marinated
After harvesting, separate very small, the size of the index finger of the cob. They can be preserved in marinade, like cucumbers, and used as a garnish.
500 grams of ears, 0.5 liters of water, 1 tbsp.spoon of salt, 2 tbsp.spoons of sugar and 9% vinegar, 2-3 sheets of black currant, 4-5 leaves of cherry, a sprig of tarragon, black pepper on the tip of the knife.
Cobs clean from the leaves, cut off the stems until the first grains and thoroughly washed. Fold the cobs and greens in a liter jar.
Pour the contents with boiling water, cover with a lid and stand for 3-4 minutes.
Empty the water and pour the cobs and greens again with boiling water and hold 3-4 minutes under the lid. During this time, prepare a marinade.
Drain and pour the contents with boiling marinade, roll, turn over to the lid and cool slowly under the blanket.
Salads
Canned or boiled sugar corn is used to make a variety of salads, the best known is salad with squid. Try to prepare a salad from Portuguese cuisine.
This will require a glass of sugar boiled corn( or canned), 5 pickled mushrooms, a small celery root, 50 g of almonds, 2 pods of pickled sweet pepper, 3 tablespoons of vegetable oil, a glass of tomato juice, parsley, black pepper, salt.
Drain the corn, add chopped mushrooms, grated celery and grilled almonds with salt. Mix tomato juice with butter, salt and pepper to taste. Serve them a salad. Sprinkle with parsley and decorate with rings of pickled peppers.
Chowder of corn 4 servings of
1 diced large potato, 1 chopped onion bulb, 50 g of butter or margarine, 200 g of sliced tomatoes, 300 g( 1 pot) of sweet corn with cream, 150 ml of trade winds( passed through a tomato sieve),150 ml of vegetable broth, 1 tbsp.a spoon of chopped parsley, grated cheese "Cheddar", salt and freshly ground black pepper.
Fry potatoes and onions in oil for 2 minutes, reduce heat, cover and continue cooking on very low heat for 5 minutes, occasionally stirring, bringing the vegetables almost to the standard. Add the rest of the ingredients, except for parsley and cheese. Bring to a boil, reduce the heat and boil for very low boil for 20 minutes. Take off the sample and season it again. Pour into warmed plates and sprinkle with chopped parsley. Serve with grated cheese.
Corn cobs with oil sauce 4 servings
4 cobs of corn, salt and freshly ground black pepper, 2 tbsp.spoons of lemon juice.75 g of butter or margarine, 25 g of flour, 300 ml of milk, 1 egg yolk, a pinch of dried basil. Place the corn in a pan and pour it with water.
Add a pinch of salt and lemon juice, bring to a boil and keep on a low heat for about 20 minutes before boiling. Drain and remove the husks and threads. Meanwhile, in a small saucepan, melt 2 tablespoons of butter( margarine).Add the flour and gradually, whisking, add the milk. Bring to a boil with constant whipping and then reduce the heat. Add the yolks, basil, salt, pepper and the rest of the butter or margarine and stir until a uniform consistency is obtained. Before serving, pour the corn with sauce.