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, this 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.
| Storage temperature min. | 2 ℃ |
|---|---|
| Storage temperature max. | 4 ℃ |
| Shelf life | 30 days |
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Corn (lat. Zea) is a genus of plants of the flowering department, class Monocots, order Porciferae, family Poaceae.
Linguists interpret the origin of the word “corn” differently. The word came into Russian speech from the southeast of Europe, and, according to scientists, is related to the Romanian word cucuruz, meaning “fir cone,” or the Turkish kokoros (corn stalk). According to another version, corn began to be called a cereal whose grains were thrown to poultry, calling it with the sounds of kukuru. Corn is often called maize, the name given to the grain by Christopher Columbus, who described the plant as mahiz, “the seed that makes the ear.” Corn is also known as “cob” and “Turkish millet”.
Corn is an annual herbaceous grass that reaches 3 meters in height; in rare cases, the height of corn can be 6-7 meters. The corn root system, consisting of lobes and adventitious roots, develops well and penetrates deep into the ground up to 1.5 meters. Support roots sometimes form at the first internodes, absorbing nutrients from the air.
Single straight stalks of corn up to 7 cm in diameter, unlike other cereal plants, do not have an internal cavity, but contain loose parenchyma. The plant produces large leaves that grow up to 1 meter in length and 10 cm in width.
Corn, like any monoecious plant, is endowed with unisexual flowers. Male flowers are located at the tops of the shoots of the plant. Female flowers are connected into inflorescences-cobs growing in the leaf axils.
As a rule, no more than 2 ears are formed on one stalk of corn, but bushy varieties of the plant may have more. A mature ear of corn grows up to 4-50 cm in length and has a circumference of up to 10 cm. The weight of an ear of corn varies from 30 to 500 grams. Each cob is densely covered with leaf-like involucres.
Wind-borne pollen from the staminate flowers of corn settles on the stigmas of the female thread-like styles emerging in a bunch from under the involucres. After pollination, the development of fruit grains begins. Corn kernels grow close together and are located on the cob. One ear of corn can contain up to a thousand round or slightly elongated kernels. Most varieties of corn are distinguished by yellow grain color, but some have red, blue, purple, and black grains.
Corn is native to Guatemala and Southern Mexico. Nowadays, the cereal has spread throughout the world, but the leaders in large-scale cultivation are the USA, Brazil and China. The top ten countries where corn is grown also included Mexico, Argentina, India, South Africa, France and Russia.
The only representative of the genus Corn grown in cultivation is sweet corn, also known as maize (lat. Zea mays ssp. Mays or Zea saccharata).
In addition to sweet corn, the genus is divided into 4 species:
And 4 subspecies of Zea mays growing in the wild:
The modern classification includes 10 botanical groups, differing in the shape and structure of the fruit.
The varietal diversity is distinguished by a variety of colors. Corn grains can be yellow, white, red, blue, and there are also varieties with pockmarked grain colors.
All types of corn kernels pop when heated, which is why popcorn gets its name and is used to make popcorn. About 16% protein was found in the grains, and therefore the variety is widely used in the production of cereals and corn flakes. Initially, popping corn began to be cultivated in America, and then the varieties quickly spread throughout the globe.
There are many varieties of corn, each with its own characteristics. Below are descriptions of corn varieties according to cereal types and photographs.
Aurika – early hybrid of sweet corn – 75-80 days pass from planting to technical maturity. A medium bushy plant, a pair of cobs 17-20 cm long are formed in the axils, containing 12 rows of large cone-shaped grains. The weight of an ear of corn is from 190 to 220 g, the grain is bright yellow, with a thin shell and delicate consistency. The variety is used for canning, freezing, boiled and fresh.
Krasnodar sugar 250 – early variety of corn – from germination to harvest it takes 85-90 days. The cob is conical, 16-20 cm long, 4-5.5 cm in diameter. The grains are slightly flattened, yellow in color. The corn variety is resistant to rot and smut, the yield is friendly and stable. The grain is excellent for freezing and canning; its taste is high.
Kuban sugar . An early-ripening variety of corn (70–75 days pass from germination to initial ripeness). The plant is tall - 1.8-2 meters, the ear is 16-20 cm long, with ten rows of yellow-orange grains. The variety is high-yielding and is used both fresh and for canning.
Divine paper - the sweetest and most delicious corn. The variety is quite rare and unique. Ripens 90 days after emergence, the stem is 170-200 cm high, the ears are medium-sized, cylindrical in shape. Corn kernels are yellow in color with small patches of white kernels. When dried, the grains wrinkle greatly, acquiring the thickness of a sheet of cardboard, but after soaking they restore both their shape and excellent taste.
Dneprovsky 172 MV . Mid-season corn hybrid. Very resistant to cold, arid climates and stem lodging. The height of corn often reaches 215-220 cm. The grains are tooth-shaped and yellow in color. The variety is used as livestock feed, the grains are ground into flour, and corn grits are made.
Krasnodarsky 436 MV . A corn hybrid that is resistant to stem lodging and drought and is quite productive. The ears are large, 20 cm long and 5-6 cm in diameter, the grain is tooth-shaped, pale yellow. The grain is widely used in the production of alcohol, cereals and flour, and is used as livestock feed.
Frame 443 SV . Medium ripening corn hybrid. The height of the corn stalk reaches 280-290 cm, the cob is large - 22-25 cm in length, the grain is bright yellow. It is used as a fodder variety of corn, as well as for the production of corn flour and cereals.
Cherokee Blue – an early-ripening and extremely productive variety of corn (ripening period 80-85 days). The stem is 1.7-1.9 m high. The ear is large, 17-18 cm long, and has a rounded pyramidal shape. The grain is medium size, unusual lilac-chocolate color. This corn is very tasty when cooked.
Mays Ornamental Congo - a variety that came from South America. A late-ripening and very productive variety of corn, the ripening period of the cobs is 120-130 days. The corn stalk reaches a height of 2.5 meters, 3-4 cobs are formed on the plant. The grain is large, of various colors, with excellent taste. This variety of corn is suitable for cooking and is also eaten fresh; flour and cereals are obtained from the grains. Corn is also used for animal feed.
Mays Concho – a high-yielding early variety of corn. The plant reaches a height of 2 meters. The cobs are large, the length varies from 20 to 35 cm. The grain is large, with a thin shell, soft, slightly sweet, bright yellow. The best variety of corn for consumption at the stage of milk maturity; it performs well in the production of cereals and corn flour.
Thompson Prolific . A powerful plant reaching a height of 2.7-3.2 meters. Corn cobs are very large, 41-44 cm long; 3-4 cobs can be tied in one bosom at once. The grain is white, large, flat. The variety is good after heat treatment of young cobs; it is used for the production of high-quality flour.
Strawberry – mid-season corn variety (ripening period 80-90 days). The stem is up to 180 cm high. The cob is relatively thin, up to 22 cm long, the grain is dark red, pointed, and resembles a grain of rice in shape. The variety is excellent for producing cereals and flour, tasty when boiled during the period of milky-wax ripeness, and is used for fattening poultry and livestock.
Oaxacan red . The plant is mid-season (ripening time up to 90 days), the stem is up to 200 cm high. The corn cob is 17-25 cm long. The grains are medium-sized, bright red in color, and contain quite a lot of useful substances. Corn is sweet and very tasty when boiled. An ideal variety for the production of corn grits and flour.
Mini Striped . A high-yielding variety that came from China. The plant is not too tall - 1.5-1.7 meters tall, 3-5 ears 9-12 cm long are formed on one stem. The grain is colored with white and red stripes. An ideal corn variety for popcorn and making corn flakes.
Red Arrow . An early variety of corn (it takes 75-80 days to reach technical maturity), with high yield. The stem rarely exceeds a height of 1.5 meters; 4-5 ears of average length 13-15 cm are formed on one plant. The grain has a rounded elongated shape and is colored dark burgundy. The variety is widely used in the preparation of cereals and puffed corn.
Spring 179 NE – a hybrid of corn grown for silage and grain. The stem is tall, 2.4-2.6 meters, practically does not bush. Ears weighing 120-140 g, up to 25 cm long, the grain is semi-tooth-shaped, bright yellow. The hybrid is resistant to fusarium and lodging.
Moldavian 215 MV – a hybrid with early ripening. The height of the plant is average, the length of the cob is 15-17 cm, the corn grains are semi-toothed, yellow in color. The plant is grown for silage and grain.
The group does not have varietal diversity, since it does not represent any nutritional value; it is grown only for its green mass used for silage and low-quality grain in terms of taste, used for livestock feed.
The species is not of industrial interest, therefore it has no varieties, and corn grains consist almost entirely of a mealy storage substance.
Mother of pearl miracle - a variety of Japanese corn. The stem is succulent, with pronounced knees, 1-1.5 meters high. Corn leaves are drooping type, colored with alternating green, orange, light yellow and red stripes. Inflorescences and cobs also have decorative value and are used to create elegant ikebanas and bouquets. Young ears of corn taste good and are edible.
Corn is a valuable medicinal plant, and its benefits are concentrated both in the leaves and in the grains of the cereal. It is a storehouse of vitamins B, K, PP, C, D and essential microelements: copper, nickel, magnesium, potassium and phosphorus. It has been scientifically proven that regular consumption of corn prevents the development of a number of dangerous conditions: diabetes, vascular and heart disease, stroke. Yellow grains of milky ripeness, rich in carotenoids, will help maintain visual acuity.
Corn silk, called “corn hair,” also has beneficial properties, as it contains a lot of substances, vitamins and minerals that are useful for the human body:
Important components are also contained in corn seeds:
Corn leaves are also rich in beneficial components:
Corn oil, made from the germ of ripe corn seeds, has a number of healing properties and promotes:
Extracts and tinctures of corn silk are used in home and traditional medicine to cure dangerous ailments, such as:
Raw and boiled corn significantly dulls the feeling of hunger, which is why nutritionists include it in the diet of obese patients, as well as anyone who wants to lose weight.
The length of mini-corn heads is 8-12 cm, and the diameter reaches 2-4 mm. It has very small grains of light yellow color with juicy pulp. It is because of the miniature grains that the variety got its name..
In our country, such a plant can be found very rarely. But if you see corn bushes about a meter high in your neighbors’ garden, you can be sure that this is mini-corn. Up to 10 heads of cabbage can appear on one bush of a plant at the same time.
Reference! Dishes prepared from this corn are considered dietary.
Eating mini-corn has a beneficial effect on the body:
Mini corn has many beneficial properties.
The advantage of this type of corn is the minimal presence of starch in its composition.
Important! But it is worth remembering that this type of corn is not allowed for consumption by everyone.
Due to the excessive content of vitamin K, which promotes blood clotting, The plant is prohibited for use by people who have problems with the formation of blood clots.
Attention! Before cooking the cobs, they need to be soaked in cold water for 2 hours along with the leaves.
In this way, you will retain as much as possible all the beneficial properties of this product, and further cooking of the mini-corn will ensure that it is juicy and sweet.
How to properly cook small corn:
At this point in time, there are many recipes for making mini corn.
To prepare it you will need the following ingredients:
Cooking:
To prepare it you will need the following products:
Cooking:
Cooking:
To prepare it you will need the following components:
How to cook tom kha kai soup
1. Place chicken broth over low heat.
2. Wash lemongrass, onion, lime leaves, 1/2 bunch of cilantro and place in broth.
3. Peel the garlic and galangal and add to the chicken broth.
4. Cut the hot pepper into several pieces lengthwise and, keeping the seeds, place in the broth.
5. Add palm sugar to the broth. After boiling, simmer the soup over low heat for 1/4 hour.
6. Pass the broth through a colander and remove all cooked products.
7. Chop the poultry fillet into small pieces and add to the soup.
8. Cut the mushrooms and corn into large pieces and place in the broth.
9. Add 400 milliliters of coconut milk, 20 milliliters of fish sauce to the soup and cook for 20 minutes.
10. Chop the tomatoes and add to the broth.
11. Chop and add the remaining 1/2 bunch of cilantro and 20 ml of lime juice to the soup. Boil.
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.
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.
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 or 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!
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.
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.
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.
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 it with a 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.
The corn should be cleared of the green “cocoon” and “hair”. It's not that difficult 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 boiling. 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.
10 minutes before the corn is ready, it is advisable to add salt to the pan, 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!
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.
Marinade for 1 liter:
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.
For the marinade:
In each 0.5 liter jar:
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.
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.
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.
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