What only dishes are not offered by culinary specialists in the summer. Lots of delicious and unique things. But Chef Andrey Velichko decided to advise us how to eat young corn.
Cooking corn
Yes, let’s start with young corn. How to cook? I will tell you how I do it. The first. I buy yellow, or marble, - two colors - white and yellow. Buy in leaves, still fresh and not dried up. And before boiling, remove these leaves, half line the bottom of the pan in which you will cook. Then put in the corn. If it does not fit a little, you can cut off one edge. Well, when she is young, it is not difficult to do it with a knife. Cover with the second half of the leaves, pour water and put on a slow fire. If it runs out, squeeze it with a plate and cover with a lid. Varieties of corn are now available that will be ready in 7-10 minutes of boiling.
So, when the corn is ready, remove it from the fire. And let it stay in the water! Otherwise it will dry out. When it is infused, rest, after 15-20 minutes you can eat.
And now the main thing: how and with what do you recommend eating young boiled corn?
1. With May cheese. It is the one that is dense and salty. Especially if sheep. Grate on the smallest grater and sprinkle with hot, juicy and sweet corn.
2. With salt. So we will eat on our Black Sea beach after the victory. And if the salt is fine crystals from Essex, where Maldon salt is obtained, then even better.
3. With butter and bright salt. The oil must be cold. Then you spend a piece of hot corn, sprinkle with fragrant bright salt and enjoy. Aroma and taste are beyond any delicacies. After all, bright salt is a mixture of sea salt and spices.
4. Grilled young corn. With curd sauce. By the way, once you try grilled corn, you are guaranteed to fall in love with this smoky aroma and bittersweet taste. And if you add it with curd sauce, then in general a super dish! I recommend.
5. Corn and blue cheese. For example, Gorgonzola. Or any salty blue cheese. The sweet taste of regular young corn goes very well with the salty and tart taste of cheese.
6. Corn with pesto sauce. Or with any sauce made from herbs, spices and oils crushed in a blender or mortar. Be it pesto, chemichurri or your own imagination.
7. With caviar salt. But this was a discovery for me, although I experimented with caviar quite a lot. But the rich taste of dried caviar and the sweet taste of young corn are exactly what I recommend trying.
Recall that earlier wrote about an incredible salad with cucumbers and olives and exquisite lavender syrup.
Source: Fakty
