Stewed meat with corn. Meat with corn and vegetables Pork with canned corn

What can you quickly cook from canned corn? and got the best answer

Answer from Oliya Sergeeva[guru]
A can of corn, a pack of black crackers, garlic, mayonnaise. It turns out to be a tasty and satisfying salad.

Answer from Irina Vedeneeva(Burlutskaya)[guru]
Salad "OBJORKA"
3 onions, 5 eggs, 1b. pickled corn, 200 grams of pickled champignons.
Cut the onion into half rings and fry in vegetable oil until golden brown. Add mushrooms and fry a little more.
Separately beat the eggs and make scrambled eggs. Cut the scrambled eggs into strips.
Pour corn, fried onions with mushrooms and chopped fried eggs into a cup. Add mayonnaise, salt and pepper to taste. Very tender and tasty salad.

Answer from Oliya Khodoreva[guru]
We eat it as a snack

Answer from Lisa[expert]
Corn fried with onions: For the recipe you will need:

- onion - 1 pc.

- green onions - to taste.

Potato soup with canned corn; Compound:
600-700 g potatoes,
650-700 g canned corn with broth,
100-125 g onions,
100 g carrots,
75 g parsley or celery (root),
2-3 tbsp. spoons of butter,
salt, spices, herbs.
Preparation:
In the boiling meat broth, put potatoes cut into large cubes or into 4-6 pieces and cook until half cooked, then add onions, carrots, parsley (root) sautéed until half cooked and continue cooking.
10-15 minutes before readiness, add canned corn along with the broth, salt, and spices.
When serving, sprinkle the soup with finely chopped herbs.
Mushroom salad with canned corn; Ingredients used in the recipe:
- mushrooms - 200g
- canned corn - 200g
- onion - 1 pc.
- vegetable oil - 3-4 tbsp. l.
- egg - 1 pc.
- sugar, salt, pepper, bay leaf, herbs - to taste
Cooking Instructions:
Peel, wash, fresh mushrooms, boil in salted water with spices, then drain the broth and cut the mushrooms into small cubes. Chop the onion. Mix all products, add salt, canned corn and season with vegetable oil. Place the finished salad in a salad bowl, garnish with herbs, sprinkle with sugar and chopped boiled egg.
Stewed meat with corn in a pot
A very pleasant dish. The meat is soft and the corn is delicious too. But unfortunately, it let us down a little - it was not waxy ripe, but already almost ripe. Therefore, even after two hours of stewing, chewing it was quite noticeable. No, she wasn't tough. But some kind of rubberiness was still present. Therefore, my advice is to take only young cobs that are still squirting with juice. Or, as a last resort, you can use frozen grains.
COMPOUND
1 large onion (~200g), 6 ears of corn (grain yield 500~600g), ~500g meat, 1.5 teaspoons salt, pepper, 1.5 cups water, 2~3 tomatoes
Chop the onion and meat. (It is better to take beef or lamb.)
Place onions, meat and corn in a clay pot. Pour in water and stir.
Don't add salt!
Tighten the neck of the pot very tightly with double folds of foil.
Place in a cold oven. Set the temperature to t=200°C.
Leave for 1.5 hours.
Scald the tomatoes with boiling water, remove the skin and cut out the stem. Cut and put in a pot. Salt and pepper. Mix everything.
If there is not enough liquid, add boiling water.
Cover the neck of the pot again with foil and put it back in the oven for 30 minutes.
Serve the finished dish hot. When serving, you can sprinkle with fresh herbs.

Answer from YOLYOR :)[guru]
Mix whatever you like and season!

Answer from Nadezhda Marchenko[guru]
Shred and mash cabbage (you can also use Chinese cabbage) + carrots + corn, season with mayonnaise, mix. Salt and spices to taste. You can add crab sticks.

Answer from Kittycar[guru]
Try using it in corn soup. Great for a cold day. Sonyulya has several options.
link
link
Or a recipe from Ayn

Answer from -- [guru]
light salad, what's left to pour into the crab salad;)))

Answer from Pusinika[guru]
Place the jar of canned corn in a colander and let it drain well. Then puree the corn, add 2 tbsp. l. cottage cheese and a package of 125 gr. shrimp, chop them finely. Finely grate 1 carrot, 2 cloves of garlic, 1 egg, 2 tbsp. l. corn flour and a spoonful of wheat, salt and pepper. Let's fry.

Answer from Vladimir Makovtsev[master]
you can eat it like that))

Answer from Alla Tolmacheva[guru]
Corn fried with onions
For the recipe you will need:
- canned corn - 650-700g
- onion - 1 pc.
- vegetable oil - 2 tbsp. l.
- green onions - to taste.
Fry canned corn in vegetable oil with the addition of sautéed onions. Serve cold, sprinkled with green onions.

Everyone is convinced that the main distinctive feature of Mexican cuisine is a large amount of hot chili peppers. And it is invariably associated with incredible sharpness. Atomic pepper, as is often depicted on the signs of Mexican establishments. However, I have only seen these in movies.

This is often true. Mexican dishes are most often a mixture of a wide variety of culinary styles and traditions - from the ancient Aztecs and Mayans, then the Spanish and French conquerors, and to modern times. Now Mexican cuisine has become completely independent, however, having absorbed all the best from its predecessors, and ennobled by local traditions and flavor.

The main ingredients used in Mexican cuisine were originally specific to Mexico, and only then spread throughout the world. Local products typical of Mexico - corn or maize, avocados (I really like them), a variety of legumes - primarily beans, zucchini, potatoes, tomatoes, etc. A world-famous Mexican dish, in common parlance chili - an amazing combination of meat and beans.

The central place, after all, is occupied by all kinds of hot peppers. On the Scoville heat scale, local chili varieties can range from zero to a million heat units, provided that Tabasco sauce contains only 5-10 thousand units. You can imagine!

Roast pork with corn kernels, vegetables and, of course, chili peppers is a tasty and spicy dish. The ease of preparation and the ability to vary the amount of spiciness make this dish almost universal and suitable for every taste. And the question “what to cook from pork?” will not cause any difficulties. If for some reason adding chili to a dish is unacceptable, I advise you to prepare it spicy, lightly marinated with garlic and herbs, or serve as an addition to the dish.

Meat with corn. Step by step recipe

Ingredients (2 servings)

Pork 300 g
Canned corn 0.5 cups
Onion 2 pcs
Garlic 2-3 cloves
Sweet red pepper 1 PC
Chili pepper 1-5 pcs
Potatoes 3-4 pcs.
Vegetable oil 1 tbsp. l.
Tomato paste 1 tbsp. l.
Parsley, dill 3-4 sprigs
Salt, ground coriander, ground chili pepper taste

It is convenient to cook meat and corn in a deep frying pan with a lid or a saucepan. This dish is easy to prepare in nature. Meat - pork, preferably the neck, cut into not very large pieces. I once asked a foreigner I knew: how to cut meat? He asked - do you know cherries?? I know. Great, cut it like a plum.
Meat, corn and vegetables
Heat 1 tbsp in a saucepan. l. vegetable oil and place chopped pork in it for frying. There is no need to add salt or add any spices at this stage.
Cut the meat into small pieces
Without covering the pan, fry the pieces of meat over high heat for 8-10 minutes, stirring vigorously enough to ensure even frying of the meat.
Fry the meat
Peel the onion and cut into large strips. Sprinkle the meat with 1-2 pinches of ground coriander and add a little salt. Add chopped onion to the meat and fry everything over medium heat until the onion is soft.
Add onion to meat
Peel the red sweet pepper from the stalk and seeds, cut the pepper. The cutting size is arbitrary, but not very small so that the pieces of pepper are clearly felt in the dish.
If you do not want to make the meat and corn too spicy, it is better to use the “chili” pods without cutting them. Canned or dried pods work great. The amount of spiciness in the dish is entirely optional, but, I will say this - meat with corn, pepper and vegetables should be noticeably spicy.
Add and fry chopped bell peppers, garlic and hot peppers
Add chopped peppers, chili pods and coarsely chopped peeled garlic. Simmer meat and vegetables covered for 10 minutes over low heat.
Add canned corn
Add canned corn kernels.
Add potatoes and simmer everything covered
Peel the potatoes and cut into cubes. Add chopped potatoes to the meat and vegetables, pour in half a glass of water from the kettle and simmer everything under the lid until the potatoes are almost completely cooked. This usually takes 12-15 minutes. Gently mix the meat with corn and vegetables, trying not to damage the chili pods; it is better to add spice to the dish in a controlled manner.
Dilute tomato paste
Dilute 1 tbsp with water. l. tomato paste and add to the saucepan. Mix everything carefully and simmer for 5 minutes.
Finely chop the greens

Step 1: prepare the meat.

Take a fresh pork tenderloin and rinse it under cold running water to remove blood and any other contaminants. Dry the pork with paper kitchen towels to remove excess moisture, place it on a cutting board and, using a knife for cutting raw meat, cut the tenderloin into portions with a diameter of 2 to 3 centimeters. Transfer the slices into a deep bowl.

Step 2: Prepare the remaining ingredients.

Using a canning wrench, open a jar of canned corn, throw it into a colander and leave it in this container for 5 – 6 minutes, to drain off the remaining marinade. Then transfer the corn to a deep plate. We also put sour cream, vegetable oil, tomato paste, salt and ground black pepper on the kitchen table.

Step 3: Prepare the corn stew.

After the required time has passed, the liquid in the pan will almost completely evaporate, it’s time to add all the other products, first add the prepared corn to the meat, and then pour in a couple of tablespoons of sour cream, if desired, the amount of the last ingredient can be doubled with sour cream you won't spoil the dish.
We continue to stew the meat with corn and sour cream 15 – 20 minutes without covering the container with a lid. Then turn off the stove, cover the pan with a lid and let the aromatic dish brew 5 – 7 minutes. Afterwards, place the meat and corn on plates and serve.

Step 4: Serve the corn stew.

Stewed meat with corn is served hot as a main course. Before serving, if desired, the meat is seasoned with sour cream, cream or chopped hard cheese, and sometimes this dish is sprinkled with fresh finely chopped dill, parsley, cilantro, green onions or basil. The dish tastes sweet and sour, moderately spicy, with tender, almost crumbly pieces of meat. It is pleasant to savor this delicacy with a glass of dry or semi-dry red wine, and for lovers of non-alcoholic drinks you can offer a glass of fresh pomegranate or grape juice. Enjoy!
Bon appetit!

If you wish, when preparing this dish, you can use any spices that are suitable for meat dishes, such as ground bay leaf, dried basil, juniper, sage, rosemary, marjoram, cardamom, a mixture of peppers and many other spices.

Sometimes pork is stewed with garlic, carrots and onions, and then the rest of the ingredients are added and the dish is brought to full readiness.

If desired, you can use boiled corn instead of canned corn.

Instead of pork, you can use beef, veal, rabbit, turkey or chicken. But do not forget that their stewing time is different, for example, chicken stews from 25 to 45 minutes depending on the parts of the carcass, beef 1.5 - 2 hours, veal and turkey meat 1 - 1.5 hours, rabbit 1 hour 20 minutes.

Corn Stew It can be either a separate hot dish or an ideal addition to any side dishes. To prepare this miracle you don’t have to put in a lot of effort, the main thing is to have the desire and the necessary products in the refrigerator, and the rest is a matter of time!

Ingredients

Pork meat (tenderloin) - 500 grams
Canned corn - 1 b
Sour cream - 2 tbsp. l
Tomato paste - 1.5 tbsp. l
Vegetable oil - 2 tbsp. l
Salt - to taste
Ground black pepper - to taste
Pure distilled water - 1 tbsp

Preparation

Step 1

Take a fresh pork tenderloin and rinse it under cold running water to remove blood and any other contaminants. We dry the pork with paper kitchen towels to remove excess moisture, place it on a cutting board and, using a knife for cutting raw meat, cut the tenderloin into portions with a diameter of 2 to 3 centimeters. Transfer the slices into a deep bowl.

Step 2

Using a canning key, open a jar of canned corn, throw it into a colander and leave in this container for 5 - 6 minutes to allow the remaining marinade to drain. Then transfer the corn to a deep plate. We also put sour cream, vegetable oil, tomato paste, salt and ground black pepper on the kitchen table.

Step 3

Turn the stove on to medium level and place a frying pan on it with 2 tablespoons of vegetable oil. When the fat is hot, carefully lower the pieces of pork into it and simmer it, stirring with a kitchen spatula. First, the meat will release juice, which will evaporate for 4 to 5 minutes. After the liquid has evaporated, sprinkle the pork with salt and ground black pepper to taste and fry the pieces of meat until golden, almost brown. Then add 1.5 tablespoons of tomato paste and 1 glass of clean distilled water to the pan. Stir with a kitchen spatula until smooth and bring the liquid to a boil. Reduce the stove temperature to a low level, cover the pan with a lid and simmer the meat for 1 - 1.5 hours until fully cooked. The stewing time depends on the quality and type of meat. The tenderloin pieces will be ready in 1 hour. After the required time has passed, the liquid in the pan will almost completely evaporate, it’s time to add all the other products, first add the prepared corn to the meat, and then pour in a couple of tablespoons of sour cream, if desired, the amount of the last ingredient can be doubled with sour cream you won't spoil the dish. We continue to simmer the meat with corn and sour cream for another 15 - 20 minutes, without covering the container with a lid. Then turn off the stove, cover the frying pan with a lid and let the aromatic dish brew for 5 - 7 minutes. Afterwards, place the meat and corn on plates and serve.

Step 4

The central place, after all, is occupied by all kinds of hot peppers. On the Scoville heat scale, local chili varieties can range from zero to a million heat units, provided that Tabasco sauce contains only 5-10 thousand units. You can imagine!

Meat with corn. Step by step recipe

Ingredients (2 servings)

Pork 300 g
Canned corn 0.5 cups
Onion 2 pcs
Garlic 2-3 cloves
Sweet red pepper 1 PC
Chili pepper 1-5 pcs
Potatoes 3-4 pcs.
Vegetable oil 1 tbsp. l.
Tomato paste 1 tbsp. l.
Parsley, dill 3-4 sprigs
Salt, ground coriander, ground chili pepper taste

It is convenient to cook meat and corn in a deep frying pan with a lid or a saucepan. This dish is easy to prepare in nature. Meat - pork, preferably the neck, cut into not very large pieces. I once asked a foreigner I knew: how to cut meat? He asked - do you know cherries?? I know. Great, cut it like a plum.
Meat, corn and vegetables
Heat 1 tbsp in a saucepan. l. vegetable oil and place chopped pork in it for frying. There is no need to add salt or add any spices at this stage.
Cut the meat into small pieces
Without covering the pan, fry the pieces of meat over high heat for 8-10 minutes, stirring vigorously enough to ensure even frying of the meat.
Fry the meat
Peel the onion and cut into large strips. Sprinkle the meat with 1-2 pinches of ground coriander and add a little salt. Add chopped onion to the meat and fry everything over medium heat until the onion is soft.
Add onion to meat
Peel the red sweet pepper from the stalk and seeds, cut the pepper. The cutting size is arbitrary, but not very small so that the pieces of pepper are clearly felt in the dish.
If you do not want to make the meat and corn too spicy, it is better to use the “chili” pods without cutting them. Canned or dried pods work great. The amount of spiciness in the dish is entirely optional, but, I will say this - meat with corn, pepper and vegetables should be noticeably spicy.
Add and fry chopped bell peppers, garlic and hot peppers
Add chopped peppers, chili pods and coarsely chopped peeled garlic. Simmer meat and vegetables covered for 10 minutes over low heat.
Add canned corn
Add canned corn kernels.
Add potatoes and simmer everything covered
Peel the potatoes and cut into cubes. Add chopped potatoes to the meat and vegetables, pour in half a glass of water from the kettle and simmer everything under the lid until the potatoes are almost completely cooked. This usually takes 12-15 minutes. Gently mix the meat with corn and vegetables, trying not to damage the chili pods; it is better to add spice to the dish in a controlled manner.
Dilute tomato paste
Dilute 1 tbsp with water. l. tomato paste and add to the saucepan. Mix everything carefully and simmer for 5 minutes.
Finely chop the greens