Salad with corn and crackers

Corn is actively grown for a long time. There are many legends associated with the origin of this plant. She came to Russia from South America, where she is often found in stories about the life and daily life of the local Indian tribes. Cornmeal was used by them for food as widely as wheat. There was also a peculiar cult of corn - the god of fertility was depicted with a corncob in his hand.

Now corn is used for cooking many dishes.

It is grown in large quantities in America, China and Ukraine. Many people love corn for taste, but this is not the only plus of this plant. The golden cob contains a huge amount of vitamins A, B3 and C, fiber, omega-6, linoleic acid, selenium, copper, manganese and phosphorus. Due to the high content of fiber, corn is easy to get enough, so it is often used for cooking during the diet, and is very popular among those who want to lose weight. Fresh and canned corn is added to various salads.

Bean and Corn Salad: Recipe

Bean and Corn Salad: Recipe

Composition:

  1. Canned corn - 200 g
  2. Hard cheese - 200 g
  3. Canned white beans - 150 g
  4. Mayonnaise - 200 g
  5. Cooked sausage - 150 g
  6. Fresh cucumbers - 2 pcs.
  7. Garlic - 3 slices
  8. Green onion ½ bunch
  9. Pepper and salt to taste
  10. Croutons - 50 g

Cooking:

  • With the beans and corn drain marinade, put the right amount of canned food in a bowl for salad.
  • Rinse cucumbers and chop into thin strips or cubes. Cut the sausage into small slices.
  • Hard cheese rub on a coarse grater. Chop green onions with a sharp knife, skip the garlic through the garlic.
  • Combine all the ingredients, pepper and salt to taste. Season the salad with mayonnaise and mix thoroughly.
  • Put the salad in the fridge for soaking for 25-30 minutes. Before serving, add croutons to it.

Salad with ham and cabbage: how to cook?

Salad with ham and cabbage: how to cook?

Composition:

  1. White cabbage - 500 g
  2. Canned corn - 200 g
  3. Ham - 200 g
  4. Rusks - 100 g
  5. Mayonnaise - 200 g

Cooking:

  • Cabbage chop very thin strips. After that, slightly remember her hands to let the juice.
  • Ham cut into thin strips. Drain liquid from the corn, put the grains in a salad bowl.
  • Add ham and cabbage to the corn, pepper and salt. Season the salad with mayonnaise.
  • Place the croutons in the salad, directly, before serving, otherwise they will soften and spoil the dish. Bacon-flavored snacks work best.

Salad with corn and olives: a recipe

Salad with corn and olives: a recipe

Composition:

  1. Smoked chicken - 300 g
  2. Russian cheese - 300 g
  3. Olive oil - 100 ml
  4. Canned olives (pitted) - 150 g
  5. Canned corn -100 g
  6. Chinese cabbage - 400 g
  7. Bacon flavored crackers - 70 g
  8. Salt and spices - to taste

Cooking:

  • Peking cabbage cut straws and remember a little hands, so that it becomes softer and more tender.
  • Chicken meat disassemble into fibers or cut into thin strips. Cheese rub on a coarse grater. Slice olives into rings or quarters.
  • Combine all the ingredients, add corn grains, pepper and salt. Dress the salad with olive or any other vegetable oil.
  • Before serving, add croutons to the salad

Festive salad with peppers and pineapples

Festive salad with peppers and pineapples

Composition:

  1. Bulgarian red pepper - 2 pcs.
  2. Canned corn - 200 g
  3. Beijing cabbage - 500 g
  4. Canned pineapples - 1 bank
  5. Mayonnaise - 200 g
  6. Pepper and salt to taste
  7. Rye crackers - 50-70 g

Cooking:

  • Disassemble the Beijing cabbage into individual leaves, rinse them thoroughly under running water and cut into thin strips.
  • Remove the stems and seeds from the peppers, chop the vegetables in small slices.
  • Pineapple and corn drain marinade. Pineapple rings cut into small cubes.
  • Combine all the ingredients in a salad dish and mix thoroughly. Season the salad with mayonnaise, salt and your favorite spices.
  • Before serving salad, put rye crackers in it and garnish with parsley or any other greens.

Salad with corn and chicken: original recipe

Salad with corn and chicken: original recipe

Composition:

  1. Onion - 2 pcs.
  2. Eggs - 2 pcs.
  3. Vegetable oil - 2 tbsp. l
  4. White bread - 200 gr (or 2 packs of crackers)
  5. Chicken (fillet) - 150 g
  6. Hard cheese - 150 g
  7. Fresh cucumber - 1 pc.
  8. Canned corn - 200 g
  9. Salt and spices - to taste

Cooking:

  • Onions cut into thin half-rings and fry in a small amount of vegetable oil to a golden color.
  • Put onions in a salad bowl, trying to keep as much onion oil as possible in the pan.
  • White bread cut into small cubes or cubes and fry until golden brown in the remaining oil from frying onion.
  • Boil chicken fillet until cooked in lightly salted water. Then disassemble into fibers or cut into long thin stripes.
  • Drain the corn from the corn. Rub the cheese on a coarse grater, cut the cucumber into strips.
  • Combine all ingredients (except crackers), add salt and spices. Season the salad with mayonnaise.
  • Before serving, put the croutons in the salad, decorate the dish with sprigs of parsley or dill.
  • Instead of chicken, you can use boiled pork, boiled or smoked sausage, crab sticks. Also, a very tasty salad is made with shrimps.

Salad with garlic, mushrooms and pickled cucumbers

Salad with garlic, mushrooms and pickled cucumbers

Composition:

  1. Beans - 400 g
  2. Fresh champignons - 400 g
  3. Canned corn - 1 can
  4. Mayonnaise - 200 g
  5. Onion - 1 pc.
  6. Marinated cucumbers - 3 pcs.
  7. Garlic - 3 slices
  8. Rusks - 200 g
  9. Refined vegetable oil - 2 tbsp. l
  10. Lettuce leaves - 6 pcs.
  11. Salt and spices - to taste

Cooking:

  • Beans in the evening soak in cold water. In the morning, rinse it, fill it with fresh water, and boil on very low heat until ready.
  • Wash the mushrooms and cut into thin plates. Peel the onions and chop into small cubes.
  • In a pan, melt 2 tbsp. l vegetable oil and fry in it mushrooms with onions. Cool it down.
  • Pickled cucumbers cut into small cubes, rub garlic in garlic dish.
  • Drain the brine from the corn, put the grains in a deep bowl. Then add the rest of the ingredients, salt and spices.
  • Season the salad with mayonnaise and refrigerate in the fridge. Sprinkle with breadcrumbs before serving. Serve in portions, garnished with lettuce leaves.

Salad with crackers and chicken: a recipe

Salad with crackers and chicken: a recipe

Composition:

  1. Smoked chicken (fillet) - 1 pc.
  2. Crab sticks - 200 g
  3. Rusks - 100 g
  4. Mayonnaise - 150 g
  5. Canned corn - 1 can

Cooking:

  • Chicken fillet cut into thin strips or cubes, crab sticks - slices, drain the corn from the corn.
  • Combine all the ingredients, season the salad with mayonnaise and spices. Before serving, add croutons to the salad.
  • Decorate the salad with greens. Fresh dill or curly French parsley will do for this salad.

Salad with pickled mushrooms and corn

Salad with pickled mushrooms and corn

Composition:

  1. Crab sticks (can be replaced with boiled shrimps) - 250 g
  2. Pickled Mushrooms - 150 g
  3. Eggs - 4 pcs.
  4. Canned corn - 1 can
  5. Crackers - 50-70 g
  6. Lemon - ½ pcs.
  7. Mayonnaise - 100 g
  8. Greenery
  9. Salt and spices - to taste

Cooking:

  • Boil the eggs hard, peel and cut into large cubes. Crumble chop sticks.
  • Rinse the mushrooms under running water to remove mucus. Then cut them into halves or quarters.
  • Prepare a dressing. Combine mayonnaise, greens, juice of half a lemon, a little mustard and favorite spices.
  • In a deep salad bowl combine eggs, crab sticks, mushrooms and canned corn.
  • Season the salad with the prepared sauce, salt to taste. Before serving, put the croutons in the salad.

With corn you can cook a lot of delicious and nutritious dishes. It goes well with summer fresh salads or hearty snack options. In cooking, you can use not only canned, but also boiled and even raw corn.

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