Let’s get back to dealing with corn with two new and tasty recipes
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Corn, originally from the Americas, has been one of the most used and loved ingredients in the world for centuries, present in many culinary traditions. From Mexican tortillas to Colombian arepas, passing through Italian polenta, corn is the protagonist of many dishes that have marked the history of international cuisine. The great success is due to the sweet and delicate flavor and the enveloping consistency, aspects that have made it an ingredient that lends itself well to various preparations, from appetizers to desserts.
Let’s see two recipes
Corn flowers
The first recipe is designed for those who love contrasts in texture and flavour. It is a perfect snack for an aperitif with friends, capable of combining the crunchiness of corn with a spicy and smoky touch that does not go unnoticed. The “corn flowers” are a valid alternative to the usual chips or peanuts, and can be customized in a thousand ways, depending on the spices you choose. Here’s how to make them:
Ingredients
Preparation
First, take an ear of corn and carefully remove the outer leaves. Then cut it into rounds about one centimeter thick, trying to maintain a certain uniformity in the cut to ensure even cooking. The rounds will take on a shape similar to small flowers, hence the name of the recipe.
At this point, place the rounds on a plate and season them with olive oil, salt and smoked paprika. The smoky flavor of the paprika will give the corn an unexpected depth, perfect for a simple but surprising dish, and if you like it spicy, add a few chilli flakes. For the more curious, experimenting with other spices could reserve pleasant surprises: a pinch of curry or cumin, for example, will completely transform the dish.
Preheat the air fryer to 170 degrees Celsius and cook the rounds for about 15 minutes, or until golden brown and crispy. The result will be a light and fragrant finger food, to be served hot accompanied by a sauce of your choice. Any advice? Try it with a garlic mayonnaise or a barbecue sauce with a strong flavour: the contrast between the natural sweetness of the corn and the intense character of the spices will create a perfect balance that will win everyone over.
Spicy corn soup
If corn flowers are perfect for an aperitif, spiced corn soup represents the ideal comfort food for cooler evenings, a simple but enveloping recipe, which brings with it distant influences, thanks to the skilful use of spices.
Ingredients
Preparation
In a large saucepan, fry a chopped onion and garlic cloves in a drizzle of olive oil until soft and golden. In the meantime, peel and dice a potato, which will give the soup a creamier consistency.
Add the corn to the pot, along with the curry powder. Leave to flavor for a couple of minutes, stirring well to prevent the curry from sticking to the bottom. If you use fresh corn, you will have to shell the cobs before adding it to the soup. If you use canned corn, rinse it well under running water to remove any salt residues.
At this point, pour in the hot vegetable broth, enough to cover the ingredients, and also add the diced potato. Cook over medium heat for about 20-25 minutes, until the potato is soft. If you want a more exotic touch, you can add a little coconut milk in the last minutes of cooking, for a creamy note that goes well with the spices.
Once cooked, blend the soup with an immersion blender until it obtains a velvety consistency. Season with salt and pepper, and serve hot, perhaps accompanied by crunchy croutons or some slices of fried corn for a contrast of textures.
Enjoy your meal!
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