Juicy, soft corn kernels are a favorite base for quick salads.
Cheese is also an almost unchanged ingredient of cold appetizers.
The combination of both products is simply wonderful, and sharp and tender cheeses perfectly set off the soft sweetness of the corn kernels.
Salads with cheese and corn - the general principles of cooking
• Use only canned corn. Before the addition of the cans, decant the liquid, and the grains, to better dry, spread on a sieve or in a colander.
• Hard cheese varieties are usually added to corn snacks. Occasionally smoked or processed cheese is put in them. Crushed cheese products more often on a grater, cut with a knife is extremely rare.
• Salads with corn and cheese seasoned with mayonnaise only. If the fat content of the product indicated in the recipe does not suit, it is replaced with more or less fat, but not with sour cream or yogurt.
• The crushed ingredients are usually immediately spread on a serving dish in layers, mixed together with them much less frequently.
• Neutral taste of the main components allows you to combine them with many products. Most commonly used: smoked chicken, crab sticks, eggs, squids, boiled potatoes, mushrooms or liver. Original and unusual you can cook a snack with the addition of sprats.
• Cheese and corn are not only used to add to the dish. The same products can also be used to decorate the dish in an original way.
Layered salad with cheese and smoked chicken breast corn - “Spruce cones”
Ingredients:
• 300 gr. smoked chicken fillet;
• two bulbs;
• three boiled potatoes;
• hard-boiled eggs - 4 pcs .;
• three melted “Dutch” cheese;
• canned corn - 100 gr .;
• 200 gr. peeled almonds;
• mayonnaise, fat content of 65% - 200 ml.
For serving:
• feathers of young onions.
Cooking Method:
1. Finely chop the bulbs and cover with boiling water for 10 minutes. Drain the water and fold the onion pieces into a sieve or a colander.
2. Cut the smoked chicken fillet and eggs into small cubes. 3. Grind melted cheese and boiled potatoes with a large grater.
4. Approximately 50 grams of peeled almonds are crushed with a knife and mixed with grated melted cheese.
5. On a wide platter, lay the layers in the form of two large bumps. Each layer is well greased with mayonnaise.
6. First put the grated potatoes, chicken on it. Then the onions, dried from the water, the corn and eggs dried from the marinade. Top with layed melted cheese mixed with nuts, and spread out whole almonds on the surface in rows.
7. Onion feathers cut lengthwise and expand. On both sides, cut the onion feathers with a sharp knife and place between the cones in the form of spruce twigs. So that the feathers do not fold, soak them in water for a while.
Salad with cheese and squid corn - “Medan”
Ingredients:
• frozen squids - 300 gr .;
• one large sweet and sour apple;
• four boiled eggs;
• one large onion;
• cheese, “Dutch” sorts - 100 gr .;
• four spoons of canned corn;
• three full spoons of mayonnaise 72% fat;
• spices “For fish” - to taste;
• Lavrushka leaf.
Cooking Method:
1. Boil half a liter of filtered water. Salt lightly and season with spices. Add Lavrushka. Dip carefully washed squids into boiling water. Boil carcasses for four minutes and immediately reach. Cool and clean the squid meat from the transparent chords.
2. Chop the onion with thin half-rings, cut the boiled squids into thin slices. Cheese, peeled apple and egg cut into cubes less than a centimeter and about the same size.
3. Combine all the crushed ingredients in a large salad bowl. Add corn to them, add mayonnaise and mix thoroughly.
Mushroom salad with cheese and corn - “Tsarsky”
Ingredients:
• fresh champignons - 800 gr .;
• canned corn and colored beans - in a small jar;
• Dutch cheese - 200 gr .;
• low fat mayonnaise - 200 gr.
Cooking Method:
1. Wash champignons from dirt. Slice the dried mushrooms into slices and put them in the butter until they have evaporated. At the end, season with salt, season with spices, cool and place in a salad bowl. 2. Drain the corn from the marinade in a colander. Rinse canned beans with cold water and lay out to dry.
3. Slice the cheese into small blocks, small and thin, and shift it to the mushrooms. You can rub the cheese on the largest grater.
4. Add dried canned seeds and season with mayonnaise.
Delicate sprat salad with cheese and corn
Ingredients:
• can of sprat;
• three boiled potatoes;
• six hard-boiled eggs;
• 100 gr. “Kostroma” hard cheese;
• onion feathers;
• tinned canned corn;
• a few sprigs of parsley;
• mayonnaise - to taste.
Cooking Method:
1. On a flat plate in a large grater, rub the boiled potatoes, without the peel. With a spoon or fork, gently level it evenly and give it the desired shape.
2. Pour over the potato layer with the oil drained from the can of sprats. Can be slightly salted, but this is optional.
3. In fish, remove the tails from the ridges and mash the sprats with a fork. Finely chop the green onion, mix it with the sprats and place on the potatoes with the second layer.
4. Apply a rare mayonnaise net to the fish layer, and rub the cheese with large chips on top and also cover it with mayonnaise net.
5. With a fourth layer, rub the eggs and cover them with a layer of canned corn, dried from the marinade.
6. Grease the top of the dish with mayonnaise and decorate it with parsley.
Liver salad with cheese and corn
Ingredients:
• frozen veal liver - 300 gr .;
• 200 gr. chilled crab sticks;
• boiled eggs - 6 pcs .;
• three small bulbs;
• 72% mayonnaise - 200 ml;
• a jar of canned corn;
• two tablespoons of vinegar;
• hard non-sharp cheese - 100 gr.
Cooking Method:
1. Finely chop the onion with a sharp knife and scald it with boiling water. Then quickly rinse with cold water and pour vinegar with diluted water (1: 1 ratio). Ten minutes later, drain the marinade and dry the onions.
2. Clean the veal liver of films and ducts. The film will be removed more easily if the liver is immersed in hot water for a minute. Fill with cool water and boil for 20 minutes. Time counting from the moment of boiling and carefully watch him. Overcooked liver will be dry and tough. Grate the liver with a large grater. 3. Cut the crab sticks into small cubes. Rub cheese into a fine grater, and chop eggs on a coarse one.
4. On a wide flat plate, form a salad in layers, smearing each new layer with mayonnaise.
5. First, place the calf's liver on the bottom of a shallow dish with wide edges. On her bow, then eggs, and on them crab sticks. Cover the pieces of chopsticks with a layer of corn, and pour a grated cheese over it evenly.
6. Before serving, let the salad stand in the cold for at least an hour.
Chicken salad with cheese and corn - “Bee”
Ingredients:
• four hard-boiled eggs;
• a small pack of crackers;
• 150 gr. “Russian” cheese;
• a small jar of black olives without stones;
• 400 gr. low-fat liquid mayonnaise;
• a small bunch of onion feathers;
• lettuce leaves;
• a jar of corn;
• large smoked ham;
• one red fresh tomato.
Cooking Method:
1. Remove the skin from the chicken leg and separate the meat from the bones.
2. Cut the peeled eggs and chicken into small pieces and transfer to a large bowl.
3. Rub cheese into a large grater. A third of the cheese chips, set aside, and add the rest in a bowl with eggs and minced meat. Put the finely chopped onion greens and crackers here.
4. Add two thirds of the marinated corn, and season with mayonnaise, season with a little salt and season with pepper.
5. On the oval dish, put the mass in the form of a bee.
6. Decorate the snack. On the body of cut in half olives lay out black stripes, and from the deposited corn grains - yellow. Sprinkle the head of the "bee" with the yolk chopped on a fine grater. Make the eyes of olives, and cut the wings of cheese.
7. Arrange salad leaves and fresh greens around the salad on a plate. Cut flowers from tomatoes and place them on lettuce leaves.
Salad with cheese and corn - “Special”
Ingredients:
• jar of canned corn kernels - 200 gr .;
• 250 ml of 65% mayonnaise;
• one juicy leg, cold smoked;
• a small clove of garlic;
• 200 gr. canned pineapples;
• 200 gr. "Russian" or "Kostroma" cheese.
Cooking Method:
1. Drain the pineapple syrups and cut them into small cubes. 2. Remove the skin from the chicken, remove the bones, and cut the meat into strips and shift to the pineapple.
3. Add mayonnaise, press-pressed garlic, grated cheese and corn into medium crumb. Mix and place the salad in a serving dish.
Simple salad with cheese, ham and corn
Ingredients:
• 100 gr. smoked cheese “Suluguni”;
• five boiled eggs;
• 300 gr. ham;
• canned corn kernels - 1 can;
• 200 gr. mayonnaise of any fat content;
• a small pack of white crackers with smoked flavor;
• A small bunch of cilantro fresh.
Cooking Method:
1. Finely chop the eggs with a knife. Cut cheese and ham into small cubes.
2. Combine all chopped products in the same bowl. Add finely chopped greens, dried canned seeds, mayonnaise and mix well.
3. Sprinkle the croutons over the salad and stir well again before serving.
Salads with cheese and corn - cooking tricks and useful tips
• Special rings for forming puff salads make it easier to assemble, and their unusual shape allows them to be decorated in an original way.
• To make melted cheese easier to rub, grease the surface of the grater with vegetable oil or lightly freeze the cheese. Put it in the freezer for 20 minutes.
• Rub hard cheese when forming a salad, not into a separate dish, but onto the previous layer. This will apply it evenly, as the cheese chips will not lump together.
• Puff salads with cheese and corn, preferably for a while in a cool place, so that its layers are well soaked in mayonnaise.
