The classic variants of the vinaigrette do not contain corn, but this salad does not have a canonical recipe - all cooks choose the ratio of products that are part of it at their discretion, expand or narrow their list. It is not known who first thought of adding corn grains to this snack, but this experiment was successful. Vinaigrette with corn is tasty and satisfying, it looks unusual. The process of its preparation is a little different from the traditional, so every hostess can make it for lunch or dinner.
Cooking Features
If you know how to cook an ordinary salad, then you can easily make this snack with corn. However, knowledge of a few moments is necessary if you do not want to spoil this extraordinary dish.
- For the preparation of a vinaigrette, you can use canned corn or corn on the cob. If you choose the second option, note that this product is boiled for a very long time, and if you add salt when boiling it in water, the grains become hard as pebbles.
- Vegetables for a vinaigrette can be not only boiled, but also baked. Then they will save more valuable substances, the snack will be even more useful.
- It is better to boil vegetables in different pans so that they do not become stained with beetroot juice. Besides, boiling potatoes, carrots and beets are different.
- Experienced housewives add a spoonful of vinegar to the pot where the beets are brewed, claiming that because of this, it retains its bright color better.
- Beets are seasoned separately from other products and only then combined with them. This is done in order to prevent staining of the components of the snack in red.
- It is necessary to cut vegetables for vinaigrette in small cubes. Then it will turn out more delicious and aesthetic.
- It is possible to refuel the vinaigrette not only with oil. Using mayonnaise, sour cream or another sauce for dressing, you change the taste of the finished dish.
- Corn as a part of a vinaigrette can serve as an additional ingredient or replace one of the traditional components of the salad. Most often it is placed instead of green peas, less often - instead of potatoes.
Vinaigrette with corn goes well with fish and poultry meat, it can be served as a side dish to dishes of these products, although most often it serves as an independent snack.
Vinaigrette with corn instead of green peas
Composition:
- beets - 0, 3 kg;
- carrots - 0, 3 kg;
- potatoes - 0, 3 kg;
- canned corn or on the cob (grains) - 150 g;
- salted or pickled cucumbers - 0, 2 kg;
- sauerkraut - 0, 2 kg;
- vegetable oil - to taste.
Method of preparation:
- Boil the potatoes, beets and carrots in a uniform or bake until done.
- When the vegetables have cooled, peel them and cut into cubes about half a centimeter in size. Place carrots and potatoes in a common bowl, and place the beets separately.
- Cut cucumbers in the same pieces as other vegetables, put them to carrots and potatoes.
- Add sauerkraut to the bowl of vegetables. If it is very acidic, it will not interfere with rinsing in running water and squeezing.
- Open a jar of corn, put the grains in a bowl for the rest of the ingredients.
- Mix beets with a spoonful of butter, shift into a common container.
- Add more oil, mix.
Despite the fact that the composition of this salad resembles the traditional, the taste of this snack is unique.
Vinaigrette with corn instead of potatoes
Composition:
- canned corn - 100 g;
- canned green peas - 100 g;
- canned beans - 0, 25 kg;
- beets - 150 g;
- carrots - 150 g;
- onions - 100 g;
- salted or pickled cucumbers - 0, 2 kg;
- vegetable oil or mayonnaise - to taste.
Method of preparation:
- Boil or bake beets and carrots, cool. After peeling, cut into pea-sized cubes, send to bowl.
- Free the onion from the husk, chop with a knife. Fill the onions with boiling water, after a couple of minutes, drain the water, squeeze the onion pieces and place in a bowl with other vegetables.
- Open the cans, shift the beans, peas and corn to the rest of the products.
- Add the diced cucumbers.
- Season the salad with butter or mayonnaise. When using oil, it doesn’t hurt to add a little mustard and lemon juice to make the snack more savory.
Despite the absence of potatoes in the composition of this snack, it turns out to be nourishing due to the inclusion of corn, beans and peas in the recipe. The calorie content of this dish will be slightly lower than that of the traditional vinaigrette.
Vinaigrette with corn and apple
Composition:
- carrots - 0, 25 kg;
- beets - 0, 25 kg;
- potatoes - 0, 25 kg;
- corn - 100 g;
- green onions - 50 g;
- sauerkraut - 0, 2 kg;
- green apple - 100 g;
- vegetable oil - 40 ml.
Method of preparation:
- Boil vegetables in uniform. After cooling, peel and cut into small cubes.
- Add corn and sauerkraut.
- Finely chop the green onion with a knife, send to the rest of the ingredients.
- Apple peel, cut the core. Chop the grated pulp and mix with vegetable oil. Season the salad dressing.
The unusual taste of this salad is caused not only by the presence of corn in the composition, but also by the use of a special dressing.
Corn salad: photorecept
Composition:
- 2-3 potatoes;
- 2-3 carrots;
- 2-3 beets;
- 3 pickled cucumbers;
- 250 g canned corn;
- 3 pinches of salt;
- 3 pinches of black ground pepper;
- 5 tbsp. l vegetable oil.
Method of preparation:
1. In order to take the vinaigrette cooking process a minimum of time, it is better to cook vegetables in advance. And if the potatoes are cooked literally 20 minutes, then cooking beets can take as much as 40 minutes or even an hour. Also, using a can opener, open a can of canned beans.
2. Take a suitable sized bowl or pot. First pour the preserved corn into the bowl. Cut pickled cucumbers from two sides and cut them into cubes. Marinade, which will stand out in the process of cutting, do not need to be poured into the pan.
3. Peel the potatoes and cut them into small cubes, pour them into the pan for the rest of the products.
4. Peel or scrape carrots with a knife, cut into cubes and transfer to a bowl (pan). All cutting should be the same.
5. Peel the beets and cut them into small cubes, send them to the saucepan and this is complete. It is desirable that the beets were sweetish or just very sweet - the salad will turn out tastier. Now you need to fill the vinaigrette.
6. Pour vegetable oil in a saucepan with chopped vegetables, add a little salt and spice, mix and serve on the table - you can in a large salad bowl or in portions. Each serving of vinaigrette can be decorated with sprigs of fresh greens.
How to decorate a vinaigrette with corn
Yellow corn, orange carrots and red beets make vinaigrette bright, not needing additional decor. However, it can be decorated even more interesting before serving.
- Laying out the vinaigrette in layers, you will give it an unusual and even festive look. It looks good in this form, if you put it in a clear glass salad bowl, a glass or a bowl. The last options are used at serving serving snacks to the table.
- With the help of corn kernels on the surface of the salad can be put a variety of simple patterns and inscriptions.
- Flowers of carrot and beet are the traditional decoration of vinaigrette. They can be made from other vegetables that make up the snack.
Salad greens, parsley, dill contrast with the red color of the vinaigrette. In combination with them, the appetizer looks brighter and more festive.
Vinaigrette with corn has an unusual, but pleasant taste. Appetizer looks bright and appetizing. If you arrange it properly, it will be able to decorate even a festive table.
