Tender, sweet, slightly crunchy corn reminiscent of childhood. This cereal, more like a vegetable, is a real storehouse of nutrients. And it adds summer sun to our dishes.
Sunny corn reminds us of hot summers, games of hide-and-seek in the field among its tall stalks, of southern beach days, when we feasted on its cobs and satisfied our hunger…
The ancient myths of the Aztecs tell how the sun gave people a rain of golden fragments, which, touching the ground, turned into maize – corn. Zea mays (Latin for “divine treasure”), or mahiz, which means “source of life” in the language of the Indians of Central America, became their main food. And yet, when Christopher Columbus brought this plant from an expedition to the New World, it did not attract the Spaniards: they fed livestock with it, preferring wheat themselves. Only the Venetians, and then the Turks, appreciated the sweetness of maize. Since then, corn has become the world’s most cultivated cereal, overtaking wheat and rice.
Corn is eaten boiled and canned, puffed (popcorn), ground (flour), in the form of cereals (polenta) and breakfast cereals (flakes), in tacos and tortillas, and even in a baguette … The increased demand for this cereal has led to the creation of genetically modified corn which may have slightly ruined her reputation. But, one way or another, corn is very useful, it contains a lot of phosphorus, magnesium, iron, zinc and vitamins B and C. It is unique in the presence of antioxidants (lutein, tocopherol) that protect our cells from aging and related diseases. Due to its high content of carbohydrates, proteins and dietary fiber, corn is very valuable for vegetarians – and not only. And how fun her grains burst in a heated frying pan! This is really a product that easily cheers us up!
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- summer tomato
Peppers stuffed with corn and vegetables
For 4 persons
Prepare: 20 minutes
Preparation: 1 hour
- 8 small yellow and red sweet peppers
- 1 ear of corn
- 1 small fennel bulb
- 1 young onion
- 50 g butter
- 2 tsp mascarpone
- 1 Art. l. olive oil
- 1 sprig of marjoram
- 1 twig of thyme
- grated parmesan
- soy sauce
Preparation
Cut the peppers in half, take out the seeds. Remove the kernels from the corn with a knife. Finely chop the fennel and onion. In a deep frying pan with butter, sauté the onion, fennel and corn for 5 minutes over low heat. Add mascarpone. Stir and stuff 8 halves of peppers with the resulting paste. Cover with remaining halves. Sprinkle the bottom of a refractory dish with olive oil, lay out the peppers, garnish them with sprigs of marjoram and thyme, and place in an oven preheated to 160 ° C for about 45 minutes. Baste the peppers frequently with their juices while baking. Remove from oven and cool for 10 minutes. Sprinkle with Parmesan, drizzle with a few drops of olive oil and a dash of soy sauce. Serve with a mix of different types of lettuce.