A perennial summer hit is nibbling on boiled corn on the cob, but we'll show you how much potential there is in those sweet little yellow kernels. Try it in baby version, grilled, canned, wrapped in bacon, as a pancake, and in soup – unleash your creativity!

Corn Guide

Few people know that nutrient-rich corn is actually not a vegetable, but a cereal that has been cultivated by humanity for over five thousand years. In fact, without us, it would no longer be able to grow, as the kernels cannot fall out of the cob on their own. It contains vitamin A, several types of B vitamins, and some vitamin C, as well as minerals such as phosphorus, potassium, calcium, sulfur, magnesium, and a little folic acid. It owes its sweet taste to the naturally occurring sugar.

Corn for Winter (Preserved)

Ingredients for 2 x 550 ml jars
4 ears of corn
1.5 tbsp sugar
2 tsp salt
2 x 550 ml preserving jars

Instructions

1. Place the corn cobs in water and bring to a boil, then cook for an additional 10 minutes from the time it starts boiling.

2. Wash the preserving jars with dish soap, rinse them several times, then place them in a pot and boil them in enough water to cover them.

3. Once the corn has cooled slightly, drain the liquid and remove the kernels (the easiest way is to cut them off with a sharp knife).

4. Measure out water for 2 preserving jars into a saucepan, add the sugar and salt, and bring to a boil.

5. Fill the jars with corn kernels, then pour the sugary-salty cooking liquid over them (as much as will fit).

6. Cover with foil, seal, and then put the lids on.

7. Place the jars in a pot, fill the pot with water up to the shoulders of the jars. When the water boils, cook for another 1-2 minutes, then turn off the heat. Let them cool in the warm water bath until the next day.

Add the ingredients to your basket immediately!