Corn cob 1-2, melted butter or bacon 5, butter 15.
Corn on the cob, cleaned of leaves, put in a single row on a baking sheet greased with a small amount of melted butter or bacon fat, and put in a highly heated (300° C) oven. As soon as the ears on top are slightly browned, they need to flip to the other side and again fry.
Serve with a slice of butter.
1 corn on the cob, 100 sauce, eggs 1.5 pcs., milk 10, butter 10, cheese 20.
In thick milk hot sauce to add at continuous stirring raw egg yolks, pre-mixed with milk, grated cheese and fresh cooked grain (cobs) of corn. 15 minutes before serving in weight to enter whipped in a dense foam egg proteins and gently stir. To put weight on a greased pan portioned, smooth the surface, brush with beaten egg, sprinkle with grated cheese, drizzle with oil and bake in hot ovens or grill until golden brown.
Serve immediately after baking.
Corn fried in dough
1 corn on the cob, fat for deep-frying 10;
For the dough: flour 20, sunflower oil 5, milk 20 eggs 1/2 pcs.;
For the salad: fresh tomatoes 75, sunflower oil 5, 3% vinegar 5, pepper.
The lactic ripeness corn cob boiled in salted water, clean of leaves, dipped in liquid unleavened dough and fry in deep fat to form on the surface golden brown.
For the dough, egg yolks rubbed with oil, add milk (or water) in which pre-dissolved salt. Pour the sifted flour, stir well, and then enter firmly beaten egg whites, and again stir slightly.
Serve immediately after frying. Separately serve a tomato salad.
Corn with green peas
Corn 75, 75 peas, milk 150, butter 15, flour 5, sugar 5.
Grains of corn lactic ripeness boiled in milk until soft, then add to them fresh green boiled or canned warmed with butter peas. Season with salt and sugar and thicken with flour mixed with butter.