An unusual salad with squid and corn. Recipes for salads with tuna or olives

Corn began to be consumed in the territory of present-day Mexico over 7 thousand years ago. It is known that at that time the length of the corn cobs did not exceed 4 cm, that is, it was 10 times smaller than the length of the cobs of modern varieties. The maize god of the ancient Maya was one of the main. It contains vitamins A and B, in addition, it has a lot of potassium. Most of all corn is grown in the US. You can cook many dishes from it. Freshly harvested cobs are boiled and in this form are used for food. For long-term storage, grains can be preserved or frozen. Then from them prepare salads, for example, a salad with squids and corn, the first and second dishes. Use corn flour of different grind for cereals or puddings, it is added to cookies and cakes. Pre-flavored and crushed grain is used to make cornflakes, which are used as a ready-made food product.

There are many salad recipes in which this product is basic, for example, salad with squid and corn, for the preparation of which take:

• 500 g squid peeled.
• 1 teaspoon of chili powder (red pepper).
• Juice of 3 limes.
• 1 red sweet pepper, from which the seeds and the core are removed, and then cut vertically into 4 parts.
• Core 3 cobs of fresh corn
• ½ jalapeno pepper (medium-sized chili pepper medium size), ground.
• 4 cherry tomatoes, cut into halves.
• ¼ cup olive oil.
• Salt and cayenne pepper (hot chili) to taste.
• 1 tablespoon chopped fresh coriander.
• ½ cup chopped unsalted chips.

Prepare the salad with squid and corn from the grill reheating. Stir the squid with chili powder and 1 lime juice. Keep them on the grill until they become roasted, remove them from the fire. Grill fried pieces of pepper, the side with the skin should be turned until it turns black. Put the pepper in a paper or plastic bag, close it and put it aside for 10 minutes. Slice the squid into thin rings, leave the tentacles intact. Transfer the squid into a bowl. Remove the blackened skin from the pepper, cut into slices, add to squids. In a small saucepan bring the water to a boil, pour the corn, cook for about 5 minutes and cool. Add corn to squids along with jalapeno pepper, tomatoes, butter and remaining lime juice. Season to taste with salt, pepper and coriander. Transfer the salad with squids and corn into a dish or in six separate plates, top with chips. Output - 6 servings.

Fast (cooking time 5 minutes) with a refreshing taste of salad with tuna and corn is suitable for an easy lunch. 4 servings will require ingredients:

• 1 can (185g-200g) of tuna canned, the liquid is drained and broken into pieces.
• 1 celery root, take the middle section and cut pieces 1 cm in size.
• 1 can of canned corn (200 g), the liquid is drained off.
• 4 cherry tomatoes, cut into 2 parts.
• 5 tablespoons of sunflower oil.
• Juice and peel half a lemon.
• 1 teaspoon mustard dijon.
• 1 teaspoon of sugar.
• Freshly ground black pepper and edible salt.

Mix celery, tuna, corn and tomatoes in a bowl. Beat the sauce, the components of which are butter, lemon juice and zest, Dijon mustard, sugar, pepper and salt. After that, they are poured a salad, mixed well and put into a salad bowl.

This salad with olives and corn is suitable for a family picnic. The recipe is simple, the salad can be cooked quickly (10 minutes). For six servings you will need:

• 450 g of corn frozen, it is thawed.
• 3 eggs, hard-boiled cooked, cut into your own discretion.
• 1/3 cup olives, remove the bones (if any) and cut.
• ½ cup of mayonnaise.
• 2 tablespoons chopped chopped green onions.
• ½ teaspoon ground chili.
• ¼ teaspoon ground teaspoon of ground cumin.
• 1/8 tablespoons of tea salt.

In a large bowl mix corn, eggs and olives. In another small bowl, mix mayonnaise and seasonings. Add to salad and mix well. Covering with a lid, put in the refrigerator for 2 hours or until the salad does not cool well.