Stop Boiling Corn: 4 Recipes That Will Surprise Everyone

Ingredients for 1 serving:

Boil a liter of water. In a bowl, mix the flour, the adjika and 200 ml of water until smooth.
Add the resulting mixture to boiling water, stir and cook for about 15 minutes (or until the mixture thickens). As a result, the consistency should resemble that of cream soup. Salt and pepper.
Pour the finished soup into a bowl, sprinkle with grated smoked suluguni, garnish with toasted corn seeds and sprinkle with a little olive oil.

Ingredients for 1 serving:

Remove the leaves from the corn. Put a layer of corn husks on the bottom of a dry pan, then corn. Pour boiling water over it so that the water lightly covers the ears.

Put the pan on the fire, cover with a lid and cook after boiling over medium heat for 1-3 hours, depending on the ripeness of the corn. To check the readiness, you need to lift a grain with a fork and try it.

Cut the finished corn into rings, season with salt, pepper, brush with melted butter and fry on a grill or pan on all sides. Finally, rub the hot corn with gorgonzola, thread onto skewers and serve immediately. Best served with unfiltered beer.

Ingredients for 1 serving:

The paste is easier to buy. Do not forget to thaw it in advance on the top shelf of the refrigerator (ideally – at night). Preheat the oven to 250 degrees. Imeretian sodium cheese and regular suluguni, mix with cream and corn. Salt..
On a floured work surface, roll out the risen dough and shape it into a tray. Transfer the resulting boat to a baking sheet and put the cheese-corn mixture on it. Send bake until cooked.
Take the finished boat out of the oven, sprinkle with grated smoked suluguni, place the yolk in the center and serve immediately.

Ingredients:

For Gomi:

For Elarji:

For the donuts:

First, prepare corn porridge – gomi. Pour the corn grits into 500 ml of water, stirring constantly, and cook over medium heat until soft (about 2 hours). The grain should thicken. Then add the cornmeal and cook over low heat for a few more minutes. Salt.

For the elarji: measure 300 g of gomi in a saucepan, light a small fire and add the grated suluguni. Blend until smooth. Wait for the cheese to melt and remove from the heat.

Rub the suluguni on a medium grater and mix with already cooled elarji. Add the yolk and salt to taste. Place in the refrigerator for a few hours to set the mixture.

Then heat the oil in a fryer. Take the elarji mixture out of the fridge, shape it into balls of 50 g each and coat them with cornmeal.

Fry until golden.

Enjoy your food!