Green cob recipes: Check out the savory and sweet options

He has cobs of green corn around? Great, so you can enjoy making lots of tasty things whether it’s dinner or even dessert! Despite being one of the classic ingredients of the June festivities, Guia da Cozinha has come to show you how versatile it is and can be eaten at any time of year.

With a peasant flavor, the green cob is a food that makes everything look like grandma’s food. This happens because a dish is prepared from this product it gives another flavornot to mention that leaves us with the hot heart and want to eat more.

There are 8 options to delight you! He has broth, cake, pancakes and even brigadeiro. The green corn recipes from the list that we have prepared are for you to innovate and surprise everyone during the meal. Check it out and choose your favourite.

Cream of corn with peppers




Cream of corn with peppers – Photo: Guia da Cozinha

Time: 40 minutes

Performance: 5 portions

Difficulty: easy

Ingredients:

  • 3 tablespoons of olive oil
  • 1 piece of sliced ​​Calabrian sausage
  • 3 onions
  • 4 ears of corn, grated
  • 2 diced boiled potatoes
  • 4 cups of milk (tea)
  • 1 tablespoon of corn starch
  • 1 cube of vegetable broth
  • 3 tablespoons of butter
  • 1 stalk of leek, chopped
  • Salt, black pepper and grated nutmeg to taste
  • Chopped chives and cheese cubes for garnish

Method of preparation:

  1. Heat a frying pan with olive oil over medium heat and fry the peppers and 2 sliced ​​onions until golden brown. Reserve.
  2. In a blender, blend the corn, potatoes, milk, cornstarch and vegetable broth until creamy. Reserve.
  3. Heat a skillet with the butter over medium heat and saute the remaining diced onion and leek for 3 minutes.
  4. Pour in the reserved creamed corn, season with salt, pepper, nutmeg, and cook, stirring until thickened.
  5. Transfer to a deep plate, add the peppers with the onions and serve sprinkled with chives and cheese cubes.

corn and cheese pie



Corn and cheese cake – Photo: Guia da Cozinha

Time: 1h10

Performance: 8 portions

Difficulty: easy

Ingredients:

  • 2 sliced ​​onions
  • 1 cup of water (tea)
  • 1/2 tablespoon coarse salt
  • 3 tablespoons of margarine
  • 3 eggs
  • 2 cups (tea) of minced fresh Minas cheese
  • 5 ears of green corn
  • 3/4 cup (tea) of milk
  • 1 tablespoon of baking powder
  • margarine for greasing

Method of preparation:

  1. In a pan, over medium heat, put the onion, water, coarse salt and cook for 10 minutes.
  2. Let cool and reserve.
  3. Beat the margarine in the mixer until it turns white.
  4. Add the eggs, one at a time, beating until smooth.
  5. Add the cheese and beat to combine. Reserve.
  6. Remove the kernels from the green corn with a knife and blend in a blender with the milk until smooth.
  7. Add the reserved onion and yeast to the egg mixture and mix.
  8. Pour into a greased 20cm x 30cm baking dish and place in the preheated medium oven for 35 minutes or until golden brown.
  9. Expect to cool and serve.

Chicken and corn skewers



Chicken and corn skewers – Photo: Guia da Cozinha

Time: 1 hour (+15 minutes rest)

Performance: 5 units

Difficulty: easy

Ingredients:

  • 2 ears of cooked corn
  • 250 g of mayonnaise
  • 500 g chicken breast, cut into medium cubes
  • 20 chopped pickled onions, drained
  • 1/2 pack of crushed water and salt biscuits (100g)
  • Oil for greasing

Method of preparation:

  1. Cut the cobs into 20 rounds of about 2 cm, put them in a bowl and mix them with the mayonnaise and chicken.
  2. Leave to rest for 15 minutes.
  3. On wooden sticks, thread the chicken cubes, the slices of corn and the spring onions, forming the skewers.
  4. Pass the crumbled biscuit until it covers the surface and place it in a large greased pan.
  5. Place in a medium oven, preheated, for 40 minutes or until golden brown. Remove and serve.

green corn fritter



Green corn pancakes – Photo: Guia da Cozinha

Time: 40 minutes

Performance: 3 portions

Difficulty: easy

Ingredients:

  • 3 or 4 ears of corn
  • 2 eggs
  • 3 tablespoons of wheat flour
  • 1 chopped skinless tomato
  • 100 g of chopped green olives
  • 1 grated onion
  • Salt, parsley and chives to taste

Method of preparation:

  1. Pick the kernels off the cob, but don’t cut too close to the cob.
  2. Hit the blender with the eggs and flour.
  3. Place in a bowl and add the chopped tomato, olives, onion and seasonings. Mix it.
  4. In a non-stick pan, melt the margarine, put a ladle of dough and when it is golden on one side, turn it to brown on the other.
  5. Repeat the operation until the mass is finished.
  6. Arrange the filling of your choice and serve piping hot accompanied by a green salad and cherry tomatoes.

Sweet recipes with corn on the cob

Corn cob cake



Green cob cake – Photo: Guia da Cozinha

Time: 50 minutes

Performance: 8 portions

Difficulty: easy

Ingredients:

  • 4 ears of grated corn
  • 2 cups of milk (tea)
  • 4 eggs
  • 1/2 cup (tea) of oil
  • 2 cups sugar (tea)
  • 1/2 cup cornmeal (tea)
  • 3 cups wheat flour (tea)
  • 1 tablespoon of baking powder
  • Oil and wheat flour for greasing and flouring
  • icing sugar for dusting

Method of preparation:

  1. In a blender, beat the shredded corn, milk, eggs, oil, sugar and cornmeal until smooth.
  2. Then transfer to a bowl and mix the flour and baking soda together with a spoon.
  3. Then, pour into a greased and floured 22cm x 30cm pan and place in the preheated medium oven for 35 minutes or until golden brown.
  4. Finally let it cool, cut it into small pieces and serve it sprinkled with icing sugar.

corn curd with cinnamon



Corn curau with cinnamon – Photo: Guia da Cozinha

Time: 40min (+2h of fridge)

Performance: 6 portions

Difficulty: easy

Ingredients:

  • 6 ears of green corn
  • 1 and 1/2 cup (tea) of milk
  • 1 glass of coconut milk (200 g)
  • 4 tablespoons of corn starch
  • 2 tablespoons of butter
  • Ground cinnamon for dusting

Method of preparation:

  1. With a sharp knife, remove the kernels from the cob.
  2. Next, blend the corn with the milk and coconut milk in a blender until smooth.
  3. Pass the mixture through a sieve and transfer to a pan.
  4. Add the cornstarch, condensed milk, butter and mix.
  5. Bring to a boil over medium heat and keep stirring until thickened.
  6. Spread your corn curau into individual refractories, let cool, and refrigerate for 2 hours or until firm.
  7. Remove, unmold and sprinkle with ground cinnamon to give the final touch. Ready, just serve!

Creamy pamonha cake on straw



Creamy pamonha cake on straw – Photo: Guia da Cozinha

Time: 1h30

Performance: 1 unit

Difficulty: easy

Ingredients:

  • 6 ears of green corn
  • 1/2 cup (tea) of oil
  • 1/2 glass of coconut milk (100 ml)
  • 4 eggs
  • 2 cups sugar (tea)
  • 100 g of grated coconut
  • 1 tablespoon of baking powder
  • margarine for greasing

Method of preparation:

  1. Peel and thresh the corn, separating the nicer straws.
  2. Wash the straws under running water, dry them and set them aside.
  3. For the cake, beat the corn, oil, coconut milk, eggs and sugar in a mixer until you get a smooth cream.
  4. Turn off, add the grated coconut, the baking soda and mix gently with a spoon.
  5. Grease a medium baking pan, with a hole in the middle, with margarine and place the reserved straws upside down.
  6. It’s important to place the straw upside down so it doesn’t roll up and enter the cake.
  7. Pour the batter over the straw and take it into the medium, preheated oven for 1 hour or until cooked through and lightly browned.
  8. Remove from the oven, let it cool, carefully unmold and serve.

Brigadeiro of green corn in the pot



Green Corn Brigadeiro – Photo: Guia da Cozinha

Time: 40min (+2h of fridge)

Performance: 15 units

Difficulty: easy

Ingredients:

  • 3 ears of corn, grated
  • 1 can of condensed milk
  • 1 cup of milk (tea)
  • 1 tablespoon of butter
  • 2 yolks
  • 1 box of cream (200g)

Method of preparation:

  1. In a blender, beat the corn, condensed milk, milk, butter and egg yolks until smooth.
  2. Transfer to a skillet and bring to medium heat, stirring until thickened.
  3. Turn off and mix the milk cream.
  4. Divide between clear cups and refrigerate for 2 hours.
  5. Sprinkle with ground cinnamon, decorate as desired and serve.

Source: Terra