Gaby
Young corn is considered a starchy vegetable, while mature corn is classified as a grain. The difference lies in the harvesting period. The tender ears from the summer harvest are used for boiling, while the dried ears collected later are suitable for making corn flakes, cornmeal, and popcorn. Starchy vegetables, which include young corn along with peas and potatoes, contain more carbohydrates and calories, but they are a healthier source compared to sugar and processed foods. Additionally, resistant corn starch helps the body maintain stable blood sugar levels.
Ingredients (for 1 liter of sauce): 2 ears of young corn, 400 g of cucumbers, 100 g of onions, 150 g of sweet red peppers, 250 g of tomatoes, 20 g of apple cider vinegar, 40 g of sugar, 8 g of salt, 1 teaspoon of mustard seeds, 1 teaspoon of cumin, and 1 teaspoon of sweet paprika.
First, remove the husks from the fresh ears of corn and strip away the silk. Boil the ears for 15 minutes until tender. Cut the kernels off the cooked ears and place them in a wide, thick-bottomed pot for the sauce. Add the finely chopped vegetables: sweet peppers, onions, and cucumbers.
Blanch the tomatoes in boiling water to remove the skins. Blend the tomatoes into a puree and pour the tomato puree into the pot. Toast the cumin and mustard seeds lightly in a dry skillet before adding them to the sauce.
Add the vinegar, sugar, sweet paprika, and salt to the sauce mixture. Bring the sauce to a boil, then simmer the sauce on low heat for 25 minutes.
Transfer the hot sauce into prepared half-liter jars and seal the jars. Sterilize the jars for 15 minutes after the water reaches a boil. Use the canned corn sauce as a condiment for sandwiches or as an ingredient in soups and other dishes.
Life Hack
Soak the ears in cold water for an hour before cooking to prevent the kernels from becoming tough. Avoid salting the water during boiling; salt at the end of cooking or just before serving. Add butter and sugar to the boiling water to help reduce the toughness of the cooked corn. After turning off the heat, do not remove the cooked ears immediately; drain them after 5 minutes.
