If guests unexpectedly come to you, and jars of canned corn are hidden on the shelf, then consider that you are saved. Make a delicious salad with corn, mushrooms, and croutons. Step-by-step recipe with a photo. Video recipe.
Now the most popular dishes, which, in addition to nutritional value, are of great benefit to the body. If you want to diversify your menu, then include corn in it. The ears can be fresh, canned, or frozen. Corn is the perfect meal in terms of nutrient content. It also contains a lot of vitamin K, which is so necessary for the good functioning of the cardiovascular system.
To make the salad more piquant, with an unusual taste, add other ingredients to it. For example, crackers and mushrooms. The neutral wheat taste of croutons will not spoil the main flavoring note of the food, and mushrooms will only complement it and add satiety. You can use croutons pure or flavored: with chicken, herbs or spices. You can also make them yourself from the leftovers of yesterday's bread. It is very fast and easy. Any mushrooms are suitable: forest or greenhouse (champignons or oyster mushrooms). They can be fresh, frozen, or canned. The salad will taste slightly different, but it will still be interesting.
- Caloric content per 100 g - 198 kcal.
- Servings - 3
- Cooking time - 45 minutes
Ingredients:
- Mushrooms - 500 g
- Salt - 0.5 tsp or to taste
- Croutons - 50 g
- Ground black pepper - to taste
- Onions - 1 pc.
- Butter - for frying (can be replaced with vegetable oil)
- Mayonnaise or sour cream - for dressing
- Corn - 200 g
Step-by-step preparation of salad with corn, mushrooms and croutons, recipe with photo:
1. The mushrooms in this recipe are frozen forest mushrooms. Before freezing, I boiled them. Therefore, if you use fresh forest mushrooms, then boil them first. Oyster mushrooms and mushrooms do not require pre-boiling. Wash the selected and prepared mushrooms, leave in a sieve to drain excess moisture and cut into cubes.
2. Peel the onions, rinse and chop into thin strips.
3. Grate the cheese on a coarse grater.
4. Melt the butter in a frying pan and send the mushrooms to fry.
5. Fry mushrooms in medium heat, stirring occasionally for 5-7 minutes and add onions to them.
6. Continue to fry food for another 7 minutes until golden brown. Then season with salt and black pepper and add the cheese shavings, stir and immediately remove the pan from the heat.
7. Add corn mayonnaise and stir foods. The corn for the recipe is frozen, it must first be defrosted. If you have fresh cobs, boil them and cut off the grains with a knife, and drain all the liquid from the canned corn. And only then add corn to the dish.
Put the prepared salad with corn and mushrooms on a plate and sprinkle with croutons on top. If the croutons are immediately added to the salad, they will become limp, soft and lose their elasticity. Usually the salad is eaten warm after cooking. But it also tastes good if you chill it in the refrigerator for half an hour.
See also a video recipe on how to make a salad with mushrooms and croutons.
