How to cook young ears of corn. How long to cook corn so that it is juicy, soft and tender

So that boiled corn meets your expectations taste buds, you need to choose the right cobs in a store or market. The most delicious ones are sold until the end of August. Later ones may be overripe and tough.

You can check the age of corn by crushing one grain. A white liquid resembling milk will flow from the young seeds.

Young corn with grains of milky white or light yellow color is ideal for cooking. The cob should be soft to the touch, but at the same time elastic. The grains should fit tightly together and be approximately the same size.

Pay special attention to the leaves. Good corn is green, dense, and fresh.

The perfect cob / butimhungry.com

You should not buy corn without leaves. Perhaps the seller deliberately removed them to hide the poor quality of the product from you.

How to Boil Corn on the Stove

Boil water in a saucepan and put the corn in it. There is no need to remove the leaves: when cooked, they will give the corn additional flavor and juiciness. But it’s better to get rid of the stigmas. The cobs should be the same size so that they cook at the same time.

Young corn is cooked for 20–25 minutes, mature corn for at least 2 hours.

To speed up the cooking process old corn, you can soak it in water for 2-4 hours in advance. The grains will soften and cook faster.

Towards the end of cooking, remove a sample from the dish: use a fork to pry up one grain and bite into it. If it is soft and juicy, the corn is ready. Drain the water, close the pan tightly with a lid and wrap in a towel. Wait 10–15 minutes. This evaporation makes the corn more delicate in taste.

Remove the leaves from the finished hot corn and serve. Salt and butter - to taste.

How to cook corn in the microwave

Clean the corn and soak in cold water for 1 hour. Then put it in a plastic bag, pour 2 tablespoons into it clean water room temperature. Tie the bag tightly and poke a couple of small holes in it to allow steam to circulate. Place the cobs in a bowl and place it in the microwave. Cook for 15 minutes on maximum power.

You can cook it even faster. Wash the cobs, remove leaves and fibers. Wrap the corn tightly in a paper towel soaked in water and place on a plate. Select maximum power and place the cereal in the oven for 5 minutes. All! The corn is ready.

Remove the corn from the microwave using tongs; it will be very hot.

How to cook corn in a slow cooker

Remove fibers and leaves from the cobs and wash thoroughly. Pour water into the multicooker to the maximum mark, put the corn inside. If the whole cob does not fit into the bowl, cut it into several pieces. Select mode high pressure, set the timer for 15 minutes. At the end of cooking, take out the corn, let it dry a little, season with salt and oil to taste.

How to cook corn in a pressure cooker

Clean the corn from all excess and wash. Place the cobs (whole or chopped) in the bowl of a household appliance. Cook the corn on high power if the pressure cooker is electric, or on medium heat if the pressure cooker is mechanical. Cooking time is from 10 to 40 minutes depending on the age of the cobs.

Eat the corn hot immediately after cooking. When cooling, the grains lose their juiciness and harden.

How to cook corn in the oven

Grease a deep baking dish with butter. Place the corn, washed and cleared of leaves and stigmas, there. Pour warm boiled water so that the cobs are half in it. Cover the pan with a sheet of foil. Place the corn in an oven preheated to 180°C for 40 minutes if the corn is young, and for 120 minutes if the cobs are mature. Add salt to the finished dish.

It's time to remember how to properly cook corn on the cob. But first, taste it raw - perhaps you will like it better this way.

A juicy, flavorful ear of corn, topped with salt and topped with butter, is reminiscent of childhood, when it was the height of pleasure. Today, together we will prepare milk corn on the cob, exactly the same as in childhood.

How to choose the right corn

At the market, check that the grains on the cobs are soft; when you press on them, liquid should release. Give preference to specimens that have not been cleared of stigmas and leaves, as they prevent drying out. After purchasing, don’t delay cooking: the faster you cook, the tastier it will be.

Ingredients:

Corn cobs - 6-8 pcs.
Water - 4 l.

How to properly cook corn on the cob?

Remove all leaves and corn silk from the cobs. Do not throw away the green, young leaves; we will need them for cooking corn. Corn silks are very useful product, used in medical purposes as a choleretic agent.

Preparations based on corn silk have antioxidant properties, have a beneficial effect on metabolic processes in the body, reduce blood sugar levels, improve the functioning of the liver and pancreas.

Take a saucepan with a thick bottom (preferably). This can be an enameled, cast iron or aluminum pan of large diameter. Put the kettle to heat up, and in the meantime place green corn leaves, previously washed, on the bottom of the pan. The entire bottom should be filled with leaves. The more leaves that come out during cooking, the juicier and more aromatic the corn cobs will be.

If there is a lot of corn, lay several layers, topping them with leaves. So, alternating cobs and leaves, fill the entire pan.

Do not add salt when cooking! Better salt the already cooked hot corn!

When all the corn is in the pan, pour boiling water from the kettle and put on fire. Boil the corn cobs for 20 minutes, then turn off and let sit in the water for another half hour.

Corn cobs should be completely covered with water. To prevent them from floating, you can put an inverted plate on top or simply cover with a lid.

Salt the finished corn, evenly rubbing grains of salt over the entire surface. Then take a piece butter and rub over the cob to absorb the oil.

How long does it take to cook corn?

Young milk cobs are cooked for no longer than 20 minutes. If you get feed varieties with hard grains, it may take 40 minutes. How to distinguish feed from dairy? The more intense the color of the grains, the longer the heat treatment will be required. To check if the corn is done, break off a few kernels and taste them.

Corn kernels can be stored for future use by scraping them off the cooked cobs with a knife and placing them in a plastic bag or container. In winter, you can use corn for stews, pizza, and any other second and first courses. If you have a lot of space in your freezer, you can freeze raw cobs and cook them in the winter.

How do you cook corn? Are there any secrets in your family? Share in the comments!
On our video channel on You Tube I posted step by step video recipe about how to properly cook corn, I wish you a pleasant viewing!

Many people sprinkle the corn with cheese, pepper, and brine. What additives and spices do you like? I will be glad to receive responses to the recipe. All the best!

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Fragrant boiled corn is probably one of the most beloved summer treats, loved by both adults and children.

But few people know how to cook corn so that it retains all its useful components.

The process of cooking corn is very important, since the taste and quality of the dish depend on the preparation. But even though the technology for preparing this dish is simple, many factors can affect the final result.

First, you need to prepare the corn for cooking: it must be washed under clean running water and all dirty leaves must be removed. It is not necessary to completely remove the leaves from the product. The most important thing is to remove spoiled leaves before cooking.

Before cooking, it is recommended to soak this cereal in cold water for an hour, and it is advisable to cook corn cobs of approximately the same size. This is necessary so that the corn is cooked evenly and does not remain raw in some places. If the cobs are too large, it is better to cut them in half.

Even overripe and "old" corn can be soft and juicy after cooking if it is cooked properly. To do this, you should first clean the corn from “hairs” and leaves, then cut them into smaller pieces and then place them in a mixture with drinking water. cold water and milk in a 1:1 ratio.

The vegetable must lie in this milk mixture for about 4 hours, after which it is boiled in the usual way.

The cooking time for corn depends directly on its degree of maturity. Young fresh corn will be ready in about 20-30 minutes after cooking, and ripe fruits need to cook for 30-40 minutes. The cooking time for sufficiently ripened cobs is about 2 hours.

The main rule is not to overcook the corn so that the kernels do not begin to harden.

Ideally, it is recommended to boil corn in a cast-iron pan or cauldron with thick walls, and the lid of the container should be closed. It is good to cook the cobs in a clay pan.
IN modern world it is convenient to cook this cereal in a double boiler, or microwave oven. Some people prefer the sunny queen of the fields baked in the oven.

1. The cobs should be placed in boiling water.

2. There is no need to salt the water before and during cooking, because this will make the grains hard.

3. It is better to salt the corn 5 minutes before it is ready or before bringing it to the table.

4. You can add a little sugar and butter to the water where the cereal is cooked - they will give the dish a delicate, interesting note.

5. You cannot cook corn over high heat. Immediately after boiling, reduce heat.

6. Corn will harden a bit as it cools, so it's best to eat it almost immediately after cooking while it's still warm.

Corn is the “queen of fields”, it contains vitamins such as K, PP, D, C, B and trace elements - potassium, magnesium, phosphorus, iron, zinc, iodine, fluorine. As a result of its use, health and vitality improve. The product is useful for excess weight, it can reduce appetite and quickly saturate the body.

Many years ago, the Indians considered this culture sacred. Central America is considered the homeland of the “queen of the fields”, and it came to us thanks to Christopher Columbus. After wheat and rice, the crop is one of the three most important cereals on the entire planet.

In this article you can learn how to boil corn on the cob different ways, how long to cook young corn and a lot of other useful information.

Choosing a good product

Boiled corn - favorite treat for many people. No one can resist that superb aroma while it cooks. The recipes are very simple. On average, it will take from 20 minutes to 3 hours to prepare such a product. The time depends on the freshness of the cob and the food or feed variety. Large and too hard grains are bright yellow color may indicate that it is overripe or that you bought a commercial vegetable intended for pet food. Cobs with light yellow grains are perfect for cooking. When you press on the grains, a white liquid flows out, which indicates the juiciness of the product. Do not buy cobs that are unripe or with dry leaves - they will not have juicy taste and divine smell.

Quality cannot always be determined by appearance and shade. Food and feed varieties can be of different colors, and grain size is not an accurate indicator of the youth of the cob.

To determine how much delicious vegetable in front of you, pinch off a grain and taste it - it should be sweet, juicy and easy to chew. Only these will cook in about 20 minutes. And if it is dry, hard and has no taste, then it will take more than 2 hours to cook.

Vegetables that have dark spots and spots on the grains and leaves are not suitable for cooking, as this is an indicator of a fungal infection. It is also not recommended to buy a vegetable with a strong and synthetic odor - most likely, the product was treated with pesticides that are dangerous to the human body (toxic substances can cause allergies and inflammation of the respiratory mucosa).

Preparation

Rinse the cobs under running water and remove leaves. It is not necessary to free them from the leaves; you can cook them with them, but then remove the spoiled ones. The recipe is very simple. Before starting, soak the corn in cool water for about an hour. In order for it to cook evenly, you need cobs of the same size with grains of similar size. If they are huge, cut them in half. If you bought overripe vegetables, then peel them from leaves and fibers, cut them and soak in milk and cold water for 3-4 hours. The ratio of the milk mixture should be 1:1. After this, drain the liquid and cook in water as usual. If there are rotten grains, they should be cut off.

Cooking methods

There are many options for making corn juicy and soft without losing its beneficial properties.

How to cook corn in a saucepan

The cooking pan is chosen to be quite wide, thick-walled and deep. An ideal option would be a cast iron pot or cauldron that has a tight lid. Leaves are laid out at the bottom of the container and on the sides, on them are peeled cobs and again leaves with fibers (the tendrils will add a sweet taste). After this, add enough water to cover everything and put it on the fire. When cooking in a saucepan, you need to periodically check for readiness. There is no need to add salt because when cooking dessert varieties salt speeds up the process of water release from the grains and then it will turn out tasteless. You can add a little butter and sugar to the water - then the vegetable will be soft and juicy.

The most popular question: How long does it take to cook corn? About 15 minutes.

You should carefully monitor the cooking process and taste until it is cooked. Once ready, turn off, drain excess water and remove tendrils and leaves. Before serving, grate with salt. Can be eaten with butter or various spices. To preserve nutrients cook over low heat at an average temperature of 225 degrees.

How to cook corn in a steamer

The method of cooking in a double boiler is quite simple and takes about half an hour. At the same time, you can preserve vitamins and useful material, which when cooked in water flow away along with the sweetness. It is better to cook steamed corn for dessert or for use in other dishes. Its advantage over canned food is that it preserves beneficial features and taste.

Bake in the oven

The best way to cook corn is to bake it in the oven with the leaves in foil. The overripe one will be edible, but what a wonderful taste the young one will have! The leaves and a layer of foil do not let steam out, which makes it possible to eat aromatic baked sweets straight from the oven. It differs from boiled one in that you don’t have to rub it with salt. Bake for 45 minutes.

How to Cook Corn on the Cob in a Pressure Cooker

The cobs are cleaned and washed from dirt and dust. In a pressure cooker they are cooked in two bowls: in water and steamed, which is its great advantage. Pour water into the container, lay it out, add 25 g of butter and set the “Steam” mode. The pressure cooker holds heat well, so if you cooked it in advance, you can leave it inside for a couple of hours. Cook for 20 minutes.

Microwave cooking

Do you like it hot, crispy and juicy corn? Exists great option its preparation without boiling water in a pan and lighting a fire - in the microwave. To ensure that it cooks evenly in the microwave, it is laid out freely from each other and then the microwaves evenly heat each cob. If they touch each other, they will turn out undercooked. Cooking takes about five minutes, depending on the size.

Bake on the grill

A simple and tasty summer dish is roasted corn on coals. To prepare it, take it whole with leaves and fibers and pour cold water for 40 minutes. After soaking, allow to drain. Then the barbecue or grill is lit and it is laid out on the grill. To prevent it from burning, you need to constantly turn it. Bake until done. Finished product sprinkled nutmeg, herbs and grease with butter.

Delicious recipes

From the golden cob you can prepare many interesting and healthy dishes, below we will offer several recipes.

“Queen of the Fields” with dill and bell pepper

You need:

200 g sweet corn;
1 sweet bell pepper;
2 tbsp. vegetable oil;
a sprig of dill;
3 cloves of garlic;
onion;
salt.

Peel the peppers, garlic and onions. Finely chop the garlic, cut the onion into half rings, and the pepper into cubes and fry them in vegetable oil for about 2 minutes, add corn. Cook for a couple of minutes and add 100 g of water. Simmer for about 10 minutes, covering with a lid. Add salt, sprinkle with dill and stir. Ready sauce add salt and pepper.

Corn cobs with Adyghe cheese

You need:

corn cobs 5 pcs;
50 g cheese;
4 tbsp. l. milk;
10 pieces. cherry tomatoes;
olives;
50 g hard Adyghe cheese;
black pepper and salt to taste;
skewers – 5 pcs.

Peel the corn cobs and cook in salted water for 20 minutes. Mix in a bowl hard cheese, cheese, greens and milk. Heat this mixture, but do not bring it to a boil. Season the warm sauce with salt and pepper. Boiled corn thread onto skewers, garnish with cherry tomatoes and olives. Pour over the sauce and serve.

“Queen of the Fields” in batter

You need:

corn cobs 5 pcs.;
3 tbsp. l. vegetable oil;
egg 3 pcs.;
2/3 cup flour;
1/3 cup milk;
salt.

Separate the egg yolks from the whites and grind with vegetable oil. Pour milk with salt to taste. Sift the flour and add to the mixture, add the beaten egg whites and mix. Peel the cooked cobs, dip in the prepared batter and place in the deep fryer. Fry at 170 degrees for about 7 minutes. Serve to the table.

Alcohol, feed, flour, cereals and starch are made from corn grain, and from the germ comes corn oil. With moderate consumption of this culture human body will receive beneficial properties regardless of how it is prepared.

Video

Corn is considered excellent dietary product, and precisely in boiled it is most easily absorbed by the body. It seems you don't need any culinary experience to make the popular delicacy. But it is not so. First, you need to know how long to cook corn, depending on its variety and degree of ripeness.

Secondly, it is important to choose the right product when purchasing, otherwise you will have to tinker with it to get it to the desired taste and softness. What should you pay special attention to?

How to choose corn for cooking

The most delicious cobs, the so-called “milk ripeness,” can be found on shelves only in season. It usually starts in July and lasts until the end of September. To keep the young one, tender corn they don’t lay them, so in the cold season we can only purchase specimens with hard, hard grains that will take a long time to cook. Naturally, the benefits from such a product will be minimal, and so will the gastronomic pleasure.
You should pay attention to the color of the grains. It should be milky yellow or golden, but not amber. Rich shades indicate that the corn is either overripe or forage.
Sugar varieties taste best. This corn can be safely consumed even raw - it is soft, tender and sweetish in taste. If you cannot try the product upon purchase, you need to gently squeeze the largest grains with your fingers. In young cobs, they are elastic and dense, and when the shell breaks, they release white, thick juice. Old corn kernels are dented, look slightly dried out, and often have gaps between them.
Another important indicator- leaves. If they are withered, wilted, thinned, you should understand that the cob is already overripe and will be hard and difficult for the stomach even after prolonged cooking. The leaves of milk-ripe corn are rich green and fit tightly to each other. It is important that there is no damage to them.

Attention!

Sometimes you can see completely cleaned corn on sale. It's better to avoid it. Most likely, the product was actively treated with pesticides, which did not have the best effect on the leaves, so they were removed. In addition, an unpeeled cob will be more beneficial and more flavorful.

The best varieties of corn: the Bonduelle secret

Let's start with the revelation. The “Bonduelle” variety, which is often lured to us - gullible buyers, market marketers - does not exist in nature. Under the Bonduelle brand from the French company of the same name, our stores sell frozen and canned vegetables. Among them is corn, which is really very tasty, tender and sweet.

Therefore, when they offer us “that Bonduelle” at the market, we immediately take the bait and buy a rather expensive product. In fact, the French company uses early sugar varieties “Bonus” and “Spirit” for preservation.

There are others, no less delicious varieties. For example, domestic varieties and hybrids, which can cost less, are in no way inferior to foreign ones in taste and benefits:

"Dobrynya"
"Gourmand"
"Sandes"
"Early Golden"
"Pioneer"
"Jubilee"
"Ice Nectar"

The latter variety is a late-ripening variety and is considered one of the sweetest. The cobs can be eaten raw, which allows you to get maximum amount vitamins and minerals.

When choosing corn, you should not blindly trust its name, which, as we have already seen, may turn out to be false. You need to pay attention to the signs of ripeness and quality described above.

Fodder corn, more familiar to us from childhood, can be found in grandmothers’ markets in August. It is quite edible, but unlike food, it is rich in starch, has a coarser consistency of grains, and therefore takes a long time to cook - from 2 to 3 hours.

How not to make a mistake by buying cobs instead of delicacies?

Let's pay attention to the form. Table corn is smaller in size and slightly barrel-shaped. The so-called forage is elongated.
Forage cobs have grains that are darker in color and often have an orange tint. Their taste is not pronounced; chewing the raw pulp is difficult.
Sweet corn kernels are larger and more convex.
Feed corn costs much less than table corn. This is explained by capriciousness food grades that require special conditions growing.

How to cook

“Queen of the Fields,” despite her high origins, is undemanding in cooking. The easiest way is to cook it in a saucepan, but you can also use alternative ways: steamer, slow cooker, oven or microwave. The last option will be the fastest, but is only suitable for young sugar cobs.

Have royal person and your culinary secrets:

The cob does not need to be peeled before cooking. As a rule, only the top 2 - 3 leaves are removed, while the rest, if they are fresh and not damaged, are left.
It is recommended to keep the corn in cold water for an hour and only then cook. The grains will become especially soft. Overripe specimens of table varieties are placed in milk, half diluted with water, and left for 4 hours. After this they cook much faster.
In order for all the cobs to “reach condition” at the same time, they must be the same size. Therefore, too large ones are broken in half.
Place the product in cold water, and not into boiling water. Important: you only need to salt the corn at the end of cooking. Otherwise it will turn out tough. It’s better to rub the cobs with salt immediately before eating.
After the water boils in the pan with corn, the heat should be reduced so that the process heat treatment was gradual.
To improve the taste, you can add a little sugar and a piece of butter to the water.
Drain the water from the pan with the finished corn, and then wrap it tightly in a blanket for about 30 minutes. This makes the cobs softer and more tender and acquire a rich aroma.

How long to cook

Ears of table varieties are cooked fastest at the stage of milky ripeness. 20 minutes is enough for them. You should also not cook the product for too long, otherwise you can get the opposite effect: the grains will harden and become dry.

Reached full maturity sweet corn it will take from 40 to 60 minutes.

Forage varieties are boiled for at least 2 – 3 hours.

Check readiness by pressing on the grains. If they become soft, it's time to serve the corn.

It is better to treat yourself to cobs while they are hot. As corn kernels cool, they become viscous and starchy.

Cooking methods

The tastiest and healthiest corn will be the one cooked on the day of purchase. At long-term storage, the sugar contained in grains turns into starch, which is why the nutritional value product falls.

Cook on the cob in a saucepan

The dishes should be thick-walled, preferably wide, so as not to break the cobs. The best option is a cast iron pan with a tight-fitting lid.

It is advisable to cook enough corn to eat at one time. Boiled cobs They are poorly stored and lose their taste.

Sequencing:

We clean the corn from all leaves or remove only the top ones, depending on their condition. In both cases, thoroughly wash the product and remove the stigmas.
You can line the bottom of the pan with leaves, place the cobs on top and cover them with a second layer of greens. I don’t like this method - we cook only the edible part (the grain). Pour water so that it completely covers the product.
We cook corn depending on the variety and degree of maturity. Before boiling, the heat is moderate, after which we turn it down.
When the grains soften, drain the water and give it to our summer dish cool down a little. Serve with salt and butter.

In the microwave

Attention!

For overripe corn or forage varieties this method won't do.

Recipe No. 1. In the package

The method is very fast and convenient. You don’t have to fiddle around at the stove, languish your family while waiting, and then clean the pan. The only problem - large portion You can’t cook it in one go.

After removing all the leaves, wash the cobs well under running water.
You can rub them with salt and dry spices, if desired.
We place it either in a baking sleeve or in a regular plastic bag and tie it tightly so that the moisture released during the cooking process remains inside.
With a power of 800 W, milky ripe cobs will be cooked in 10 minutes.

Recipe No. 2. In the leaves

IN in this case the corn will cook as if it were steamed. It is important that the leaves fit tightly to the cob and are fresh. Sluggish and dry ones must be removed.

We cut off the ends of the prepared unpeeled cobs and place them in a glass flat plate, trying to place them at some distance from each other. Attention: some housewives, trying to cook as much corn as possible at a time, place it in several layers. As a result, the product remains half-baked. Quality is more important than quantity here.
You need to cook the cobs in the leaves for 3 – 5 minutes at maximum power. It is recommended to turn them over.
At the end of cooking, the leaves are not removed immediately, but wait a few minutes for the corn to finally “reach”.

Recipe No. 3. Under a paper towel

The leaves have worthy replacement. The peeled cobs can be wrapped tightly in a damp paper towel and cooked that way.

Recipe No. 4. In a container with water

This method will take twice as long, but there is no risk of overcooking the product.

Place the peeled cobs in a deep microwave-safe container and fill completely with water. We don't add salt!
Cover with a lid and cook at 700 W, 20 - 45 minutes, taking into account the degree of ripeness and quantity.

Periodically you need to add boiling water, as the liquid will evaporate.

Corn removed from the microwave is very hot; it should be allowed to cool or use special holders while eating.

In the oven

Peeled (you can leave some of the leaves if desired) and prepared cobs are placed in a baking dish, previously greased with butter.

Next, pour boiling water level with the product (no higher is necessary). Cover the container with foil, sealing the edges so that steam does not escape and place in the oven, preheated to 180ºC for 40 - 60 minutes.

In a slow cooker

The algorithm of actions is the same as when cooking in a saucepan, only instead of the usual kitchen utensils We use the bowl of the multifunctional electric assistant.

We clean the corn from leaves, wash it well, remove the stigmas and cut off the conical top.
Load the multicooker into the bowl and pour cold water, making sure that it covers the cobs on one side and does not exceed the maximum allowable mark on the other.
Close the lid and set the “Cooking Vegetables” or “Soup” program. Cook young cobs for 15 – 20 minutes, mature ones – twice as long.

You can add corn leaves to the bowl. The taste of the dish will be richer and more varied. The leaves are washed and placed in the microwave for 10–15 seconds. Then half the greens line the bottom of the bowl and the rest is placed on top of the cobs. The water should completely cover the resulting “sandwich”.

Cook as in the first version.

In a steamer

The following method will definitely appeal to fans healthy eating. However, let us make a reservation that it is better not to cook forage varieties or overripe cobs.

There are two options for processing corn in a steamer:

in its entirety
grains

Attention!

When cooking, do not use all levels of the steamer. It is better to place the cobs in one layer, so they will be processed evenly and there will be no raw areas left.

Whole cobs are cleared of leaves, divided into several parts if necessary and placed in a steam basket.

Processing time is 35 – 40 minutes.

The grains are laid out in a thin layer and steamed for 15 minutes. After turning off the timer, you need to let the product brew a little.

In a pressure cooker

Those who have this miracle device can safely cook any corn - table corn of any degree of ripeness (including overripe) and feed corn.

It is necessary to ensure that the cobs are completely under water.

When milky ripeness, the product is cooked for 10 - 15 minutes, in other cases it will take 40 minutes.

Pressure cooker corn comes out very fragrant and sweet. Forage varieties will taste better if you add 1 tbsp to the water. spoon of sugar.

We looked at the main ways to cook corn. This unique cereal crop is tasty on its own and does not need to be “overloaded” with spices. However, if desired, you can add exotic notes using oregano, a mixture of peppers, dried garlic or lime.

Let's cook for the family more often, this is simple and healthy treat. Bon appetit everyone!