Chef Olé’s gift boxes offer you a large variety of spices that allow you to take your dishes from plain to perfect.
In this opportunity we’re going to teach you how to prepare 8 corn-based foods and we’ll make the cooking process fun!
1. Corn salad:
Place 3 cups of cooked and threshed corn in a bowl, 1 ½ cup of tomatoes cut into squares, 3 tablespoons of thinly sliced red onion, chopped cilantro, one avocado cut into squares, the juice from two lemons, a pinch of Añana red wine salt and our Venta del Barón olive oil – both from our Dalí gift box – to taste, mix well and get to eat!
2. Grilled corn cobs:
Fire up your grill, place the peeled corn cobs in a pot with water and some gourmet citrus salt from our Picasso gift box and let them soak for 15 minutes, drain them and put them directly on the grill, flip them until they are golden brown and smoky, then proceed to remove them from the grill, put a little butter on them and done!
Who hasn’t made popcorn? All you have to do is heat up a pot with some extra virgin olive oil in it, throw in the corn kernels then cover it leaving a small space through the lid for the vapor to escape, when the kernels start to pop slow the temperature and stir, finally remove and sprinkle some gourmet citrus salt flakes.
4. Spaghetti with corn sauce:
Prepare the pasta as usual, in a frying pan add Mueloviva Venta del Barón olive oil, sauté some garlic, bell pepper and cilantro together, pour a cup of milk until it’s totally covered then season with gourmet citrus salt and a cup of threshed corn, let it simmer until it thickens then proceed to grate them together, lastly pour the mix all over the pasta. You can sprinkle parmesan cheese if you wish. Absolutely delicious.
5. Sweet corn pie with chicken:
Start by cooking a whole chicken with enough water and some Añana wine salt, when it’s done shred it into medium pieces, add garlic, capers, a few José Lou black olives paté – from our Miró gift box – with extra virgin olive oil, a teaspoon of cumin powder, then let it stew in the same water you utilized to cook the chicken. In a baking bowl, place a layer of sweet corn dough, add the chicken mix on top then cover with another sweet corn dough layer, bake until golden brown.
6. Veggies and corn soup:
Boil two chicken thighs with Añana wine salt, garlic, chili, an onion, cilantro and cumin to taste; cut 4 corn cobs into large chunks as well as the veggies, put them in the chicken broth, let it simmer until tender, then serve and enjoy that taste of home.
7. Ranch sausages with tender corn and cheese:
Combine ½ cup of milk cream with 2 tablespoons of mayonnaise, 3.53 oz. of mozzarella cheese, about 15.25 oz. of canned corn and some chopped parsley; add a little bit of gourmet citrus salt. Finally, serve with the sausages previously cooked on the grill.
8. Corn cream:
Add 1 sprig of parsley and 2 of chive to a beef or chicken broth. Then blend the kernels of 4 corn cobs with 2 cups of milk and mix with the broth, let it simmer, additionally add some gourmet citrus salt; once it thickens add a teaspoon of butter and a cup of corn kernels. Serve warm.
Did we water your mouth? We hope you liked our corn recipes and that you put them into practice soon.