Young corn is considered a starchy vegetable, while mature corn is classified as 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 cucumbers, 100 g onions, 150 g sweet red peppers, 250 g tomatoes, 20 g apple cider vinegar, 40 g sugar, 8 g salt, 1 teaspoon mustard seeds, 1 teaspoon cumin, and 1 teaspoon sweet paprika.
First, remove the husks from the fresh ears and strip away the “silk.” Boil them for 15 minutes until tender. Cut the kernels off the cooked ears and place them in a thick-bottomed pot with a wide base, where you will prepare 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 and pour the tomato puree into the pot for the sauce. Add the cumin and mustard seeds, which should be lightly toasted in a dry skillet beforehand.
Add vinegar, sugar, sweet pepper, and salt to the sauce mixture. Bring it to a boil and simmer on low heat for 25 minutes.
Transfer the hot sauce into prepared half-liter jars and seal them. Sterilize for 15 minutes after the water reaches a boil. The canned corn sauce can be used as a condiment for sandwiches or as an ingredient in soups and other dishes.
Life Hack
To prevent the corn kernels from becoming tough after boiling, soak the ears in cold water for an hour before cooking. Also, avoid salting the water during the boiling process (it’s better to do this at the end of cooking or just before serving). Adding butter and sugar to the boiling water can help reduce the toughness of the cooked corn. After turning off the heat, do not immediately remove the cooked ears from the water; it’s best to drain it after 5 minutes.