Corn on the cob "Crohn"

Culinary possibilities of corn are great. Freshly harvested cobs are ready to eat, but they are usually consumed in boiled form. For long term storage they can be frozen. Canned corn kernels are used to make salads, first and second courses. Cornmeal flour is used for cooking porridge, and fine flour - puddings, dumplings, fritters and other pastries. When corn flour is added to cakes and cookies, these products become more tasty and crumbly. Cornflakes are made from pre-flavored and crushed corn kernels - a finished food product that does not require additional cooking. CROUP: corn.