Even if you only have a couple of ingredients left in the fridge, you can always make a delicious dish with them, such as a corn salad with cucumber and egg. Season it with mayonnaise or sour cream of any fat content, adding or not adding fresh herbs as desired.
Corn can be used both frozen, pre-boiled and canned. When using the last option, the marinade from the jar must be drained to the last drop, otherwise the salad may "float" after refueling.
It is advisable to taste cucumbers in order to exclude bitter ones, especially if they are of late varieties. Chicken eggs are interchangeable with quail eggs in the proportion: for 1 chicken eggs - 3 quail eggs. At the same time, the cooking time is also reduced - up to 5-6 minutes from the moment the liquid boils in the container.
Ingredients:
Fresh cucumbers - 4 pcs.
Canned corn - 1 can
Boiled chicken egg - 3 pcs.
Sour cream of any fat content - 80 ml
Salt and pepper to taste
Greens - optional
Preparation:
1. Boil chicken eggs in advance for about 12-15 minutes, then cool sharply in ice water for about 20 minutes. Rinse fresh cucumbers thoroughly, peeling off the thorns on the surface of each vegetable, then cut off the tails on both sides. Taste it, excluding the bitter fruits, so that the whole dish does not acquire such a taste. If the cucumbers are overripe, cut the peel and remove the seeds. Cut them into half rings and add to the container. Open a can of canned corn and carefully drain the marinade from it, down to the last drop. Put the grains in a container for slicing cucumber. Using frozen corn, pre-cooked, let the product defrost for about 30 minutes at room temperature, or pour it into a colander, then lower it in boiling water for 2-3 minutes.
2. Peel the shells from boiled chicken eggs, rinse them in water. Cut into medium cubes and add to container. If desired, they can be grated with large cells.
3. Put sour cream or mayonnaise of any fat content, salt and pepper the dish. At this stage, it is ideal to add chopped green onions to the salad, if available. You can replace this green with parsley or dill. Gently mix the contents of the container together.
Put in a salad bowl or on a dish, garnish to taste and serve immediately to the table. A juicy salad of corn, cucumbers and eggs is completely ready!
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