Corn on the cob

Creamy spicy corn baked in foil is the embodiment of Mexican flavor and comfort. This recipe originates from traditional street treats in Mexico, where corn has always been an integral part of the food culture. Here, the sweetness of the ears combines with the spiciness of sumac and the fiery aroma of chili pepper, creating a harmony of flavors complemented by the creamy softness of butter and the spice of Provençal herbs. Baking in foil preserves all the juiciness and richness of flavor, while the finishing touch—melted hard cheese—adds an appetizing stretch to the dish. Creamy spicy corn is perfect for picnics, friendly gatherings, and family dinners, filling the atmosphere with warmth and joy. It is not just a side dish but a true gastronomic delight that can please even the most discerning gourmets.

Creamy corn in a baking sleeve is a refined dish that combines the softness of butter with the spiciness of spices. The origins of this recipe can be linked to the tradition of baking corn on the cob, popular in various cuisines around the world. Here it gains a special character through the addition of sumac, aromatic herbs, and lemon juice that enhance the flavor. During baking, the corn becomes infused with creamy tenderness while spices create a delicate balance between sweetness and spiciness. This dish is perfect as a side or a light snack on its own. It can be served with light sauces or fresh vegetables, enjoying the natural juiciness of corn sealed in its own aroma.

Here you need two types of corn - regular canned from a can and in the form of an ear. The first one needs to be mashed, the second one will be on the plate. The grains will have different textures and different tastes, which will enhance the corn's hot power. Recipe by the chef of the Archie restaurant Viktor Massov.

Cheddar corn is our answer to the Mexican dish elote. First we boil the corn, then fry it in a Josper, or, if we cook at home, in a dry frying pan. The corn really needs a thick cheddar-based cheese sauce here - then its taste will become much brighter. Recipe by Dmitry Kishov, chef of the tacobar restaurant.

Mexican-style boiled corn is a simple yet incredibly delicious way to enjoy the sweetness and juiciness of corn. This recipe has roots in traditional street food from Mexico, where elote (corn on the cob) is served with lime, salt, cheese, and spices. This version emphasizes a refreshing citrus flavor that highlights the natural sweetness of the corn. Lime adds zest while sea salt provides a light crunch that complements the texture. It's the perfect snack on a hot day and an excellent addition to any Mexican dish. Corn soaked in lime juice awakens the appetite and brings a sense of summer. It can be enjoyed on its own or paired with meat and vegetable dishes.

Recipe from Vladimir Sidorov, chef of the restaurant "Cheretto More".

Locro is a traditional Argentine stew with roots in the cuisine of the indigenous peoples of the Andes. This dish has become an integral part of national identity, especially during the celebration of Argentina's Independence Day. Its rich, spicy flavor is revealed through aromatic chorizo, tender pork, and sweet pumpkin slowly simmered in a thick broth with beans and corn. Locro is not just food; it symbolizes unity and hospitality. It is traditionally served with a spicy mix of paprika, cumin, and chili pepper that adds a pleasant heat. An ideal choice for a cozy family dinner or festive gathering.

Recipe from the book "Julia Child Cooks with Celebrity Chefs.

Boiled corn can be found in almost any corner of the world, which makes it a representative of a large international cuisine. For our "Golden Thousand" we decided to film a detailed recipe and show the secrets of making delicious boiled corn.

Dorado ceviche is the quintessence of Peruvian cuisine, combining the freshness of sea fish with the spiciness of aromatic spices. The dish's origins trace back to ancient Inca traditions that marinated fish in local citrus juice. In modern interpretation, dorado is cut into large cubes and enriched with a vibrant sauce based on lime, ginger, and chili, creating an explosive balance of acidity and heat. A side of sweet potato puree softens the spiciness while corn adds a textural play. This dish is a celebration of flavors suitable as a refreshing summer dinner or an exquisite appetizer that reveals the richness of Peruvian gastronomic heritage.

Scallops with corn and mushrooms is a refined dish of European cuisine, combining tender sea scallops, sweet corn, and aromatic mushrooms. Historically, seafood was often paired with seasonal vegetables to create a balance of flavors and textures. Here, juicy scallops are served on a silky corn cream enriched with cream and the gentle sweetness of onion. The composition is complemented by grilled pieces of corn and a mushroom garnish that adds depth of flavor. White mushrooms in powder form enhance the aroma, while parsley and garlic-infused olive oil finish the dish with fresh and spicy notes. It’s the perfect treat for gourmets looking to try something elegant and harmonious.

Enchilada with cottage cheese and chicken is a dish of Mexican cuisine that combines the rich flavor of juicy chicken, tender cheese, and spicy notes of aromatic spices. Historically, enchiladas originated in Mexico as a way to use traditional corn tortillas with filling. In this recipe, we add cottage cheese, which gives the dish extra softness and textural variety. Baked chicken pairs with sweet peppers and spicy tomato sauce, creating a harmony of flavors complemented by melted mozzarella cheese. The dish is served with corn, cucumbers, and cherry tomatoes, adding freshness and lightness. Enchilada is perfect for cozy family dinners or friendly gatherings, delighting with vibrant aromas and rich flavors that convey the spirit of true Mexican cuisine.

Umita is a corn paste. In the original (I will post the original recipe later) it is made thicker (with the addition of cheese) and served wrapped in corn leaves. This recipe was found in Francis Malman's book, and I think it is more suitable for Europe, since it is very, very easy to prepare and serve umita according to this recipe.

Grilled corn with spicy sauce is a true symphony of flavors inspired by European culinary traditions. The juicy, sweet taste of roasted corn is harmoniously complemented by a rich, slightly spicy sauce featuring the creaminess of butter, the zest of garlic, and the depth of harissa. This dish is perfect for summer evenings when the scent of smoke and roasted spices fills the air. It can serve as a standalone snack or a wonderful accompaniment to meat dishes. The aroma of natural alder smoke concentrate gives the corn a special smoky note that highlights its unique flavor. Serving the corn hot and generously coated with spicy sauce will provide you and your guests with genuine gastronomic experiences.

Creamy corn pudding is a delicate and aromatic dish from Mexican cuisine that combines the sweetness of fresh corn with a rich creamy texture. Its roots trace back to traditional recipes where corn was used in various forms—from tortillas to desserts. This pudding has a soft consistency, and a hint of cayenne pepper adds a subtle spiciness. It is baked in a water bath, making it especially airy and velvety. It is served warm or at room temperature, complemented by sour cream, sweet sauce, or fresh berries. This is an ideal option for a cozy dinner or festive table where it will be an exquisite highlight and delight guests with its harmonious flavor.