Marianna Dworak

Corn and cream salad

Sałatka z Kukurydzy

Preparation info
    • Difficulty

      Easy

Appears in
Authentic Polish Cooking: 120 Mouthwatering Recipes, from Old-Country Staples to Exquisite Modern Cuisine
Authentic Polish Cooking

By Marianna Dworak

Published 2016

  • About

Ingredients

  • 6 corn cobs (or 3 cups of canned corn)
  • 2 tbsp butter<

Method

  1. If you are using corn on the cob, trim the corn away from the cob, and boil the corn until soft.
  2. Place the cooked corn on a skillet with the butter and fry for 2–3 minutes on low heat. Mix the sour cream and flour, add to the corn, and fry until it starts to boil. Then take it off the heat.
  3. Garnish with parsley and dill and serve.