We strip the kernels from 2 whole ears of corn and rinse them. We place the rinsed corn into a pressure cooker and add water until the corn is covered. We close the lid. Once steam begins to escape, we reduce the heat and boil for 1 hour. (If you'd rather not go through the trouble of boiling just 2 ears of corn, you can boil a larger batch — once cooled, shred the kernels, store them in a zip-lock bag in the freezer, and use them whenever needed.)

We finely chop 1 dry onion and 2 long green peppers and sauté them in 1 tea glass (about 100 ml / 1/3 cup + 1 tbsp) of vegetable oil. After sautéing, we peel 3 tomatoes, dice them into cubes, and add them to the pan. We stir briefly, then add 1 tablespoon of tomato paste (salça). We pour in 2 water glasses (about 200 ml / 3/4 cup + 1 tbsp each) of bulgur (cracked wheat) that we have shelled and rinsed. We also add 1 tea glass of boiled corn kernels and 2 crushed garlic cloves. We sprinkle in salt, black pepper, and mint. We add 2.5 water glasses of water and stir. Once it comes to a boil, we reduce the heat and let it steep. Enjoy your meal...

If you have leftover boiled corn, once cooled you can shred the kernels, store them in a zip-lock bag in the freezer, and use them whenever needed.

Cooking Tip

If it's not summer, you can also make this recipe using frozen or canned corn. However, we should note that fresh corn boiled in season and then shredded will bring a flavor that neither frozen nor canned corn can match. If you like, you can boil fresh corn during summer, shred the kernels once cooled, store them in a zip-lock bag in the freezer, and use them whenever needed.

About This Recipe

Corn, which originates from South America, was brought to Europe by sailors after the discovery of the American continent. It is believed to have gotten its Turkish name "mısır" because it was brought to our country via Africa and through Egypt (Mısır in Turkish). Since Turkey's climate is quite suitable for corn, it is cultivated over a wide area.

Corn kernels contain high amounts of starch, vitamin A, unsaturated fatty acids, and sterols. Research has shown that corn oil, obtained from the kernels, helps prevent hardening of the arteries. Corn, from which flour is also derived, has now made its name known throughout the world.

The benefits of corn for our bodies are also quite numerous. It is highly effective in treating urinary tract infections, bladder infections, and prostate gland infections. Its benefits in overcoming kidney problems, especially in children, are well known. It acts as a diuretic and helps dissolve bladder stones. It is also beneficial in the treatment of rheumatism. Additionally, it strengthens the body and has a calming effect.

It is our fortune that such a special plant is grown across a large area in our country. Given this, it would be a disservice to corn not to take advantage of it. Today we decided to bring a different flavor to our table — one that is at least as healthy as Corn Soup — and here, for your enjoyment, is our Bulgur Pilaf with Corn recipe. We wish good health and a hearty appetite in advance to everyone who makes and enjoys it.