It's time to remember how to properly cook corn on the cob. But first, taste it raw - perhaps you will like it better this way.
A juicy, flavorful ear of corn, topped with salt and topped with butter, is reminiscent of childhood, when it was the height of pleasure. Today, together we will prepare milk corn on the cob, exactly the same as in childhood.
How to choose the right corn
At the market, check that the grains on the cobs are soft; when you press on them, liquid should release. Give preference to specimens that have not been cleared of stigmas and leaves, as they prevent drying out. After purchasing, don’t delay cooking: the faster you cook, the tastier it will be.
Ingredients:
- Corn cobs - 6-8 pcs.
- Water - 4 l.
How to properly cook corn on the cob?
Remove all leaves and corn silk from the cobs. Do not throw away the green, young leaves; we will need them for cooking corn. Corn silks are very useful product, used in medical purposes as a choleretic agent.
Preparations based on corn silk have antioxidant properties, have a beneficial effect on metabolic processes in the body, lower blood sugar levels, and improve the functioning of the liver and pancreas.
Take a saucepan with a thick bottom (preferably). It can be enameled, cast iron or aluminum pan large diameter. Put the kettle to heat up, and in the meantime place green corn leaves, previously washed, on the bottom of the pan. The entire bottom should be filled with leaves. The more leaves are removed during cooking, the juicier and more aromatic the corn cobs will be.
If there is a lot of corn, lay several layers, topping them with leaves. So, alternating cobs and leaves, fill the entire pan.
Do not add salt when cooking! Better salt the already cooked hot corn!
When all the corn is in the pan, pour boiling water from the kettle and put on fire. Brew corn cobs 20 minutes, then turn it off and let it sit in the water for another half hour.
Corn cobs should be completely covered with water. To prevent them from floating, you can put an inverted plate on top or simply cover with a lid.
Salt the finished corn, evenly rubbing grains of salt over the entire surface. Then take a piece butter and rub over the cob to absorb the oil.
How long does it take to cook corn?
Young milk cobs are cooked for no longer than 20 minutes. If you get feed varieties with hard grains, it may take 40 minutes. How to distinguish feed from dairy? The more intense the color of the grains, the longer the heat treatment will be needed. To check if the corn is done, break off a few kernels and taste them.
Corn kernels can be stored for future use if you scrape them off the boiled cobs with a knife and place them in plastic bag or container. In winter, you can use corn for stews, pizza, and any other second and first courses. If you have a lot of space in your freezer, you can freeze raw cobs and cook them in the winter.
How do you cook corn? Are there any secrets in your family? Share in the comments!
On our video channel on You Tube I posted step by step video recipe about how to properly cook corn, I wish you a pleasant viewing!
Many people sprinkle the corn with cheese, pepper, and brine. What additives and spices do you like? I will be glad to receive responses to the recipe. All the best!
Good day everyone!
Today we will cook corn in a pan with you. Moreover, we will learn to do it not anyhow, but correctly, so that she pleases you with juicy, fresh taste and amazing aroma.
By the way, did you know that this cereal crop the only one of its “brothers” that contains gold! It is not for nothing that its grains are so similar in shape and color to gold bars.
Regarding nutritional value corn, then in 100 g it contains 125 kcal, 4 g of protein, 2 g of fat, 22 g of carbohydrates. This product in boiled perfectly satisfies hunger, and long time and also satiates you a large number vitamins and microelements.
To make corn juicy, aromatic and healthy, you need to choose and cook it correctly. Thus, it will be especially tasty not forage (bright yellow), but for food (lighter or white) cereal crop, and recently picked from the garden. If you buy corn in a store, then know: wilted leaves indicate that it has been lying on the counter for several days, so it is better not to take it.
This recipe was shared by reader Yulia from Khabarovsk. She wrote to me that her boiled corn always turns out very juicy and soft due to the fact that she chooses only fresh and young ears for cooking. Well, let's try!
Ingredients:
- Corn – 4 pcs.
- Water (boiling water) – 1 liter
- Butter
To begin, remove the greens from the corn and cut off the “tails.”
Place the cut leaves in the pan.
Place corn on top.
Pour boiling water over it and let it cook for 20-30 minutes (no more!).
Sprinkle fine salt.
Take a piece of butter and rub it on the freshly prepared cereal. Bon appetit!
How long should corn on the cob cook?
First of all, I want to note that the time to cook cobs in a pan depends on whether they are young or old. Light yellow corn indicates that you have a young and fresh cereal crop in your hands. Therefore, 15 minutes after boiling is enough for it to boil thoroughly.
If you see corn on the cob that is dark, it means it is no longer fresh. Therefore, it may take much longer to cook it - from 40 minutes to 1.5 hours, depending on the size and amount of cereal. So, 3 pieces of young maize will be cooked in about 20 minutes.
So, in order for the corn on the cob to boil well, you need to completely immerse it in water and cover the pan with a lid. During the cooking process, it is very easy to check its readiness by using a toothpick and piercing the grain.
After you remove the cereal from the pan, you can rub it with salt, a piece of butter and your favorite spices. Peerless and hearty dish ready. Bon appetit and healthy snack!
How long does it take to cook corn in a pan without the cob?
Corn kernels without the cob are being prepared different quantities time depending on what they will be used for. If for bait, then they should be boiled for 30 minutes to one hour with preliminary soaking in water (for swelling) for 2-3 days.
By the way, it should be noted that the grains of this cereal crop are an excellent bait for catching carp, crucian carp, rudd, roach, ram, bream, carp, grass carp and even chub. The video (see below) shows detailed instructions making excellent “food” for fishing.
If you need Bonduelle corn for preservation, then you don’t have to pre-cook it at all. It will be enough to pour hot brine and roll up the jars.
However, I have friends who prepare this cereal for the winter every year, after boiling it in a saucepan for 15 to 30 minutes. At the same time, they claim that corn becomes especially tasty if you add 1 tablespoon of sugar to it during cooking, as well as ½ tablespoon of salt per liter of water.
Recipe for boiling corn to make it tasty and sweet
The main secret of preparing a sweet and tasty boiled cereal is in the so-called corn silks (“strings”). How? Now you'll find out!
To prepare, take:
- Corn in any quantity
- Boiling water – 1-1.5 l
- Salt to taste and desire
Cooking method in stages:
Separate the corn from the greens.
Place the corn leaves in a pan, having first freed them from the stigmas (“strings”).
Carefully place the corn on top of the leaves.
Cover the top with a mop of “hair”. Attention: this is the trick that will help give the boiled cereal sweetness and juiciness!
Cover with the remaining leaves like a blanket.
Fill the pan with boiling water.
Press with a fork and put on fire.
Cook with the lid not completely closed in the pan for 15 minutes after boiling.
We remove the leaves from the corn and remove it from the boiling water. Rub with salt to taste.
How to cook corn on the cob in a pan with salt and milk - detailed recipe with video
Impregnation with milk gives the cereal an additional portion of vitamins, as well as extraordinary softness and unique creamy taste. Try it and you will definitely want more!
We will need:
- Young corn – 5 pcs.
- Salt - to taste
- Milk – 300 or 500 ml.
- Butter - to taste
Cooking method in stages:
Carefully place the corn in the pan.
Sprinkle it with salt.
Fill with milk.
We put it on the fire and wait for it to boil.
Cover with a lid and cook for 5 minutes over low heat.
We take out our corn.
Rub it with butter. Bon appetit!
IN next video There are three more ways to cook corn with milk. Only here, to give the boiled cereal special flavor and aromatic properties, various spices and herbs are added. After all, every housewife has her own cooking secrets!
Cooking Bonduelle corn on the cob (very tasty!)
Bonduelle is considered the sweetest among other varieties of corn. That's why they love to cook it so much for their kids. caring mothers. Try this recipe too! I'm sure you'll like it.
Prepare the following ingredients:
- Bonduelle corn
Cooking method in stages:
Thoroughly clean the corn from leaves and tails.
Place it in a saucepan.
Fill in cold water.
Top the corn with the washed leaves.
Put it on fire. After boiling, cook for 10-15 minutes.
Remove the corn from the pan and season it with fine salt to taste.
Step-by-step recipe for cooking fresh young corn in a saucepan
There is nothing tastier than freshly cooked cereal! However, it can also be spoiled if you cook it for a long time and incorrectly. Therefore, to prevent this from happening to you, I am sharing with you a proven recipe.
Take:
- Young corn
- Boiling water
Cooking method in stages:
Clean the corn and cut off the ends on both sides.
Place the washed leaves in the pan first, and the corn itself on top of them.
Pour boiling water over it.
Place on the fire, cover the pan with a lid and wait until it boils.
After boiling, cook the young corn for 20 minutes.
After cooking, sprinkle it with salt. Bon appetit!
Video on how to properly and quickly cook corn in a pan with salt and sugar
You know, while I was preparing this article for you, I found a video on YouTube about how to cook cereal 10 times faster. To be honest, I was attracted by the loud name, and I watched the minute-long video.
The idea was that the corn cobs were half peeled from the leaves and placed in the microwave for 5 minutes. After this, they were pulled out and completely freed from the remaining leaves, and then rubbed with salt and oil.
In my opinion, this method of cooking corn is unacceptable because it is not environmentally friendly. Therefore, if you agree with me and want to learn how to cook it quickly and safely for your health, watch the following video.
What are the benefits of boiled corn for humans?
If you are a fan of this cereal, you should know that even when boiled, corn retains more than 80% of its nutrients. No other cereal can surprise you with such indicators. At the same time, when boiled, it is able to normalize the water-salt balance, as well as the functioning of the body at the cellular level.
Corn perfectly stimulates the activity of the brain and heart. That is why it is especially useful for children and the elderly. In addition, boiled cereal helps to saturate the body, calm down and get rid of insomnia. And if you suffer from chronic fatigue and frequent ailments, start eating 60-70 g of boiled corn grains every day for a month - you will definitely like the result.
Those who had a wonderful time the day before should be especially good at eating cereal. festive feast. The fact is that corn perfectly removes alcohol from the body and also relieves the heaviness of the stomach.
Cereals are also useful for infertility – both male and female. And while carrying a baby, it strengthens the skeletal system, hair and nails, and also helps the formation of collagen in the skin.
Do you like boiled corn? Maybe you have own recipe boiling it in a saucepan? If so, I really look forward to your comments. See you in the next blog articles!
Before you cook delicious corn, when purchasing, you should pay attention to the variety and degree of maturity of the cobs. Very often, inexperienced housewives buy feed varieties instead of food varieties. Sweet sweet corn it turns out tender and juicy, and forage varieties are more suitable for preparing soups and main courses - their grains are denser and almost not sweet. Dried grains Corn corn can be used to make popcorn, but for salads and appetizers, as well as for serving on the cob, sweetened corn varieties are better suited.
Choose unhusked corn - you can tell when the cobs were picked by the leaves. Young corn has bright green leaves and the stigmas, which are delicate hairs, should be light-colored and slightly moist. Checking the degree of ripeness is very simple. Open the leaves so that the cob is exposed approximately to the base - the grains should be smooth, not wrinkled, and have a delicate lemon tint. Use your fingernail to press on one of the grains - if the skin bursts easily and protrudes milk juice, means the corn is young, milky ripe. It is these cobs that have a pleasant sweetish taste and will be tender and juicy after cooking. If starch has already appeared in the grains, then such corn will be tougher and less sweet.
Depending on the degree of ripeness, the cooking time will vary. How long to cook fresh corn will also depend on where and how you are going to cook it.
Soft and juicy corn Great for serving as an independent treat or adding to salads. Before soft-cooking corn, a certain preparation procedure must be carried out.
Only the top hard leaves need to be removed from the cob, leaving a few thin leaves.
The stigmas also should not be cleaned - they give unique taste and the aroma of this product. It is enough to tear off the upper blackened part of the hairs.
The cobs prepared in this way should be rinsed in running water and carefully placed on the bottom of a convenient, spacious container - it is best to take a pan with not very thin walls.
Corn prepared in this way is suitable for salads and snacks. To serve, it is better to clean the leaves completely and place them along with the stigmas on the bottom of the pan and only put the corn on top - this is done because the cobs are served hot and it will be problematic to clean them from the boiled leaves.
This cereal contains a lot useful vitamins and amino acids that need to be preserved during cooking. This is why it is very important to comply temperature regime. According to experts, how to properly cook fresh corn, most of the beneficial properties will be preserved if you cook it at a constant high temperature. Therefore, bring water to a boil, pour it over the prepared cobs and bring to a boil over high heat. After this, you will need to cover the pan with a lid and cook over medium heat so that the temperature inside the dish remains constant. Milk corn will be ready in 20 minutes, more mature cobs will be ready in 40-45 minutes.
Make sure that the corn is completely submerged in water - the top cobs will float, so they will need to be turned over periodically.
Decide for yourself how long to cook fresh corn - check the grains for readiness. Depending on the variety, the time may take up to several hours - the finished grains should not have a starchy taste. If you bought a feed variety, it is best to cook corn in a pressure cooker or slow cooker at a temperature of 200-250 degrees. Then leave it in the water for a few minutes - this way even not very young corn will turn out juicy and soft.
Now you know how to quickly cook milky corn. But there's one more thing to remember important point, on which the taste of the finished grains will largely depend.
Salt - without this food additives no dish will be able to reveal its unique taste. To emphasize the sweetness of milk corn, sprinkle the finished cobs with a thin layer of salt just before serving. However, do not under any circumstances add salt to the water in which the corn will be boiled. Salt speeds up the boiling process of water and helps maintain high temperature, however, it is salt that speeds up the process of water release from the cereal. Therefore, if you add even a little salt to the water, the grains will no longer be so tender and juicy.
The taste of the finished treat will depend on how long you cook the corn, so try to buy only freshly picked ears. If you buy shelled cobs, inspect the kernels carefully. But even if you bought a fodder variety of corn by mistake, do not rush to throw it away. Wash the peeled cobs, wipe them dry and place them in freezer. This kind of corn needs to be boiled a little longer than milk corn, but if you add a pinch of sugar to the water, the grains will be soft and sweet. There is no need to defrost the cobs - immediately place them in boiling water.
Sweet corn is not only a very tasty plant, but also very healthy. Despite the fact that the grains have a fairly high starch content, this product can well be called medicinal and even dietary. Even in ancient times, these golden grains were called the elixir of youth. Amino acids that are large quantities are found in the grains of this plant, will help restore shine to your hair, improve memory, restore freshness to the skin and help get rid of steam extra pounds. Delicate aromatic grains will give you the warm energy of the sun on a cold cloudy day, lift your spirits and improve your well-being. Don't deny yourself the pleasure. Bon appetit!
At first glance, corn is cooked easily and simply. What can be done with it? Well, I threw it into the water and cooked it. But there are little secrets to its preparation. There are also several ways to boil corn. Each housewife has her own secret for preparing this vitamin-rich product.
Cooking Dairy Corn
If you get your hands on young, tender cobs, also called milk cobs, then you should cook them like this. We clean the cobs from the leaves, from the “panicle” at the top, rinse them, put them in boiling water (so that they completely cover the cobs during cooking), and bring to a boil in well-boiling water. Did you see the cobs floating up? Reduce heat to low and cook for 10 minutes.
Place the corn in a colander, drizzle melted butter on it, and add a little salt. Ready! Tip - make sure that the young corn is not overcooked. If it is completely milky, then cook it over medium heat not for ten minutes, as recommended, but for five. Overthink it - and it will be tough, we assure you.
Cooking Ripe Corn
For such corn, as for dairy corn, you will need butter, water, salt and the corn itself. We’ll just prepare it a little differently. Soak mature corn in water after peeling the cobs. But we don’t throw away the leaves from them. You need to soak the corn for an hour cold water. Now we wash it. Bring water (three liters) to a boil, throw half of all the leaves into it, put in the cobs, bring to a boil, reduce the heat to medium, cover the container in which the corn is boiled with a lid.
The corn should now cook for 40 minutes. Then add salt to the water, add the remaining leaves to the pan, cook for another 20 minutes over medium heat and cover. After this time, we quickly take the corn out of the water, still hot, and place it on a sieve, colander or napkins. Then onto a plate. Drizzle with butter, or rather sprinkle with it, add a little salt and serve immediately.
Boiled corn in a steamer
Here we suggest diversifying the dish - adding to it, in addition to traditional butter, ground cardamom and walnuts.
We clean the corn from leaves and place it in a steamer container, which should initially be greased with butter. Steam for 40 minutes. Separately, melt the butter (20 grams), mix it with crushed walnut(50 grams), cardamom (pinch), remove the saucepan with oil from the stove. When the corn is cooked, place it on a dish and pour oil and nuts over it. Each guest at the table is offered to salt this corn separately, according to taste. Therefore, place a salt shaker on the table with corn.
Corn is the “queen of fields”, it contains vitamins such as K, PP, D, C, B and trace elements - potassium, magnesium, phosphorus, iron, zinc, iodine, fluorine. As a result of its use, health improves and vitality. The product is useful for excess weight, it can reduce appetite and quickly saturate the body.
Many years ago, the Indians considered this culture sacred. The birthplace of the “Queen of the Fields” is considered Central America, and it came to us thanks to Christopher Columbus. After wheat and rice, the crop is one of the three most important cereals on the entire planet.
In this article you can learn how to boil corn on the cob in different ways, how long to cook young corn and a lot of other useful information.
Choosing a good product
Boiled corn - favorite treat for many people. No one can resist that superb aroma while it cooks. The recipes are very simple. On average, it will take from 20 minutes to 3 hours to prepare such a product. The time depends on the freshness of the cob and the food or feed variety. Large and too hard grains of a bright yellow color may indicate that it is overripe or that you bought a commercial vegetable intended for pet food. Cobs with light yellow grains are perfect for cooking. When you press on the grains, a white liquid flows out, which indicates the juiciness of the product. Do not buy cobs that are unripe or with dry leaves - they will not have juicy taste and divine smell.
Quality cannot always be determined by appearance and shade. Food and feed varieties can be different colors, and grain size is not an accurate indicator of the youth of the cob.
To determine how much delicious vegetable in front of you, pinch off a grain and taste it - it should be sweet, juicy and easy to chew. Only these will cook in about 20 minutes. And if it is dry, hard and has no taste, then it will take more than 2 hours to cook.
A vegetable that has dark spots and spots on grains and leaves, because this is an indicator of a fungal infection. It is also not recommended to buy vegetables with a strong and synthetic odor - most likely, the product was treated with pesticides that are dangerous to the human body (toxic substances can cause allergies and inflammation of the respiratory tract).
Preparation
Rinse the cobs under running water and remove leaves. It is not necessary to free them from the leaves; you can cook them with them, but then remove the spoiled ones. The recipe is very simple. Before starting, soak the corn in cool water for about an hour. In order for it to cook evenly, you need cobs of the same size with grains of similar size. If they are huge, cut them in half. If you bought overripe vegetables, then peel them from leaves and fibers, cut them and soak in milk and cold water for 3-4 hours. The ratio of the milk mixture should be 1:1. After this, drain the liquid and cook in water as usual. If there are rotten grains, they should be cut off.
Cooking methods
There are many options for making corn juicy and soft without losing its beneficial properties.
How to cook corn in a saucepan
The cooking pan is chosen to be quite wide, thick-walled and deep. An ideal option would be a cast iron pot or cauldron that has a tight lid. Leaves are laid out at the bottom of the container and on the sides, on them are peeled cobs and again leaves with fibers (the tendrils will add a sweet taste). After this, add enough water to cover everything and put it on the fire. When cooking in a saucepan, you need to periodically check for readiness. There is no need to add salt because when cooking dessert varieties, salt speeds up the process of water release from the grains and then it will turn out tasteless. You can add a little butter and sugar to the water - then the vegetable will be soft and juicy.
The most popular question: How long does it take to cook corn? About 15 minutes.
You should carefully monitor the cooking process and taste until it is cooked. Once ready, turn off, drain excess water and remove tendrils and leaves. Before serving, grate with salt. Can be eaten with butter or various spices. To preserve nutrients cook for low heat at an average temperature of 225 degrees.
How to cook corn in a steamer
The method of cooking in a double boiler is quite simple and takes about half an hour. At the same time, you can preserve vitamins and useful substances, which when cooked in water flow away along with the sweetness. It is better to cook steamed corn for dessert or for use in other dishes. Its advantage over canned food is that it preserves beneficial properties and taste.
Bake in the oven
The best way to cook corn is to bake it in the oven with the leaves in foil. The overripe one will be edible, but what a wonderful taste the young one will have! The leaves and a layer of foil do not let steam out, which makes it possible to eat aromatic baked sweets straight from the oven. It differs from boiled one in that you don’t have to rub it with salt. Bake for 45 minutes.
How to Cook Corn on the Cob in a Pressure Cooker
The cobs are cleaned and washed from dirt and dust. In a pressure cooker they are cooked in two bowls: in water and steamed, which is its great advantage. Pour water into the container, lay it out, add 25 g of butter and set the “Steam” mode. The pressure cooker holds heat well, so if you cooked it in advance, you can leave it inside for a couple of hours. Cook for 20 minutes.
Microwave cooking
Do you like your corn hot, crispy and juicy? Exists great option its preparation without boiling water in a pan and lighting a fire - in the microwave. So that it cooks evenly in microwave oven, they are laid out freely from each other and then the microwaves evenly heat each cob. If they touch each other, they will turn out undercooked. Cooking takes about five minutes, depending on the size.
Bake on the grill
Simple and tasty summer dish- This roasted corn on coals. To prepare it, take it whole with leaves and fibers and pour cold water for 40 minutes. After soaking, allow to drain. Then the barbecue or grill is lit and it is laid out on the grill. To prevent it from burning, you need to constantly turn it. Bake until done. Finished product sprinkled nutmeg, herbs and grease with butter.
Delicious recipes
From the golden cob you can prepare many interesting and healthy dishes, below we will offer several recipes.
“Queen of the Fields” with dill and bell pepper
You need:
- 200 g sweet corn;
- 1 sweet bell pepper;
- 2 tbsp. vegetable oil;
- sprig of dill;
- 3 cloves of garlic;
- onions;
- salt.
Peel the peppers, garlic and onions. Finely chop the garlic, cut the onion into half rings, and the pepper into cubes and fry them in vegetable oil for about 2 minutes, add corn. Cook for a couple of minutes and add 100 g of water. Simmer for about 10 minutes, covering with a lid. Add salt, sprinkle with dill and stir. Ready sauce add salt and pepper.
Corn cobs with Adyghe cheese
You need:
- corn cobs 5 pcs;
- 50 g cheese;
- 4 tbsp. l. milk;
- 10 pcs. cherry tomatoes;
- olives;
- 50 g hard Adyghe cheese;
- black pepper and salt to taste;
- skewers – 5 pcs.
Peel the corn cobs and cook in salted water for 20 minutes. Mix in a bowl hard cheese, cheese, greens and milk. Heat this mixture, but do not bring it to a boil. Warm sauce salt and pepper. Thread the boiled corn onto skewers and garnish with cherry tomatoes and olives. Pour over the sauce and serve.
“Queen of the Fields” in batter
You need:
- corn cobs 5 pcs.;
- 3 tbsp. l. vegetable oil;
- egg 3 pcs.;
- 2/3 cup flour;
- 1/3 cup milk;
- salt.
Separate the egg yolks from the whites and grind with vegetable oil. Pour milk with salt to taste. Sift the flour and add to the mixture, add the beaten egg whites and mix. Peel the cooked cobs, dip in the prepared batter and place in the deep fryer. Fry at 170 degrees for about 7 minutes. Serve to the table.
Alcohol, feed, flour, cereals and starch are made from corn grain, and from the germ comes corn oil. At moderate consumption this culture human body will receive beneficial properties regardless of how it is prepared.
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