I learned from one program (it’s still useful to watch TV at least sometimes). The method is surprisingly simple and actually fast. One cob of corn is completely cooked in 5-7 minutes. And the corn is cooked... in the microwave.
It may be harmful, but it is very fast and tasty. For example, I don’t really like the smell that hovers in the kitchen while corn is boiling in water. And cooking in the microwave is quick, without the release of a specific odor.
Cooking steps:
3) Wrap the cob tightly in a wet towel and place it on a glass tray in the microwave. We set the power to the entire “coil”. Cooking time 5-7 minutes. I cook one medium-sized cob for seven minutes. After the microwave's turn-off signal sounds, don't immediately take out the corn, let it sit there for a couple of minutes and cool down.
Ingredients:
Corn 1 piece, water (wet a towel) 2 cups.
Corn is one of the most important cereal crops in industrial agriculture and often appears on dining tables the majority of the world's population in one form or another.
The product is moderately high in calories, nutritious and incredibly healthy. Despite the considerable amount of starch in corn, it is undoubtedly worthy of attention, if only because it contains a whole complex of vitamins (groups B, PP, C, D, K, etc.) and microelements (phosphorus, magnesium, copper, potassium), necessary for our body like air.
Regular, moderate consumption of corn can significantly reduce the risk of developing cardiovascular diseases, stroke, diabetes, establish metabolic processes in the body, maintain eye muscle tone (thanks to the content of carotene, which is so important for our vision), etc.
Selection and processing of vegetables for the cooking process
To boiled corn It turned out really tasty, it is necessary not only to prepare it well, but also to choose it correctly. Corn kernels will be tender and juicy only until the end of the season, which occurs at the end of August. After the season, the corn on the shelves in most cases will already be overripe, and therefore hard.
Young cobs are best suited for cooking in a pan., which have light yellow or milky white grains. Please also note appearance and the condition of the grains: they should be moderately elastic and at the same time soft, large enough and tightly adjacent to each other.
It is very simple to recognize the “youth” of an ear: you just need to lightly press the tip of your nail on the grain, inside of which there should be viscous liquid, slightly reminiscent of milk.
It is best to buy corn directly in the leaves, which, by the way, should not be dry and falling off the cob.
Before you begin the process of preparing corn, you must wash it thoroughly under running water and then remove leaves and whiskers. If desired, you can leave the husks, removing only damaged or dirty leaves: this way the corn will retain more juiciness (we talked about how to properly cook corn so that it is soft and juicy).
Before the cooking process, it is advisable to soak the cobs for 40-60 minutes in cold water . For cooking, it is better to take cobs of the same size so that they cook evenly.
Ways to cook delicious food at home?
Boiled without salt
Before cooking corn, it must be thoroughly washed and cleaned of dirty, damaged leaves. A thick-walled cast iron pan is best for cooking corn. First of all, the cobs are placed in it quite tightly, then they are poured cold water(it should cover the cobs from above by 2-3 cm). Cover the pan with a lid.
After the water boils, the heat must be reduced to a minimum, since corn cannot be cooked over high heat. Cooking time is usually no more than 15 minutes. 5 minutes before the product is ready, add salt to the water. To make the corn more tender, you can add a little sugar or butter to the water during cooking.
You can determine the readiness of the corn by pricking a couple of kernels with a fork and tasting them. After finishing cooking, you don’t need to immediately remove the corn from the pan: let it “rest” a little. This will make the product more tender and soft. Boiled corn is served hot. If desired, you can lubricate it butter and sprinkle with black pepper.
Salt at the beginning
Many believe that corn, on the contrary, should be salted at the beginning of cooking, and not at the end, which means this recipe is worthy of attention. According to the recipe, you can use either milky or medium-ripe corn (still white, but quite ripe).
Preparation:
- The product is thoroughly cleaned of leaves and stalks (there is no need to throw away all the husks, leave those leaves that were closest to the cob, they will be useful during the cooking process).
- Take a thick-walled deep pan (preferably cast iron). A small layer of leaves is laid out on the bottom, then a row of corn cobs, which are covered with a dense layer of leaves on top.
- The corn is filled with water (you don’t need a lot of water, it should just cover the cobs) and generously salted.
- The water needs to be brought to a boil, then reduce the heat and cook for about 20 minutes (young) or 40-50 (more mature).
- After finishing cooking, it is better to leave the corn covered in water for 10-15 minutes.
You can serve either hot, brushed with butter, or cold (in this case, the corn is kept in water in the refrigerator until serving).
Read more about cooking corn on the cob in a pan with salt.
Mint with cheese
Very spicy and tasty dish you can get it if you diversify it a little standard recipe cooking corn in a saucepan. To prepare 4 large ears of corn you will need:
- Lemon – 1/2 pcs.
- Cheddar or any hard cheese– 50 g.
- Mint – 4 sprigs.
- Salt, butter to taste.
Preparation:
- Peel the cobs from leaves and tendrils, place them in a thick-walled pan, cover with cold water.
- Bring to a boil and then simmer over low heat for about 20 minutes - if the cobs are young (you can find out more about how and how long to cook young ears of corn in a pan).
- Remove the zest from the lemon by grating it on a fine grater.
- Finely chop the mint leaves with a knife.
- Grate the cheese, like the zest, on a fine grater.
- Mix the ingredients, add salt to taste.
- Leave the cooked corn in the pan for 10 minutes, then place it on a dish, brush with butter and roll in the lemon-cheese mixture.
In milk
Non-standard, but very delicious recipe corn on the cob in a saucepan. You will need the following ingredients:
- Corn cobs – 6 pcs.
- Milk – 2 l.
- Butter – 1 tbsp. spoon.
- Salt - to taste.
Preparation:
- The corn must be completely husked.
- Then place in a thick-walled deep pan, pour in milk and add butter to it. The corn is simmered over low heat.
- After the milk boils, the product cooks for about half an hour (check its readiness periodically, since milk slows down the cooking process).
- The finished corn is placed on a dish and rubbed with salt. Serve hot.
Learn how to choose corn cobs for cooking, and also see best recipes dishes, you can.
How to properly store prepared food at home?
If you couldn’t eat the finished corn in one sitting, it is important to take care of the safety of the product. To prevent the taste of corn kernels from spoiling, cobs should be stored exclusively in the refrigerator
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, sprinkled with salt and topped with butter, brings back memories 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 knob of butter and rub it over the cob to absorb the butter.
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!
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Late summer is heaven for corn lovers. If desired, it can be baked in foil in the oven, dried on the grill or boiled. The last method of cooking corn is the easiest. Agree, there is nothing difficult about peeling the cobs, putting them in a pan, adding water and letting them cook. However, after one of my friends asked how to cook corn on the cob in a pan, how long to cook it, I wondered: has everyone mastered this simple culinary science.
It is important to buy sweet corn because it will be sweet and tasty, but feed corn intended for animal feed, no matter how you cook it, will still not be tasty.
How to distinguish feed corn from sweet corn? The sizes of both can be the same, the feed one can be either large or small in size, just like the sugar one. When choosing at the bazaar, you can easily distinguish them by hair color. Feed corn has brown to dark brown hair, regardless of whether it is young or old. Young sweet corn has light green, almost white, perhaps even transparent hair color. In old sweet corn, the hair color darkens only at the ends, that is, only at the ends can the color be brown.
So you bought the right corn, now you can boil it. Do not store it for a long time without refrigeration. But if you bought it in excess, you can freeze it in the freezer. To defrost, simply remove it and leave it room temperature, it also defrosts perfectly in cold water. After defrosting, its taste will not change. By the way, they sell it frozen in stores.
So, for boiled corn you will need:
- freshly picked corn cobs - as much as the pan will hold.
How to Cook Delicious Kettle Corn on the Cob in a Instant Pot
We take out a large capacious container. We clean the cobs from leaves and put them in a wide saucepan.
It is desirable, of course, that they fit entirely into it. If you don’t have such a vessel, break the cobs in half. We do not add salt to the pan; for 10 pumps you can put 1 tbsp. Sahara. You can add nothing at all and cook in plain water.
By the way, in Mexico they cook corn in sweet syrups and milk.
Place the pan on the stove over high heat. Make sure that the water covers all the cobs, this is one of the nuances proper cooking corn in a saucepan. By the way, in the countryside or in the countryside you can boil corn in large cauldrons, it will turn out even tastier, especially if the cobs have just been picked.
How many minutes does it take to cook corn?
After boiling, cook, slightly reducing the heat, for 15-20 minutes. Turn it off after the water begins to foam and become cloudy, at which point sugar comes out of the cobs and the corn without it will become less tasty.
You've probably heard that corn is boiled for at least 40 minutes, we cooked it like that before, but then we tried cooking it for less and it turned out that the corn tasted better and it was completely cooked.
How to check the doneness of corn?
It’s easy to check, take out a bowl, hold the corn on a plate with a fork, cut off a few grains and try it. But rest assured, it will be ready in 15-20 minutes.
And finally, salt. If desired, you can sprinkle the finished corn with a little salt. I do this almost always. Salt combined with sweet young grains gives simply amazing taste.
Some people grease the boiled cobs with butter, this is a matter of taste.
We even saw Americans who spread mayonnaise on a boiled cob of boiled corn, what a surprise.
And the Mexicans peppered it or, on the contrary, served it with sweet sauce.
Boiled corn is stored in the refrigerator for 1 day; after two days, the corn grains will become floury and tasteless. If desired, chilled corn can be heated in the microwave; it is also good simply cold.
Both adults and children look forward to midsummer to enjoy sweet and aromatic young corn. Despite the fact that this cereal crop It’s very common here; not every housewife knows how to properly cook corn so that it turns out soft and juicy. Traditionally, the cobs are boiled in a pan and served as independent dish with coarse salt or a piece of fresh butter.
There are also a lot of tasty and unusual recipes from boiled or canned corn grains. It is usually added to variety of salads and light snacks. Of course, you can buy ready-made canned product in the bank, but amazing taste It is impossible to replace fresh boiled corn cooked yourself.
Corn is famous not only for its taste qualities, but also high content useful microelements and amino acids necessary for humans. Therefore, during cooking, it is very important to preserve as much as possible in the product. useful substances. Cooking corn on the cob is not at all difficult. However, you must follow some rules in order to ultimately get a good result.
1. Choose the right product
In summer, it appears on the market and in supermarkets. great amount ripe golden cobs. Although they are all very similar in appearance, do not rush to buy the first product you come across. To avoid wasting effort and money, follow simple recommendations to choose good quality corn. So, what should you pay attention to when choosing it?
The first is the degree of maturity and variety. Very often, out of ignorance, housewives buy feed varieties instead of food grades. Feed corn grains are usually denser and practically unsweetened. They are suitable for cooking different soups and side dishes. Dried grains This variety can also be used to make popcorn. For serving boiled, for salads and appetizers it is better suited sweet corn with tender and juicy grains.
The second tip is to buy unhusked corn on the cob. The freshness of the product can be determined by the leaves. The leaves of young corn are bright and green, and the stigmas are light and slightly moist. To check the freshness of the product, open the leaves so that the entire cob to the base is visible. The grains should have a soft lemon color and be smooth. Lightly press one of the grains with your fingernail. If the tender skin bursts and milky juice flows out of it, then this corn is milky fresh. It is this product that has a pleasant sweetish taste and will be especially tender and juicy after cooking. If starch has already appeared in the grains, they will be quite hard and unsweetened.
2. Prepare the cobs before cooking
Before boiling corn on the cob, remove any dirty or damaged leaves from the cob. Remove only the top leaves, leaving a few thin leaves. They will give ready-made dish pleasant aroma and make it more juicy. For the same purpose, we will not tear off all the stigmas; we will tear off only the upper darkened part of the hairs. Before cooking corn on the cob, rinse it thoroughly under running water.
For cooking, it is better to choose cobs of approximately the same size so that they cook evenly. If they are very large, they must be cut in half before cooking.
3. How to properly cook milky corn?
Depending on the degree of ripeness and type of corn, the cooking time will vary. Young corn should be cooked as follows. Pour purified water into a thick-walled deep pan and bring it to a boil. Add a little to the water granulated sugar at the rate of 1 teaspoon per liter of water, as required by the recipe.
This cereal contains many useful vitamins and amino acids, which must be preserved during cooking. This is why it is important to comply temperature regime. Experts say: for boiled corn to retain its beneficial features, it must be cooked at a constant sufficient high temperature. Place the cobs in boiling water and wait until the water boils again. Then cover the pan with a lid and reduce the heat slightly to medium power. Boil the ingredients for 15-20 minutes.
Young corn is easy to overcook, so it is necessary to time the cooking time and strictly adhere to the cooking time. After 15 minutes we will check the readiness. If the grains are soft enough, carefully remove the cobs from the water. During cooking, make sure that the cobs are completely submerged in water. The top ears tend to float, so they need to be turned periodically to ensure all the corn cooks evenly.
4. How to cook Bonduelle corn?
This question interests many mothers, because this particular variety (also called sugar) is very useful for baby food. It will take you the same amount of time to cook Bonduelle corn until it's done as it would take to cook young ears of corn.
5. How long does it take to cook old cobs?
The grains of middle-aged corn have a bright, rich yellow color. If you want the kernels of boiled corn to remain dense, boil it for 30-35 minutes according to the recipe. In order for the grains to become loose and softer, you need to boil the cobs longer - about 45 minutes.
6. How long and how to cook forage corn?
Unlike food grades, cobs of fodder corn need to be cooked much longer - 3-4 hours, regardless of its size and age.
7. How to cook corn in a saucepan?
Regardless of the variety and degree of maturity of the cobs, every housewife needs to know how to cook corn correctly so that it turns out juicy and soft. There are two recipes.
The first recipe is the fastest and easiest. The cobs, peeled from the top leaves, should be placed in a pan as close to each other as possible. Then fill them with cold purified water so that it is 5 centimeters higher than the top cob. Place the pan on the fire, bring to a boil and boil the corn until tender. Determine how much time this requires according to the degree of maturity of the cereal crop.
The peculiarity of the second recipe is that the bottom and side walls of the pan need to be lined with clean corn leaves. Place the cobs on top so that they do not touch the walls of the pan. We also cover the corn with leaves on top and fill it with cool water. Boil the cobs until tender, making sure to keep an eye on how long they sit on the stove.
8. How to cook ready-made corn in milk or cream?
If you like to experiment, try this cereal recipe. Mix 125 ml of pasteurized milk and 60 ml of medium fat cream and bring the mixture to a boil. Carefully cut the grains from four boiled cobs and add them to the boiling mixture. Boil the ingredients for 10 minutes. Then add 50 grams of melted butter mixed with a tablespoon wheat flour. Mix the ingredients and boil them for another 10 minutes, then pour 125 ml of dry white wine into the mixture. Boil for 10 minutes until the alcohol evaporates. At the end of cooking, add salt and a little freshly ground black pepper.
9. Checking readiness
Now you know how to cook corn so that it turns out delicious.
To check its readiness, you need to wait for the time allotted for its preparation, then try one grain. If it becomes soft enough and is easy to chew, the dish is ready. To make the corn even softer and more tender, leave the finished cobs in the water, covered, for another 5 minutes, as required by the recipe. Then remove from the water, carefully remove the leaves if you cooked the cobs in them and serve hot.
10. Submission
Only after finishing cooking should the cobs be thoroughly rubbed table salt. According to the recipe, you should not salt the corn before cooking or immerse the cobs in salted water. Salt speeds up the process of liquid release from the grains, so they will turn out tough and less juicy.
Another serving option sweet corn- with butter. A piece of butter is placed on the hot cob and the aromatic grains are rubbed with it. You can also melt the butter first and then dip the corn in it. There are as many cooking recipes and serving options as there are nations. For example, in Mexico it is customary to grease a hot cob with a slice of lemon and sprinkle with salt. The taste is unusual and piquant.
Bon appetit!
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