Where is corn cooked? Boiled corn

Boiled corn on the cob is a seasonal treat. It can be enjoyed only one or two summer months. Young corn is considered the most delicious and juicy. The grains in it are filled with a liquid similar to viscous milk. This is also called "milk heads". If you know how to cook corn at home, you can also save the family budget. This article will be about this.

Before you cook corn, you need to choose it correctly. Fresh ears can be recognized by dense, green leaves. Without them, it is better not to buy corn at all. The grains under the leaves should be in dense rows and have a light yellow tint. Black, damaged areas on the grains indicate damage to corn by pests. Such cobs are undesirable for use in food.

Well, I hope we have chosen the most delicious, now let's look at how to cook, how long to cook corn on the cob. And we will cook the old fashioned way in a saucepan.

Ingredients:

• corn on the cob - 6-8 pcs.;
• water - 4 l.

The nutritional value. 100 g of yellow boiled corn contains:

How to cook corn on the cob?

Remove all the leaves from the ears of corn, so to speak, undress it. Separate long hairs - stigmas. They can be washed, dried and used for medicinal purposes.

The container for cooking should have a thick bottom. It can be an enameled, cast iron or aluminum pan with a large diameter. Put some washed leaves on the bottom. Fill the bottom with leaves. The more leaves you use when cooking, the heads of cabbage will be juicier and more aromatic. Discard the leaves after cooking.

Place corn on top. If the ears do not fit entirely in the pan, then they must be cut or broken into pieces.

Close it with another layer of leaves.

So, alternating corn and leaves, fill the pan.

So that the corn is not only juicy, but soft, no salt is needed! So the sprouts will taste sweeter, because the salt during cooking makes the grains denser and it will be more difficult to bite them.

Pour cold water over corn in a saucepan. Water should cover the contents by 2 cm.

In order for it not to float, you can put an inverted plate on top (this is what my mother did). And I just close the lid.

We put it on the stove to cook.

So how long does it take to cook corn?

How much to cook corn depends on its variety and degree of maturity. Boiling time is always counted from the start of boiling. It is enough to cook young corn for 15 minutes. Yes, boil exactly 15 minutes, this is verified. After I cooked it, I still leave it in the pan to stand for about 30 minutes. So it will cool slightly and it will be easier to get it out.

Feed, hard cobs require the longest heat treatment. The richer the color of the grains, the longer they need to cook. As a rule, from 40 minutes to two hours.

Bonduelle corn is enough to cook for 7-10 minutes.

Readiness of corn can be checked by breaking off a few grains and tasting them. Serve boiled corn hot. You can pour it with oil, brine, sprinkle with cheese or pepper. And we just crush it by rubbing it with salt and a piece of butter.

Such boiled corn grains can be separated from the head (cut with a knife) and frozen in portions in bags. And in winter, use it for stews, salads, soups, pizza.
Do you cook differently? Write in the comments your recipe for how to cook corn, maybe your experience will be useful to someone.

Almost everyone from childhood knows the pleasure of crunching a golden cob of boiled corn. In July and August, it is sold almost anywhere: on the beaches, in the markets, carefully wrapped in a towel and folded into buckets by sellers, neat slides raw on any counter with.

The temptation is great, and the delicacy is very useful, but for some reason, far away, it can turn out at least remotely similar to the taste of childhood. All salt is in the small nuances of choice and preparation.

Benefits of boiled corn

Golden cobs are a healthy and low-calorie dish. The calorie content of boiled corn is 123 calories per 100 grams, while it contains a whole range of essential trace elements: potassium, iron, copper, phosphorus, manganese, magnesium, iron, essential amino acids, vitamins B, C, E and PP, as well as a lot of fiber, which improves the functioning of the gastrointestinal tract. To provide a person with a daily intake of vitamin B1, you need to eat only 2-3 cobs.

The benefits of boiled corn for the human body are undeniable. Nutritionists advise eating it for those who suffer from diabetes, allergies, metabolic disorders and diseases of the heart and blood vessels. A boiled vegetable also has a positive effect on nerves, blood formation, memory and muscle formation.

There is an opinion that regular consumption of golden treats can reduce the risk of developing cancer.

Due to satiety and low calorie content, boiled corn is not often recommended for people with appetite disorders and during exacerbation of peptic ulcers of the alimentary tract. It should be used with caution by those who are prone to thrombosis and increased blood clotting.

How long to cook corn

Maize varieties are divided into two main categories: those intended for food and forage. In fodder varieties, first of all, they value not taste, but nutritional value, because it is used for the manufacture of animal feed.

Unlike young food grade corn, which takes 15-60 minutes to cook, feed grade corn takes up to five hours to cook!

However, there are those who value fodder cobs even higher than food cobs for their moderate sweetness and some rigidity. It is rather difficult to make a mistake with a variety, because the vast majority of vegetables that are brought to the markets are, of course, food.
It is much easier to blunder in the difference between young and later tough cobs.

How to choose the right corn for cooking

Counting on a delicious treat, when choosing corn for cooking, you need to pay attention to:

"Wrapper" cobs. Cleaned, it often looks more "presentable", but the tendrils and leaves will tell about the "age" of the cob. It should also be noted that when cooking corn on the cob, it turns out tastier. The leaves should be green and the brown tangled whiskers should be vibrant and moist. The yellowness of the “wrapper” and the dryness of the “whiskers” will indicate the potential stiffness of the cob.

Ripeness. Corn that remains tender and soft when cooked is called milk corn, i.e. unripe. To check the ripeness, just unfold the cob a little and press on one of the grains at the base of the cob. Juice comes out easily on "dairy" corn, and harder varieties are pressed through with effort. Choosing too “old” corn is the main mistake of buyers, which leads to the fact that the finished dish is not tasty enough. After all, the maturity of the cobs not only greatly increases the cooking time, but also affects the sweetness, because with the drying of the cob, the sugar inside the grains polymerizes into starch.

How to Cook Delicious Corn on the Cob in a Pot

There are many important nuances in the preparation of the dish. Here is what affects the taste of the finished dish:

Sometimes you need to check the readiness of the grains so that they do not overcook and become hard. To do this, you can pick up the grain at the base of the cob with a fork. If it tastes sweet, soft and easy to chew, the fire can be turned off, and the ears can be taken out, served and put on the table.

To do this, the cobs are removed from the container, shaken, draining excess water, peeled from the adhered peel and put on skewers so that you do not have to take on the cob itself. The finished dish is rubbed with oil, salt and spices to taste.

How to cook delicious corn in a slow cooker

Video recipe for delicious boiled corn cooked in a slow cooker. Fast and easy!

How and how much to store boiled corn

The most fragrant and soft corn is just minutes ago removed from the stove, cooked from young fresh cobs. But after all, you want to feast on it at any time of the year, and you may not want to eat all the cobs right away. To preserve the nutritional properties and taste of the dish, you need to know a few important little things.

Storage of boiled corn. If the cobs are not planned to be served immediately, then the cobs should be allowed to cool with water: this way it will retain its juiciness and fresh appearance for a long time. The finished dish does not lose its taste during 3-4 hours of storage in the hot broth formed during cooking. Then, in order to avoid spoilage of the product, the cobs must be removed in the refrigerator. They can be stored there for up to two days.

How to freeze corn

In the cold and “corn-free” season, frozen semi-finished products, which are sold in any supermarket, will come to the rescue.

At the enterprises, they are prepared as follows: raw young cobs are steamed and quickly frozen, which guarantees the preservation of nutrients and taste. The cooking time of frozen cobs is even less than fresh: after boiling, it must be cooked for 20-25 minutes.

It is served to the table in the same way as described above. In cold winter, spring and slushy late autumn, such bright “pieces of summer” will cheer you up and pleasantly surprise your family and guests.

Recipe for freezing corn at home for the winter

Video recipe: how to quickly and easily freeze corn at home for the winter (2 ways).

How to boil corn on the cob

Boiled corn is a unique summer dish. As soon as it appears on the shelves, everyone tries to buy at least a few heads of cabbage and remember this unique taste and aroma of young, freshly cooked corn, which we remember from childhood.

Very often there are disputes: how much to cook corn? Some are sure that 15-20 minutes of time is enough for cooking corn on the cob. Others convince them that nothing will be cooked in 15 minutes, but it needs to be cooked for a long time, from 1 to 2 hours. Where is the truth? And the truth is that both sides are right, because they are talking about completely different things.

Young food sweet corn will indeed be ready after 15-20 minutes of cooking. And fodder cobs really need to be cooked from 50 minutes to 2 hours. When choosing corn, opt for sweet edible corn. It is more expensive in price, but it will thank you with its unique taste, it will be tender and soft. For cooking, it is better to choose corn with milky, light yellow grains. The grains themselves should be slightly soft, but elastic. When you press the grain, a milky-white liquid, similar to thick milk, should stand out. If the grains have dimples on the surface, then this means that the corn is stale and has lain for several days after harvest. The tastiest of all is the corn that is cooked on the day of the harvest.

To cook corn deliciously, consider some of the nuances:

Try to boil cobs of the same size (then they will be ready at the same time);

If the sprouts are too big to fit in the pot, break them in half;

Do not cook corn over high heat. After boiling, reduce the heat and cook the corn under the lid;

Do not add salt to the water while boiling the corn. When boiled in salt water, even young corn will become tough. Salt the corn when serving;

Serve corn immediately after cooking. As the corn cools, it begins to harden;

Don't overcook the corn. Overcooked corn also hardens and will no longer be as soft and juicy. Check the readiness of corn with a fork, piercing a grain;

Old corn can be soaked for 1 hour before cooking, in water or milk, in order to improve its taste;

Serve the corn immediately, sprinkled with salt and spices, with butter or grated cheese.

How to cook corn on the cob in a pot with salt - this is the question most often asked in the summer, when you can already buy young corn on the market. How to cook the most summer treat?

To please loved ones with a tasty and healthy snack, which, perhaps, will replace a full meal, you need to remember a few simple rules. With the seeming simplicity of such a dish as boiled corn, many do not know how to do it correctly in order to preserve the taste and benefits.

For starters, choosing corn on the cob, should pay attention to the appearance. The leaves that make up the cob are the grains natural defense against drying out, so keep them intact when choosing your corn. Also one of the most important nuances when choosing corn is the variety. It's no secret that corn is of "elite" varieties, for example, the well-known "Bonduelle" and "fodder" varieties. If you don’t know how to distinguish them when the fruit is on the cob, you need to pay attention to the “hair” of corn: if it is white, then you have real food corn. In "feed" varieties, they are brown at the ends. When cooked, "fodder" corn gives a very dark broth and becomes pale and cloyingly sweet, which spoils the whole impression, although, of course, there are lovers of this variety.

So, you have chosen specimens worthy of your pan. You should immediately debunk the myth that corn needs to be cooked for a long time - this is not so. Young corn should be placed in boiling water and boiled for 15-20 minutes, reducing the heat. It is a mistake to think that old, tough corn needs to be boiled for several hours. In fact, you can correct the situation by lowering dry corn into water for half an hour before cooking. Remember that with a long boil, corn begins to release sugars and nutrients into the water, which will affect the taste properties not for the better.

Checked - corn cooked for 15-20 minutes is no worse than languishing in a saucepan for several hours.

How to cook corn on the cob - step by step recipe:

• clean the corn from the leaves, rinse if necessary;
• boil water in a saucepan or in a cast-iron cauldron;
• place corn cobs in boiling water, no need to add salt, cook for 15-20 minutes;
• carefully remove from heat and drain the water, put the corn on a dish, to maintain the temperature, you can leave it in a saucepan, but without water.

The dish is ready, the most common serving of corn in Russia is in its natural form, with salt, which everyone adds to taste. In addition, you can try corn with butter and spices. In many countries, corn is boiled in milk and eaten with sugar. Boiled corn is stored for several days in the refrigerator, longer is not recommended due to loss of moisture from the grains.

After the season of corn is over, you can try frozen corn, which can often be found in the store. Such specimens are steamed and vacuum-packed and cooked in the same way, in 15 minutes. Some housewives freeze cobs in order to please loved ones with a summer and healthy treat out of season.

Corn is a source of fiber and micronutrients, and it also contains gold, so do not miss the opportunity to add this healthy cereal to your lunch or dinner.

Boiled corn is one of the delicacies whose taste is invariably associated with summer. In addition, it is very useful, as it contains magnesium, copper, iron, phosphorus, potassium, as well as vitamins B, C, D, PP. The cooking process is quite simple, but it is very important to determine the optimal cooking time. So, how long to cook corn on the cob to get the perfect taste?

The cooking time depends on what you cook the corn in. For this purpose, you can use not only an ordinary pan, but also a microwave, a double boiler, a slow cooker.

Corn in a pot

Boiling in a pot is a traditional way of cooking corn on the cob, accessible to everyone. This is how grandmothers cooked, to whom we used to come on vacation in childhood. Potted corn on the cob served "hot, hot" has a real taste of childhood.

In many families, corn is cooked according to grandmother's recipes, that is, in hours. In fact, there is no need for this.

young corn

Much depends on the variety and degree of maturity of the ears. How long should young corn be boiled? Just 10-15 minutes is enough.

How can young ears be distinguished from old ones? Grains of young corn are almost white or pale yellow. In addition, she should have rich green leaves and cool, slightly damp tendrils. If juice comes out when pressed with a fingernail, then the corn is really young and fresh.

It is better to eat corn immediately after cooking. If you let it cool down, it will become hard.

old corn

In mature cobs, the grains are bright yellow. They can also be very tasty if prepared correctly. How long to cook old corn? 30-40 minutes is usually enough. It all depends on your personal preferences. If you like dense grains, then half an hour will be enough.

How much to cook so that boiled corn turns out to be very loose? In this case, the cooking time can be increased, but not more than 45 minutes.

• It is not necessary to clear the cob of leaves. You can cook the cobs with them.
• Before cooking, it is recommended to soak the corn in water and leave it for an hour.
• It is better to cook at the same time cobs of approximately the same size. Otherwise, the corn may be partially undercooked or overcooked.
• If the cobs are large, then it is better to cut them in half before cooking.
• If the corn is overripe, then you need to hold it for 4 hours in a mixture of equal amounts of water and milk. As a result, it will become very soft and juicy.
• It is necessary to lower the ears into already boiling water.
• Salt water should be 5 minutes before the corn is ready. If you do this too soon, the grains will lose their softness.
• If you add a small amount of butter or sugar to the water, then the corn will turn out to be especially tender.

Never boil cobs over high heat. It should be reduced as soon as the water boils.

frozen corn

The season for fresh young corn is very short. In fact, we can enjoy it only in August. But, fortunately, frozen corn is available all year round. Cooking it is even easier than fresh.

Frozen corn simply needs to be dipped in water and boiled until cooked through. Usually, after the secondary boil, the full cooking time does not exceed 20-25 minutes.

Corn in the microwave

In this case, only young cobs will do. How long does it take to cook corn in the microwave without adding water? Enough 10 minutes at a power of 800 watts. In this case, the corn should be placed in a food bag and tied tightly. If you cut off part of the cob, leaving the corn in the leaves, then 5 minutes will be enough for cooking at the same power.

How many minutes to cook corn in the microwave with water? It will take 45 minutes at a power of 700-800 watts. In this case, put the corn in a container suitable for the microwave, fill with water and cover. It is necessary to ensure that the water does not boil away during the cooking process, and if necessary, add boiling water.

Corn in a steamer

Young corn can be boiled in this way in 5-10 minutes, and old corn in 40. The cobs, together with the leaves, are placed in the form of a double boiler, 1 glass of water is poured to form steam.

Why is it better to cook corn in a double boiler? In this case, it retains most of the nutrients that simply go into the water during normal cooking.

Unusual corn recipes in a double boiler

Recipe number 1. Peeled corn on the cob is brushed with olive oil, sprinkled with pepper and salt, and any fresh herbs you like. The most commonly used are cilantro, dill, thyme, basil, sage, rosemary, marjoram, tarragon.

Recipe number 2. Brush 2-3 cobs with olive oil and season with salt and pepper to taste. Next, the corn is poured with the juice of half a lime, sprinkled with ground red pepper and cumin.

Recipe number 3. Peeled corn on the cob is smeared with coke milk, seasoned with pepper and salt. Next you need to add some garlic powder and curry powder.

Corn in a slow cooker

How long to cook corn in a slow cooker? If the ears are young, then you need to set the time to 15 minutes. For mature corn, the best option is 20-30 minutes. At first, it is better to wait a quarter of an hour and check the dish for readiness, and then add time if necessary.

How to cook corn in a slow cooker? The cobs are carefully cleaned of leaves and tendrils and placed in a bowl. Then they must be filled with cold water. There are no specific recommendations for its use - the main thing is that it does not exceed the maximum mark. Previously removed corn leaves should be laid on top of the cobs. After closing the multicooker, select the “legumes” program. Does your device not have this functionality? Then you can choose any analogue - “cooking”, “soup”, etc. When the corn is ready, you just need to get the bowl and drain the water.