How to cook bonduelle corn. Corn cobs with Adyghe cheese

For canning corn for the winter, you need young sweet corn, sugar, salt and pure water- and no additional preservatives. Homemade pickled corn will turn out very tender, sweet and juicy, ideal for all kinds of salads. Banks are well stored in the cellar, do not become cloudy over time and do not explode. In a word, the recipe will become great alternative store seaming, the quality of which often leaves much to be desired.

Preparation time: 2 hours / Yield: 2 l.

Ingredients

• corn 1 kg
• sugar 6 tbsp. l.
• salt 2 tbsp. l.
• water 1.5 l

How to cook canned corn for the winter

We clean the cobs from the leaves and remove the fibers.

We take sharp knife and cut off the corn grains with it as close as possible to the cob - it's okay if part of the head is cut off, during the cooking process all the particles will rise along with the foam and it will be easy to remove them.

pouring corn cold water(about 3-4 fingers above the level of the grains) and bring to a boil over high heat, resulting in a foam on the surface, which must be removed with a slotted spoon. Reduce heat to low and simmer for 1 hour.

After 1 hour, we decant the water, but do not pour it out! We spread the grains in clean sterilized jars - it is most convenient to use 0.5-liter jars.

We fill the jars not to the very top, but approximately 3/4 of the capacity.

Based on the liquid where the corn was cooked, we prepare the marinade based on 1.5 liters of liquid, 2 tbsp. l. non-iodized salt (without top) and 6 tbsp. l. sugar (no top) Bring the marinade to a boil and pour it into jars filled with corn kernels.

Important: the grain should float freely in the marinade. If you fill the jars 3/4, then the marinade goes to each jar about 300-350 ml. It turns out an average of 4 cans, 4x0.35 l \u003d 1.4 l. Calculations are given with a margin, based on 1.5 liters. If you cook in a double or triple volume (and more), then the “marinade reserve” may remain unclaimed. Therefore, we recommend measuring the marinade in several steps. Arrange the grain in jars, filling them 3/4 of the volume, then prepare 1.5 liters of marinade, pour into jars. See how much liquid you have left and repeat the procedure if necessary. This way you will not transfer salt and sugar.

Cover the jars with lids and put in a saucepan with hot water for pasteurization - put a small piece of cloth on the bottom of the pan to fix the jars. Pasteurize for 1 hour from the moment the water starts to boil in the pan.

Ready canned corn roll up with sterilized lids, turn over, wrap in a warm blanket and let cool in this form.

We send jars for storage in the dark cool time. Seaming can be stored for 1-2 years.

On a note

• For pickling any will do variety of sweet corn - it is advisable to choose dense young cobs, where milk grains are already well formed.
• If the corn is slightly overripe, then the cooking time will need to be doubled or even tripled, focusing on the degree of softness of the cooked grain.

How to choose the right corn, as well as how much to cook it to make the product soft and tender enough - read in this article.

Boiled corn - favorite summer dish many people. As soon as it ripens in the garden or appears on the shelves, we immediately bring it home.

Corn is not only very tasty, fragrant and juicy, but also very useful for the human body. It contains vitamins such as: B, C, D, K, PP, composition: copper, magnesium, phosphorus, potassium, iron, glutamic acid, etc.

How to choose corn for cooking

Fresh and young corn should be bought in the season, which will end no later than August. If bought later, the fruit may be hard or overripe.

If you cook corn, it is better to use cobs with milky-light or white-yellow grains. If the grains are soft and elastic, located close to each other and have the same size, then such corn will be very juicy and tender. A strong yellow hue indicates that the cob is quite old and can taste tough.

Also look at the leaves, they should be yellowish and dry. Don't buy leafless corn and make sure the kernels are round and without dimples.

How to prepare corn

1. Rinse the cob under clean water, and also clean the leaves from various dirt or rotten leaves.
2. Also, before cooking, it is recommended to soak the corn in not too cold water for 1-2 hours.
3. Cobs of the same size are boiled together. Too large cobs, it is desirable to divide into two equal parts.
4. If the corn is ripe, then many housewives first clean the cobs from fibers and leaves, then cut them into 2 parts and fill them with a special mixture. The liquid is prepared from cold water and milk in a ratio of 1:1. IN this mixture put the corn for 4-6 hours, and then the plant can be boiled in ordinary water.

How long to cook corn by time

Before cooking corn, it is necessary to determine its ripeness. Young cobs are boiled for no more than 30 minutes, and ripe fruit must be boiled for about 40 minutes. Cobs that are too ripe tend to take more than 2 hours to cook.

The plant must be dipped already in boiling water and salted preferably only 3-5 minutes before readiness or at the time of serving.

To give the corn a juicy and delicate taste, it is recommended to add a little butter or sugar in water. Also, do not boil the plant for big fire, after boiling, reduce the heat to low.

• See also -

After cooking, eat corn immediately, you can eat it with oil and salt. Don't leave it in the refrigerator as it will harden.

How to cook delicious corn - video

For many people, at the mention of corn, a picture from childhood pops up before their eyes, when, during the cooking process, the unique smell emanating from the pan hovers throughout the apartment. And then you need to wait another two hours until the sunny cereal is ready. Now such memories are nothing more than an illusion, because modern varieties of corn are cooked several times faster.

Characteristics of the Bonduelle variety

After trying canned sweet corn for the first time, many people were eager to grow the same variety on their plot. Some even managed to get seeds rare species. But later it turned out that the Bonduelle corn variety is nothing more than a myth.

In fact, a well-known manufacturing company under the same name produces canned corn varieties Spirit or Bonus. However, sweet cereal grains have gained such popularity that now all varieties of sweet corn are called Bonduelle.

Useful properties of corn

Corn is just as healthy as other cereals. Vitamins A, C, PP, group B (B3, B9), potassium, magnesium, iron, sodium, phosphorus are contained in it in in large numbers. Her regular use contributes to the effective functioning of the digestive organs, heart and blood vessels, it is used for anemia, as well as a choleretic and diuretic.

Bonduelle corn is an indispensable ingredient on the vegetarian table. Protein plant origin, which it contains, is not inferior to the animal in its nutritional value and partially compensates for it. The calorie content of corn is only 120 kcal per 100 grams, which allows you to include this cereal in the diet menu.

How long to cook bonduelle corn by time

Since under the name Bonduelle are sold different varieties sweet corn, their cooking times may vary. On average, it is 15-30 minutes. Young corn usually cooks very quickly. And yet, before turning off the stove, it is better to check the readiness with a fork. The grains of cooked corn remain intact, do not burst, but are easily pierced. After that, the cobs can be taken out of the pan, salt to taste and eat.

Except traditional way cooking, corn can be boiled in a double boiler, baked in the oven, microwave oven, grilled or preserved. In any form, it remains equally tasty and healthy.

How to cook corn in the microwave and oven?

Bonduelle corn is very easy to prepare if there is a microwave in the house. The peculiarity of this method is that the cob does not first need to be cleaned of leaves. This is done in order to create the effect of a steam bath under them.

So, the unpeeled cob must be put in the microwave. Set the time to 6 minutes and turn on the power at 1000 watts. After the specified time after the beep, Bonduelle corn can be taken out and eaten both hot and cold.

Everyone understands how to cook Bonduelle corn. However, if you cook it in the oven, you can get unusual side dish to meat or fish.

Grate the corn on the cob with salt, squeezed garlic through a press and soft butter(20 grams). Then wrap in baking paper or foil and put in the oven for 40 minutes. Only young cereals are suitable for this cooking method, otherwise the corn may be tough.

Boiled corn, like fresh meadow peas, was not previously sold on the streets by grandmothers. The sown fields were freely available, and everyone had the opportunity to break any number of corn cobs in the field for home consumption. How to cook corn on the cob and how long to cook all our mothers and grandmothers knew.

Many people remember from childhood how, after a trip to the forest for mushrooms, their parents brought and filled up the house with sunflowers and armfuls of corn.

The collective farm fields of that time, especially in Siberia, were full of yellow sunflowers and corn. We had to cook a lot of corn, in a saucepan with a capacity of a large bucket. How long does it take to cook corn - the recipe for cooking a signature summer dish has been passed down from generation to generation. Children, along with adults, ate juicy, tasty grains on both cheeks, sprinkling them with salt.

Today delicious treat since childhood, we buy almost everything in the market from villagers, and after cooking, the grains do not always turn out to be juicy, sweet and tasty, as in childhood. Why does it depend?

Corn, like all vegetables, is divided into varieties. Most delicious variety corn is sugar, or it is also called Bonduelle. The cobs of this variety are of medium size, and the grains are small and tasty. Forage varieties that are planted for fattening animals, on the contrary, have a grain larger and less tasty, not as sweet as that of sugar.

When choosing, you need to pay attention Special attention leaf freshness and maturity level. Before you cook corn, choose the right vegetables.

Choice of corn cobs

1. When biting or pressing hard on a corn kernel, a young grain must necessarily release juice - milk.
2. If there is juice in the grains, then the cob of milky ripeness.
3. Another distinctive feature old corn from young corn is the color: overgrown grains are dark yellow, and milky young corn is pale, almost white grains. Young seeds in correctly selected heads of cabbage are under the leaves and are arranged in dense rows.
4. The freshness of the cobs is determined by the presence of dense green leaves on the heads. Heads without leaves should not be bought and cooked. The leaves are removed from the sprouts during cooking, but when buying vegetables, they must be with leaves.
5. Darkened, black grains located between yellow grains are a signal poor quality product, affected by pests, and such vegetables should not be eaten.

Ingredients for cooking

• water;
• salt;
• corn cobs.
• butter (optional).

How to cook corn on the cob at home

1. You can cook corn at home in several well-known home methods: in a microwave, double boiler, slow cooker. We will cook corn in a saucepan on the stove.
2. We clean the cobs from the leaves. We wash the lower leaves and put a few pieces on the bottom of the pan.
3. We fold the small ones whole, break the very large ones into two parts.
4. Pour water into the pan, so that it covers all the vegetables completely.
5. Cover the pot with a lid, bring to a boil.
6. After boiling, reduce the fire. Cook the corn over low heat until tender.
7. How long to cook corn in time depends on the degree of its maturity. This may take from half an hour to 2 hours. To find out exact time cooking, how much to cook, we take out one ear, take out a grain from it with a knife and taste the boiled corn.
   

   If, when biting, the corn grain is juicy and soft, it means that the corn is ready, it is young and cooked very quickly: 15-20, maximum 30 minutes.

After boiling, pour out the water from the pan, transfer the corn cobs to a large plate, sprinkle them with salt on top, grease with butter if desired and serve the boiled corn hot to the table as independent dish or as .

How long to cook corn on the cob in a saucepan by time after boiling

How much to cook corn depends on maturity, the cooking time is always determined after boiling water in the pan.

How to cook young corn? How long does young corn cook in a saucepan and how much to salt? The cooking time for young heads of cabbage is at least 15 minutes, after 15 minutes, the pan is removed from the stove, the corn on the cob is allowed to stand for 20 minutes hot water so that the grains do not boil soft, but become juicy, soft and tasty. It is necessary to salt ready-made boiled corn on the cob, otherwise it will cook for a long time.

To find out how to cook not young corn, how much to cook old corn in time, this will require visually determining the maturity of the grains. How richer color grains, the older they are and the longer they need to be cooked. Cooking time from 40 minutes to 2-3 hours.

To cook old corn on the cob of fodder varieties, it takes at least 2 hours for it to be soft, the grains have time to boil and become softer after two hours of boiling in water.

After boiling mature and overripe corn with grains of bright yellow color, the water is drained, the pan is wrapped in a warm blanket, the heads of cabbage are allowed to evaporate for 1 hour in warmth, become soft and reach full readiness.

Advice from the Miracle Chef. To boil corn quickly, boil it in unsalted water. Grains with salt during cooking will become not juicy, hard. Salt is sprinkled on top of the cooked heads before serving.

If you liked this method of how to cook delicious corn on the cob, and you agree with the cooking time to properly cook corn on the cob according to this recipe, write about it in the comments, we would be interested to know your opinion!

How to cook corn depends on many factors. To be able to enjoy juicy and fragrant pulp product, it must be properly selected, processed and prepared.

Depending on the variety and freshness of the product, this can take from 15 minutes to 2 hours (sometimes even more). The process itself is not complicated, you just need to take into account its specifics and adhere to a number of rules.

You can boil a component not only in a saucepan, everything that can be found on home cooking: a double boiler, an oven, a slow cooker, a pressure cooker and even a microwave. And for those who are wondering how to cook soft corn, it is recommended to study the methods of boiling the product in milk or cream.

How to choose the right corn?

Even old corn or fodder cereals can be cooked deliciously if handled responsibly. True, it will take a lot of time and effort. In order not to create extra hassle When choosing a product, you should pay attention to the following points:

1. We choose cobs that are not too long with perfectly even rows of grains of light yellow or cream color.
2. To check the quality of the product, you need to separate one grain from the cob, break it or cut it. The appearance of milky white juice is an indicator of the youth and freshness of the component.
3. Particular attention should be paid to the bonduelle product. It retains freshness longer than other analogues, so even after several days or even weeks of storage it can be boiled in the same way as dairy products.
4. There is another way to make sure that it fell into your hands fresh product, for this, the head of cabbage should be broken in half. It is good if its cut is whitish, light and wet.
5. To distinguish the sweet food corn from the stern, you need to examine her antennae. They should be tender and light, not thick and brownish.

Initially not the best quality product difficult to bring to an optimal state, even if you strictly follow the recommendations on how to properly boil corn. But there are chances, you just need to choose the best option for influencing the workpiece and clearly withstand right amount time.

The traditional way of boiling cobs

At home, corn lovers most often use classic version boiling cobs. It is simple and affordable, it allows you to process young and old products so that they are juicy.

• Processing should be carried out immediately after the purchase or collection of cobs. Wash them, clean them from dry and dirty leaves. We remove the clean green leaves, just like the antennae, but do not throw them away.

Tip: Do not immediately pour out the broth in which the product was prepared. If at one time it is not possible to eat all the cobs, then this liquid can be used to store them. However, in any case, in a couple of hours taste characteristics the food will start to deteriorate.

• In a saucepan with thick walls, spread the bottom with leaves, then put the cobs, fill them with cold water. From above we again lay out the leaves and antennae. We wait for the mass to boil, then reduce the heat and tightly close the container with a lid.
• Particular attention should be paid to how much to cook corn, depending on its initial characteristics. Fresh food products and slightly stale cobs of the Bonduelle variety will be ready after 15 minutes of being in boiled water. Feed variety and 2 hours may not be enough.
• After a set time, we check the component for readiness and act according to the circumstances. Sometimes you have to add water several times until the corn is cooked. In this case, you need to use boiling water.

You should not immediately pull out the finished product, if you let it brew for another 10 minutes in a saucepan, it will turn out really tasty and juicy. Only after that we take out the components, rub them with salt, spices, grease with butter and serve.

How to cook a product in a double boiler, oven, pressure cooker, microwave?

What kind of devices can not be found on modern kitchens. And all of them facilitate the process of boiling corn at home. To prepare the desired dish and not control it every minute, you should use the following approaches:

• Double boiler. We put the washed cobs in the bowl of the double boiler along with the leaves and tendrils. Do not sprinkle the blanks with salt, as many do. Because of this mistake, boiled corn often turns out to be a bit dry. The product does not need to be processed for a long time. Fresh products and cobs of the Bonduelle variety will be ready in 10-15 minutes. It will take about 40-45 minutes to boil old or feed products.

• Oven. Lubricate the baking dish with butter, spread the cobs, pour boiling water over them. We place in the oven preheated to medium temperature for 40 minutes, evaluate the result and, if necessary, keep the dish.

• Pressure cooker. Dairy corn or Bonduelle products should not be boiled like this; a quality component can be overexposed. But this is the best option when frozen or feed products need to be softened as much as possible. Soak it in water and cook for at least 40 minutes.

• Microwave - option with water. The main thing is that the products are fresh and young. We put it in a container with water, cover with a lid and cook for 45 minutes at medium power. If necessary, add boiling water to the bowl.

• Microwave - dry approach. A real lifesaver for those who want to know how to boil corn quickly. Divide the cob into 2-3 parts, lay out the leaves and cook in own juice for 5-7 minutes at medium power.

Subsequent processing is no different from that provided for traditional cooking. Ready product rub with salt, oil and spices, serve.

How to properly process dried corn?

To deliciously cook dried cereal, you should perform the following manipulations:

• In a saucepan, combine dried corn kernels (50 g is about 1 cob) and water. The liquid should cover the mass by 1-2 cm. Immediately add some salt and spices.

Tip: Frozen products must first be thawed, otherwise it will not allow the liquid to boil for a long time, which will negatively affect the final result. Moreover, the defrosting conditions should be natural (without hot or cold water, microwave).

• Bring the mixture to a boil, keeping the lid open. Then close the lid, reduce the heat and wait just a minute. We insist the mass for 10 minutes, after which it must again be put on the stove.
• So we continue for 2 hours, gradually adding boiling water so that all the moisture does not evaporate.

Pre-dried corn can be soaked in cold water for 5-6 hours before boiling. Then, during cooking, it will not have to be insisted, it will only be necessary to hold it on fire for an hour.

Features of boiling the product in milk and cream

To cook delicious food familiar product, you can do the following:

• For 4 cobs of boiled corn we take half a glass of milk, heavy cream, dry white wine and two tablespoons of butter.
• We remove the grains from the already boiled cobs, pour milk and cream, cook for 10 minutes after the appearance of steam.
• Melt butter, add to corn. After 10 minutes we introduce wine. After another period of time, add salt, spices and seasonings to taste.
• We insist the mass under the lid over very low heat for another 10 minutes and serve as an independent dish.

Even boiled corn is a source of many nutrients and nutrients. It is perfectly absorbed by the body, rarely causes allergies and goes well with other foods. It can be served both as a side dish and dessert. In the latter case finished product do not salt, but rub with sugar.

Source: http://www.DomPovarov.ru/cook/kak-svarit-kukuruzu/

How much and how to cook corn on the cob in a saucepan, microwave, etc.

Who doesn't love boiled corn? With butter and salt, this delicacy, familiar to everyone since childhood, despite its simplicity, becomes a decoration. summer table. "Queen of the Fields" is not only tasty, but also healthy - it is recommended to include it in the diet for intestinal atony, metabolic disorders, diseases of the liver, kidneys and Bladder as well as gout and epilepsy.

Corn is considered excellent dietary product, and precisely in boiled it is easily absorbed by the body. It seems that to prepare a popular delicacy, it does not take any culinary experience. But it is not so. First, you need to know how much to cook corn, depending on its variety and degree of ripeness.

Secondly, it is important to choose the right product when buying, otherwise you will have to tinker with it to bring it to the desired taste and softness. What should be paid special attention to?

How to choose corn for cooking

1. Most delicious cobs, the so-called "milky ripeness", can be found on the shelves only in season. It usually starts in July and lasts until the end of September. For keeping young tender corn they don’t lay, so in the cold season we will only be able to purchase specimens with hard, hard grains that will have to be cooked for a long time.

   Naturally, the benefits of such a product will be minimal, and gastronomic pleasure too.

2. You should pay attention to the color of the grains. It should be milky yellow or golden, but not amber. Saturated hues indicate that the corn is either overripe or feed.
3. tastiest sugar varieties.

   Such corn can be safely consumed even raw - it is soft, tender and sweet in taste. If there is no way to try the product when buying, you need to gently squeeze the largest grains with your fingers. In young cobs, they are elastic and dense, and when the shell breaks, white, thick juice is released.

   The grains of old corn are dented, look slightly dried out, and there are often gaps between them.

4. Another important indicator is the leaves. If they are withered, wilted, thinned, it should be understood that the cob is already overripe, it will turn out to be hard and heavy for the stomach even after a long boil.

   The leaves of milky corn are rich green, tightly adjacent to each other. It is important that they do not have any damage.

Sometimes on sale you can see completely peeled corn. It's better to bypass it.

Most likely, the product was actively processed with pesticides, which did not have the best effect on the leaves, so they were removed. In addition, an ear boiled unpeeled will bring more benefit and it will be more fragrant.

The best varieties of corn: the secret of "Bonduelle"

Let's start with the revelation. The Bonduelle variety, which is often lured to us - gullible buyers, market marketers, does not exist in nature. Under the Bonduelle trademark from the French company of the same name, frozen and canned vegetables. Among them is corn, really very tasty, tender and sweet.

Therefore, when we are offered “that same Bonduelle” on the market, we immediately fall for the bait and buy a fairly expensive product.

In fact, the French company uses the early sugar varieties "Bonus" and "Spirit" for preservation.

There are other, equally delicious varieties.

For example, domestic varieties and hybrids, which can cost less, are in no way inferior to foreign ones in taste and benefits:

• "Dobrynya"
• "Gourmet"
• "Sandes"
• "Early Golden"
• "Pioneer"
• "Jubilee"
• "Ice Nectar"

The latter variety belongs to the late-ripening and is considered one of the sweetest. Cobs can be eaten raw, which allows you to get maximum amount vitamins and minerals.

When choosing corn, you should not blindly trust its name, which, as we have already seen, may turn out to be false. You need to pay attention to the signs of ripeness and quality described above.

Feed corn, more familiar and familiar to us from childhood, can be found in August at grandmothers in the market. It is quite edible, but unlike food, it is rich in starch, has a coarser texture of grains, and therefore it takes a long time to cook - from 2 to 3 hours.

How not to make a mistake by buying fodder cobs instead of delicacy?

1. Let's take a look at the form. Table corn is smaller and slightly barrel-shaped. The so-called fodder - elongated.
2. In fodder cobs, the grains are darker in color, often have an orange tint. Their taste is not pronounced, it is difficult to chew raw pulp.
3. The grain size of sweet corn is larger and more convex.
4. Costs fodder corn much cheaper than canteen. This is due to the capriciousness food varieties that require special conditions cultivation.

How to cook

The "Queen of the Fields", despite its high origin, is undemanding in cooking. The easiest way is to cook it in a pan, but you can also use alternative ways: double boiler, slow cooker, oven or microwave. Last option will be the fastest, but only suitable for young sugar cobs.

The royal person also has his own culinary secrets:

1. The cob does not need to be cleaned before cooking. As a rule, only 2 - 3 top sheets are removed, while the rest, if they are fresh and not damaged, are left.
2. It is recommended to hold the corn in cold water for an hour and only then cook it. The grains will acquire a special softness. Overripe specimens of table varieties are placed in milk, half diluted with water, and left for 4 hours. After that, they cook much faster.
3. In order for all cobs to “reach condition” at the same time, they must be the same size. Therefore, too large break in half.
4. Put the product in cold water, not boiling water. Important: you need to salt the corn only at the end of cooking. Otherwise it will be tough. And it is better to rub the cobs with salt just before use.
5. After boiling water in a pot of corn, the fire should be reduced so that the process heat treatment was gradual.
6. To improve the taste, you can add a little sugar and a piece of butter to the water.
7. Drain the water from the pot with the cooked corn, and then wrap it tightly in a blanket for about 30 minutes. The cobs from this become softer and more tender, acquire a rich aroma.

How much to cook

The cobs of table varieties are prepared most quickly in the stage of milky ripeness. 20 minutes is enough for them. It is also not worth cooking the product for too long, otherwise you can get the opposite effect: the grains will harden and become dry.

Sweet corn will take 40 to 60 minutes to reach full maturity.

Forage varieties are boiled for at least 2 - 3 hours.

Check readiness by pressing the grains. If they become soft, it's time to serve the corn to the table.

It is better to treat yourself to cobs while they are hot. Cooling down, corn grains become viscous, starchy.

Cooking methods

The most delicious and healthy will be corn cooked on the day of purchase. At long-term storage, the sugar contained in the grains is converted into starch, which is why the nutritional value product falls.

Cooking on the cob in a saucepan

The dishes should be thick-walled, preferably wide, so as not to break the cobs. The best option - cast iron pan with tight fitting lid.

It is advisable to cook enough corn to eat at one time. boiled cobs poorly stored and lose their taste.

Sequencing:

1. We clean the corn from all leaves or remove only the top ones, depending on their condition. In both cases, carefully wash the product, remove the stigmas.
2. You can lay out the bottom of the pan with leaves, place the cobs on top and cover them with a second layer of greens. I don’t like this method - we cook only the edible part (grain). Pour water so that it completely covers the product.
3. We cook corn depending on the variety and degree of maturity. Before boiling - the fire is moderate, after we make it weaker.
4. When the grains soften, drain the water and let our summer dish cool a little. Serve with salt and butter.

in the microwave

For overripe corn or fodder varieties this method won't fit.

Recipe number 1. In the package

The method is very fast and convenient. You don’t have to mess around at the stove, torment the family in anticipation, and then clean the pan. The only negative is that you can’t cook a large portion at a time.

1. After removing all the leaves, my cobs are well under running water.
2. You can rub them with salt and dry spices, if desired.
3. We put either in a sleeve for baking, or in a regular plastic bag and tightly tie so that the moisture released during the cooking process remains inside.
4. With a power of 800 W, the cobs of milky ripeness will cook in 10 minutes.

Recipe number 2. in the leaves

IN this case the corn will be steamed. It is important that the leaves fit snugly on the cob and are fresh. Sluggish and dry must be removed.

1. We cut off the ends of the prepared unpeeled cobs and put them in a glass flat plate, trying to place them at some distance from each other. Attention: some housewives, trying to cook as much corn as possible at a time, put it in several layers. As a result, the product remains half-baked. Quality is more important than quantity here.
2. Boil the cobs in the leaves for 3-5 minutes at maximum power. It is recommended to turn them over.
3. At the end of cooking, the leaves are not removed immediately, waiting a few minutes for the corn to finally “reach”.

Recipe number 3. Under a paper towel

The leaves have worthy replacement. Peeled cobs can be tightly wrapped in moist paper towel and so cook.

Recipe number 4. In a container of water

This method will take twice as long, but there is no risk of overcooking the product.

1. We place the peeled cobs in a deep container suitable for a microwave oven and completely fill it with water. We don't salt!
2. We cover with a lid and cook at a power of 700 W, 20 - 45 minutes, taking into account the degree of maturity and quantity.

Periodically you need to add boiling water, as the liquid will evaporate.

Corn removed from the microwave is very hot, it must be allowed to cool or use special holders while eating.

In the oven

Peeled (if you wish, you can leave part of the leaves) and prepared cobs are placed in a baking dish, previously greased with butter.

In a slow cooker

The algorithm of actions is the same as when cooking in a saucepan, only instead of the usual kitchen utensils use the bowl of the multifunctional electric assistant.

1. We clean the corn from the leaves, wash it well, remove the stigmas and cut off the conical top.
2. We load it into the multicooker bowl and pour cold water, making sure that it covers the cobs on one side, and on the other does not exceed the maximum allowable mark.
3. We close the lid and set the program "Cooking vegetables" or "Soup". We cook young ears for 15 - 20 minutes, mature ones - twice as long.

You can add corn leaves to the bowl. The taste of the dish will be richer, more varied. The leaves are washed and placed in the microwave for 10-15 seconds. Then half of the greens line the bottom of the bowl, and the rest is placed on top of the cobs. In this case, the water should completely cover the resulting "sandwich".

Cook, as in the first version.

In a double boiler

The following method is sure to please adherents healthy eating. However, we will make a reservation that fodder varieties or overripe cobs, therefore, are better not to cook.

There are two options for processing corn in a double boiler:

When cooking, do not use all levels of the steamer. It is more correct to place the cobs in one layer, so they will be processed evenly and there will be no damp areas left.

Whole ears are cleaned of leaves, if necessary, divided into several parts and placed in a steam basket.

Processing time is 35 - 40 minutes.

The grains are laid out in a thin layer and steamed for 15 minutes. After turning off the timer, you need to let the product brew a little.

In a pressure cooker

Those who have this miracle device can safely cook any corn - both canteen of any degree of ripeness (including overripe), and fodder.

It is necessary to ensure that the cobs are completely under water.

With milky ripeness, the product is cooked for 10-15 minutes, in other cases it will take 40 minutes.

Corn from a pressure cooker is very fragrant and sweet. Forage varieties will become tastier if you add 1 tbsp. a spoonful of sugar.

We looked at the main ways to cook corn.

This unique cereal crop delicious on its own and does not need to be “overloaded” with spices.

However, if desired, you can add exotic notes with oregano, a mixture of peppers, dried garlic or lime.

Let's cook for the family more often, this is simple and healthy treat. Bon appetit everyone!

Source: http://na-mangale.ru/kak-varit-kukuruzu.html

How much and how to cook corn

Everyone, both children and adults, likes delicious boiled corn, so as soon as the season comes (toward the end of summer), many people try to buy fresh young ears of corn and cook them at home, so in this article we will consider how much time and how to cook corn properly (fresh, old and separately grains) in a saucepan, slow cooker or microwave.

How long to cook corn on time?

The cooking time primarily depends on the corn itself, since fresher young corn is cooked at least 2 times faster than the old one, and the chosen method of its preparation also affects. Consider separately how much to cook corn different ways at home:

• How long to cook corn on the cob in a pot? Young corn on the cob is cooked for 15-20 minutes in a pot after boiling water, and old corn is cooked for 40-50 minutes (up to 2 hours if the corn is overripe and tough).
• How long to cook frozen corn? Frozen corn on the cob is cooked for 30 minutes after boiling water, and frozen corn kernels must be cooked 10-15 minutes after boiling water in a saucepan.
• How long to cook corn in a pressure cooker? The cooking time of young corn in a pressure cooker is 10-15 minutes, and old (rich yellow color) - 40 minutes.
• How long to cook corn in a double boiler? Cooking time for young fresh corn in a double boiler is 30-35 minutes.
• How many minutes to cook corn in a slow cooker? In a slow cooker, young corn is cooked for 15 minutes, old - for 20-30 minutes.
• How long does it take to cook corn in the microwave? Young corn can be cooked in the microwave in 10 minutes (when cooked without water in a tied plastic bag at 800 watts).

Having learned how long corn is cooked, we will further consider each type of its preparation separately.

Note: most delicious corn for cooking - it is young (light yellow, whitish), which is also called sugar or Bonduelle.

How to cook corn in a pot?

Boiling corn on the cob in a saucepan is the most popular way to cook corn on the cob at home, as it turns out soft, juicy and very tasty. Consider step by step how to cook corn in a pan:

• First of all, we prepare the corn for cooking: we remove the dried and dirty leaves, and you can leave the fresher ones, as they will give more pleasant taste corn after cooking. It is also necessary to wash the corn under running water.
• We choose a pan for cooking (preferably more voluminous and wide so that the cobs fit in it, as well as with a thick bottom and walls). If there is a lot of corn, and the pan is not particularly large, large cobs can be cut into 2-3 parts before cooking.
• We put the corn on the cob in a saucepan, fill them with water so that it completely covers them and bring the water to a boil over high heat (you can also lay the corn after boiling water).
• After the water in the pan boils, reduce the heat (so that the water does not boil much) and cook the corn for 15-20 minutes if the corn is young, or at least 40 minutes if it is old.
• 5 minutes before the end of cooking, add salt (a teaspoon per 1 liter of water), and at the end of cooking, taste the corn (separating a few grains from the cob with a fork), if it is already soft, turn off the stove and take out the finished corn on a plate. If desired, it can be grated with salt and butter to make it tastier.

Note: during cooking, you can add a little sugar and butter to the water to make the corn grains more tender and soft, but many people recommend salting at the end of cooking (5 minutes before the end of cooking, or already cooked corn cobs are salted).

To cook frozen corn in a pot (both whole cobs and individual kernels), bring the water in the pot to a boil, add salt, and put the corn into the boiling water. After re-boiling water, reduce the heat and cook the cobs for 30 minutes, and if these are grains, then 10-15 minutes until tender.

How to cook corn in a slow cooker?

Young corn is quickly and conveniently cooked using a slow cooker, and often many housewives use the “Steaming” mode on the principle of a double boiler to make the corn more juicy and soft. Consider step by step how to cook young corn in a slow cooker:

• Completely clean the corn from the leaves and rinse under running cold water.
• We put the cobs in a slow cooker and fill them with cold water so that the water completely covers them.
• We close the multicooker, set the “Steaming” mode and the cooking time to 20 minutes.
• After cooking, we transfer the corn from the slow cooker to plates and, if desired, rub with salt and butter to make it tastier.

On a note: this recipe cooking is most suitable for fresh young corn, as the older one is cooked longer in time (at least 30-40 minutes + topped up if necessary more water into the multicooker).

How to cook corn in the microwave?

Not everyone knows that corn can even be cooked in the microwave, but it is important to know that it is better to cook it this way in a small amount(depending on the chosen method, you can cook 1-3 ears of corn at a time). Let's take a closer look at how to cook corn in the microwave:

• We put the peeled cob of young corn in a tight plastic bag, tie it up and put it in the microwave.
• We set the cooking time for 10 minutes at a power of 800 W and turn on the microwave oven.
• After the beep, take the corn out of the bag, rub it with salt and eat.

Note: you can quickly cook one ear of corn in the microwave! To do this, you need to leave it in the leaves (do not clean it at all), place it in the microwave and set the timer for 5 minutes at maximum power.

Answers to popular questions on the topic of how to cook corn deliciously

• How to cook old overripe corn so that it is soft? old corn before cooking, it is necessary to soak in a mixture of water and milk (in equal parts) for 3-4 hours.
• Do you need to defrost corn before cooking? Frozen corn does not need to be thawed before cooking in a saucepan, it is laid frozen in boiling water in a saucepan during cooking.
• Do you need to salt the corn when cooking? Corn can not be salted at all during cooking, or salted a few minutes before the end of cooking. It is more convenient to rub the cob with salt before use.

Source: https://infoeda.com/skolko-i-kak-varit-kukuruzu.html

How to cook delicious and healthy corn at home

Corn is the "queen of the 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, well-being and vitality improve. The product is useful for overweight, can reduce appetite and quickly saturate the body.

Many years ago, the Indians considered this culture to be sacred. Central America is considered the birthplace of the “queen of the fields”, and it came to us thanks to Christopher Columbus. After wheat and rice, the crop is one of the three most important cereals of the entire planet.

In this article, you can learn how to boil corn on the cob. different ways how much to cook young corn by time and a lot of other useful information.

Choosing a good product

boiled corn - favorite treat for many people. Before that excellent aroma while it is brewing, it is impossible for anyone to resist. 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 fodder variety.

Large and too hard grains of bright yellow color may indicate that it is overripe or that you bought it. commercial vegetable intended for pet food. Cobs with grains of light yellow color are great for cooking. When you press the grain, 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 scent.

It is not always possible to determine quality by appearance and tint. Food and forage varieties can be different color, and grain size is not an accurate indication of the youth of the cob.

To determine how 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 dots and spots on grains and leaves is not suitable for cooking, because this is an indicator of a fungal infection. It is also not recommended to buy a vegetable with a pungent and synthetic smell - 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 mucosa).

Preparation

Rinse the cobs under running water and remove the leaves. It is not necessary to free them from the leaves, you can cook 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, cobs of the same size with grains of similar size are needed. If they are large, cut in half. If you bought overripe vegetables, then peel them from leaves and fibers, cut and soak in milk and cold water for 3-4 hours. The ratio of the milk mixture should be 1:1.

After that, drain the liquid and boil in water, as usual. If there are rotten grains, then they should be cut off.

Cooking methods

There are many options for making corn juicy and soft without losing its nutritional value.

How to cook corn in a pot

A cooking pot is chosen quite wide, thick-walled and deep. An impeccable option would be a cast iron or cauldron, which are tightly closed with a 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 (antennae will give a sweet taste).

After that, pour water in such an amount that it covers everything and put on fire. When cooking in a saucepan, you need to periodically check readiness. Salt is not necessary because when cooking dessert varieties, salt accelerates 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 to cook corn on time? About 15 minutes.

You should carefully monitor the cooking process and try until it is cooked. When ready to turn off, drain excess water and remove tendrils and leaves. Rub with salt before serving. Can be eaten with butter or various spices. To save nutrients cook on small fire at an average temperature of 225 degrees.

How to cook corn in a steamer

The cooking method in a double boiler is quite simple and takes about half an hour. At the same time, you can save vitamins and useful material, which, when boiled in water, flow away along with the sweetness. Prepare steam corn better for dessert or for use in other dishes. Its advantage over canned food is that it preserves beneficial features and taste.

Bake in the oven

The best way to cook corn is to bake it in the oven with the leaves wrapped in foil. The overripe one will come out fit for eating, and what a wonderful taste the young one will get! Leaves and a layer of foil do not let steam out, which makes it possible to eat fragrant baked sweetness from the oven. It differs from boiled in that salt can not be rubbed. Bake 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 boiled in two bowls: in water and steamed, which is its great advantage. Water is poured into the container, laid out, 25 g of butter are added and the “Steam cooking” mode is set. The pressure cooker holds heat well, so if you have cooked it ahead of time, you can leave it inside for a couple of hours. Cook 20 minutes.

Microwave cooking

Do you like hot, crispy and juicy corn? Exists great option its preparation without boiling water in a saucepan and lighting a fire - in the microwave.

In order for it to cook evenly in the microwave, it is laid out freely from each other and then the microwaves evenly heat each cob. If they touch each other, they will turn out undercooked.

It takes about five minutes to cook, depending on the size.

Grilling

A simple and delicious summer dish roasted corn on coals. To prepare it, take a whole with leaves and fibers and pour cold water for 40 minutes. After soaking, let it flow.

Then the brazier or grill is kindled and it is laid out on the grate. In order not to burn out, you need to constantly turn. Bake until done.

The finished product is sprinkled nutmeg, herbs and smeared with butter.

Delicious recipes

From the golden cob you can cook many interesting and healthy meals, 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;
• onion;
• salt.

Peel 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 the corn. Cook for a couple of minutes and pour in 100 g of water. Simmer for about 10 minutes, covered with a lid. Add salt, sprinkle with dill and stir. ready sauce salt and pepper.

Corn cobs with Adyghe cheese

You need:

• corn cobs 5 pcs;
• 50 g of cheese;
• 4 tbsp. l. milk;
• 10 pieces. cherry tomatoes;
• olives;
• 50 g of hard Adyghe cheese;
• black pepper and salt to taste;
• skewers - 5 pcs.

corn on the cob peel and boil in salted water for 20 minutes. Mix in a bowl hard cheese, cheese, greens and milk. Heat this mixture, but do not bring to a boil. warm sauce salt, pepper. boiled corn string on skewers, garnish with cherry tomatoes and olives. Drizzle with sauce and serve.

"Queen of the Fields" in batter

You need:

• corn cobs 5 pcs.;
• 3 art. l. vegetable oil;
• egg 3 pcs.;
• 2/3 cup flour;
• 1/3 cup milk;
• salt.

Separate egg yolks from whites and grind with vegetable oil. Pour milk with salt to taste. Sift the flour and add to the mixture, add the whipped proteins and mix. Peel the boiled cobs, dip in ready batter and place in the fryer. Fry at 170 degrees for about 7 minutes. Serve at the table.

Alcohol, mixed fodder, flour, cereals and starch are made from corn grain, and corn oil. With moderate use of this culture human body will receive useful properties regardless of how it is prepared.