How to cook sweet corn at home. How to boil old corn

It's time to remember how to properly cook corn on the cob. But first, taste it raw - you might like it better this way.

Juicy, fragrant corn cob, sprinkled with salt on top and flavored with butter, reminds of childhood, when it was the height of pleasure. Today we will cook milk corn on the cob together, exactly the same as in childhood.

How to choose the right corn

In the market, check that the grains on the cob are soft, when pressed on them, liquid should be released. Give preference to uncleaned specimens from stigmas and leaves, as they prevent from drying out. After the purchase, do not delay cooking: the faster you cook, the tastier it will turn out.

Ingredients:

• Corn cobs - 6-8 pcs.
• Water - 4 liters.

How to cook corn on the cob?

Remove all leaves from the cobs, as well as corn stigmas. Do not throw away green, young leaves, they will be useful to us for cooking corn. Corn stigmas are a very useful product, used for medical purposes as a choleretic agent.

Preparations based on corn stigmas have antioxidant properties, have a beneficial effect on metabolic processes in the body, reduce blood sugar levels, and improve the functioning of the liver and pancreas.

Take a heavy-bottomed pot (preferably). It can be an enameled, cast iron or aluminum pan with a large diameter. Put the kettle on to heat up, and in the meantime, put green corn leaves, pre-washed, on the bottom of the pan. The entire bottom should be filled with leaves. The more leaves left during cooking, the juicier and more aromatic the corn cobs will be.

If there is a lot of corn, lay several layers, shifting 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. Boil the corn on the cob for 20 minutes, then turn off and let stand in the water for another half hour.

Corn cobs should be completely covered with water. In order to prevent them from floating up, you can put an inverted plate on top or just cover with a lid.

Salt the cooked corn, rubbing salt grains evenly over the entire surface. Then take a piece of butter and run it over the cob so that the butter is absorbed.

How long does it take to cook corn?

Young milk cobs are boiled for no longer than 20 minutes. If you got forage varieties with hard grains, it may take 40 minutes. How to distinguish fodder from dairy? The more intense the color of the grains, the longer the heat treatment will be required. To test the readiness of corn, break off a few kernels and taste them.

Corn kernels can be harvested for the future if they are scraped off the cooked cobs with a knife and placed in a plastic bag or container. In winter, you can use corn for stews, pizza, any other second and first courses. If you have a lot of space in your freezer, you can freeze raw cobs and cook in the winter.

How do you cook corn? Are there any secrets in your family? Share in the comments!
On our You Tube video channel, I posted a step-by-step video recipe on how to cook corn properly, I wish you a pleasant viewing!

Many sprinkle corn with cheese, pepper, water with brine. What additives and spices do you like? I would love feedback on the recipe. All the best!

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Reference. Corn grains contain vitamins of group B (B1, B2), K, E, D, C.

Besides, on the cob there are many minerals and trace elements useful for the body.

These include the following:

• potassium salt;
• calcium;
• iron;
• magnesium;
• phosphorus;
• nickel;
• copper.

The influence of this plant on the digestive system is simply invaluable, since the development of diseases of this nature is prevented. The cereal helps to eliminate radionuclides, toxins, toxins accumulated in the body from the body.

Features of an overripe plant

Considering the beneficial properties of an old plant, it can be noted that it retains all the same vitamins, minerals and trace elements as in young corn.

The only difference lies in the reduced taste, because if, then it is often a little harsh, as a result of which it can no longer positively influence the digestive process.

How to choose?

On a note. When choosing an old plant, you need to pay attention to the condition of its leaves and grains.

The leaves should be dryish without blackening and signs of decay. The grains should have a rich yellow or light orange color. The grains are dense, when touched they are not crushed and do not shoot out with a transparent liquid.

Be sure to make sure that there are no black or missing grains on the cob. It is advisable to choose cobs with leaves, since their absence may indicate the fact that the plant was treated with chemicals, and sellers are trying to hide this.

Cooking preparation

With proper preparation, even old cereal can be soft and juicy. How to do it? To achieve this, you need to properly prepare it for cooking.

Preparation of cobs for cooking begins with their cleaning of leaves and all kinds of fibers. After that, they are divided in half and poured with a mixture of cold water and milk, the ratio of ingredients should be 1:1.

Cobs should be in this liquid for 4 hours. After this period, you can start cooking (we talked about how to properly boil corn so that it is soft and juicy).

Necessary kitchen utensils

The preparation of the old plant mainly requires water and milk., for soaking, as well as oil and spices to add flavor. From the kitchen inventory you will need a container for soaking the cobs, as well as a fork, spoon or knife for oiling the heads of cabbage. You need to start the process of preparing an old plant with the selection of ingredients and cleaning.

cooking recipes

How fast and how delicious to cook old corn? To date, a large number of recipes for the preparation of an overripe plant have been released. These recipes not only include different ingredients, but can also be used for different cooking methods. Today, methods for preparing cereals in, and even, are becoming especially popular.

On the stove

To cook this plant on the stove, you will need the following ingredients:

• a few ears of corn;
• water;
• salt;
• butter.

You can learn how and how much to cook fresh corn, as well as see cooking recipes.

For a couple

To cook old corn in a double boiler, you will need already known ingredients:

• a few ears of corn;
• water;
• salt;
• butter.

1. It is necessary to start cooking in a double boiler by getting rid of the cobs from leaves, hairs and blackened grains.
2. After that, the cob is thoroughly washed under running water.
3. After completing these steps, the cobs are laid out in a double boiler (if there is a desire, they can be laid out on pre-peeled corn leaves) and poured with water. There should be enough liquid to cover the plant.
4. After that, the steamer closes and the timer is set for 40 minutes.

   Attention! Setting a lower time is impractical because it takes much longer to make old corn soft and juicy than it takes to cook young cobs.

5. After steaming the corn, you can put it on a plate and, if desired, grease with butter or salt.

Read about other delicious recipes for cooking corn in a double boiler at.

Roasting

Enough A popular recipe for old corn is roasting it in sauce. This will require the following ingredients:

1. Cooking begins with cleaning the corn from leaves and tendrils.
2. Further, it is thoroughly washed under running water, dried and cut across the side into pieces 3-4 centimeters in size.
3. In parallel with this, the preparation of the sauce is carried out:
   • To do this, you need to combine ingredients such as sour cream, soy sauce, kefir, ketchup, vegetable oil, a glass of water, spices.
   • The resulting mixture is thoroughly mixed.
4. After completing these steps, the corn cobs are laid out in a pan, poured on top of the sauce and cooked under a closed lid for 30-40 minutes.
5. After cooking, corn can be salted.

In the microwave

In the oven

If you want to keep the cereal for several days, you can put it in the refrigerator. For longer storage (up to 3 months), you need to separate the grains from the corn cobs and place them in a jar. Further, hot salted water is poured into the jar, it is tightly closed and cleaned in a cool place. Water changes should be done every 2 weeks.

As noted, old corn is also a worthy product, the main thing is not to be lazy and take the time to cook it. You should always remember the rule that the older a given plant, the longer it needs to be cooked.

Both adults and children are looking forward to the middle of summer to enjoy sweet and fragrant young corn. Despite the fact that this cereal crop is very common with us, not every housewife knows how to cook corn properly so that it turns out soft and juicy. Traditionally, cobs are boiled in a pot and served as an independent dish with coarse salt or a piece of fresh butter.

There are also many delicious and unusual recipes from boiled or canned corn grains. It is usually added to a variety of salads and light snacks. Of course, you can buy a ready-made canned product in a jar, but the amazing taste of fresh boiled corn cooked by yourself cannot be replaced.

Corn is famous not only for its taste, but also for its high content of useful trace elements and amino acids necessary for a person. Therefore, during cooking, it is very important to preserve as many useful substances as possible in the product. Cooking corn on the cob is not difficult at all. However, some rules must be followed in order to get a good result in the end.

1. Choosing the right product

In summer, a huge number of ripe golden ears appear on the market and in supermarkets. Although outwardly they are all very similar, do not rush to buy the first product that comes across. To save the effort and money spent, follow these simple guidelines to select 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, the hostess buy fodder varieties instead of food varieties. Feed corn grains tend to be denser and almost unsweetened. They are suitable for preparing various soups and side dishes. Dried grains of this variety can also be used to make popcorn. For serving boiled, for salads and snacks, sweet corn with tender and juicy grains is better suited.

The second tip is to buy raw 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 is visible to the base. The grains should have a soft lemon color and be smooth. Press a little on 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, then they will be quite hard and unsweetened.

2. We prepare the ears before cooking

Before cooking corn on the cob, clean them of dirty or damaged leaves. Remove only the top leaves, leaving a few thin leaves. They will give the finished dish a pleasant aroma and make it more juicy. For the same purpose, we will not cut 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, then before cooking they must be cut in half.

3. How to cook milky corn?

Depending on the degree of ripeness and variety of corn, the time of its preparation will vary. Young corn should be cooked as follows. Pour purified water into a thick-walled deep saucepan and bring it to a boil. Add a little granulated sugar to the water 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. That is why it is important to observe the temperature regime. Experts say that in order for boiled corn to retain its beneficial properties, it must be cooked at a constant, sufficiently high temperature. Dip 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 digest, so you need to time the cooking time and strictly adhere to the cooking time. After 15 minutes, 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. As a rule, the top ears float, so they need to be turned periodically so that all the corn cooks evenly.

4. How to cook Bonduelle corn?

This question interests many mothers, because it is this variety (it is also called sugar) that is very useful for baby food. Bonduelle corn takes the same amount of time to boil as it does to cook young cobs.

5. How long does it take to boil old cobs?

Grains of middle-aged corn have a bright saturated 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 fodder corn?

Unlike food varieties, fodder corn takes much longer to cook, 3-4 hours, regardless of its size and age.

7. How to cook corn in a pot?

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. Peeled from the top leaves, the cobs should be placed in a pan as close as possible to each other. Then fill them with cold purified water so that it is 5 centimeters higher than the top cob. Put the pan on the fire, bring to a boil and boil the corn until tender. How much time is needed for this, determine according to the degree of maturity of the cereal crop.

A feature of the second recipe is that the bottom and side walls of the pan must be lined with clean corn leaves. Put the cobs on top so that they do not come into contact with the walls of the pan. From above we also cover the corn with leaves and fill it with cool water. Boil the cobs until cooked, be sure to monitor how long they are on the stove.

8. How to cook cooked 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 boiled mixture. Boil the ingredients for 10 minutes. Then add 50 grams of melted butter mixed with a tablespoon of wheat flour. Mix the ingredients and boil them for another 10 minutes, after which we pour 125 ml of dry white wine into the mixture. Let it boil for 10 minutes so that the alcohol evaporates. At the end of cooking, add salt and a little freshly ground black pepper.

9. Check readiness

Now you know how to cook corn so that it turns out delicious.
To check its readiness, you must wait for the time allotted for its preparation, then try one grain. If it becomes soft enough and easy to chew, the dish is ready. To make the corn even softer and more tender, leave the cooked cobs in water with the lid closed for another 5 minutes, as required by the recipe. Then remove from the water, carefully remove the leaves if you boiled the cobs in them and serve the dish hot.

10. Submission

Only after the end of cooking, the cobs should be carefully rubbed with table salt. According to the recipe, do not salt the corn before cooking or dip the cobs in salted water. Salt speeds up the release of liquid from the grains, so they will turn out tough and less juicy.

Another option for serving sweet corn is with butter. A piece of oil is placed on a hot cob and rubbed with fragrant grains. You can also melt the butter first and then dip the corn into it. There are as many recipes and serving options as there are nations. For example, in Mexico it is customary to brush a hot cob with a slice of lemon and sprinkle with salt. The taste is unusual and spicy.

Bon appetit!

Good day everyone!

Today we will cook corn in a saucepan with you. Moreover, we will learn how to do it not anyhow, but correctly, so that it pleases you with a juicy, fresh taste and awesome aroma.

By the way, did you know that this cereal crop is the only one of its "brothers" that contains gold! No wonder its grains are so similar in shape and color to gold bars.

As for the nutritional value of corn, in 100 g it contains 125 kcal, 4 g of protein, 2 g of fat, 22 g of carbohydrates. This boiled product perfectly satisfies hunger, and for a long time, and also saturates you with a lot of vitamins and minerals.

To make corn juicy, fragrant and healthy, you need to choose and cook it correctly. So, not fodder (bright yellow), but food (lighter or white) cereal crop, moreover, recently plucked from the garden, will be especially tasty. If you buy corn in a store, then you should know that wilted leaves indicate that it has been on the counter for several days, so it is better not to take it.

This recipe was shared by reader Julia from Khabarovsk. She wrote to me that her boiled corn always comes out very juicy and soft, thanks to the fact that she chooses only fresh and young cobs for cooking. Well, let's try!

Ingredients:

• Corn - 4 pcs.
• Water (boiling water) - 1 liter
• Butter

First, free the corn from the greens, cut off the “tails”.

Place the cut leaves in a bowl.

Put corn on top.

Pour boiling water over and cook for 20-30 minutes (no more!).

Sprinkle with fine salt.

Take a piece of butter and rub it on a freshly cooked cereal. Bon appetit!

How long should corn on the cob cook?

First of all, I want to note that the cooking time of the cobs in the 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 her to boil well.

If you have corn on the cob in front of you, it means that it is not the first freshness. Therefore, it can 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 corn on the cob to boil well, it is necessary 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 arming yourself with a toothpick and piercing a grain.

After you take the cereal out of the pan, you can rub it with salt, a piece of butter and your favorite spices. An incomparable and satisfying dish is ready. Bon appetit and a healthy snack!

How long does corn cook in a pot without the cob?

Bare corn kernels take different amounts of time to cook depending on what they will be used for. If for bait, then they should be boiled for 30 minutes to one hour with preliminary aging 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 for making an excellent "food" for fishing.

If you need bonduelle corn for preservation, then you can not cook it at all beforehand. It will be enough to pour hot brine and roll up the jars.

However, I have friends who every year harvest this cereal for the winter, after boiling it in a saucepan for 15 to 30 minutes. At the same time, they assure that corn is especially tasty if sugar is added to it in the amount of 1 tablespoon during the cooking process, as well as ½ tablespoon of salt per liter of water.

Recipe for cooking corn to be tasty and sweet

The main secret of cooking sweet and tasty boiled cereal is in the so-called corn stigmas (“threads”). How? Now find out!

To prepare, take:

• Corn in any quantity
• Boiling water - 1-1.5 l
• Salt to taste and desire

Step by step cooking method:

Separate corn from greens.

We put the corn leaves in a saucepan, having previously freed them from the stigmas (“threads”).

Gently lay the corn on top of the leaves.

From above we cover with a shock of "hair". Attention: it is this chip that will help to give the boiled cereal sweetness and juiciness!

Cover with the remaining leaves like a blanket.

Fill the saucepan with boiling water.

Press with a fork and put on fire.

Cook with the lid not completely closed in a saucepan for 15 minutes after boiling.

We free the corn from the leaves and take it out of boiling water. Rub with salt to taste.

How to cook corn on the cob in a saucepan with salt and milk - a detailed recipe with video

Impregnation with milk gives the cereal an additional portion of vitamins, as well as extraordinary softness and a 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

Step by step cooking method:

Carefully place the corn in a bowl.

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!

The following video shows three more ways to boil corn with milk. Only here, to give the boiled cereal special flavoring properties, various spices and spices are added. After all, every housewife has her own cooking secrets!

Cooking bonduelle corn on the cob (delicious!)

Bonduelle is considered the most sugar among other varieties of corn. That is why caring mothers love to cook it so much for their kids. Try this recipe too! I'm sure you'll like it.

Prepare the following ingredients:

• corn bonduelle

Step by step cooking method:

Carefully clean the corn from the leaves and "tails".

Put it in a saucepan.

Fill with cold water.

Cover the top of the corn with washed leaves.

Put 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 how to cook fresh baby corn in a pot

There is nothing tastier than freshly cooked cereal! However, it can also be spoiled if it is cooked for a long time and incorrectly. Therefore, so that this does not happen to you, I share with you a proven recipe.

Take:

• young corn
• Boiling water

Step by step cooking method:

Peel the corn and cut off the ends on both sides.

Put the washed leaves in the pan first, and on top of them the corn itself.

Fill with boiling water.

Put on fire, cover the pan with a lid and wait until it boils.

After boiling, cook young corn for 20 minutes.

Sprinkle with salt after cooking. Bon appetit!

Video on how to properly and quickly cook corn in a saucepan with salt and sugar

You know, while I was preparing this article for you, I found a video on YouTube on how to cook cereals 10 times faster. To be honest, I was attracted by the loud title, and I watched a one-minute video.

The bottom line was that the corn cobs were half-peeled and put in the microwave for 5 minutes. After that, 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 of its unecological friendliness. 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 is useful boiled corn for a person?

If you are a lover of this cereal crop, you should know that even when boiled, corn retains more than 80% of its beneficial substances. No other cereal can surprise you with such indicators. At the same time, in boiled form, it is able to normalize the water-salt balance, as well as the work 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 well, calm down and get rid of insomnia. And if you suffer from chronic fatigue and frequent ailments, start consuming 60-70 g of boiled corn kernels daily for a month - you will definitely like the result.

It is especially good to lean on cereal for those who had a wonderful time at a festive feast the day before. The fact is that corn perfectly removes alcohol from the body, and also relieves the stomach of heaviness.

Cereal culture is also useful for infertility - both male and female. And during the bearing of the 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 your own recipe for cooking it in a saucepan? If so, I look forward to your comments. See you in the next blog posts!

Grill with hot oil

We lower the cobs directly with the leaves into the water for about 15 minutes. Then turn the leaves off and grease with slightly melted butter, mixed in a blender with pepper and other spices dear to the heart and stomach. On a preheated grill, cook it until the desired browning. And then we grease it with the remaining oil - and eagerly snatch it from each other with shouts: “Do not give more than one corn in one hand!”

Bake in the oven with herbs

Salt the softened butter and mix with crushed garlic, chopped dill, parsley, basil, thyme and other available herbs. We grease the peeled cobs, wrap them in foil, put them in a mold - and send them to a preheated oven for half an hour. Aroma - rock!

Roasted Corn Salad

If you are the owner of an iron will and are ready to delay the pleasure a little, you can use baked corn for salad. In this case, you can bake cut grains on a baking sheet. In 10-15 minutes, they'll be ready to be reunited with cherry tomatoes, basil, onion rings (oh, if they're marinated a bit!) and almond flakes. The food of the gods as it is.

Fry with bacon

We either cut the corn cooked until half cooked into portions and wrap each one in a slice of bacon (for convenience), or wind several pieces on each cob (for beauty). Now salt and pepper, in a hot frying pan for 8 minutes - and voila! A hearty, invigorating breakfast is ready, more interesting than scrambled eggs. Or a delicacy for beer and TV series.

summer corn soup

We take a couple of ears of corn, a couple of potatoes, carrots, tomatoes and onions. Boil potatoes and carrots with peeled grains for 20 minutes, then we send fried onions with stewed tomatoes there. If desired, along the way, you can add everything that is suitable in the refrigerator - for example, bell peppers or beans. And finally, green. Benefits and ease - almost unbearable!

Creamy Corn

We cut the grains from the cobs and fry in a mixture of vegetable and butter for 8 minutes, until soft and golden. Now salt and pepper, add a bag of cream and half a cup of water or broth - and cook, stirring, for another three minutes, until thickened. Now sprinkle the dish with grated parmesan - and go to seduce someone. Only the heartless are capable of not being seduced by such ambrosia!

Preserve for the winter

It’s better to take baby corn - well, or you can cut young, freshly picked cobs into pieces. We clean, wash, dry - and put in sterilized jars. Pour hot marinade from water with salt, sugar and vinegar. And sterilized for about two hours. Now you can roll up, turn over, cool - and wait for a long winter evening when you want to resurrect the fresh taste of late summer.

Halva from corn

Soak the corn kernels overnight, and then boil in the same water until they turn white. Boil honey (the ratio is about 1:2 with corn) until a drop of it breaks in cold water. Now corn - in honey, thoroughly shake until smooth and let it cool. You can pour syrup or some other delicious topping.

homemade popcorn

It can be made from dried (and preferably frozen) corn kernels. We put 2 tablespoons of oil on the bottom of the pan, when it is hot - pour the grains in one layer, cover with a lid and fry over low heat, shaking slightly along the way. After a couple of minutes, "explosions" will be heard. You can fry the next portion! If you add spices to the oil, you get flavored popcorn - and at the same time completely natural.