How to cook fodder corn in a pot. Cooking utensils: what to choose

Boiled corn - great addition for almost any meal. Very nutritious and tasty, it has long been taking its place of honor on our table in the summer. How to cook corn on the cob so that they turn out really tasty?

How long does it take to cook an ear of corn?

First you need to find out what variety the corn bought on the market belongs to. There are special varieties for eating, and there are fodder for animals. How long does it take to cook corn food grade? It is softer and half an hour is enough, but coarser fodder will have to be cooked much longer - from two to three hours.

If you bought corn on the market and already at home found small multi-colored grains on the cob, leave it. This variety is intended for making popcorn.

Most main advice how to cook corn correctly is as follows: the cobs are boiled for about 20 minutes and after this time they are completely softened for eating. If you miss this point, the corn becomes tough again and then the cooking time increases significantly.

Those who like to experiment can be offered interesting way cooking in the oven. We rub the cobs with butter and wrap them in foil with a sprig of dill. To give piquant taste you can rub some garlic.

How to cook fresh corn?

With the cooking time decided, now you need to choose a cooking method. It is best not to discard the leaves when peeling cobs. Leaves need to be rinsed under running water warm water and lay on the bottom of the pan, already lay the corn on top and pour everything with water.

We put the pot on the fire. After the water boils, you need to salt it. To give more rich taste some spices can be sent to water with salt, for example allspice peas - this will give a spicy and very appetizing aroma.

It is correct to cook corn in a thick-walled pan, as the cooking time takes for a long time. Close the lid tightly. Very good to cook cast iron pan. It is perfectly acceptable to cook corn in a double boiler or in a microwave oven. It is very easy to cook corn in a pressure cooker, as it saves both time and effort. It will only take 5-10 minutes.

Keep in mind that after cooling, the corn will immediately begin to harden, which will become unpleasant surprise for your teeth. It is best to serve boiled corn immediately after cooking, while still hot. To keep the cobs longer retain their aroma and softness, grease them with butter. It also enhances the taste significantly.

For gourmets, you can serve corn sprinkled with grated cheese. In order not to make a mistake when buying and choose soft corn, pay attention to the cobs and leaves: they should be intact and bright green.

How to cook old corn?

If you find dimples in the center of the grains, then the cobs are definitely old. You can cook them, but they will be tougher, regardless of the time and method of preparation.

Cooking fresh corn is much easier as it is tender and cooks very quickly. But it happens that fresh and juicy corn begins to age over time. How to cook old corn? If the hand does not rise to throw out, you can correct the situation using little tricks.

You need to cook old corn in the same way as young corn. The only difference is the cooking time. If the cobs have lain for only a couple of days, it is enough to increase the cooking time by 20 minutes. But for cobs that have been lying for a week, you will have to increase the cooking time by an hour and a half.

Rinse the corn and place the cobs in the leaves in a double boiler dish. In a double boiler, boil young corn for 5-10 minutes. Boil fodder or old corn in a double boiler for 40 minutes. To cook corn in a double boiler, pour 1 cup of water to create steam.

How to cook corn in the oven

Rinse the corn, peel and place tightly in a deep baking dish, greased with butter. Pour boiling water over the corn until it barely covers the corn. Preheat the oven to 120 degrees, put the mold with corn in the oven and bake for 40 minutes.

How to cook corn in a pressure cooker

Wash the corn, put it in a pressure cooker, pour water so that the corn is completely covered with it, cook young ears for 10-15 minutes, old or fodder - 40 minutes.

How to cook corn in the microwave

Fast way - without water
For cooking corn in a microwave without water, the variety of corn is important - it can only be young corn. Put corn in food plastic bag, tightly tie and cook for 10 minutes at a power of 800 watts. Or, cut off part of the cob, leaving the corn in the leaves, and boil in own juice for 5 minutes at the same power.

Slow way - with water
Only young corn is suitable for cooking corn in the microwave. Wash the corn, put in a container for microwave ovens, fill with water and cover with a lid. Set the microwave for 45 minutes and 700-800 watts. It is important to ensure that the water in the microwave does not boil away, and if necessary, add boiling water to the container.

Calorie boiled corn
130 calories per 100 grams.

Shelf life of corn
Store raw corn for up to 2 weeks in the refrigerator in the vegetable compartment before cooking.
Boiled corn is eaten immediately after cooking, after which its taste and nutritional properties are gradually lost. Store boiled corn in the refrigerator - a maximum of 2 days.

It is necessary to store boiled corn directly in corn broth. Already 2 hours after cooking, corn will begin to lose taste qualities, therefore, it is necessary to cook the amount of corn that is supposed to be eliminated at a time.

cooking pot
For cooking corn, a wide and deep pan is most suitable so that the corn fits in it with a margin. If there is no such pan, it is necessary to break each corn into 2-3 parts.

Benefit boiled corn Corn is rich in vitamins A (regulates metabolism), C (immunity), E (protection of the body at the cellular level), thiamine (vitamin B1, which is responsible for the growth and development of the cardiovascular, nervous and digestive systems), (ensures the proper functioning of the thyroid gland and is responsible for the health of the skin, nails and hair). Corn is rich in fiber (helps to cleanse the body of toxins) and potassium (provides the body with fluid), it is perfectly absorbed by the body.

How to choose the right corn
The grains of young corn are light yellow, the cobs themselves are small and not very long, the rows of corn are perfectly even, dense, of the same color. Like on a picture. :) If you want to make sure that the corn is young, cut the grain - it should highlight the white, like milk, juice. Or, cut the stump - it should be light, whitish. Pale yellow corn is medium "age" and will take longer to cook. Overripe, with bright yellow grains, will cook even longer, up to 2 hours. Also consider the area where the corn is grown - southern corn tends to be softer.

Recipe: Corn baked in sour cream Cut the grains from the cobs of boiled corn (5-6 pieces), pour over sour cream (half a glass). Put the corn with sour cream on a baking sheet, sprinkle with grated cheese, add a little butter. Bake in the oven for 10 minutes. Serve corn with greens. See how else

Corn has a number of biological features. It is worth noting that this is a heat-loving plant. Seed germination occurs at a temperature of 7-8 degrees. Swelling requires 40% water to grain weight. Under all these conditions, seedlings are formed on the 5-6th day.

As soon as the corn has 3-4 leaves, you can see the presence of the first tier of nodal roots. With each formation of a new pair of leaves, a new tier of nodal roots is formed. When growing a crop on chernozems, the root system reaches a depth of 3-4 m, and on the sides the roots spread up to 120-150 cm.

At the initial stage of vegetation, corn is characterized by slow growth. and requires long-term illumination. At this time, at the point of plant growth, all future organs are laid, as a result of which corn is afraid of clogging in the first 3-4 weeks. If it is overgrown with weeds during this period, then the crop will sharply decrease for a short period of time.

Minimum temperature regime 10 degrees remain for the formation of seedlings, leaves and stems. Shoots tolerate spring frosts up to 2-3 degrees perfectly, but autumn frosts of 3 degrees have a negative effect on them.

What is useful?

Boiled corn is not only tasty, satisfying, but also healthy. This dish can be great snack, a side dish or even an independent meal. In addition to the indispensable taste, cereals are very useful for the body. The composition contains everything necessary for a full-fledged work human body vitamins and microelements:

• vitamins B, C, D, K, PP;
• potassium;
• phosphorus;
• iron;
• glutamic acid.

Features of grain crops in the ability to cleanse the body of toxins and remove cholesterol from it.

Attention! At regular use vegetables normalize work digestive system organism. boiled product in tandem with butter - this is a wonderful remedy for constipation.

How to choose?

Before cooking corn, it is important to choose the right one. Here are the following features:

For uniform cooking of corn, choose ears of equal size with grains of the same size.

Preparation

Before you start cooking, corn should be prepared using the following guidelines:

1. Remove the leaves from the cobs, wash them under running water.
2. Soak vegetables in cold water for 1 hour.
3. Seperate the grains from the head.
4. Leave the grains for 4 hours, and only then start cooking them. Then they will become soft and juicy (read how to cook corn so that it is soft and juicy).

One of the favorite dishes for both adults and children is boiled corn. But in order for this vegetable to turn out sweet and juicy, you must follow some rules. Read our materials on how to cook tasty and properly, as well as how and how much to cook.

How to cook in a pot at home?

With salt

How long does it take to cook corn? This is a classic recipe using young cobs. Procedure:

1. Prepare a saucepan. Put the already prepared corn kernels there.
2. Pour in water so that it covers the grains by 2-3 cm.
3. Use better capacity thick bottom so that the product warms up evenly.
4. For additional aroma, lay leaves and stigmas on the bottom of the container.
5. Set the pan on the stove, wait until the water boils, add salt (30 g), reduce the fire and wait 10 minutes. This time is enough for the young corn to cook (you can find out how and how long to cook young corn on the cob in a saucepan).
6. You can try a few grains to taste. finished product characterized by softness and juiciness.
7. Discard hot grains on a sieve, salt and place on a prepared plate. The dish is ready to eat.

To know more recipes cooking corn on the cob with salt is possible.

Without salt

In the cooking process, use salt only at the end, you do not need to add it to the pan, as it slows down the cooking process, therefore, the corn will take longer to cook. Procedure:

Non-standard recipes

Very often, young corn is boiled in a saucepan with milk. This method is quite expensive compared to the classical one, but the finished grains acquire soft taste and incredible taste experience.

Recipe #1:

1. Place already prepared corn kernels in a thick-walled pan.
2. Add milk on top so that the grains are covered by 2-3 cm.
3. You do not need to salt, put the pan on the stove and simmer over low heat for 20 minutes.
4. Discard the finished grains in a colander, add butter and wait 3-5 minutes for it to absorb. Sprinkle the top with salt to taste.

Recipe #2:

1. Boil corn using classic recipe With salt.
2. Remove grains and place on a plate.
3. Boil 2 cups of milk, pour over corn. Set on fire and keep there for 10 minutes.
4. Before the end of cooking, add a slice of butter.
5. Salt ready meal immediately before use.

We literally sell corn both raw and boiled on every corner, and when buying again, I heard a girl ask the seller: how to cook corn on the cob in a saucepan and how much time. At first I was surprised at this question, because it's so simple, but then I thought, it seems like a simple matter - to cook corn on the cob, but there are subtleties here too. Let's talk about them.

How to cook corn on the cob in a pot

As soon as they start selling corn, I immediately remember the summer in the village, when the boys on bicycles brought cobs of young corn from the fields, my grandmother cooked them, and we, the kids, ate with pleasure juicy corn sprinkling it with salt. My love for corn has not gone away for me, and all my family members eat it with pleasure, but so that corn does not disappoint, you must initially choose it correctly.

How to cook corn on the cob - recipe

Boiling corn in a pot is the easiest and traditional recipe. Remembering my grandmother, she always cooked whole cobs in a wide saucepan, so do I, but if there is no such saucepan, then you can break the cobs in half.

• To begin with, the corn must be washed along with the leaves, then cleaned of leaves and hairs.
• Cover the bottom of the pan with the inner leaves that were closer to the cob, put corn on them, cover them with leaves. If you have several layers of corn, lay each layer with leaves, they will give the corn additional flavor and juiciness when cooked.
• Pour cold water into a saucepan and place on big fire so that it boils faster. But as soon as it boils, reduce the fire. I heard that corn is poured with boiling water right away, I think this option is also possible.
• An important point - do not put salt right away if you want to get a tasty and juicy product after cooking. If you do not like salting it during meals, then you can add salt directly to the pan, but about 5 minutes before the end of cooking. But in my opinion, it tastes better when we salt it already in the process of eating, or maybe it's just childhood memories. But that's how we eat corn.

How long to cook corn in a pan

Cooking time depends on the variety and on the age of the corn. Very young, milk cobs will be ready in 10 minutes. But we don’t really like such corn, we like it to be a little older, it has a richer corn taste and juiciness is also enough. Such corn is cooked for 20 - 30 minutes. You can check the readiness with a toothpick, if the grain is easily pierced, then the corn is ready or taste it, if the softness suits you, then the cooking process can be completed.

Do not be discouraged if you still come across fodder corn, it is edible and healthy in any case, just not so juicy. Of course, you will have to boil it more - an hour, or maybe longer.

Do not immediately remove the cooked corn from the pan, turn off the heat and let it stand in the water in which it was cooked for 30 minutes, this will also give it additional juiciness and taste. During this time, it will just cool down a little.

How to store corn

• Having brought corn cobs home, you should not store them for a long time, it is better to boil them immediately. If you can't cook right away, put them in the fridge. Leaves should be removed immediately before cooking.
• If you bought or treated you with a surplus of corn, then you can freeze it, having previously cleaned it of leaves and hairs and put it in plastic bag. After defrosting, corn does not lose its useful and taste qualities. You can defrost it naturally or by putting it in cold water.
• Boiled corn is also not recommended to be stored for a long time, a maximum of 1 - 2 days, and then in the refrigerator, putting the cobs in a plastic bag. More long-term storage will affect the taste, the grains will lose their juiciness.
• Repeated heat treatment boiled cobs should not be done, the grains can become hard. They say you can heat it in the microwave, I don’t know, I haven’t tried it, for me it’s good even when cold.

They say in Mexico corn is boiled not with water, but with milk, adding butter at the end of cooking. Mexicans love to serve corn with both sweet sauces and pretty pepper.

You can lubricate boiled corn with butter, and Americans love to lubricate boiled cob mayonnaise corn.

How you will eat corn is up to you, but I really hope that the tips on how to cook corn on the cob in a saucepan will come in handy and, while the season is in season, you will enjoy a delicious and healthy summer dessert.

Bon appetit!

Elena Kasatova. See you by the fireplace.

Definitely, fragrant boiled corn - main competitor watermelons and melons in hot summer. She is not only amazing delicious treat, but also a storehouse of valuable vitamins for humans. Not every housewife knows how to cook corn correctly. From the article you will learn all the subtleties, tips and tricks for cooking this dish.

Cooking features

Visually similar cobs often differ significantly in taste. This is influenced by the type of corn, variety and degree of maturity. Basically, the whole variety of this cereal is divided into two groups: fodder and food. But with pleasure they eat both one and the second. So, how to cook corn on the cob in a pot?

First stage - preliminary preparation to the brew. We completely clean the cobs, wash them, but do not throw away the leaves, but also put them in the pan at the bottom, along the walls and on top. Few do not know how to cook soft and juicy corn, and it is this simple ritual that will make it so. If you put the heads directly in the leaves, apart from dirty and spoiled ones, then after cooking it will be difficult to separate the corn stigmas from the grains.

The cauldron should be wide enough to fit the whole cob.

Perfect for cast iron clay dishes or a pressure cooker, with which the cooking process will be significantly accelerated. save nutrients product and make it gentle will help right technology cooking - cook on low heat.

We put the heads of cabbage in a container, try to fold them very tightly, and pour boiling water so that it completely covers everything. Salting is not recommended, otherwise the corn will lose its juiciness and softness. This rule applies only to mature cereal. To cook young corn, we will use traditional recipe: for each liter of water, add 1 teaspoon of sugar, and salt to taste.

How long does it take to cook

Many people wonder how much to cook corn on the cob in a saucepan. There is no universal answer: each variety is cooked differently. The degree of maturity of the product also matters. On average, cooking takes 30-50 minutes, but sometimes you need to cook for about 3-4 hours. Therefore, you need to check the readiness of corn practical way: periodically try it grain by grain.

It will be fully cooked when it becomes soft and easy to chew. As for young corn, or, as it is also called, milk corn, it will be very tasty to boil it in milk for about 20-25 minutes. As a result, it will come out especially tender and will “melt in your mouth”. Using a pressure cooker, the whole process will last no more than 15 minutes. It is important not to miss the moment fully prepared, otherwise the output will be hard and hard grains.

How else is it easy and how to quickly cook corn? Cook it using the microwave.

All that is required is just to wrap each head of cabbage with wet paper towel or put it in a bag with two tablespoons of water (pierce the bag in several places) and send it to the oven for 15 minutes. And the meal is ready! When serving, place slices of butter on top.

How to "reanimate" tough corn

If you come across an old overripe product - it does not matter. Even it can be cooked so that it tastes almost like a young one. The main thing is to know how to do it right. What is the secret?

The technology is quite simple. You have already learned how to boil corn in a pot. With the "aged" cereal, we carry out similar procedures. It is advisable to cut all heads of cabbage in half. Then fill them with a mixture of cold water and milk in a ratio of 50 to 50. Set aside the pan for 4 hours, and then just boil the corn. On the container, it is desirable to close the lid hermetically.

By the time it should be cooked a little longer than usual. A pressure cooker will help to cope with stale cereal, the result will be identical, only the process will take much less time.

Each housewife has her own special technologies, how to cook corn deliciously.

Someone adds oil, someone - flour, someone - a bouquet of spices, a lot of subtleties. But there are also universal recipes, which will come to the aid of novice housewives who have not yet "made friends" with this product or simply those who want to diversify traditional ways cooking. With them, you will be sure that the result will definitely turn out to be insanely delicious.

One of these is a recipe for boiled corn in milk and cream. For cooking you will need the following ingredients:

• 4 ears of corn (boiled);
• half a glass of milk;
• half a glass of heavy cream;
• half a glass of dry white wine;
• 2 tbsp butter;
• spices and spices.

First you need to cut the grains from pre-boiled heads of cabbage, pour them with milk and cream, and then boil for 10 minutes.

Add butter, after melting it, after 10 minutes - wine, after another 10 - spices and spices. Cook for another 15-20 minutes and you are ready to serve.

There is another tasty way cooking corn - in a double boiler. The following ingredients are required:

Lubricate the bowl of the double boiler with oil and tightly fold the peeled corn into it.

The timer sets for 30 minutes. In another container, melt the butter, mix it with walnut, pre-ground, and cardamom. Serve boiled heads of cabbage on a dish, watering with the resulting mixture.

The usual taste of cooked corn can be transformed with the help of some "highlights" - sauces, toppings, grated cheese. delicious sauce can be prepared by mixing sour cream, black pepper, salt, sugar, soy sauce and garlic. Best served chilled with a hot dish.

A dish prepared with love cannot be tasteless. And this is the main advice to all hostesses. And then even ordinary boiled corn can become your signature dish.