How to cook late corn. Varieties of corn and their differences

Before you cook delicious corn, you should pay attention to the variety and degree of maturity of the cobs when buying. Very often, inexperienced hostesses buy fodder varieties instead of food varieties. Sweet sweet corn is tender and juicy, while fodder varieties are more suitable for making soups and second courses - their grains are denser and almost not sweet. Dried feed corn kernels can be used to make popcorn, but for salads and appetizers, as well as for serving on the cob, sugary edible varieties are better suited.

Choose unshelled corn - you can tell by the leaves when the cobs have been plucked. Young corn has bright green leaves, and the stigmas are fine hairs, and should be light and slightly moist. Checking the degree of ripeness is very simple. Open the leaves in such a way that the cob is exposed approximately to the base - the grains should be smooth, not wrinkled, and have a delicate lemon tint. Press down on one of the grains with your fingernail - if the skin bursts easily and milk juice comes out, then the corn is young, milky ripe. It is these cobs that have a pleasant sweetish aftertaste and will be tender and juicy after cooking. If starch has already appeared in the grains, then such corn will be tougher and less sweet.

Depending on the degree of ripeness, the time for its preparation will vary. How long to boil fresh corn will also depend on where and how you intend to cook it.

Soft and juicy corn is great for serving on its own or adding to salads. Before you cook soft corn, you should carry out a certain preparation procedure.

Only the upper hard leaves should be removed from the cob, leaving a few thin leaves.

The stigmas also should not be cleaned - it is they that give a unique taste and aroma to this product. It is enough to tear off the upper blackened part of the hairs.

The cobs prepared in this way should be washed in running water and carefully laid out on the bottom of a convenient roomy dish - it is best to take a pan with not very thin walls.

Corn prepared in this way is suitable for salads and snacks. To serve, it is better to clean the leaves completely and put them together with the stigmas on the bottom of the pan and only corn is laid out on top - this is done because the ears are served hot and it will be problematic to clean them from the cooked leaves.

This cereal has a lot of useful vitamins and amino acids that must be preserved during cooking. That is why it is very important to observe the temperature regime. According to experts, how to cook fresh corn correctly, most of the beneficial properties will be preserved if it is cooked at a constant high temperature. Therefore, bring water to a boil, pour it over prepared cobs and bring to a boil over high heat. After that, you will need to cover the pan with a lid and cook over medium heat so that the temperature inside the dish remains constant. Milk corn will be ready in 20 minutes, more mature cobs will be cooked in 40-45 minutes.

Make sure the corn is completely submerged in water - the top ears will float, so they will need to be turned over periodically.

How much to cook fresh corn, decide for yourself - check the grains for readiness. Depending on the variety, the time can take up to several hours - the finished grains should not taste like starch. If you bought a fodder variety, then it would be best to cook corn in a pressure cooker or slow cooker at a temperature of 200-250 degrees. Then leave it for a few minutes in water - so even not very young corn will turn out juicy and soft.

Now you know how to quickly cook milky corn. But one more important point should be remembered, on which the taste of the finished grains will largely depend.

Salt - without this food additive, no dish will be able to show its unique taste. To emphasize the sweetness of milk corn, the finished cobs are sprinkled with a thin layer of salt just before serving. However, never add salt to the water in which the corn will be boiled. Salt speeds up the process of boiling water and helps maintain heat, but it is salt that speeds up the process of water release from cereal. Therefore, if you add even a little salt to the water, the grains will no longer be so tender and juicy.

How long you cook your corn will affect the taste of the finished treat, so try to buy only freshly picked cobs. If you buy peeled cobs, inspect the kernels carefully. But even if you bought a fodder variety of corn by mistake, do not rush to throw it away. Wash the peeled ears, wipe them dry and put them in the freezer. It takes a little longer to boil such corn than milk corn, but if you add a pinch of sugar to the water, the grains will be soft and sweet. You do not need to defrost the cobs - immediately place them in boiling water.

Sweet corn is not only a very tasty plant, but also very healthy. Despite the fact that the grains have a fairly high content of starch, this product can be called medicinal and even dietary. Even in ancient times, these golden grains were called the elixir of youth. Amino acids, which are found in large quantities in the grains of this plant, will help restore shine to your hair, improve memory, restore freshness to the skin and help get rid of a couple of extra pounds. Delicate fragrant grains will give you the warm energy of the sun on a cold cloudy day, cheer you up and improve your well-being. Do not deny yourself pleasure. Bon appetit!

Boiled corn is perhaps one of our favorite summer treats, which is adored not only by children, but also by many adults. In the summer, this "queen of the fields" is as popular as ice cream, melons and watermelons. During the season at seaside resorts, boiled young corn is perhaps the most sought-after product. To please yourself with freshly cooked delicious corn at home, you will need a little time and knowledge of a few secrets that we will share with you today. How to cook corn correctly and tasty is described below.

How to choose the right corn on the cob for cooking

Not all corn on the cob is good to cook and eat. When buying corn on the market, be sure to check what kind of corn the seller offers. Find out if this variety is fodder. To do this, it is enough to try a couple of grains of corn - fodder corn will not be sweet and tender, rather, it will taste like raw potatoes. Food (sugar) corn, which has a pleasant and sweet taste, is good. Well, and, of course, corn should be milky ripe - this is evidenced by the milky white or light yellow color of the grains, as well as their juiciness and softness. Such corn does not have to be cooked for a long time - just 15-30 minutes and the amber delicacy will be ready. Early varieties of corn ripen in late June, early July. Later varieties are harvested in August. Late varieties of corn are grown for storage, so they are harvested from the fields at a more mature stage than early. The grains of such corn will be tougher, and they will have to be cooked for a long time - from one hour or longer.

For cooking, it is better to choose freshly picked young cobs of food corn. It is better to buy raw corn, because the natural "packaging" allows the grains to last longer and prevent them from drying out quickly. Green leaves and wet corn stigmas will help identify young cobs. If the leaves of the cob are yellow, then the corn has been plucked for a long time and could already lose its juiciness. But, as a rule, a slight yellowness of the leaves is acceptable, because. such cobs are still quite young and juicy. When buying, unscrew the leaves of the cob a little and look at the kernels to make sure that the corn is not old. And so that there is no doubt about the freshness and quality of the purchased cobs, you can test for ripeness - at the base of the cob, press your fingernail on one of the corn grains and if it turns out to be soft and juice comes out, then you have young or milk corn. Accordingly, the harder and drier the grain, the riper and, accordingly, the older the cob. The degree of maturity of the corn cob affects not only the cooking time, but also its taste. When corn dries, the sugar inside the grains turns into starch, which deprives it of sweetness and tenderness. However, mature corn also has good taste qualities, which are loved by many connoisseurs of this product. Some people prefer mature corn to young corn because it is more satisfying and can even replace a full meal.

How to properly and tasty cook corn on the cob

There are many ways to cook corn on the cob. Different nations prepare it in different ways - depending on the climate and the possibilities of cooking. But the traditional way of cooking, after all, is boiling corn.
So let's look at different ways to cook corn at home.

First of all, you need to prepare the cobs for cooking. Most people cook corn de-leafed, but leaving a few leaves and stigma on the cob will make the finished product more juicy and flavorful. There is another way of cooking, when raw corn is completely cleaned (leaves are easier to remove when raw) and placed in a saucepan along with leaves and corn stigmas, which can be placed on the bottom of the container.

The corn cooking pot should be wide and deep enough to fit whole cobs without breaking them. Peeled corn cobs should be laid on the bottom of the container directly on the leaves. The leaves can also be laid on the sides so that the corn does not come into contact with the sides of the dish. Fill the pot with water so that the corn is completely covered. We also lay leaves on top of the corn and add stigmas, which will make the corn sweeter and more fragrant. Cobs should be cooked over low heat so that they retain their nutritional value. Cooking time depends on the degree of maturity of the cobs - from 15 minutes to 40 minutes. If the corn is very old (ripe), then it may take a lot longer to cook - about an hour or two hours.

During cooking, you need to periodically check the corn for readiness. Make sure that the corn is completely covered with water all the time, if the water has boiled away and the cobs have opened, you need to add water (but only boiling water). Salting the corn during cooking is not necessary., since salt slows down the cooking process and accelerates the release of water from the grains, which makes the finished product less juicy and tasty. But, if the corn is not sweet enough, you can add a little sugar during cooking. It won't ruin the taste in any way. The cooking process must be carefully monitored to prevent strong boiling of water or digestion of the product.

How long does it take to cook corn on the cob?

The cooking time of corn during cooking depends on the degree of maturity of the cobs. Young corn is boiled for 15-20 minutes no more. More mature cobs will need to cook for a longer time. Old (mature) corn is cooked for more than an hour. In a slow cooker, you can cook corn much faster.
It is best to check the corn during cooking for readiness. To do this, pinch off a grain from time to time and taste them, controlling readiness. If the grains are soft and juicy, then the corn is ready. Do not immediately take the corn out of boiling water, let it cool a little right in the water where it was cooked. If the corn is removed immediately from boiling water, it may shrivel and lose its appearance. After the corn has cooled slightly in the pan, it can be taken out and served while it is still hot. We take out the cobs from the pan, let the excess water drain and rub with salt. In addition to salt, corn can be lubricated with butter and various spices.
The remaining uneaten corn can be stored in the same water where it was cooked, but not more than 3-4 hours, at a temperature of 60-70 ° C. You can store boiled corn in the refrigerator for no more than 2 days for a longer time.

How to cook corn in a saucepan, in a microwave, in a slow cooker, in milk

There are many more ways to prepare sweet corn - it can be baked, fried, grilled, microwaved, double-cooked, slow-cooked, etc. In every country where maize (corn) is grown, people cook corn according to their own recipes and everyone of them deserves attention. In the old days, when people did not have utensils to cook food, people threw corn into the fire and got a finished product that was not inferior in taste to modern corn dishes. In order to improve the quality of the prepared dish, people came up with the idea of ​​adding various flavoring additives during cooking - herbs, spices, coconut milk, and then the usual taste of a traditional dish acquires new unusual and spicy notes. Although, at first glance, it seems that the queen of the fields is so good and perfect in taste in its original form that it does not require any additions and additives during cooking. However, we suggest you try others, including unusual recipes for cooking corn at home, each of which is good in its own way.

1. Corn on the cob cooked in a slow cooker or pressure cooker

To cook corn in a slow cooker, peel the young cobs from the leaves and put them in a special bowl. Next, you need to fill them with water and put the leaves on top. You can cook corn in the "Vegetables" mode, if you select the "Bean" or "Soup" mode, then set the time for 15 minutes for young cobs and 20 minutes for old (ripe) cobs, no more.

Cooking corn in a pressure cooker is no different than cooking it in a slow cooker. Cobs are boiled over low heat for 15-20 minutes, depending on the stage of maturity of the cereal crop.

1. A quick way to cook corn in the microwave

In order to quickly cook the corn on the cob, you need to take a paper towel soaked in water, then wrap it around the corn on the cob and send it to the microwave for 5-8 minutes. In this way, you can cook both peeled corn and “dressed” cob.

1. Boiled corn in a steamer

During the steaming of corn, its beneficial substances are preserved to the greatest extent. During normal cooking, some of the substances go into the water. Steamed corn retains more of the vitamins that are destroyed when cooked in boiling water. In addition, steam corn has a sweeter taste and retains its juiciness to a greater extent. The steaming time for young cobs is slightly longer than with conventional cooking and ranges from 25 to 35 minutes.

1. Oven baked corn

Another less popular but very interesting way to cook corn in the oven. There are at least two ways to bake cobs in the oven -

• roasted corn
• whole cob roast

Wrap the peeled corn in foil with a piece of butter, put on a baking sheet and put in an oven preheated to 200-220 ° C and bake for about 10 to 20 minutes. The grains will not dry out, and the corn will have an amazing taste!

Unpeeled cobs are baked a little differently. Before baking, cut a little corn on one side of the cob and put it in cold water for about half an hour. Then put the corn on a baking sheet and bake at a temperature of 200-220 ° C. After half an hour, fragrant corn is ready. Enjoy!

This method requires a little more cooking time than the traditional method, because milk slows down the cooking process. So, for cooking corn in milk, take:

• 5-6 ears of corn.
• two liters of milk;
• 30 gr. Butter;

Peeled corn is placed in a saucepan, poured with milk and a piece of butter is added. You can also dilute milk by half with water, but add more butter. Grate the cooked corn with salt and serve.

1. Caribbean boiled corn

You will need:

• 5-8 cobs of young sweet corn,
• 3 green onion stalks (or 1 leek)
• 1/4 teaspoon black pepper
• 2 cups coconut milk
• 1 tablespoon chopped parsley
• 1 large garlic clove
• 2-3 sprigs thyme (optional)
• 1 habanero pepper (can be substituted with chili)

Peeled corn cobs are placed in a wide pan and add the rest of the ingredients. Top cover with leaves from the cob and pour water with the addition of coconut milk. The cooking time is the same as with the usual cooking method - 15 minutes. Such corn should not be rubbed with salt, because it should have a sweet taste. But, this is an amateur. You can salt it if you wish.

Video "How to cook delicious corn - Caribbean recipe"

How to store boiled corn

The corn season is behind us, but you still want to enjoy a golden delicacy. The freezer will come to the rescue. To freeze, place the peeled cobs in bags (preferably in a vacuum) and freeze. Cooking such corn is as easy as shelling pears - just take it out of the freezer, drop it into boiling water and cook until tender. After boiling, the time for complete cooking of frozen corn is 20-25 minutes. Ready corn is also lubricated with vegetable oil, rubbed with salt and served.

What is useful corn

Corn is not only tasty, but also a very nutritious and healthy food product - a real storehouse of vitamins and microelements! It contains calcium, potassium, magnesium, iron, phosphorus, amino acids lysine and tryptophan, polyunsaturated fatty acids, ascorbic acid, as well as vitamins E, B, PP. To provide the body with all the necessary substances, it is enough to eat 40-50 grams of boiled corn per day (about half of a whole ear). Due to the high fiber content, corn will cleanse the body of toxins and improve bowel function. Regular consumption of corn is an excellent prevention of diseases of the cardiovascular system and cancer. The biologically active compounds contained in corn contribute to the normalization of metabolic processes in the brain and improve memory. Corn nourishes and restores nerve cells, and also affects the formation of muscle fibers. .post navigation

Contraindications for eating boiled corn

Despite all the beneficial properties of the queen of the fields, there are some contraindications or restrictions for the use of this product.

Things to keep in mind when eating corn:

• The calorie content of boiled corn on the cob is higher than the calorie content of raw corn. This should be taken into account by people on a diet.
• Boiled corn contains a lot of sugar, so people with diabetes should use this product with caution.
• Boiled corn is contraindicated in certain digestive pathologies and the pancreas in particular.
• It is not recommended to give boiled corn to children under three years of age, as corn kernels are often not digested in young children.
• Boiled corn should not be abused, as it can cause indigestion (clogging) of the stomach, especially in young children.

Despite the existing contraindications, boiled corn still belongs to the safest products. Its nutritional value is great, so in the summer season do not deprive yourself of the pleasure of eating this excellent product.

Good day everyone!

Today we will cook corn in a saucepan with you. And 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 the 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!

The end of summer is simply a paradise for corn lovers. If desired, it can be baked in foil in the oven, dried on the grill or boiled. The last way to cook corn is the easiest. Agree, there is nothing difficult in peeling the cobs, putting them in a saucepan, pouring water and putting them to boil. However, after one of my friends asked how to cook corn on the cob in a saucepan, how much to cook it, I wondered if everyone had mastered this simple culinary science.

It is important to buy sweet corn because it will be sweet and tasty, and feed, intended for animal feed, no matter how boiled, it will still not be tasty.

How can you tell fodder corn from sugar corn? The sizes of both can be the same, the fodder can be both large and small in size, however, as well as sugar. In the bazaar, when choosing, you can easily distinguish them by the color of their hair. Feed corn has brown to dark brown hair, whether young or old. In young sweet corn, the hair color is light green, almost white, perhaps even transparent. In old sweet corn, the color of the hair darkens only at the tips, that is, only at the tips the color can be brown.

So, you bought the right corn, now you can boil it. Do not store it for a long time without a refrigerator. But if you bought it in excess, then you can freeze it in the freezer. To defrost, just take it out and leave it at room temperature, it also defrosts perfectly in cold water. After defrosting, its taste will not change. By the way, they sell it frozen in stores.

So, for boiled corn you will need:

• freshly harvested corn on the cob - how much will the pan hold.

How to Boil Delicious Boiled Corn on the Cob in a Pot

We get a large capacity container. We clean the cobs from the leaves and put them in a wide pan.

It is desirable, of course, that they fit entirely in it. If you do not have such a vessel, break the cobs in half. We do not add salt to the pan, you can put 1 tbsp for 10 kachans. Sahara. You can add nothing at all and boil in ordinary water.

By the way, in Mexico they cook corn in sweet syrups and milk.

We send the pan to the stove with a strong fire. Make sure that the water covers all the cobs, this is one of the nuances of proper cooking of corn in a saucepan. By the way, in a village or in a village, you can cook corn in large cauldrons, it will turn out even tastier, especially if the cobs have just been plucked.

How many minutes does it take to cook corn?

After boiling, cook, slightly reducing the power of fire, for 15-20 minutes. We turn it off after the water begins to foam and become cloudy, at this moment sugar comes out of the cobs and corn without it will become less tasty.

You have probably heard that corn is boiled for at least 40 minutes, we also cooked it this way before, but then we tried to cook less and it turned out that the corn is tastier and it is completely ready.

How to check the readiness of corn?

It’s easy to check, take out the head, hold the corn on a plate with a fork and cut off a few grains and try. But do not hesitate, in 15-20 minutes it will be ready.

And finally, salt. Ready corn, if desired, sprinkle with a little salt. I do this almost always. Salt combined with sweet young grains gives a simply amazing taste.

Some lubricate the boiled cobs with butter, this is a matter of taste.

We even saw Americans smearing boiled corn on the cob with mayonnaise, that was a surprise.

And the Mexicans peppered it or, on the contrary, served it with a sweet sauce.

Boiled corn is stored in the refrigerator for 1 day, after two days the corn grains will become floury and tasteless. Chilled corn, if desired, can be heated in the microwave, it is also good and just cold.

How to cook corn properly

How to choose the right corn

I want to highlight this issue separately. Personally, I find that the younger the corn, the sweeter and tastier it is. Therefore, try to choose milky sweet corn when the grains are slightly yellowish and soft, but not completely white, otherwise it will be tasteless. If you choose ripe and bright yellow corn, then it will certainly turn out to be tough and not as tasty and sweet as milk corn. It is very important!

It is best to do the following test. Break off one grain and taste it. If the corn is sweet, then feel free to take it.

Now for the variety. It is no secret that in the markets you can often meet summer residents or farmers selling corn. But most often it turns out to be fodder varieties that have a mediocre taste and take a very long time to cook. Therefore, before buying, always check the grade. As far as I know, in our open spaces there are only two dessert varieties, Dutch Sugar and Bonduelle. Keep this in mind.

So let's sum it up. The best corn is milky sweet corn.

Crimean recipe (1)

Ingredients:
- corn (2-3 ears);
- milk (0.5 liters);
- salt and butter to taste.

Yes, the secret is in the milk. But first things first. First, let's figure out how to choose corn. Good corn should cook for 10-15 minutes. The stern will have to be cooked for 3 hours. Once I cooked for half a day, but I never achieved softness. Unfortunately, I do not know how to distinguish fodder from edible. But you can try. You need to choose the cobs of young corn, with green and moist fibers and soft and light grains. It is best to boil the corn immediately after picking, and do not store it peeled. In both cases, some processes begin to occur (sorry, I don’t know which ones), and the corn loses its charm.

Well, it looks like they chose. Peel and cut in half to make cooking easier.

Now the secret is that the corn needs to be soaked in milk for 4 hours. Then it becomes tender, with a slight milky taste. Do not be afraid, it is not necessary to take pure milk, you can dilute it with water, approximately in half. So, fill and leave. As agreed, 4 hours.

Well, everything is ready, now we grease our cobs with butter, sprinkle with salt (you can also pepper) to taste and eat. Boiled corn can be a complete dinner, lunch or breakfast. Now you know how to properly cook corn so that it is soft and tasty. and I congratulate you on this.

Recipe (2)

First you need to peel the corn, remove the hairs and all debris.

Here she is - the queen of the fields!

2. Then it should be washed well under running water.

3. Now take a deep wide pan and fill it halfway with water. It is possible and more, it all depends on the size of the pan and how many cobs you are going to cook at once. Remember that when laying corn, the water will need to completely cover it.

Then put the water on medium heat and bring it to a boil.

4. When the water boils, place the cobs in the water. An important point - you do not need to salt the water! Although it depends on your taste, if salt is added, the corn may release juice during the cooking process and become harsh in taste. Therefore, it is better to salt it after cooking.

5. Now the most important question. How long to cook corn? I will say right away that there is no universal recipe here. It all depends on the degree of ripeness and the variety of the corn itself. Milk sweet corn is usually boiled for about 15-20 minutes. But hard fodder can be cooked for 2-3 hours until it becomes soft. Therefore, you need to check the readiness during the cooking process constantly. Approximately every 10 minutes. Do like me. Just pick up one cob and break off the seed. Taste it. If it is soft, juicy and easy to chew, then the corn is ready. You can shoot.

6. The most delicious corn is piping hot. Therefore, as soon as it is cooked, immediately take it out and put it on a plate. If you don’t eat everything at once, then you don’t need to drain the water from the pan. Let the corn in it and remain to cool so that it does not fade.

7. Now put the corn on a plate, brush with a piece of butter and salt to taste.

That's all. Now you know that cooking corn on the cob is not as easy as it seems. And your own cooking recipe can only be deduced over time, through trial and error. Experiment and you will succeed.

Recipe (3)

C Corn field corn (remember the movie No Trespassing?) is very popular in America, North and South. Various side dishes, sauces, and muffins are prepared from it, it is baked, boiled, stewed, fried, and pancakes are made. I remember how in the Crimea on the beach you could buy boiled corn with salt. And it seemed terribly tasty then. Nowadays, I often use corn: in winter I like to add it to various stews, salads, and to cook on the grill in summer. There are many really good/delicious ways to grill corn. You can soak it in water and bake it in its own leaves, or you can cook it in foil. This method has taken root better than others in our family. And everyone who tried such corn was very satisfied.

4-8 servings

Ingredients

• 4 ears of corn
• 4 tbsp (40 g) butter

Cooking

Free corn from leaves and fibers. Cut each ear in half. To do this, make an incision on one side, and then break the cob into two parts.

Prepare 8 pieces of foil measuring approximately 20x30 cm (8x12”). Put half of the corn in the center of the foil, a piece of butter on top. Wrap the corn in foil.

Grill over medium-high heat for about 15 minutes.

P.S.(Added 8 Oct. 2012): you can put two pieces of corn in one piece of foil or not cut the cob, but leave it whole.

• Advice:

The same corn can be cooked in the oven at 190 C (375 F). Cook for approximately 30 minutes.

Cook with pleasure!

Recipe (4)

This delicious and original salad will be to your taste!

Cooking time:

Already prepared:

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Ingredients:

3 pumps
• Tomato - 1 PC
• Avocado - 6 pcs
• Onion - 1/3 cup
• Garlic - 2 cloves
• Salt - 1/2 tsp
• Ground cumin - 1/4 tsp
• cilantro - 1/2 cup

Cooking steps

#1 Avocado peeled and cut into large pieces

#2 Cut the grain off the baked corn

#3 Cut tomato and add to corn with avocado

Ingredients:

Preheat grill to high. Peel the corn on the cob and brush with olive oil. Sprinkle the corn with black pepper.

Wrap each in a square of aluminum foil so that it covers the corn in one layer. Grill for 5 minutes on each side, turning the corn 4-5 times. The total cooking time is about 25-30 minutes.

While the corn is cooking, fry the bacon strips in a skillet over low heat. Place the cooked bacon on paper towels and let the fat drain. Then cut into small pieces.

Mix softened butter with chopped bacon in a bowl. Pour shredded cheese onto a large platter.

Brush the corn with the butter and bacon mixture. Sprinkle with shredded cheese and chopped cilantro.