Corn cooking time. Other Ways to Boil Corn

With the beginning of August, boiled corn on the cob becomes the most popular fast food in any town in Russia. Young corn acquires such popularity not only because of its usefulness, but also because of its seasonality. To fill up for the year ahead, I suggest cooking this unpretentious treat yourself. And so that everything works out for you the first time, I will reveal the main secrets of how to cook corn at home in a saucepan.

First, I will give some advice on how to buy a good product, and only then I will tell you how to cook young corn on the cob correctly and for how long.

How to choose good corn

first secret delicious dish is the right product. Before cooking corn, study the main markers that you need to pay attention to when buying:

• Corn cobs should have amniotic leaves, preferably all, i.e. including upper hard ones. Some sell cobs, peeling them off almost completely - leaving one row of thin pale leaves. I do not take such corn, since the freshness and purity of the grains in the corn cob depends on the presence of amniotic leaves - this is how nature intended. The grains in the half-peeled cobs dry out, and the dust gets into places from which it is problematic to wash it.
• When buying, check the corn kernels for youth. Spread the leaves in the middle of the cob and lightly press the grain with your fingernail, it should be elastic and juicy. Old grain will be dense and starchy.
• Having folded back the amniotic leaves, inspect the grains for spoilage and disease - the corn should be arranged in even rows and be uniform in color, without black dots and mold.
• I would not pay attention to the color of the grain, since this is just a varietal feature. Some sources say that bright yellow grain is old, and light grain is young. We remember the color of the Bonduelle corn and all questions about the youthfulness of the yellow grain disappear by themselves.

Let's cook the corn in a pot. For these purposes, I would advise you to choose a larger vessel.

How to cook corn on the cob?

Ingredients:

Corn cobs - 5-7 pcs.

Water 3-4 liters

The number of cobs is determined by the number of eaters - 1-2 pcs. for everyone. I would not recommend cooking corn for the future - during storage, it loses a little in taste.

1. We clean the cobs from the leaves. Moreover, the upper half of the leaves, those that are thicker and greener, I throw away. And those that are closer to the body I leave and use when cooking.
2. In addition to the leaves, the stigmas must also be removed from the corn - they are of no use to me, but some are dried and used for treatment.
3. I break each corn into two parts - it’s more convenient to eat, well, shorter pieces fit better in the pan. I tried to cut it with a knife, but the stalk itself is cut so poorly that it’s easier to break.
4. We lay one third of the leaves from the cobs on the bottom of the cooking pot. Next, lay the pieces of corn tightly. Pour cold water in such a way that it covers the entire product. Lay the remaining leaves on top.

The use of amniotic leaves when cooking corn in a saucepan is the second secret of my recipe. It is this technique that allows you to thoroughly steam the corn kernels. It has been observed that boiled corn on the cob has more rich taste and aroma, if you cook it, covering it with leaves.

Should I add salt when cooking corn? I would not recommend salting the cobs during cooking - salt makes the grains denser, reducing juiciness.

We close the entire assembled structure from the pan, corn, its leaves and water and put it on fire.

Here we come to the most burning question - how much to cook corn in a saucepan so that it is both soft and juicy? Revealing the third secret!

And yet, how long does it take to cook corn?

Very interest Ask, In fact. I remember my grandmother cooked corn heads for 2-3 hours. And since childhood, I learned that before you cook corn on the cob, you need to stock up on great patience - the appetizing smell did not leave anyone indifferent. But what about now?

A lot has changed since my childhood, including corn. New dessert varieties have appeared that have excellent taste qualities. And if the corn is fresh and young, then it should not be cooked for a long time.

As you understand, how much to cook young corn is determined not only by the degree of maturity of the corn grain, but also varietal features. To date, I have seen on sale only dessert varieties that cook very quickly.

Cooking time is counted from the moment of boiling. As soon as the water in the pot with corn gurgles confidently, reduce the heat and set the timer for 30 minutes - this is more than enough for young dessert corn.

After half an hour, I take one grain for testing, and if the degree of its readiness suits me, I turn off the fire. But! I leave the corn under the lid for another 15-20 minutes, longer if possible. The corn cooking process continues as the water temperature is still high. But it goes in a different way than when boiling. Thus, we get corn with a richer taste.

Old cobs and fodder corn should be cooked much longer - 2-3 hours. How to identify such corn? As I wrote, color is not an indicator. Therefore, we look at other markers:

• Grain density and hardness. Young grain releases juice when squeezed, old does not.
• Test for a tooth - a young dessert grain, even when raw, is juicy and sweet. The old one will be rather starchy, and the feed one will be neutral in taste, without a pronounced sweet taste.

boiled corn served hot, salt and butter, for the sweet tooth - sugar. However, I came across advice that recommended eating corn by rubbing it crushed garlic and drizzle with lemon juice. To be honest, then classic version I like it better with butter.

Do you have your own recipe for cooking corn? Perhaps you know other secrets of cooking cobs in a pot that you inherited from previous generations - share them in the comments, they will surely come in handy for us.

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 main advice to all hostesses. And then even ordinary boiled corn can become your signature dish.

Boiled corn is loved by all people, regardless of gender and age. Despite the obvious simplicity of preparation, boiling cobs requires certain knowledge and skill. Corn contains a lot beneficial vitamins, thanks to the high energy value saturation is maintained for a long time. Popularity corn on the cob equated to watermelons and ice cream. To enjoy all the delights, you need to responsibly approach the cooking process.

Useful properties of corn

1. Nutritionists recommend eating at least 1 ear of boiled corn per day. In this way, you will provide the body with a daily norm of useful vitamins and amino acids.
2. Corn is rich in vitamins of all groups, including PP, E, C, B. Cobs include ascorbic acid, magnesium, tryptophan, amino acids, iron, potassium, lysine, calcium.
3. Due to such an impressive list, activities are normalizing gastrointestinal tract, cardiac muscle, vascular system. Poisons and toxins are removed from the body.
4. Doctors strongly prescribe boiled corn in the amount of 50 grams to their diabetic patients. per day. This amount normalizes the level of glucose in the blood, preventing an increase in sugar.
5. In addition to all of the above, boiled corn on the cob fights metabolic disorders, allergies, pathologies digestive system, overweight body.
6. Corn cobs accelerate brain activity, develop memory, prevent heart attacks and strokes. Also, the product puts in order the psycho-emotional background, forms muscle and bone tissue.

Varieties of corn and their differences

1. The final result depends on the degree of maturity and variety of cobs. To date, there are 2 main types of corn. The first is the usual, fodder (for raising animals). The second is sweet, edible, ideal for cooking.
2. You can eat both varieties, but the taste will be different. The feed type is more rigid, insipid, while the food cobs are juicy, milky, and sweet.
3. Feed-type corn is cooked longer (about 4 hours) due to hard starchy grains. Young sweet cobs are cooked for 20-50 minutes and literally melt in your mouth.

Choice of corn for cooking

1. Ideal option for heat treatment fruits collected relatively recently (1-5 hours ago) are considered. Young cobs are better boiled and contain a maximum of useful substances.
2. Choose corn with leaves (unpeeled). The shell does not allow weathering of the grains and indicates the freshness of the fruit. To identify high-quality corn, give preference to specimens with light green leaves.
3. Feel the fibers that wrap around the corn. Antennae should be wet. If you notice yellowing on the leaves, the corn was harvested a long time ago. It is better to refuse such products, since the juiciness will be minimal.
4. You can evaluate the quality and suitability of corn directly at the point of sale. Press your fingernail on one of the grains at the base of the cob. If you notice the juice, the corn is "dairy", which means it's perfect for cooking.
5. Old age is easily defined. At late corn hard and dry seeds. The older the fruit, the less granulated sugar is contained in the cobs (after time, the sweetener turns into starch).

How to cook corn on the cob: a classic

1. Container for cooking. Prefer a pot with a very wide bottom and high sides. Such a move will allow you to dip the cobs in solid form without breaking them apart. Make sure the pot has a thick bottom. The best option is a cauldron with a tight-fitting lid. A pressure cooker will help speed up the process. To preserve the beneficial properties of corn, cook the cobs at 190-230 degrees at low power.
2. Preparing cobs for cooking. To start the heat treatment, prepare the corn. Some remove fibers and leaves. Others leave the "natural shell" in place, cutting off only dirty and spoiled specimens. The leaves will retain the juiciness and sweetness of the corn, but after heat treatment, they are more difficult to remove. Therefore, completely remove the leaves and fibers, then put them in a pan, alternating with the peeled cobs.
3. Putting cobs in a pot. Place the corn leaves on the bottom, lay the corn on top of them. Then make another sheet layer, cover it with cobs. Continue until the container is 2/3 full. Leaves should also be placed on the sides to seal the fruit. Sorting is ready, cobs can be poured. In no case should you salt the fruits. The loose composition will wash the liquid out of the grains, ready meal will be dry.
4. Filling dishes with corn water. Cobs can be poured boiling water or cold water, proceed according to personal preference. Add liquid in such a way that it covers the product completely. Heat treatment lasts 45 minutes on average, however, depending on the variety, the procedure can last from 30 minutes to 4 hours. Throughout the process, it is necessary to monitor readiness, top up hot water as it evaporates. Do not increase the power, cooking takes place at medium intensity.
5. Definition of readiness. Throughout the heat treatment, evaluate the corn for readiness. Pinch off one grain at a time, try. The grains should become soft. When the product is easy to chew, you can remove the composition from the fire. It is at this point that serve the cobs, rubbing them with salt and spices (the latter are added as desired). It is easiest to eat the dish in a state cut into pieces. In this case, each section is impaled on a culinary sword to avoid burns. You can rub butter or vegetable oil over the surface of the cobs.
6. Storage of prepared food. If you are not going to eat the corn now, leave it in the pot with hot water, which has not evaporated after cooking. If you remove the product earlier, it will become weathered, the grains will wrinkle and lose their appetizing appearance. The product can be kept in water for at least 3 hours, keeping the temperature at 60 degrees. If we talk about aging in the refrigerator, the shelf life is 2 days.

How to cook corn in milk

1. Wash the cobs, remove the fibers, cut off the leaves. Rinse the corn, chop each ear into 2-3 equal sections.
2. Pour so much into the pot fat milk to cover the content completely. Bring to a boil, send the cobs inside.
3. Boil the delicacy for at least 40 minutes, constantly evaluating readiness with a fork. The grains must disintegrate.
4. When you reach the desired texture, drop a slice of butter into the milk. Turn off the heat, keep the cobs in the liquid for another 30 minutes.
5. After this time, melt the butter, mix it with salt. Rub the mixture into each piece of corn. Prick the cobs on skewers, use.

1. The multicooker is good because, thanks to its use, everything is completely preserved in corn cobs. useful elements. And this means that the use of such a product will bring maximum benefit.
2. Before sending the product for cooking, remove all leaves and remove hairs. Do not salt the ears, put them in the bowl of the device, adhering to several layers.
3. You can upload content clean water or milk, it all depends on personal preference. However, a couple of slices of butter must be added to the liquid to emphasize the taste.
4. When all preparations completed, close the cover. Set the function "Steaming" or "Cooking" for 35-40 minutes.
5. After turning off the timer, do not rush to open the multicooker. Let the corn rest for another half an hour. After this period, remove the cobs, rub them with salt and butter.

How to cook corn in a pressure cooker

1. A pressure cooker is a thick-bottomed wide pan with a lid that is fixed with clips. The container has a hole for steam to escape, which speeds up the process.
2. For cooking corn, give preference to young cobs with the most juicy grains and green leaves. If the latter are partially dry, discard such a product.
3. Boil the water needed to fill the dishes 2/3 in advance. Fill the pan with de-fibred corn cobs, save the leaves.
4. Add water, close the lid. Bring the liquid to a boil, then cook for another third of an hour. Next, extract finished product, rub with salt and butter.

How to cook corn in a steamer

1. Cooking cobs in a double boiler is somewhat reminiscent of a slow cooker, beneficial features are fully preserved. Clean the cobs in advance, get rid of the fibers and leaves.
2. Put the ingredients in the mesh compartment of the double boiler, pour 600-800 ml into the common bowl. water depending on the amount of corn. Set the timer for a quarter of an hour, after this period proceed to the tasting.

How to cook corn in the oven

1. Prepare everything in advance necessary products. You will need salt, butter, corn, olive oil. Do not remove leaves or remove hairs.
2. Grease a baking sheet olive oil, place corncobs on it. Pour in water so that it reaches the middle of the fruit. Cover the contents with foil, leaving a small opening.
3. Preheat the oven to 210 degrees, after 10 minutes, send a baking sheet with cobs inside. Boil the corn for 25 minutes, then lower the power oven up to 180 degrees. Cook for 1 more hour.

1. In order for the grains to retain all the useful properties in their structure, pour the cobs with boiling water or milk.
2. In no case do not salt the water during the heat treatment. Otherwise, the bulk composition will draw out the liquid and sugar, the corn will turn out to be tough.
3. If you do not like to rub salt on the cobs during use, add the loose component 3-5 minutes before the end of cooking.
4. To give the grains delicate taste pour into water or milk granulated sugar combined with butter.
5. If you boiled corn and did not consume it immediately, do not repeat the heat treatment again. Otherwise, the grains will become hard.

Traditionally, corn is boiled in a saucepan, but you can use a slow cooker, pressure cooker, oven. Pour on the cob warm milk or water, do not add salt. Rub the cobs with butter or vegetable oil immediately before use.

Video: how to cook delicious corn

In order for the corn cob to turn out tasty and retain all its beneficial properties, it must be cooked correctly. How long do you need to cook corn? There is no definite answer to this question, because the cooking time depends on the variety, size and maturity of the corn. Some cobs are enough to cook for 15 minutes, others - about 45 minutes.

How to determine the "youth" of corn and how much to cook it?

Juicy milk corn

In order to find out what kind of corn you are buying, dairy or old, first inspect and determine its shade. If the cob is very light, almost white or pale yellow, then this means that it is young.

It is enough to boil young corn in salted water for about 15 minutes. You can also add a teaspoon of sugar per liter of water to the water.

More mature and firmer corn

A rich yellow hue makes it easy to identify more "old" or thoroughly mature corn. Many people prefer this type of corn rather than dairy corn, as its grains are denser, meatier, and very different in taste from young corn.

Cooking time over mature ears until soft grains are obtained - 40-45 minutes. And in order for the grains to remain denser, it will be enough to cook it for about 30 minutes.

When the corn is ready, it is rubbed with salt and eaten warm.

How to cook corn depending on the variety and its maturity?

We cook old cobs in different ways

Old cobs are recommended to be boiled in water without adding salt. Before cooking, they need to be washed and rid of dirty leaves, and clean leaves can be left. Water should cover the cobs by a couple of centimeters. The pan can be closed with a lid or leave a small gap for steam to escape.

In a pressure cooker, mature corn is cooked in 5-10 minutes after the water starts to boil, in a microwave - in 12 minutes, and in a double boiler - 15 minutes.

"Toothed" corn

The variety of "tooth" corn is distinguished by large and elongated grains (reminiscent of cloves). It is a forage variety, but it can also be eaten. The only “but”: the cooking time of the cobs is very long, about 2 hours over low heat. To make the grains soft, you do not need to add salt to the water.

Nutritional value of "dent" corn: 70% starch, 16% protein and 3% fat.

Siliceous corn variety

Siliceous corn can be recognized by the "shriveled" grains of yellow or white color. They are round in shape, with a convex top. The cobs of this variety, crossed with dentate, are quite often sold in shops and markets. You need to cook it for 20-30 minutes.

It also contains a lot of starch - 88%, and proteins - 18%. Most often from siliceous grade cook cornflakes and sticks.

sweet corn

This is an exclusively table variety, which has a sweet taste. Sweet corn cobs in the phase of milky-wax maturity are cooked very quickly - in just 15 minutes. In grains of this variety - minimal amount starch, which means sweet corn can eat and ardent adherents of slender figures.

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

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

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

Ingredients:

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

How to cook corn on the cob?

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

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

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

Close it with another layer of leaves.

So, alternating corn and leaves, fill the pan.

Salt is not added during cooking. So the sprouts will taste sweeter, and the salt also makes the grains denser and harder to bite into.

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

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

Let's cook.

So how long does it take to cook corn?

How much to cook corn depends on its variety and degree of maturity. Boiling time is always counted from the start of boiling. It is enough to boil young corn for 15 minutes. Yes, exactly 15 minutes, that's verified. I leave it in the pot for 30 minutes after it's cooked.

Feed, hard cobs require the longest heat treatment. The more saturated color have grains, the longer they need to be boiled. As a rule, from 40 minutes to two hours.

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

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

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