Chicken rolls stuffed with mushrooms and cheese. Chicken rolls with mushrooms and cheese in a pan

Boiled corn is one of my favorites. summer meals which is suitable for both adults and children. How to cook corn in order to preserve all the beneficial properties - read further in the material.

We invite you to learn a few basic rules and tips on how to cook corn better and more correctly in order to save the maximum useful properties and taste.

How to cook corn: instructions

Preparing corn for cooking is that it must first be washed under a clean running water and remove all dirty leaves. It is not necessary to completely clean the cob of leaves. The main thing is to remove spoiled leaves before cooking.

How to boil corn: the first step is cleaning

Before cooking, it is advisable to soak the corn for an hour in cold water, and corn cobs should be cooked approximately the same size. This is necessary so that the corn cooks evenly. If the cobs are too big, cut them in half.

How to boil old corn

Even overripe and "old" corn, after boiling, will be soft and juicy if it is cooked correctly. To do this, you must first clean the cobs from fibers and leaves, then cut them in half and then pour a mixture of ordinary drinking cold water with milk in a 1: 1 ratio.

In such a milk mixture, the corn should generally lie for 4 hours, after which it can be boiled in the classical way.

How many minutes to cook corn

The amount of cooking time for corn depends directly on the degree of its maturity. For example, young corn will be ready in 20-30 minutes of cooking, and mature corn should be cooked for 30-40 minutes. Cooking time for well-ripened cobs is 2-3 hours.

How to boil corn: the main rule is not to overcook it

The most important thing is not to overcook the corn so that the grains do not begin to harden. By the way, young corn is tasty even without salt, it is tender and soft, and only thirty minutes is enough for boiling.

It is ideal to boil corn on the cob in cast iron pan, in which the walls are thick enough, while the lid of the pan must be closed. Corn is also well cooked in a clay pot. You can cook corn in a double boiler, and even in microwave oven. Some people manage to bake it in the oven.

Boiled corn is one of the most favorite summer dishes, which is suitable for both adults and children. How to cook corn in order to preserve all the beneficial properties - read further in the material.

We invite you to learn a few basic rules and tips on how to cook corn better and more correctly in order to preserve the maximum of useful properties and taste.

How to cook corn: instructions

Preparing corn for cooking is that it must first be washed under clean running water and all dirty leaves removed. It is not necessary to completely clean the cob of leaves. The main thing is to remove spoiled leaves before cooking.

How to boil corn: the first step is cleaning

Before cooking, it is advisable to soak the corn for an hour in cold water, and corn cobs should be cooked approximately the same size. This is necessary so that the corn cooks evenly. If the cobs are too big, cut them in half.

How to boil old corn

Even overripe and "old" corn, after boiling, will be soft and juicy if it is cooked correctly. To do this, you must first clean the cobs from fibers and leaves, then cut them in half and then pour a mixture of ordinary drinking cold water with milk in a 1: 1 ratio.

In such a milk mixture, the corn should generally lie for 4 hours, after which it can be boiled in the classical way.

How many minutes to cook corn

The amount of cooking time for corn depends directly on the degree of its maturity. For example, young corn will be ready in 20-30 minutes of cooking, while mature corn should be cooked in 30-40 minutes. Cooking time for well-ripened cobs is 2-3 hours.

How to boil corn: the main rule is not to overcook it

The most important thing is not to overcook the corn so that the grains do not begin to harden. By the way, young corn is tasty even without salt, it is tender and soft, and only thirty minutes is enough for boiling.

It is ideal to boil corn on the cob in a cast-iron pot, which has a fairly thick wall, while the lid of the pot should be closed. Corn is also well cooked in a clay pot. You can cook corn in a double boiler, and even in a microwave oven. Some people manage to bake it in the oven.

Grill with hot oil

We lower the cobs directly with the leaves into the water for about 15 minutes. Then turn off the leaves 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 greedily snatch it from each other with shouts: “Do not give more than one corn in one hand!”

Bake in the oven with herbs

Salt 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 it's marinated a bit!) and almond petals. The food of the gods as it is.

Fry with bacon

Welded to half-cooked corn or cut into portioned pieces and wrap each in a slice of bacon (for convenience), or wrap a few pieces on each cob (for beauty). Now salt and pepper, in a hot frying pan for 8 minutes - and voila! 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 pepper 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 a long time winter evening when you want to resurrect fresh taste 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 prepared from dried (or even 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.

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 don’t take such corn, since the freshness and purity of the grains in corn on the cob depends on the presence of amniotic leaves - as 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. We fill cold water so 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 noticed that boiled corn on the cob has a richer taste and aroma if boiled, covered 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 is served hot, salt and butter serve as accompanying products, and sugar for those with a sweet tooth. However, I came across advice that recommended eating corn rubbed with crushed garlic and watered 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.