Drink raw how much boil corn. How to boil corn on the cob

Hello everyone! Today is such a wonderful day, despite the fact that for almost several days the weather is not happy, it is raining and very cloudy. But, on the other hand, in the bazaars and in the market everywhere there are large mountains of corn cobs.

Therefore, I wanted to tell you about how to cook this seemingly simple, but at the same time, sometimes time-consuming dish.

Which of you loves corn, admit it ?! I just adore her, my favorite gourmet, I love her even in a salty form, even in a sweet one. The main thing is that it be very juicy and soft, and then for sure, not only you will lick your fingers, but also swallow it.

I think that this delicacy will not leave anyone indifferent, even children. But in fact, there is a reason, because it contains great amount useful substances, but what do you know? In short, boiled corn will reward you with 30 types of vitamins and trace elements, can you imagine?! Here, here, I would say oooooo!

About how to properly and quickly, as well as how long to cook corn, when and at what point to add salt or sugar, I want to dedicate this short note. In general, stay in touch with me, do not switch, as they say on TV, you will learn all the tricks of cooking.

Like it or not, but to make these yellow gifts of nature very tasty, you need to know some secrets that will help to make and please your loved ones with juiciness and softness.

Important! choose right sort corn. It should not be fodder, namely food. How do they differ from each other and how not to confuse and buy the right type in the market or in the bazaar? I answer easily and directly: take exactly those cobs that are lighter, the stern is very yellow in appearance.

Step number two, you need to choose only fresh, almost plucked corn. The old one is not good, how to do it, and what other subtleties of cooking are, read on for more details step by step description with photo.

We will need:

• corn
• water (milk)
• butter

Cooking method:

1. To begin with, despite the simplicity of this delicious gourmet, beginners and young housewives make mistakes. First of all, as I said above, take only the one that is fresh and on appearance looks excellent.

Important! Pay attention to the tops, it should also not be wilted, but fresh. Try to buy with leaves, because it is the tops that protect the corn from dryness, and then the grains on the cob will be even, beautiful and not boring, they should be like in this photo below.

It is best to take milk corn or, as it is now fashionable to choose the Bonduelle varieties, it is obtained at home the way you used to eat on the beach or buy from grandmothers in the markets. This variety is very sweet, soft, boils very quickly in just 15-20 minutes.

2. Second important condition good corn, these are grains, their appearance. Pay attention to them, if you see one like in the picture, then refrain from buying, it is better not to take and not cook this one.

Important! The grains should not be with pits, recesses, they have already dried up, and due to this, the dish can turn out to be hard.

It can be seen that all the juiciness has already gone, when you click on the grains, milk should stand out.

3. At the very beginning of cooking, usually everyone cleans the cobs from the leaves.

Important! Remember, the yellower, brighter the color on the cob, perhaps even already orange, this means that the fruit is old.

I advise you not to clean it right away, but to place them together with the foliage in water, or even better in milk and soak. The ratio of milk and water should be 1 to 1.

Then the corn will turn out even more tender. At least one hour it must be kept in water or in water with milk, keep this in mind.

4. The next step, you can boil the corn with the leaves, or you can peel it, and put the leaves and stigmas on the bottom of the pan. In my opinion, the aroma will remain, and it will be more convenient to cook.

Important! Choose ears of the same size, the same thickness, then they will all weld at the same time.

5. Take a saucepan, preferably a cauldron or refractory with a thick bottom larger size, put the leaves on the bottom, and then the cobs. Remove the beginning and tail from the cobs in advance, they are not edible.

Important! Fill with water, the main thing is to have boiling water, this is very, very important, not cold.

If the peeled corn does not fit in the pan, then do not worry, you can easily tear it in half with your hands.

6. The water in the saucepan should cover all the cobs, be sure to cook under the lid over low heat for 20-30 minutes.

Important! It is impossible to salt ahead of time, otherwise the grains will become hard and tasteless. It will be possible to salt at the end of cooking, and it is better when it is already cooked. How much salt and how much? I usually stick to such proportions for 1 liter I take 0.5 tbsp coarse salt. How are you doing?

Interesting! For improvement palatability add oil at the end, before turning off the stove, add oil to the water, and if you want the taste to be sweet, add granulated sugar to taste, but it is not necessary to do this, if desired.

7. How to understand that the grains are ready and can be consumed? This can be done with a fork or a sharp stick such as a toothpick. Just pierce and you will see if the corn is cooked, then the grain will fall apart, taste it.

Important! The yellower the color of the corn, the longer it will need to be cooked, up to 2-3 hours. But in our case, 20-30 minutes, since we have a fresh young and precisely the Bonduelle variety.

The readiness of corn can also be determined by the intoxicating smell in the kitchen.

8. You can leave the cobs to lie down for an hour to sweat in hot water, and you can immediately serve to the table. Grate each piece with salt or sprinkle lightly, as you like and smear traditionally with butter. Eat hot. Bon appetit!

9. If you overexpose it on the table and it cools down, then later it will become hard and not so attractive.

Important! If you are not going to eat the corn right away, then it is better then leave it in the water, but not more than 3-4 hours. If you want to store it for more than a day, then put it in the refrigerator, but remember, it is best to use it warm or hot.

Recipe for cooking corn on the cob in a pot

In this video, I also learned about one very important point that must be followed in order to achieve greater aroma and juiciness. For those who are interested, I share this link from the YouTube channel:

How long to cook young corn on the cob in a pot of water

This question is probably the most popular. Everyone is always scratching their heads and don't know what to do. Let's figure it out. Although I think that from what you have already read above, you yourself understood everything.

Light-coloured varieties of corn will cook much faster than yellow fodder varieties. 15-20 or 25-30 minutes will be enough for good cooking corn.

Interesting! Remember that if you overcook the cobs, you will get firmness in the taste of the kernels.

Only fodder varieties are cooked for more than 2 hours.

If you want to shorten the cooking time, then break the cobs in half or cook in the microwave.

Important! You need to salt only at the end of cooking, into water or later, on the surface of the corn itself, as if rubbing it.

Corn in a pressure cooker

Due to the fact that the world does not stand still and new technologies appear every day, this is a big plus, by the way, they came up with a miracle assistant, such as a slow cooker. If you also have it as a pressure cooker, then I will say this is doubly pleasant.

After all, with this electrical appliance, you can cook corn much faster, and most importantly, even easier.

There are two ways of cooking, this is the conventional method, or the steam method.

Cooking method:

1. As usual, start by cleaning the corn well, washing it and placing it in the multicooker bowl.

2. The second action - fill it with hot water.

3. Turn on the desired mode. If you do not have the opportunity to select the time in the modes, then turn it on for an hour, and after 15 minutes turn off the mode, and then let it stand on the “Heating” mode for 20-30 minutes.

4. The best part is the tasting. You can sugar or salt on top, anoint with butter to give a creamy delicate taste.

Now use this instruction to steam the corn. Of course, you can also use a steamer for this. IN this case instead of a double boiler, we will have a double boiler bowl from a multicooker.

1. Pour water into the bottom of the bowl and place the corn leaves and stigmas.

Important! Don't forget to wash everything well under running water.

2. Take a special cup with holes and put the cobs on it, if they are very large, do not worry, break them in half with your hands.

3. Well, now select the appropriate mode, such as "Steaming" and set the time to 20 minutes.

4. In the meantime, set the table, because very soon it will boil and get such a wonderful bright yellow color. Bon appetit! When serving, you can also sprinkle with salt or sugar, anoint with butter.

Interesting! In one TV show, I saw that at the end, after pulling out, the corn is sprinkled with grated cheese and, accordingly, it melts on it while it is hot. You might want to experiment, good luck!

How to quickly cook corn in the microwave

Surprised? That such a method of cooking exists, by the way, I was also a little stunned when I found out. But, this is the most fast way, so to speak, quickly hastily. I note that this is the only option without leaves, and even in 10 minutes.

We will need:

• whole corn of dairy varieties - 2 pcs.

Cooking method:

1. Rinse the ears well, and then soak for one hour in a bowl of water.

Interesting! You can set the time for 5 minutes, and then get it smeared with butter, put it back in the bag and turn it on for another 5 minutes.

3. After the time has passed, check whether the grains have become soft, pierce them with a toothpick, everything should work out.

4. Such a beautiful creation of nature will certainly delight you and your loved ones. Try to make at home, well, just overeating! Check out this recipe and you won't regret it!

Video on how to freeze corn for the winter

Probably everyone always wants to leave the gifts of summer for a little longer, we all make different pickles, jams, preparations, but what to do with corn? Yes, everything is elementary simple, you need to freeze it, but as you ask, see everything yourself and you will learn how to do it with ease:

That's all for me, please your loved ones. Until we meet again, subscribe to my group in contact, see you soon)))

Sincerely, Ekaterina Mantsurova

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 cooked in 5-10 minutes after the start of boiling water, in the 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.

One of the most loved summer treats- boiled corn, which is adored by both children and adults. Despite the apparent simplicity of this culinary masterpiece, many do not know how to cook corn on the cob in such a way as to preserve all its taste and nutritional value. Only ice cream and watermelons can compare with the popularity of delicious golden corn. On the seashore, freshly cooked corn is perhaps the most popular commodity, for which vacationers are willing to pay as for real delicacies. To please yourself at home, you need mere pennies and a little quickness. Hot debates and discussions are conducted not only about the methods of cooking corn, but also about the cooking time. But in reality, this is not so tricky, it is only important to know some subtleties.

Detailed video instruction

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Choice of corn for cooking

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Varieties and their differences

At first glance, identical cobs in fact can turn out to be completely different in taste, which depends on the type, variety of corn and its degree of maturity. Without delving too deeply into varietal diversity, all corn can be divided into two main types: food or sweet and ordinary fodder, which is mainly intended for animal feed. You can eat both food and fodder corn. Some “gourmets” even like harsh and not so sugary fodder varieties, but it is food corn that has the best taste, because its juicy sweet grains simply melt in your mouth. For cooking young food corn early varieties will take from 15 minutes to one hour, while feed and late varieties will have to cook from two to five hours.

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How to choose corn

It is best to choose freshly picked cobs of young food corn for cooking. You should buy unpeeled corn, since the natural “wrapper” will indicate not only the freshness of the cob, but also prevent it from drying out ahead of time. First of all, bright green leaves and slightly damp cool “antennae” will help to identify young cobs. If the leaves began to turn yellow, it means that the corn was plucked a long time ago and could already have lost some of its juiciness. So that there is not a single doubt about the quality of the purchased product, you can conduct a simple test for ripeness: at the very base, press with your fingernail on one of the grains: if it turned out to be soft and juice came out, then everything is in in perfect order- This is a young, so-called dairy, corn. The harder and drier the seed, the riper and older the cob. The degree of maturity of corn affects not only the cooking time, but also the taste of the product. The fact is that when the corn dries out, the sugar inside the grains begins to turn into starch, which deprives it of aroma and sweetness.

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How to cook corn on the cob the right way

1. Cooking cobs for cooking

First of all, you need to prepare the cobs for cooking. Some prefer to completely clean raw corn from leaves and tendrils. Others remove only dirty leaves. Both the first and second are right in their own way. The fact is that the leaves and fibers make the corn more juicy and fragrant, but when boiled, they are rather poorly cleaned. What to do? Completely clean the cobs of everything superfluous, and place the leaves and "antennae" in a saucepan separately.

2. Choose a container for cooking

A pot for cooking corn should be wide and deep enough so that you do not have to break the cobs, and thick-walled. A cauldron or a cast iron is ideal, which can be tightly closed with a lid. Using a pressure cooker will greatly speed up the cooking process. For the corn to keep all its nutrients, it should be cooked on low heat, at a temperature of 200-250 degrees.

3. We lay the cob

We put corn leaves on the bottom of the pan, and put the peeled cobs on them. It is desirable to place the leaves on the sides so that the corn does not come into contact with the walls of the container. On top of the cobs, we also close the leaves and add the “antennae” that will make the corn sweet and appetizing.

4. Fill with water

Fill the corn with water so that it completely covers all the cobs and put the pan on the fire. How long to cook corn? On average, corn takes 40 minutes to cook, but depending on the variety, the process can take from 20 minutes to 3-5 hours. When cooking, it is important to periodically check the corn for doneness. During cooking, the corn must certainly be completely covered with water, and the water, even when cooking over low heat, must boil.

5. To salt or not to salt...

Under no circumstances should water be added, especially if you are cooking dessert varieties of corn, which contain significantly large quantity water than in fodder and flour-grinding varieties. Salt speeds up the process of release of water from the grains into the broth and finished product it will turn out less juicy and tasty.

6. Readiness test

We carefully monitor the cooking process, from time to time picking up the cob with a fork, pinching off a grain and trying until the corn is boiled. If the grains are soft, juicy and easy to chew, then the corn is ready, it can be turned off and served.

7. Serve piping hot

The most delicious corn- piping hot, so it is better to enjoy it immediately after cooking. We take out the cob from the pan, let the excess water drain, clean it from leaves and fibers if the corn was boiled unpeeled. Corn is served at the table on a hot plate with skewers so that you do not have to get your hands dirty, rubbed with salt and eaten. In addition to salt, corn can be brushed with butter and spices.

8. The subtleties of storage

Cooked corn should cool right in the pan. If you take it out of the water, it can wrinkle and lose its appetizing appearance. Without loss of technological and taste qualities, corn can be left in water for three to four hours, at a temperature of 60-70 degrees. Keep boiled corn in the refrigerator can be up to two days.

frozen corn

When the corn season is behind us, but you still want to eat golden grains, a semi-finished product will come to the rescue - frozen corn on the cob. It is processed with steam and instantly frozen, which contributes to the preservation of all valuable consumer properties product. Cooking frozen corn is not difficult, because it is much less troublesome than fresh corn. Just dip it in boiling water and cook until tender. After the second boiling time full cooking is only 20-25 minutes. We put the finished corn on a skewer, grease vegetable oil, rub with salt and serve.

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Useful properties of corn

Golden corn is not only delicious, but also very healthy food product- a real treasure trove of vitamins and minerals! To provide the body with all the necessary nutrients, it is enough to eat 40-50 grams of corn per day. It contains potassium, calcium, phosphorus, iron, magnesium, amino acids lysine and tryptophan, fatty unsaturated acids, ascorbic acid, vitamin C, E, B, PP. Thanks to high content fiber corn helps cleanse the body of toxins and improves work digestive system. Doctors recommend eating corn for people with diabetes, allergic diseases, metabolic disorders, obesity, pathologies gastrointestinal tract. Regular use corn is an excellent prevention oncological diseases and diseases of cardio-vascular system. In addition, the substances contained in corn contribute to the normalization of metabolic processes in the brain and improve memory. Corn also has a positive effect on the functioning of the neuromuscular system: it nourishes and restores nerve cells, and also affects the formation of healthy muscle fibers. Few people know that golden corn grains are also the only carrier of natural gold! Do not deny yourself the golden pleasure!

Boiled corn is very tasty, and it can be prepared quickly and easily. For many, it is associated with a vacation by the sea, where it is carried along the beach in huge bags and sold to everyone. But not everyone knows the technology of cooking this vegetable at home.

Let's find out how much time to boil corn so that it becomes soft. It is desirable, of course, to choose a young one, it takes much less time to boil it. But in regions where it does not grow, you have to take what is, or even frozen.

Food (young) corn, it is white or pale yellow, when fresh, it does not cook for a long time - 10-15 minutes. Old (fodder) cobs have a bright yellow color and are boiled for at least an hour.

The finished dish is rubbed or simply sprinkled with salt and served with butter. And now in more detail about how to cook corn on the cob different ways at home and how many minutes it takes.

The great advantage of corn over other vegetables is that when heat treatment she doesn't lose useful properties. After all, its grains remain intact.

How to cook fresh corn in a pot

This is the easiest way to boil corn on the cob.

1. First, tear off the corn leaves, you can cut off the tip. However, knowledgeable people know why they cook corn with leaves. They give it a special appetizing smell. I didn't know that, so I deleted everything. If you strictly follow the recipe, remove only the dirtiest top leaves and then rinse the cobs with water.

2. The next step - you need a wide (because the cobs are long), but not too deep pan. Best with thick walls. If you don't have one, any will do, and corn can be broken into pieces.

3. Important point how to cook corn correctly - in what water and when to add salt. Corn is placed in a cold, not salt water. If it is salted immediately, the grains will become hard.

How much to cook corn by time

Cobs are boiled for 15 minutes, depending on the variety and freshness. This corn was cooked until soft for about half an hour. You can tear off a grain at any time and taste it.

boiled corn

How to cook corn in a slow cooker, pressure cooker and double boiler

Any housewife has at least one of these devices. And the ways of cooking in them are more useful than just in water. It is best to steam corn on the cob. As a result, it turns out to be very juicy and fragrant, because nutrients and sweet taste won't go into the water.

Cooking corn on the cob in a double boiler. Thoroughly clean the cobs, rinse them and place them in trays by pouring water into the steamer. Close and turn on the device. How long will this process take? Young corn is cooked for 30 minutes, older - 50, fodder - all 2 hours.

How to cook corn in a slow cooker. This can be done in two modes "Steaming" or simply "Cooking". Rinse the peeled corn, put it in a bowl, fill it with water, in which you can put a piece for taste butter. You need to cook young corn for half an hour, old - 50 minutes.

The multicooker is also convenient because it goes into the heating mode, and hot boiled corn kept until you arrive.

Recipe for boiled corn in a pressure cooker. Peeled and washed cobs are completely filled with water and young ones are boiled - 10-15 minutes, old ones - 30-40 minutes.

How to cook raw corn in the microwave

IN microwave oven There are two ways to properly cook corn on the cob. It is fast - without water, and slow - in water. Corn should be only young and fresh.

1 way. Put the peeled cob in plastic bag, tie off and cook for 10 minutes at 800 watts. Without a bag, you can boil unpeeled corn in leaves, for this you will need 5 minutes.

2 way. Wash the corn, put it in a special container, fill it with water and cover with a lid. Cook for 45 minutes at 700-800 watts. Make sure that the water does not boil away, if necessary, add boiling water.

You can also cook delicious food. sweet corn in the oven. To do this, clean it and place it tightly in a baking dish, greased with butter. Pour boiling water over to cover the corn. You need to cook for 40 minutes in the oven, heated to 120 degrees.

Boiled corn should be eaten hot, it should not be stored for a long time - a maximum of 2 days in the refrigerator (in broth), then its properties deteriorate.

How many calories are in boiled corn - 130 kcal per 100 g.

How to choose corn. Young cobs are small and not very long, have evenly colored light yellow grains, their rows are even and dense. If you cut the grain, it will stand out white juice. The stalk is light, almost white. overripe corn with bright yellow grains, it is cooked for a long time, up to 2 hours. Southern corn is always softer.

Now on the shelves of stores a lot canned corn, which can be added to soup, main dishes, pastries and salads.

But there is nothing better than freshly cooked corn on the cob. She smells so good!

But it turns out that not everyone knows how to cook it. How to choose for cooking.

The fact is that not every cob can be cooked.

After all corn has several subspecies: starchy, bursting, dentate, sugary, siliceous.

Sweet corn is used for cooking. Despite the fact that this is a grain crop, it is the table varieties to which this corn belongs that are equated with vegetable plants.

To cook corn, do not wait until it is fully ripe. It is harvested when the cobs are in the phase of milky-wax ripeness.. At this time, corn kernels are very soft, juicy, as if filled with milk.

It is then that corn grain is the most useful and is valuable product nutrition.

• Corn kernels contain vitamins of group B, carotene, vitamin E, as well as a large number of trace elements: magnesium, phosphorus, calcium, iron, potassium.
• Almost all the amino acids that the body needs are present.
• For better assimilation proteins that are in corn, it is recommended to use it in combination with milk, cheese and other dairy products. It is they who enrich corn dishes with essential amino acids for the body: tryptophan, lysine, methionine.
• Milky corn dishes are not only recommended healthy people, but also used in diet food because they improve digestion.

How to choose corn for cooking

• Cobs prepared for boiling should not be overripe. After all, the hardened grain will remain the same after cooking. It should be soft and be in the stage of milky-wax ripeness. The color of such corn is milky white or slightly yellowish. If the grains have a bright yellow color, then they are already overripe, which means they are hard.
• The shape of the grains also matters. The grains of milky corn are dense and rounded. Fully ripe grains develop dents, which indicate that the corn is overripe and not very suitable for cooking.
• Young corn leaves are green and bright. They are tight to the cob. At old corn The leaves are dry and hard.
• Cobs for cooking are chosen with the maximum number grains that should not be eaten by insects or disease.
• It is not recommended to buy corn without leaves. This may indicate that the corn has been attacked by pests or that it has overripe.
• Harvested corn cobs should not be stored. First, the sugars that are in the grain, from long storage begin to turn into starch. And secondly, the ripened grain will dry out and become unsuitable for cooking, and a little unripe may rot.

How to prepare corn for cooking

• Before cooking, the stem is removed from the cob so that the leaves do not fall off. Because corn is cooked with them.
• The cob is well washed under running water. cold water.

How to cook corn in a pot

Method 1

• Corn is prepared as described above.
• Place in a wide bowl.
• Pour cold water over so that it covers the cobs.
• Put on the stove and bring to a boil.
• The fire is reduced and, with a slight boil, the cobs are cooked until tender. Cooking time (from 20 minutes to 1.5 hours) depends on the variety and degree of ripeness of the corn. Well-cooked grains are soft and have pleasant taste and smell.
• Salt at the end of cooking. If you salt at the beginning, then the grains can remain hard for a very long time.
• Turn off the heat and leave the cobs in the liquid for 20-30 minutes.
• They take it out of the water.
• Boiled corn is freed from leaves and spread on a plate. A piece of butter is served separately.

Method 2

• Prepared corn is boiled together with leaves at a low boil until tender.
• Salt at the end of cooking.
• Remove the pan from the stove and keep the corn in the water for some more time.
• The cobs are taken out of the liquid and freed from the leaves.
• Separate the grains.
• Put them on a plate and pour with butter or milk sauce.
• If the grains are needed for a salad or vinaigrette, they are poured into a colander, washed in cold water and wait for it to drain completely.

Method 3. Corn in milk

• Milk ripe corn is freed from leaves and washed well under cold running water.
• The grains are separated from the cobs.
• Pour them with hot milk and cook until tender (200 ml of milk is taken for 150 g of grains).
• 10 g of butter is mixed with 8 g of flour.
• Combine with milk and corn and, stirring, boil. Seasoned with salt.

How else is corn cooked?

Many hostesses clean the corn from the leaves and boil it in this form.

• They take a wide pan and lay the leaves taken from the cobs on the bottom.
• The stalk and top of the corn are cut off, which is most often without grains or dried up. If the cobs are very long, then they are cut in half.
• Put in a saucepan, and top with the remaining leaves. This will help keep the cobs from floating to the surface.
• Fill with water. It is better to use boiling water.
• Put on the stove and bring to a boil at maximum heat.
• Reduce the heat and cook the corn until soft.
• Remove the pan from the stove, and leave the cobs in the water for another 15-20 minutes.
• Arrange the corn on a plate and sprinkle with salt.

How to cook corn in a slow cooker

• Cut off the stalk of the corn and free it from the leaves. Cut off the top without grains.
• Rinse well in cold water.
• If the cobs are large, cut them in half.
• A few leaves are placed at the bottom of the bowl, and corn is placed on them.
• So much water is poured so that it covers the cobs by 3–4 cm. Cover with leaves on top. Large batches of corn are not boiled to avoid splashing water over the edge of the bowl.
• Close the multicooker and turn on the “Steam cooking” function.
• Boil for 30-40 minutes.
• Leave the cobs for 20 minutes in water, and then spread on a plate.

How to cook corn in the microwave

Method 1

• Peeled and washed corn is placed in a strong plastic bag or baking sleeve and tied. In several places, punctures are made with a needle to release steam.
• Place the packed cobs in the microwave.
• Cook on high power for 8-10 minutes.

Method 2

• Peeled and washed corn is placed in a saucepan suitable for a microwave oven.
• Pour boiling water so that it only slightly covers the cobs.
• Put in the oven and cook at maximum power for 35-45 minutes until soft. At the same time, they make sure that the water does not boil away, and top it up in time.
• Salt at the end of cooking.

How to cook corn in a steamer

• Peeled and washed corn is placed on oiled bowls.
• Installed on a double boiler with a full reservoir of water.
• Boil the cobs for 20-30 minutes until tender.
• Arrange on plates and sprinkle with salt.

How to cook corn in the oven

• Cobs, peeled from leaves and well washed, put in a deep container, for example for baking.
• poured boiling water to cover them completely.
• To prevent the top of the corn from frying and drying out, cover the dishes with foil.
• Put in an oven heated to 120 degrees.
• Cook until soft, about 40 minutes. Add boiling water if the water boils away.
• Sprinkle the cooked corn with salt and serve with butter.

Corn boiled in any of these ways is served hot, because it is then that it fully reveals its aroma and excellent taste.