How long to cook white corn on the cob. How to boil corn

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 it turns out tender and juicy, and fodder varieties are more suitable for making soups and second courses - their grains are denser and almost not sweet. Dried grains fodder corn can be used to make popcorn, but for salads and appetizers, as well as serving on the cob, sugar food grades 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. With your fingernail, press on one of the grains - if the skin bursts easily and protrudes milk juice, means young corn, milky ripeness. 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 great for serving on the table as an independent treat and for 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 who give unique taste and flavor of 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.

There is a lot in this cereal beneficial vitamins and amino acids that need to be preserved during cooking. That is why it is very important to follow temperature regime. According to experts, how to properly cook fresh corn, most of useful 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 ready 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 there is one more thing to remember. important point, on which the taste of the finished grains will largely depend.

Salt - without this food additive no dish can 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 high temperature, however, it is salt that accelerates the process of extracting water from the 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 cobs, wipe them dry and put them in 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 very delicious plant but also very useful. Despite the fact that the grains are enough great content 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 in large numbers found 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 steam 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!

Maize or corn is a very ancient culture, originally from Central and South America. On the territory of modern Peru, scientists discovered, during excavations, ears of about 5000 years BC.

Christopher Columbus brought corn to Europe in 1496. Well, in Russia, the future "queen of the fields" appeared during the Russian-Turkish war of 1768-1774.

Useful properties of corn

Despite its commonness, corn is very valuable product. Obtained from stems and leaves:

• Feed flour.
• Silo for livestock.
• Building materials.
• Paper and cardboard.
• Fuel.
• mineral fertilizers.

Did not bypass the attention of corn and medicine. It is used for diseases of the liver and kidneys, for prostatitis and cholelithiasis, hypertension and high cholesterol.

It can be confidently called a storehouse of useful substances: vitamins B, K, PP, D, C; iron, starch, phosphorus, magnesium, potassium, copper, nickel…

And, of course, corn is widely used in cooking. They make flour from it and bake bread, cook porridge and use it in salads. , freeze, preserve, brew beer and spirits from it.

But, the most popular is still boiled corn. About how to choose right corn for cooking, what you need to have on hand for this process and what methods generally exist, we will talk later in the article.

How to choose and prepare cereal for cooking

Despite the fact that there are no difficulties in cooking, there are some subtleties and nuances that will help make this dish truly tasty and aromatic. And you need to start with a choice.

How to choose the right corn for cooking:

1. August - best month to buy corn.

   Harvested in season, corn will be truly juicy and soft after cooking. September fruits will be overripe and tough (how?).

2. The color and softness of the cob is important.

   Ideal for cooking - milky white and light yellow cobs. How brighter color, the older the corn. All grains should sit tightly in their places, when pressed, the cob is elastic, slightly soft. In milk corn, when pressed, it flows out white juice(How ?). If the grains are dimpled, corn is not suitable for cooking.

3. Pay attention to the leaves.

   The leaves surrounding the spadix should not be dry. Their dryness and yellowness indicates the overripeness of the cob, which means that the dish will not turn out juicy and fragrant. Cobs without leaves should also be ignored, perhaps they were removed on purpose so that you would not notice the fact that the plant was treated with chemistry.

4. Soak the cobs in water before boiling the corn.

   Soaking in cool water for 60 minutes will soften the beans. After that, the corn is well washed and cleaned of leaves, blackened and dried grains are removed.

   You can cook corn with leaves, provided that they are fresh.

5. Boil cobs of the same size.

   Everything is simple here - different sizes required different time for cooking, which means some will be digested, and some will remain hard and raw.

   You can reduce the cooking time of large cobs by simply breaking them enough.

6. If you got overripe corn, you need to soak it in water with milk.

   If mature corn is peeled, cut in half and soaked in a mixture of water and milk for 4 hours, it will become soft after conventional cooking. How much to cook overripe corn you will learn in, and how to cook it so that it becomes soft and juicy, read.

7. Cookware for cooking corn is needed with thick walls.

   Cooking corn is a long process, so it is best to use cast iron cookware with tight lid and thick walls. This is about the traditional and the most easy way cooking corn on the stove. Learn how to cook corn in a saucepan.

You can also use modern ways-, a double boiler or oven.

Modern housewives know that you can cook corn:

• for a couple;
• fry it;
• do it without cobs;
• prepare white corn;
• cook corn with soda;
• with sugar;
• in vacuum packing;
• and there are many others.

How many minutes to cook corn and on what heat?

But back to the main method of cooking - boiling. Very often we hear questions - how many minutes to cook corn after boiling water and on what fire to do it? How to cook corn if it immediately pops up and put in boiling water or cold? Let's try to figure it out.

1. Soak the corn for an hour or two before cooking, so the grains will become softer.
2. Corn is placed in cold water, not boiling.
3. Do not add salt to the water as this will make the cobs tough.
4. Boil the corn along with the leaves for flavor and juiciness.
5. Young corn should not be boiled for more than 20 minutes, and overripe corn needs at least two hours (AFTER WATER BOILS!!!). You will find all the subtleties and nuances of cooking young corn in.
6. Take a sample while cooking. Ready corn grain is soft and sweet.
7. After cooking, let the corn rest. Drain the water, close the lid tightly and wrap the pan with a towel. Such evaporation will give the ears tenderness and sophistication of taste. How much and how to cook corn in a saucepan read.
8. Remove the cobs, peel, pour butter and salt - your royal meal is ready.

Alternative Cooking Methods

In air grill. Wrap each cob in cling film, put it in an air grill and bake for 40 minutes at a temperature of 120 degrees.

1. Boiled corn can be stored for 3 days just in the refrigerator, closed cling film.
2. Separate the grains of boiled corn from the cobs, pour into sterilized containers and pour boiling water with salt. close plastic lids and store in the refrigerator for no more than three months.
3. Dry the boiled cobs, wrap with cling film and put in the freezer. It is advisable to use the fast freeze mode.
4. Separate the grains of boiled corn from the cobs, put into bags or other storage containers, put in the freezer. It is advisable to use the fast freeze mode.

Corn is unique product who came to us from sunny Mexico. Great taste and bright aroma made corn a favorite delicacy of many people. In addition, there are many recipes for preparing this product, and all of them are simple. Cooking cobs is not difficult, the main thing is to know the intricacies of cooking, how many minutes to cook corn.

The choice of cobs is key moment in cooking. Quality product can be identified by dense green leaves. If they are not there, then it is better to look for more, since to determine the freshness of the cob in this case difficult. In addition, it is the foliage that protects against mechanical damage and pollution.

Also, the absence of foliage may indicate that the corn was sprayed with pesticides, as a result of which the leaves were lost. marketable condition and they were cut before sale.

The grains should fit snugly together, and have a light yellow color. The fibers should be slightly damp. The presence of black inclusions on the grains indicates damage by insects, they are not recommended for use.

The best choice would be young corn. Such cobs are popularly referred to as "milk heads", as their grains are filled with a viscous liquid resembling milk in consistency. When pressed, the grain of a young corn is pressed through, but returns to its original shape.

A more mature head of cabbage can be identified by the color of the grains, their shade is more saturated. It is impossible to say unequivocally which corn is better, since it depends on taste preferences.

Before cooking, it is necessary to remove the leaves from the cobs and separate the antennae, then rinse thoroughly. This is important, because, firstly, it is disinfection, and secondly, particles of dirt and dust can spoil the taste of the dish.

The cooking pot must have a thick bottom. There are practically no restrictions - it can be both enameled and aluminum containers big size. Also, before cooking, it is advisable to soak the heads of cabbage in cold water, for about an hour.

Lay cobs on top of the leaves, and then cover them with another layer of leaves, thus filling the pan. Then fill the contents of the container with water and close the lid. After cooking, the leaves should be discarded.

This is one of the cooking methods. It is often recommended to first bring the water to a boil and only then place the cobs and leaves in it.

An important aspect, when cooking, do not add salt, as it will give the grains excessive rigidity. In addition, when cooked without salt, the taste of cobs is sweeter.

Now in detail about how and how many minutes to cook corn on the cob in a saucepan. So, 10-15 minutes is enough to cook young corn. It is worth considering the fact that it is very easy to digest young cobs, so you should accurately measure the time and monitor the cooking process.

Boiling time varies depending on the degree of its maturity. So, old ears must be boiled for 30-40 minutes. If you want to keep the density of the grains, then 30 minutes of cooking is enough.

If you want the corn to turn out loose, you should increase the cooking time to 45 minutes. When cooking, you can add a little sugar.

If the corn is overripe, then the cooking process increases to 2-3 hours. In order to facilitate the cooking process, mix water and milk in equal proportions and pour this mixture over the cobs, after cleaning them and breaking them into pieces.

Leave to soak for 4 hours. After carrying out such manipulations, you can cook the cobs in the standard way.

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

Finding out above all about cooking delicious ears in a saucepan on the stove, you need to find out how and how many minutes you need to cook corn in a slow cooker, pressure cooker and double boiler.

Before cooking, cobs should be thoroughly washed under running water and remove all unnecessary. 30 minutes is enough to cook fresh corn, but if the cobs are old, you can increase the cooking time to 50 minutes. Load the cobs into a slow cooker and pour water. It is recommended to put its leaves on top of the heads of cabbage, this will give the product a brighter taste.

Turn on the "Cooking" or "Soup" mode. In some models of multicookers there is a "Bean" mode - it is ideal. Cooking time will be 30-50 minutes. At the exit, the corn will turn out fragrant and tasty. When cooking in a double boiler, peeled cobs must be laid out on a wire rack, and water should be poured into a container. Leave for 30-50 minutes. When using a pressure cooker, the cooking time is reduced to 15-20 minutes. The brewing process is identical for all three devices.

How to submit

Corn should be served hot, as it is much softer and tastier. Take it out of the decoction immediately before eating. The taste of corn will be revealed more fully if you grease it with butter before serving. Sprinkle with salt to taste.

Useful properties of corn

Corn is not only tasty and nutritional product but also useful. A unique feature of this type of legume is that in the process of growth, the head of cabbage does not accumulate harmful substances coming from top dressings and fertilizers.

Corn has the ability to keep useful elements even during the cooking process. Due to the presence of choline in it, otherwise vitamin B4, it is able to lower cholesterol levels and improve metabolism. Also, this type of legume is rich in vitamin A, E, H and various trace elements, such as: phosphorus, potassium, sodium, zinc and even gold.

Useful properties of corn cobs were appreciated not only by cooks, but also by pharmacists. Doctors have noticed that the systematic use of boiled corn helps to cleanse and improve the body. Grains are rich in antioxidants, which not only strengthen the immune system, but also prevent cancer.

Boiled corn is a universal summer dish that will appeal to everyone, from young to old. Moreover, by eating corn, you can stock up on vitamins and trace elements for the year ahead.

More Cooking Secrets delicious corn- in the next video.

Corn is the "queen of the fields", it contains vitamins such as K, PP, D, C, B and trace elements - potassium, magnesium, phosphorus, iron, zinc, iodine, fluorine. As a result of its use, well-being and vitality improve. The product is useful for overweight, can reduce appetite and quickly saturate the body.

Many years ago, the Indians considered this culture to be sacred. Central America is considered the birthplace of the “queen of the fields”, and it came to us thanks to Christopher Columbus. After wheat and rice, the crop is one of the three most important cereals of the entire planet.

In this article, you can learn how to boil corn on the cob. different ways how much to cook young corn by time and a lot of other useful information.

Choosing a good product

boiled corn - favorite treat for many people. Before that excellent aroma while it is brewing, it is impossible for anyone to resist. The recipes are very simple. On average, the preparation of such a product will take from 20 minutes to 3 hours. The time depends on the freshness of the cob and the food or fodder variety. Large and too hard grains brightly yellow color may talk about its overripeness or that you bought a commercial vegetable intended for pet food. Cobs with grains of light yellow color are great for cooking. When you press the grain, a white liquid flows out, which indicates the juiciness of the product. Do not buy cobs that are unripe or with dry leaves - they will not have juicy taste and divine scent.

It is not always possible to determine quality by appearance and tint. Food and forage varieties can be different color, and grain size is not an accurate indication of the youth of the cob.

To determine how delicious vegetable in front of you, pinch off a grain and taste it - it should be sweet, juicy and easy to chew. Only these will cook in about 20 minutes. And if it is dry, hard and has no taste, then it will take more than 2 hours to cook.

A vegetable that has dark dots and spots on grains and leaves is not suitable for cooking, because this is an indicator of a fungal infection. It is also not recommended to buy a vegetable with a pungent and synthetic smell - most likely, the product was treated with pesticides that are dangerous to the human body (toxic substances can cause allergies and inflammation of the respiratory mucosa).

Preparation

Rinse the cobs under running water and remove the leaves. It is not necessary to free them from the leaves, you can cook with them, but then remove the spoiled ones. The recipe is very simple. Before starting, soak the corn in cool water for about an hour. In order for it to cook evenly, cobs of the same size with grains of similar size are needed. If they are large, cut in half. If you bought overripe vegetables, then peel them from leaves and fibers, cut and soak in milk and cold water for 3-4 hours. The ratio of the milk mixture should be 1:1. After that, drain the liquid and boil in water, as usual. If there are rotten grains, then they should be cut off.

Cooking methods

There are many options for making corn juicy and soft without losing its nutritional value.

How to cook corn in a pot

A cooking pot is chosen quite wide, thick-walled and deep. An impeccable option would be a cast iron or cauldron, which are tightly closed with a lid. Leaves are laid out at the bottom of the container and on the sides, on them are peeled cobs and again leaves with fibers (antennae will give a sweet taste). After that, pour water in such an amount that it covers everything and put on fire. When cooking in a saucepan, you need to periodically check readiness. Salt is not necessary because when cooking dessert varieties, salt accelerates the process of water release from the grains and then it will turn out tasteless. You can add a little to the water butter and sugar - then the vegetable will be soft and juicy.

The most popular question: How long to cook corn on time? About 15 minutes.

You should carefully monitor the cooking process and try until it is cooked. When ready to turn off, drain excess water and remove tendrils and leaves. Rub with salt before serving. Can be eaten with butter or various spices. To save nutrients cook on small fire at an average temperature of 225 degrees.

How to cook corn in a steamer

The cooking method in a double boiler is quite simple and takes about half an hour. At the same time, you can save vitamins and useful material, which, when boiled in water, flow away along with the sweetness. Prepare steam corn better for dessert or for use in other dishes. Its advantage over canned food is that it preserves beneficial features and taste.

Bake in the oven

The best way to cook corn is to bake it in the oven with the leaves wrapped in foil. The overripe one will come out fit for eating, and what a wonderful taste the young one will get! Leaves and a layer of foil do not let steam out, which makes it possible to eat fragrant baked sweetness from the oven. It differs from boiled in that salt can not be rubbed. Bake 45 minutes.

How to cook corn on the cob in a pressure cooker

The cobs are cleaned and washed from dirt and dust. In a pressure cooker, they are boiled in two bowls: in water and steamed, which is its great advantage. Water is poured into the container, laid out, 25 g of butter are added and the “Steam cooking” mode is set. The pressure cooker holds heat well, so if you have cooked it ahead of time, you can leave it inside for a couple of hours. Cook 20 minutes.

Microwave cooking

Do you like hot, crispy and juicy corn? Exists great option its preparation without boiling water in a saucepan and lighting a fire - in the microwave. To ensure it cooks evenly microwave oven, it is laid out freely from each other and then the microwaves evenly heat each cob. If they touch each other, they will turn out undercooked. It takes about five minutes to cook, depending on the size.

Grilling

A simple and delicious summer dish roasted corn on coals. To prepare it, take a whole with leaves and fibers and pour cold water for 40 minutes. After soaking, let it flow. Then the brazier or grill is kindled and it is laid out on the grate. In order not to burn out, you need to constantly turn. Bake until done. finished product sprinkled nutmeg, herbs and smeared with butter.

Delicious recipes

From the golden cob you can cook many interesting and healthy meals, below we will offer several recipes.

"Queen of the Fields" with dill and bell pepper

You need:

• 200 g sweet corn;
• 1 sweet bell pepper;
• 2 tbsp vegetable oil;
• sprig of dill;
• 3 cloves of garlic;
• onion;
• salt.

Peel peppers, garlic and onions. Finely chop the garlic, cut the onion into half rings, and the pepper into cubes and fry them in vegetable oil for about 2 minutes, add the corn. Cook for a couple of minutes and pour in 100 g of water. Simmer for about 10 minutes, covered with a lid. Add salt, sprinkle with dill and stir. ready sauce salt and pepper.

Corn cobs with Adyghe cheese

You need:

• corn cobs 5 pcs;
• 50 g of cheese;
• 4 tbsp. l. milk;
• 10 pieces. cherry tomatoes;
• olives;
• 50 g of hard Adyghe cheese;
• black pepper and salt to taste;
• skewers - 5 pcs.

Peel the corn cobs and boil in salted water for 20 minutes. Mix in a bowl hard cheese, cheese, greens and milk. Heat this mixture, but do not bring to a boil. warm sauce salt, pepper. boiled corn string on skewers, garnish with cherry tomatoes and olives. Drizzle with sauce and serve.

"Queen of the Fields" in batter

You need:

• corn cobs 5 pcs.;
• 3 art. l. vegetable oil;
• egg 3 pcs.;
• 2/3 cup flour;
• 1/3 cup milk;
• salt.

Separate egg yolks from whites and grind with vegetable oil. Pour milk with salt to taste. Sift the flour and add to the mixture, add the whipped proteins and mix. Peel the boiled cobs, dip in ready batter and place in the fryer. Fry at 170 degrees for about 7 minutes. Serve at the table.

Alcohol, mixed fodder, flour, cereals and starch are made from corn grain, and corn oil. With moderate use of this culture human body will receive useful properties regardless of how it is prepared.

Video

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 ears 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.

Forage, 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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