How long to cook white corn on the cob. Cooking baby corn
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 the correct cooking technology will help to make it tender - you need to cook over 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 to wrap each head with a wet paper towel or put it in a bag with two tablespoons of water (pierce the bag in several places) and put it in 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. After that, 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.
Today we invite you to carefully understand and remember how to cook corn with us. How to choose and cook for real delicious corn bringing us and our children only pleasure and joy.
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.
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 taste qualities 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.
How to cook corn on the cob:
1. You can cook corn in several known ways: in the microwave, double boiler, multicooker. We will cook on the stove.
2. We clean the cobs from the leaves. We wash the lower leaves and put a few pieces on the bottom of the pan.
3. Then we fold the cobs entirely, break the very large ones into two parts.
5. Cover the pan with a lid, bring to a boil.
6. After boiling, reduce the fire. Cook over low heat until done.
7. How much time to cook corn depends on the degree of maturity. It can be from half an hour to 2 hours. To find out for sure, we take out one ear, take out a grain from it with a knife and taste it.
8. Drain the water, transfer the cobs to a large plate, sprinkle with salt on top, grease with oil if desired and serve hot to the table as independent dish or as a side dish.
How long to cook corn?
From the degree of its maturity, the cooking time is calculated, corn cobs can be divided into 3 types of maturity: slightly unripe, mature and overripe.
1. If the corn has a pale yellow color, and tastes very soft and juicy, it is enough to cook such ears for about 15 minutes after the water boils.
2. Yellowish color speaks of her medium degree maturity when you try raw cob it is juicy and starchy. The cooking time of such corn is about 30 minutes, this type of maturity is considered optimal when cooking corn.
3. Pronounced yellow seeds indicate its overripe state. Such cobs are harsh, and sometimes very tough. Boil them should be from 60 minutes to 2 hours.
More on how to cook corn on the cob
The best way to cook corn in thick-walled and deep dishes(better - a cauldron or cast iron) with a tight-fitting lid. A good result is the preparation of boiled corn in a pressure cooker. My favorite way is to boil unpeeled corn on the cob. At the same time, they are laid out in a bowl and filled with water to a level up to 5 cm above the corn layer. This cooking method makes the grains as sweet and juicy as possible.
You can also cook corn with peeled cobs. Secret proper cooking in this case, it consists in the fact that the corn leaves are laid out on the bottom of the dish, then the cobs are laid down and covered with the remaining leaves on top. This is done so that the corn kernels do not come into contact with the cooking utensils.
Cook the dish only until the grains soften. which is checked by piercing them with a fork. Cooking too long, like boiling in salt water, makes corn on the cob overly rigid. It is better to slightly sugar the water during cooking, and add salt only after the end of cooking.
Serve the dish freshly cooked, as after cooling the corn is not so tasty. For juiciness, you can grate peeled cobs butter. Salting boiled corn is better not small, but coarse salt, it is only necessary to slightly rub the grains with it.
How to boil milk corn
Let's try to boil our first, juiciest and most tender milk corn. For this prescription will do only very young corn, such that the softest grains of which, when crushed, release a large amount of juice on the finger. Four ears of young corn, remove leaves and stigmas, and then rinse thoroughly in running water. Boil three liters of water in a deep saucepan. Don't salt! Dip the prepared cobs in boiling water and bring to a boil again over high heat. Once the corn cobs float to the surface, reduce the heat to medium, cover the pot, and cook your corn for 5 to 10 minutes. After this time, immediately remove the corn from the water, drizzle with melted butter, sprinkle with salt and serve. Don't overcook young milk corn! From unnecessarily long cooking it can get tough.
How to cook mature corn
Mature corn differs from very young corn much more bright taste and aroma, but such corn should be cooked longer. Remove leaves and stigmas from four ears of corn. Don't throw away the leaves! Soak the peeled corn in cool water for one hour and then rinse thoroughly. If necessary, cut each cob crosswise into two halves. Boil three liters of water in a deep saucepan, add half of the corn leaves, bring to a boil again, lay the cobs and bring the water to a boil again on high heat. When the water boils, reduce the heat to medium, cover the pot with a lid, and cook the corn for 40 to 45 minutes. After time, add salt to taste and the remaining leaves. Cook everything together for another 15-20 minutes. Remove the cooked corn from the water, drain slightly, pour with butter and sprinkle with salt. Serve immediately.
How to cook corn in the oven
Tender young ears of corn can be boiled by placing them in the oven. Cooked in this way, they are extremely fragrant and tasty. Grease the baking dish vegetable oil, put in it four whole ears of corn, not peeled from the leaves. Top up hot water so that it covers half of the cobs. Carefully cover the form with corn foil and place in an oven preheated to 200⁰ for 40 - 120 minutes, depending on the degree of maturity of the corn. Remove the leaves from the cooked corn, pour over with melted butter, sprinkle with salt and serve.
How to cook corn in a steamer
Very tasty and tender corn cooked in a double boiler is obtained. You can steam both de-leafed and unpeeled corn. Cooked with leaves, corn is much more aromatic, but takes a little longer to cook. Pour into steamer enough water, grease the grate with butter and place the corn cobs on it. Close the steamer tightly and cook the corn for 30 to 40 minutes until tender. While your corn is cooking, prepare the sauce. Melt 15 gr. butter in a small saucepan, add 50 gr. crushed walnuts and a pinch of ground cardamom. Stir quickly and remove from heat. Put the finished corn on a dish, pour fragrant nut butter and serve to the table. Serve the salt separately.
How to cook corn in the microwave
With a lack of time, delicious boiled corn can be cooked in the microwave. Soak young corn on the cob for an hour in cool water without peeling the leaves. After the time has elapsed, transfer the corn cobs to plastic bag, add a couple of tablespoons of water and tie tightly. Place the bag in a microwave-safe dish and poke a couple of tiny holes in it to exit. extra steam. Bake in the microwave at maximum power for 10-15 minutes depending on the maturity of the beans. Remove the finished corn from the bag, remove the leaves and stigmas, grease ghee and sprinkle with salt. Cooked like this fast way corn turns out to be very fragrant and tasty, but it should be served immediately, after cooling, your corn will lose most their taste qualities.
Of course, boiled corn is tasty and healthy. A lot of it is sold during the season, the main thing is to choose high-quality, undamaged cobs and not having foreign odors (chemistry, pesticides, etc.). Before buying corn, do not hesitate to taste the grain, it should taste sweet, juicy and not hard. The type of corn will also be important. Need to buy food sweet corn.
Have you ever thought that corn is rich in vitamins and fiber, that it contains vitamins such as B1, A, C, E. In addition, it is well absorbed by the body. The main thing in everything is to know the measure and not to overeat.
Immediately before cooking, peel corn cobs from leaves and fibers, rinse under cold water.
What to cook corn in?
Corn must be cooked large saucepan this is if it is cooked whole and in in large numbers, and if 2-3 cobs, and even break or cut into two parts, then a pot of 3 - 3.5 liters is enough.
Cook corn with leaves or not?
Many cook corn with leaves, and this is not forbidden, it can even be more fragrant and tastier with them. But, if you are sure that the leaves have not absorbed a lot of pesticides and not only that are used in corn fields. If you still cook corn in leaves, be sure to remove the first leaves.
We put the corn in a saucepan in boiling water - so it retains more of its juices.
Fresh sweet corn (from the store, market), cook for 10-15 minutes. We cook fodder corn from the field for 40-90 minutes (young corn is cooked more than two times less than the old one). Time will start counting from the moment re-boiling water. We do not add salt, because under its influence, corn grains harden. We cook under the lid - this reduces the processing time and reduces the loss of vitamins. To find out if the corn is ready, you can tear off a few grains and try if they are soft, then the corn is already cooked. Just be careful as you can get burned.
Corn cooked:
If the corn will be served immediately to the table, then it must be put on a dish with tongs directly from the pot of hot water
How to cook corn in the oven
Rinse the corn, peel and place tightly in a deep baking dish, greased with butter. Pour boiling water over the corn until it barely covers the corn. Preheat the oven to 120 degrees, put the mold with corn in the oven and bake for 40 minutes.How to cook corn in a pressure cooker
Wash the corn, put it in a pressure cooker, pour water so that the corn is completely covered with it, cook young ears for 10-15 minutes, old or fodder - 40 minutes.How to cook corn in the microwave
Fast way - without waterFor cooking corn in a microwave without water, the variety of corn is important - it can only be young corn. Put corn in food plastic bag, tightly tie and cook for 10 minutes at a power of 800 watts. Or, cut off part of the cob, leaving the corn in the leaves, and boil in own juice for 5 minutes at the same power.
Slow way - with water
Only young corn is suitable for cooking corn in the microwave. Wash the corn, put in a container for microwave ovens, fill with water and cover with a lid. Set the microwave for 45 minutes and 700-800 watts. It is important to ensure that the water in the microwave does not boil away, and if necessary, add boiling water to the container.
Calorie boiled corn
130 calories per 100 grams.
Shelf life of corn
Store raw corn for up to 2 weeks in the refrigerator in the vegetable compartment before cooking.
Boiled corn is eaten immediately after cooking, after which its taste and nutritional properties are gradually lost. Store boiled corn in the refrigerator - a maximum of 2 days.
It is necessary to store boiled corn directly in corn broth. Already 2 hours after cooking, the corn will begin to lose its taste, so you need to cook the amount of corn that is supposed to be eliminated at a time.
cooking pot
For cooking corn, a wide and deep pan is most suitable so that the corn fits in it with a margin. If there is no such pan, it is necessary to break each corn into 2-3 parts.
Benefit boiled corn Corn is rich in vitamins A (regulates metabolism), C (immunity), E (protection of the body at the cellular level), thiamine (vitamin B1, which is responsible for the growth and development of the cardiovascular, nervous and digestive systems), (ensures the proper functioning of the thyroid gland and is responsible for the health of the skin, nails and hair). Corn is rich in fiber (helps to cleanse the body of toxins) and potassium (provides the body with fluid), it is perfectly absorbed by the body.
How to choose the right corn
The grains of young corn are light yellow, the cobs themselves are small and not very long, the rows of corn are perfectly even, dense, of the same color. Like on a picture. :) If you want to make sure that the corn is young, cut the grain - it should highlight the white, like milk, juice. Or, cut the stump - it should be light, whitish. Pale yellow corn is medium "age" and will take longer to cook. Overripe, with bright yellow grains, will cook even longer, up to 2 hours. Consider the area where the corn is grown - southern corn tends to be softer.
Recipe: Corn baked in sour cream Cut the grains from the cobs of boiled corn (5-6 pieces), pour over sour cream (half a glass). Put the corn with sour cream on a baking sheet, sprinkle with grated cheese, add a little butter. Bake in the oven for 10 minutes. Serve corn with greens. See how else
To boiled corn met your expectations taste buds, you need to choose the right cobs in the store or in the market. The most delicious are sold until the end of August. Later ones may be overripe and tough.
You can check the age of corn by crushing one grain. Young seeds will ooze a white liquid resembling milk.
Young corn with grains of milky white or light yellow color is ideal for cooking. To the touch, the cob should be soft, but at the same time elastic. The grains should fit snugly together and be about the same size.
Pay special attention to the leaves. In good corn, they are green, dense, fresh.
The Perfect Cob / butimhungry.com
Do not buy corn without leaves. Perhaps the seller deliberately removed them to hide the poor quality of the goods from you.
How to cook corn on the stove
Boil water in a saucepan and drop the corn into it. It is not necessary to remove the leaves: when cooked, they will add additional flavor and juiciness to the corn. But it is better to get rid of the stigmas. The ears must be the same size so that they cook at the same time.
Young corn is cooked for 20-25 minutes, mature - at least 2 hours.
To speed up the cooking process old corn You can pre-soak it in water for 2-4 hours. The grains will soften and cook faster.
Closer to the end of cooking, take a sample from the dish: pry one grain with a fork and bite through. If it is soft and juicy, the corn is ready. Drain the water, cover the pan tightly with a lid and wrap with a towel. Wait 10-15 minutes. Such evaporation makes the corn more tender in taste.
Ready hot corn free from leaves and serve. Salt and butter - to taste.
How to cook corn in the microwave
Clean the corn and soak in cold water for 1 hour. Then put it in a plastic bag, pour 2 tablespoons there pure water room temperature. Tie the bag tightly and poke a couple of small holes in it to allow the steam to circulate. Send the cobs to a bowl, it - in the microwave. Cook for 15 minutes at maximum power.
You can cook even faster. Wash cobs, remove leaves and fibers. Wrap the corn tightly in paper towel dipped in water and put on a plate. Select the maximum power and send the cereal to the oven for 5 minutes. All! The corn is ready.
Remove the corn from the microwave with tongs: the dish is very hot.
How to cook corn in a slow cooker
Clean the cobs of fibers and leaves, wash thoroughly. Pour water into the multicooker up to the maximum mark, put corn inside. If the ears do not fit into the bowl as a whole, cut them into several parts. Select Mode high pressure set a timer for 15 minutes. At the end of cooking, remove the corn, let it dry a little, season with salt and oil to taste.
How to cook corn in a pressure cooker
Clean the corn from all excess and wash. Put the cobs (whole or chopped) in the bowl of the household appliance. Cook the corn on maximum power if the pressure cooker is electric, or medium heat if it is mechanical. Cooking time - from 10 to 40 minutes, depending on the age of the ears.
Eat hot corn immediately after cooking. When cooling, the grains lose their juiciness and harden.
How to cook corn in the oven
Grease a deep baking dish with butter. Put the washed and peeled corn from the leaves and stigmas there. Pour warm boiled water so that the cobs are half in it. Cover the mold with a sheet of foil. Send the corn to an oven preheated to 180 ° C for 40 minutes if the cereal is young, and for 120 minutes if the cobs are ripe. Add salt to the finished dish.
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