Boiled corn on the cob recipe. How long to boil corn so that it is juicy, soft and tender

Reference. Corn grains contain vitamins of group B (B1, B2), K, E, D, C.

Besides, on the cob there are many minerals and trace elements useful for the body.

These include the following:

• potassium salt;
• calcium;
• iron;
• magnesium;
• phosphorus;
• nickel;
• copper.

The influence of this plant on the digestive system is simply invaluable, since the development of diseases of this nature is prevented. The cereal helps to eliminate radionuclides, toxins, toxins accumulated in the body from the body.

Features of an overripe plant

Considering the beneficial properties of an old plant, it can be noted that it retains all the same vitamins, minerals and trace elements as in young corn.

The only difference lies in the reduced taste, because if, then it is often a little harsh, as a result of which it can no longer positively influence the digestive process.

How to choose?

On a note. When choosing an old plant, you need to pay attention to the condition of its leaves and grains.

The leaves should be dryish without blackening and signs of decay. The grains should have a rich yellow or light orange color. The grains are dense, when touched they are not crushed and do not shoot out with a transparent liquid.

Be sure to make sure that there are no black or missing grains on the cob. It is advisable to choose cobs with leaves, since their absence may indicate the fact that the plant was treated with chemicals, and sellers are trying to hide this.

Cooking preparation

With proper preparation, even old cereal can be soft and juicy. How to do it? To achieve this, you need to properly prepare it for cooking.

Preparation of cobs for cooking begins with their cleaning of leaves and all kinds of fibers. After that, they are divided in half and poured with a mixture of cold water and milk, the ratio of ingredients should be 1:1.

Cobs should be in this liquid for 4 hours. After this period, you can start cooking (we talked about how to properly boil corn so that it is soft and juicy).

Necessary kitchen utensils

The preparation of the old plant mainly requires water and milk., for soaking, as well as oil and spices to add flavor. From the kitchen inventory you will need a container for soaking the cobs, as well as a fork, spoon or knife for oiling the heads of cabbage. You need to start the process of preparing an old plant with the selection of ingredients and cleaning.

cooking recipes

How fast and how delicious to cook old corn? To date, a large number of recipes for the preparation of an overripe plant have been released. These recipes not only include different ingredients, but can also be used for different cooking methods. Today, methods for preparing cereals in, and even, are becoming especially popular.

On the stove

To cook this plant on the stove, you will need the following ingredients:

• a few ears of corn;
• water;
• salt;
• butter.

You can learn how and how much to cook fresh corn, as well as see cooking recipes.

For a couple

To cook old corn in a double boiler, you will need already known ingredients:

• a few ears of corn;
• water;
• salt;
• butter.

1. It is necessary to start cooking in a double boiler by getting rid of the cobs from leaves, hairs and blackened grains.
2. After that, the cob is thoroughly washed under running water.
3. After completing these steps, the cobs are laid out in a double boiler (if there is a desire, they can be laid out on pre-peeled corn leaves) and poured with water. There should be enough liquid to cover the plant.
4. After that, the steamer closes and the timer is set for 40 minutes.

   Attention! Setting a lower time is impractical because it takes much longer to make old corn soft and juicy than it takes to cook young cobs.

5. After steaming the corn, you can put it on a plate and, if desired, grease with butter or salt.

Read about other delicious recipes for cooking corn in a double boiler at.

Roasting

Enough A popular recipe for old corn is roasting it in sauce. This will require the following ingredients:

1. Cooking begins with cleaning the corn from leaves and tendrils.
2. Further, it is thoroughly washed under running water, dried and cut across the side into pieces 3-4 centimeters in size.
3. In parallel with this, the preparation of the sauce is carried out:
   • To do this, you need to combine ingredients such as sour cream, soy sauce, kefir, ketchup, vegetable oil, a glass of water, spices.
   • The resulting mixture is thoroughly mixed.
4. After completing these steps, the corn cobs are laid out in a pan, poured on top of the sauce and cooked under a closed lid for 30-40 minutes.
5. After cooking, corn can be salted.

In the microwave

In the oven

If you want to keep the cereal for several days, you can put it in the refrigerator. For longer storage (up to 3 months), you need to separate the grains from the corn cobs and place them in a jar. Further, hot salted water is poured into the jar, it is tightly closed and cleaned in a cool place. Water changes should be done every 2 weeks.

As noted, old corn is also a worthy product, the main thing is not to be lazy and take the time to cook it. You should always remember the rule that the older a given plant, the longer it needs to be cooked.

One of the most favorite summer treats is boiled corn, which is loved 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. Young, early-grade food corn will take 15 minutes to one hour to cook, while feed and late varieties will take two to five hours to cook.

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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 product being purchased, 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 perfect order - this is 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. In order for corn to retain all its nutrients, it should be cooked over 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 corn, which has significantly more water in the grains than feed and milling corn. Salt speeds up the process of water release from the grains into the broth and the finished product will turn out to be 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 is 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. You can store boiled corn in the refrigerator for 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 of the 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 secondary boil, the full cooking time is only 20-25 minutes. We put the finished corn on a skewer, grease with vegetable oil, rub with salt and serve.

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Useful properties of corn

Golden corn is not only tasty, but also a very healthy food product - a real treasure trove of vitamins and microelements! 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, unsaturated fatty acids, ascorbic acid, vitamin C, E, B, PP. Due to its high fiber content, corn helps cleanse the body of toxins and improves the functioning of the digestive system. Doctors recommend using corn for people with diabetes, allergic diseases, metabolic disorders, obesity, and pathologies of the gastrointestinal tract. Regular consumption of corn is an excellent prevention of cancer and diseases of the cardiovascular 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 work 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!

It's time to remember how to properly cook corn on the cob. But first, taste it raw - you might like it better this way.

Juicy, fragrant corn cob, sprinkled with salt on top and flavored with butter, reminds of childhood, when it was the height of pleasure. Today we will cook milk corn on the cob together, exactly the same as in childhood.

How to choose the right corn

In the market, check that the grains on the cob are soft, when pressed on them, liquid should be released. Give preference to uncleaned specimens from stigmas and leaves, as they prevent from drying out. After the purchase, do not delay cooking: the faster you cook, the tastier it will turn out.

Ingredients:

• Corn cobs - 6-8 pcs.
• Water - 4 liters.

How to cook corn on the cob?

Remove all leaves from the cobs, as well as corn stigmas. Do not throw away green, young leaves, they will be useful to us for cooking corn. Corn stigmas are a very useful product, used for medical purposes as a choleretic agent.

Preparations based on corn stigmas have antioxidant properties, have a beneficial effect on metabolic processes in the body, reduce blood sugar levels, and improve the functioning of the liver and pancreas.

Take a heavy-bottomed pot (preferably). It can be an enameled, cast iron or aluminum pan with a large diameter. Put the kettle on to heat up, and in the meantime, put green corn leaves, pre-washed, on the bottom of the pan. The entire bottom should be filled with leaves. The more leaves left during cooking, the juicier and more aromatic the corn cobs will be.

If there is a lot of corn, lay several layers, shifting them with leaves. So, alternating cobs and leaves, fill the entire pan.

Do not add salt when cooking! Better salt the already cooked hot corn!

When all the corn is in the pan, pour boiling water from the kettle and put on fire. Boil the corn on the cob for 20 minutes, then turn off and let stand in the water for another half hour.

Corn cobs should be completely covered with water. In order to prevent them from floating up, you can put an inverted plate on top or just cover with a lid.

Salt the cooked corn, rubbing salt grains evenly over the entire surface. Then take a piece of butter and run it over the cob so that the butter is absorbed.

How long does it take to cook corn?

Young milk cobs are boiled for no longer than 20 minutes. If you got forage varieties with hard grains, it may take 40 minutes. How to distinguish fodder from dairy? The more intense the color of the grains, the longer the heat treatment will be required. To test the readiness of corn, break off a few kernels and taste them.

Corn kernels can be harvested for the future if they are scraped off the cooked cobs with a knife and placed in a plastic bag or container. In winter, you can use corn for stews, pizza, any other second and first courses. If you have a lot of space in your freezer, you can freeze raw cobs and cook in the winter.

How do you cook corn? Are there any secrets in your family? Share in the comments!
On our You Tube video channel, I posted a step-by-step video recipe on how to cook corn properly, I wish you a pleasant viewing!

Many sprinkle corn with cheese, pepper, water with brine. What additives and spices do you like? I would love feedback on the recipe. All the best!

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Important and very useful tips for all hostesses on how to cook corn properly.

Boiled corn is probably one of the most beloved inexpensive summer dishes by many. Fragrant, juicy, tasty and satisfying boiled corn we remember from childhood. By the way, corn has many beneficial properties for the human body. It contains vitamins of groups B, C, D, K, PP, as well as magnesium, potassium, copper, iron, phosphorus, glutamic acid and many other various useful substances.

Preparation of corn for cooking consists in the fact 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 completely dirty and spoiled leaves before cooking.

Before cooking, it is advisable to soak the corn for an hour in cool water. Cooking should be cobs of the same size, this is necessary so that the corn is cooked all evenly. If the cobs are too big, a good solution is to cut them in half.

How to boil old corn

How to cook overripe corn? Even overripe and old (that is, not young) corn will be soft and juicy after boiling 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, that is, 1 part of milk is needed for 1 part of cold drinking water. In this milk mixture, the corn should lie for a total of 4 hours, after which it can be boiled in the classical way.

How many minutes to cook corn

How long to cook corn depends on the degree of its maturity. For example, young corn will be ready in 20-30 minutes of cooking, while ripe corn should be boiled for 30-40 minutes. Cooking time for well-ripened cobs is 2-3 hours. In this delicate matter, the main thing is not to digest the corn so that the grains do not begin to harden. By the way, young corn is tasty even without salt, 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 fairly thick walls, with the lid of the pot closed. Corn is also well cooked in a clay pot. You can also cook corn in a double boiler and even a microwave oven. Some people manage to bake it in the oven.

How to boil corn

• Corn should be dipped in boiling water.
• Before cooking and during cooking, you do not need to salt the water, otherwise the grains will be hard.
• Salted corn is usually 5 minutes before readiness or before serving.
• You can add a little sugar and butter to the cooking water, which will give the dish a delicate taste.
• You can't cook corn on high heat. Immediately after boiling, reduce the fire as much as possible.
• Corn hardens a little when it cools, so it's best to eat it almost immediately after cooking while it's still warm.

Boiled corn is perhaps one of our favorite summer treats, which is adored not only by children, but also by many adults. In the summer, this "queen of the fields" is as popular as ice cream, melons and watermelons. During the season at seaside resorts, boiled young corn is perhaps the most sought-after commodity. To please yourself with freshly cooked delicious corn at home, you will need a little time and knowledge of a few secrets that we will share with you today. How to cook corn correctly and tasty is described below.

How to choose the right corn on the cob for cooking

Not all corn on the cob is good to cook and eat. When buying corn on the market, be sure to check what kind of corn the seller offers. Find out if this variety is fodder. To do this, it is enough to try a couple of grains of corn - fodder corn will not be sweet and tender, rather, it will taste like raw potatoes. Food (sugar) corn, which has a pleasant and sweet taste, is good. Well, and, of course, corn should be milky ripe - this is evidenced by the milky white or light yellow color of the grains, as well as their juiciness and softness. Such corn does not have to be cooked for a long time - just 15-30 minutes and the amber delicacy will be ready. Early varieties of corn ripen in late June, early July. Later varieties are harvested in August. Late varieties of corn are grown for storage, so they are harvested from the fields at a more mature stage than early. The grains of such corn will be tougher, and they will have to be cooked for a long time - from one hour or longer.

For cooking, it is better to choose freshly picked young cobs of food corn. It is better to buy raw corn, because the natural "packaging" allows the grains to last longer and prevent them from drying out quickly. Green leaves and wet corn stigmas will help identify young cobs. If the leaves of the cob are yellow, then the corn has been plucked for a long time and could already lose its juiciness. But, as a rule, a slight yellowness of the leaves is acceptable, because. such cobs are still quite young and juicy. When buying, unscrew the leaves of the cob a little and look at the kernels to make sure that the corn is not old. And so that there is no doubt about the freshness and quality of the purchased cobs, you can test for ripeness - at the base of the cob, press your fingernail on one of the corn grains and if it turns out to be soft and juice comes out, then you have young or milk corn. Accordingly, the harder and drier the grain, the riper and, accordingly, the older the cob. The degree of maturity of the corn cob affects not only the cooking time, but also its taste. When corn dries, the sugar inside the grains turns into starch, which deprives it of sweetness and tenderness. However, mature corn also has good taste qualities, which are loved by many connoisseurs of this product. Some people prefer mature corn to young corn because it is more satisfying and can even replace a full meal.

How to properly and tasty cook corn on the cob

There are many ways to cook corn on the cob. Different nations prepare it in different ways - depending on the climate and the possibilities of cooking. But the traditional way of cooking, after all, is boiling corn.
So let's look at different ways to cook corn at home.

First of all, you need to prepare the cobs for cooking. Most people cook corn de-leafed, but leaving a few leaves and stigma on the cob will make the finished product more juicy and flavorful. There is another way of cooking, when raw corn is completely cleaned (leaves are easier to remove when raw) and placed in a saucepan along with leaves and corn stigmas, which can be placed on the bottom of the container.

The corn cooking pot should be wide and deep enough to fit whole cobs without breaking them. Peeled corn cobs should be laid on the bottom of the container directly on the leaves. The leaves can also be laid on the sides so that the corn does not come into contact with the sides of the dish. Fill the pot with water so that the corn is completely covered. We also lay leaves on top of the corn and add stigmas, which will make the corn sweeter and more fragrant. Cobs should be cooked over low heat so that they retain their nutritional value. Cooking time depends on the degree of maturity of the cobs - from 15 minutes to 40 minutes. If the corn is very old (ripe), then it may take a lot longer to cook - about an hour or two hours.

During cooking, you need to periodically check the corn for readiness. Make sure that the corn is completely covered with water all the time, if the water has boiled away and the cobs have opened, you need to add water (but only boiling water). Salting the corn during cooking is not necessary., since salt slows down the cooking process and accelerates the release of water from the grains, which makes the finished product less juicy and tasty. But, if the corn is not sweet enough, you can add a little sugar during cooking. It won't ruin the taste in any way. The cooking process must be carefully monitored to prevent strong boiling of water or digestion of the product.

How long does it take to cook corn on the cob?

The cooking time of corn during cooking depends on the degree of maturity of the cobs. Young corn is boiled for 15-20 minutes no more. More mature cobs will need to cook for a longer time. Old (mature) corn is cooked for more than an hour. In a slow cooker, you can cook corn much faster.
It is best to check the corn during cooking for readiness. To do this, pinch off a grain from time to time and taste them, controlling readiness. If the grains are soft and juicy, then the corn is ready. Do not immediately take the corn out of boiling water, let it cool a little right in the water where it was cooked. If the corn is removed immediately from boiling water, it may shrivel and lose its appearance. After the corn has cooled slightly in the pan, it can be taken out and served while it is still hot. We take out the cobs from the pan, let the excess water drain and rub with salt. In addition to salt, corn can be lubricated with butter and various spices.
The remaining uneaten corn can be stored in the same water where it was cooked, but not more than 3-4 hours, at a temperature of 60-70 ° C. You can store boiled corn in the refrigerator for no more than 2 days for a longer time.

How to cook corn in a saucepan, in a microwave, in a slow cooker, in milk

There are many more ways to prepare sweet corn - it can be baked, fried, grilled, microwaved, double-cooked, slow-cooked, etc. In every country where maize (corn) is grown, people cook corn according to their own recipes and everyone of them deserves attention. In the old days, when people did not have utensils to cook food, people threw corn into the fire and got a finished product that was not inferior in taste to modern corn dishes. In order to improve the quality of the prepared dish, people came up with the idea of ​​adding various flavoring additives during cooking - herbs, spices, coconut milk, and then the usual taste of a traditional dish acquires new unusual and spicy notes. Although, at first glance, it seems that the queen of the fields is so good and perfect in taste in its original form that it does not require any additions and additives during cooking. However, we suggest you try others, including unusual recipes for cooking corn at home, each of which is good in its own way.

1. Corn on the cob cooked in a slow cooker or pressure cooker

To cook corn in a slow cooker, peel the young cobs from the leaves and put them in a special bowl. Next, you need to fill them with water and put the leaves on top. You can cook corn in the "Vegetables" mode, if you select the "Bean" or "Soup" mode, then set the time for 15 minutes for young cobs and 20 minutes for old (ripe) cobs, no more.

Cooking corn in a pressure cooker is no different than cooking it in a slow cooker. Cobs are boiled over low heat for 15-20 minutes, depending on the stage of maturity of the cereal crop.

1. A quick way to cook corn in the microwave

In order to quickly cook the corn on the cob, you need to take a paper towel soaked in water, then wrap it around the corn on the cob and send it to the microwave for 5-8 minutes. In this way, you can cook both peeled corn and “dressed” cob.

1. Boiled corn in a steamer

During the steaming of corn, its beneficial substances are preserved to the greatest extent. During normal cooking, some of the substances go into the water. Steamed corn retains more of the vitamins that are destroyed when cooked in boiling water. In addition, steam corn has a sweeter taste and retains its juiciness to a greater extent. The steaming time for young cobs is slightly longer than with conventional cooking and ranges from 25 to 35 minutes.

1. Oven baked corn

Another less popular but very interesting way to cook corn in the oven. There are at least two ways to bake cobs in the oven -

• roasted corn
• whole cob roast

Wrap the peeled corn in foil with a piece of butter, put on a baking sheet and put in an oven preheated to 200-220 ° C and bake for about 10 to 20 minutes. The grains will not dry out, and the corn will have an amazing taste!

Unpeeled cobs are baked a little differently. Before baking, cut a little corn on one side of the cob and put it in cold water for about half an hour. Then put the corn on a baking sheet and bake at a temperature of 200-220 ° C. After half an hour, fragrant corn is ready. Enjoy!

This method requires a little more cooking time than the traditional method, because milk slows down the cooking process. So, for cooking corn in milk, take:

• 5-6 ears of corn.
• two liters of milk;
• 30 gr. Butter;

Peeled corn is placed in a saucepan, poured with milk and a piece of butter is added. You can also dilute milk by half with water, but add more butter. Grate the cooked corn with salt and serve.

1. Caribbean boiled corn

You will need:

• 5-8 cobs of young sweet corn,
• 3 green onion stalks (or 1 leek)
• 1/4 teaspoon black pepper
• 2 cups coconut milk
• 1 tablespoon chopped parsley
• 1 large garlic clove
• 2-3 sprigs thyme (optional)
• 1 habanero pepper (can be substituted with chili)

Peeled corn cobs are placed in a wide pan and add the rest of the ingredients. Top cover with leaves from the cob and pour water with the addition of coconut milk. The cooking time is the same as with the usual cooking method - 15 minutes. Such corn should not be rubbed with salt, because it should have a sweet taste. But, this is an amateur. You can salt it if you wish.

Video "How to cook delicious corn - Caribbean recipe"

How to store boiled corn

The corn season is behind us, but you still want to enjoy a golden delicacy. The freezer will come to the rescue. To freeze, you need to put the peeled cobs in bags (preferably in a vacuum) and freeze. Cooking such corn is as easy as shelling pears - just take it out of the freezer, drop it into boiling water and cook until tender. After boiling, the time for complete cooking of frozen corn is 20-25 minutes. Ready corn is also lubricated with vegetable oil, rubbed with salt and served.

What is useful corn

Corn is not only tasty, but also a very nutritious and healthy food product - a real storehouse of vitamins and microelements! It contains calcium, potassium, magnesium, iron, phosphorus, amino acids lysine and tryptophan, polyunsaturated fatty acids, ascorbic acid, as well as vitamins E, B, PP. To provide the body with all the necessary substances, it is enough to eat 40-50 grams of boiled corn per day (about half of a whole ear). Due to the high fiber content, corn will cleanse the body of toxins and improve bowel function. Regular consumption of corn is an excellent prevention of diseases of the cardiovascular system and cancer. The biologically active compounds contained in corn contribute to the normalization of metabolic processes in the brain and improve memory. Corn nourishes and restores nerve cells, and also affects the formation of muscle fibers. .post navigation

Contraindications for eating boiled corn

Despite all the beneficial properties of the queen of the fields, there are some contraindications or restrictions for the use of this product.

Things to keep in mind when eating corn:

• The calorie content of boiled corn on the cob is higher than the calorie content of raw corn. This should be taken into account by people on a diet.
• Boiled corn contains a lot of sugar, so people with diabetes should use this product with caution.
• Boiled corn is contraindicated in certain digestive pathologies and the pancreas in particular.
• It is not recommended to give boiled corn to children under three years of age, as corn kernels are often not digested in young children.
• Boiled corn should not be abused, as it can cause indigestion (clogging) of the stomach, especially in young children.

Despite the existing contraindications, boiled corn still belongs to the safest products. Its nutritional value is great, so in the summer season do not deprive yourself of the pleasure of eating this excellent product.