How long does it take to cook corn? How and how much to cook young corn

Delicate, juicy and aromatic corn is a real delicacy, its taste is reminiscent of childhood. And besides, it is very useful for the body, like green beans. And few people are able to resist such a treat. In this article, we'll show you how much and how to cook corn in a saucepan.

It is very important to cook boiled corn properly. The taste and healthiness of the finished dish depend on this. And it seems that all the cooking recipes are quite simple, but a number of factors must be taken into account. For example, such as:

ripeness of fruits;

• soaking;

  even when you need to add salt.

All this greatly affects the quality of the finished product. And therefore, now we will look at ways to prepare corn for cooking in a pan. However, some of these steps will work for any other heat treatment. So.

Preparation for cooking

To avoid the unfortunate result, the corn should be prepared for further processing. But first you need to choose the "right" ears.

1. First of all, you need to pay attention to the leaves. They should themselves be the "packaging" for the beans. Nice looking and snug fit. It is best that the leaves are green and juicy.
2. Then look at the grains themselves. They should be free of mold, the color is milky yellow, delicate. And on the "stump" there should be no bald spots. If the grains are hard and bright yellow, they will be tough after boiling.
3. After the product is selected and purchased, we prepare it for cooking:
4. The corn must be peeled and washed. It is not necessary to clear the entire ear of leaves; you can limit yourself to dirty and suspicious leaves. But remove the fibers as much as possible.
5. Then the "queen of the fields" should be soaked in cold water for a couple of hours. This is done to soften the beans.
6. In order to cook corn in a saucepan, you need to choose cobs of about the same size. So they all cook evenly. Too large can be cut in half.
7. In principle, any saucepan is suitable, the main thing is that the cobs fit into it and then the whole thing is closed with a lid. But still, it is better to choose containers with thick walls, cast iron or clay. Some people even manage to cook corn in a slow cooker or microwave.

How to cook corn in a saucepan

We put a pot of water on the fire, wait for it to boil, and lower the prepared cobs into it and turn down the heat, since you cannot cook corn on a large one.

The burning question is when to add salt? After cooking, during and before boiling, the corn cannot be salted, otherwise the grains will be hard and tasteless. It is best to season with salt just before cooking or before serving.

But you can add sugar and butter to the pan. Then the finished dish will be even more tender.

After the corn is ready, drain the water, close the pot, and wrap it with a towel. Let the ears evaporate a little, this will add even more flavor and tenderness to them.

Then you need to peel the cobs (if they were boiled with the leaves), salt (if not already salted), you can pour with butter. That's all, a great dish is ready!

Remember that the colder the boiled corn is, the harder it is, so it's best to eat it right after cooking, while it is still warm.

Photo: eda-land.ru

How much corn to cook?

The second important question, to which there is no single answer. The corn should be boiled according to its degree of maturity:

very young should be cooked for 20-30 minutes;

ripe - from 30 to 40 minutes;

overripe corn is cooked much longer - 2-3 hours.

You can check the degree of doneness during cooking. If the grains are already sweet and soft, the dish is ready.

Other cooking methods

Corn can be cooked not only the old fashioned way, in a saucepan. Now in the kitchen every housewife has "helpers" - a slow cooker, a microwave oven, an oven and others. With the help of them, you can also deliciously cook the "queen of the fields".

In the microwave

Before cooking corn in the microwave, it must be prepared, the methods are described above. Then take a plastic bag, pour two tablespoons of water into it, tie it tightly, make holes for steam to escape, and send the cereals to cook.

The power should be selected to the maximum, and the cooking time should be 15 minutes.

In a double boiler

A very simple way:

grease the grate with butter;

we spread the cobs on it;

we fill the container with water;

close the lid tightly and cook for 40 minutes.

In a multicooker

You need to pour water into the multicooker (all the way), put corn there (you can cover it with leaves). Set high pressure mode and time 15 minutes.

How to cook old corn properly

Old or overripe corn can be cooked according to a special recipe, then it tastes just as good as young corn.

Cooking method:

Cut the cobs in half, put them in a saucepan, fill them with a mixture of cold water and milk in a 1: 1 ratio.

In this mixture, the cobs should be held for 4 hours, and then boiled in the usual way.

That's all. Bon Appetit!

One of the most beloved summer treats is 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 so as to preserve all its flavor and nutritional value. Only ice cream and watermelons can compare with the popularity of delicious golden corn. On the seashore, freshly boiled corn is perhaps the most popular commodity, for which vacationers are ready to pay as for real delicacies. To please yourself at home, you need mere pennies and a little quickness. Heated controversy and debate is conducted not only about the methods of preparing corn, but also about the time of cooking. But in reality, this is not so tricky business, it is only important to know some subtleties.

Detailed video instruction

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Choosing corn for cooking

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Varieties and their differences

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

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How to choose corn

The best choice for cooking is freshly picked cobs of young edible corn. You should buy unpeeled corn, because the natural "wrapper" will indicate not only the freshness of the cob, but also will not allow it to dry out ahead of time. First of all, bright green leaves and slightly damp cool "antennae" will help to identify young ears. If the leaves began to turn yellow, it means that the corn was plucked a long time ago and could already have time to lose some of its juiciness. So that there is not a single doubt about the quality of the purchased product, you can conduct a simple ripeness test: at the very base, press with your fingernail on one of the grains: if it turns out to be soft and juice comes out, then everything is in perfect order - this is young, so-called milk, corn ... The harder and drier the seed, the more ripe and older the ear. The degree of maturity of corn affects not only the cooking time, but also the taste of the product. The fact is that when corn dries, the sugar inside the grains begins to turn into starch, which deprives it of its aroma and sweetness.

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How to cook corn on the cob correctly

1. Preparing the cobs for cooking

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

2. Choosing a cooking container

The corn pot should be wide and deep enough so that you don't have to break the cobs, and thick enough. A cauldron or cast iron, which can be tightly closed with a lid, is ideal. Using a pressure cooker can help 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 cobs

Put the corn leaves at the bottom of the pan, and spread the peeled cobs on them. It is advisable to place the leaves on the sides so that the corn does not come into contact with the walls of the container. Cover the ears with leaves on top and add "tendrils" 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 fire. How much to cook corn? On average, corn is cooked for 40 minutes, 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 readiness. During cooking, the corn must be completely covered with water, and the water, even when boiling over low heat, must boil.

5. To salt or not to salt ...

In no case do you need to add some salt to the water. especially if you are brewing dessert corn varieties that have significantly more water in the beans than in feed and milling varieties. Salt speeds up the process of separating water from the grains into the broth and the finished product will turn out to be less juicy and tasty.

6. Readiness test

We closely follow the cooking process, from time to time picking up the ear with a fork, pinching off the grain and tasting until the corn is boiled down. If the grains are soft, juicy and easy to chew, then the corn is ready, you can turn it off and serve.

7. Serve hot and cold

The most delicious corn is hot and hot, so it is better to feast on 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 to the table on a hot plate with skewers so that you don't have to get your hands dirty, rubbed with salt and eat. In addition to salt, corn can be brushed with butter and spices.

8. Subtleties of storage

Ready corn should cool right in the pan. If taken out of water, it can shrink 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 over, and you still want to feast on 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 the valuable consumer properties of the product. It will not be difficult to cook frozen corn, because it is much less hassle with it than with fresh one. Simply put it in boiling water and cook until tender. After secondary boiling, the full cooking time is only 20-25 minutes. Put the finished corn on a skewer, grease it with vegetable oil, rub it 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 mellitus, allergic diseases, metabolic disorders, obesity, pathologies of the gastrointestinal tract. Regular consumption of corn is an excellent prevention of cancer and diseases of the cardiovascular system. In addition, 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 kernels are also the only carrier of natural gold! Do not deny yourself the golden pleasure!

From the outside, it seems that there is nothing difficult in how to cook corn on the cob. When it comes to practice, some nuances emerge that complicate the process. Firstly, you can get delicious corn only if you choose the right outgoing product.

Many different goodies are made from corn, but the most famous corn product is, of course, popcorn. The most famous - and the easiest to prepare, but only if you have properly dried grains of special vitreous corn.

If not, then the simplest thing that can be made from ordinary corn is boiled ears. Any "root" is suitable for them. Young corn kernels are quickly boiled in water, and boiled ears are tasty and beautiful even with the most unpretentious serving - laid out on a platter and sprinkled with coarse salt.

For example, cobs of forage varieties will not reach the required degree of softness, no matter how much you boil them. Secondly, you need to clearly understand how long to process the selected variety, if you do not want the boiled corn to resemble rubber in texture or crunch on your teeth. Finally, a few minutes will have to be devoted to preparing the component in order to achieve the desired result as quickly and with minimal hassle.

Corn is one of the most beloved and long-awaited summer treats. Golden boiled ears, sprinkled with salt, are begging for in hand, especially in nature, at sea and in the fresh air. Corn is able to perfectly satisfy hunger, because in addition to its excellent taste, it is also a real treasure of useful trace elements and vitamins.

How to choose the right corn

Such seemingly similar ears can have different flavor characteristics and require different processing approaches. Although it is not entirely correct to divide all varieties of cereals into food and feed, this greatly simplifies the process of choosing a product. Edible corn is cooked faster in time, but you need to start processing it immediately after purchasing the product.

Spending only 15-60 minutes (depending on the degree of maturity of the ears), you can get a tasty and healthy snack. It will take 2 to 5 hours to bring a representative of the later forage varieties to readiness. But housewives sometimes prefer this option because of how long the cobs can be kept fresh.

• In order not to be mistaken in choosing the right product, you need to remember the following rules: When buying fresh corn, preference should be given to cobs in leaves, which should be green and moist.
• This will allow the product not to dry out for as long as possible. Young products can be distinguished by their light yellow, uniformly dense grains. The cobs are small and not very long. Juice will come out of the cut grain.
• Some varieties of the product, such as Bonduelle, even when overripe, require minimal processing time. A broken ear on the cut is whitish, light, slightly damp. In food varieties, the antennae are delicate, whitish, and moist.
• In forages, they are brown and dense. The product of a very light color will cook quickly, in just 15-45 minutes. The bright yellow beans will take 2 to 4 hours to boil.
• Often, the type of area in which it was grown affects the quality of the product. For example, it is much easier to cook deliciously a product from the southern regions than a representative of the northern ones.

The ability to correctly determine the age and type of product will help you get not only a tasty, but also a healthy dish. Old boiled corn can be as tasty as young corn, but it will contain too much starch, which is not very good for the body.

Features of the preparatory stage

Before boiling corn on the cob, it must be properly prepared. It will only take a few minutes, and the result will show its best side. Dirty leaves must be removed.

If you use juicy green leaves and tendrils during the cooking process, then boiled corn will turn out to be tastier. True, it is very difficult to clean such products. To solve the problem, you need to do the following - we clean the elements from the cobs, but do not throw them away, but put them in a cooking container.

If it is necessary to boil pre-dried corn, then it is recommended to soak the cobs for 2-3 hours first. If you refuse to do this, then you will not be able to quickly cook the product even when using a pressure cooker. And on the stove, such products are generally cooked for 5-7 hours.

By the way, the process of choosing a suitable container for boiling the cobs should be given special attention. This is best done in a heavy-walled saucepan.

The best option would be a cast iron pot or a cauldron, but at home it is difficult to use objects of such sizes in which the cobs will fit completely. A lid should be attached to the container, which will tightly close the dishes, keeping the steam to the maximum. If a suitable saucepan is not available, the ears will have to be broken into 2-3 pieces.

To choose delicious corn, you need to understand a little about it. First, young corn has light grains, most often small ears. Secondly, in order to buy exactly sweet corn, you need to try it, chop off one grain, and you will immediately understand whether it is sweet or not. The next thing to look out for is the leaves. Don't buy corn without leaves! If they are not there, this may indicate that she was processed and the leaves turned black.

Peel the leaves off the corn carefully. Place a few inner leaves on the bottom of the saucepan, add stigmas there as well. Break the cobs into 2 - 3 parts. If the pan is large, you don't need to break it, but cook it whole.

Fill everything with water and put it on the stove over high heat. Young corn is cooked for only 5 - 10 minutes. Old ears take much longer to cook for 2 - 3 hours.

Check corn for readiness. Pierce the kernels with a knife or fork, if you can do it without difficulty, the corn is ready.

Salt the ears well before serving, place on a plate and garnish with herbs. The dish is ready!

Regardless of what kind of product you need to boil (dairy, mature, bonduelle varieties or feed equivalent), the principle of action is the same. The only difference will be how much the product is kept in the broth.

In the selected saucepan, cover the bottom with leaves, spread whole or chopped ears on them. We also place the leaves on the sides so that the grains do not come into contact with the walls. We place the antennae on top.

Fill the mass with water, it must be completely covered with liquid. If you need to cook a mature or feed product, then pour even a little more water, because it will begin to boil over after a while.

How much corn to cook often becomes clear only during processing. The process takes from 15 minutes to several hours. Based on the grade and quality of the component, you can only roughly navigate the time. We regularly check the degree of readiness of the product.

To do this, you need to evaluate not only its external changes, but sometimes pinch off the grain, tasting the corn. During the cooking process, it will be correct to maintain a constant boil of the composition. In this case, the lid must be closed. Do not try to cook the product quickly, increasing the heat. The ears are cooked exclusively over low heat.

Young corn can be spoiled if salt is added during boiling in a saucepan. This component accelerates the process of removing liquid from the grains, which makes them dry and dense. You need to add some salt to the finished product (or water a few minutes before turning off the heat) immediately before serving. But ideally it is better to give up this too.

Corn on the cob in a saucepan with salt

To begin with, picking corn on the cob, you should pay attention to the appearance... The cob leaves are the grain's natural protection against drying out, so keep it intact when choosing corn. Also, one of the most important nuances when choosing corn is the variety. It's not a secret for anyone that corn is of "elite" varieties, for example, the well-known "Bonduelle" and "fodder" varieties.

If you do not know how to distinguish them when the fruit is on the cob, you need to pay attention to the "hair" of corn: if they are white, then this is real edible corn. In "forage" varieties, they are brown at the ends. When boiled, "fodder" corn produces a very dark broth and becomes pale and sugary sweet, which spoils the whole impression, although, of course, there are lovers of this kind.

So, you have chosen the specimens worthy of your pan. You should immediately debunk the myth that corn needs to be cooked for a long time - this is not the case. Young corn should be placed in boiling water and cooked for 15-20 minutes, reducing heat. It is a misconception that old, tough corn should be boiled for several hours. In fact, you can improve the situation by dipping dry corn in water for half an hour before cooking. Remember that when boiling for a long time, corn begins to release sugars and nutrients into the water, which will affect the taste not for the better.

Checked - corn, boiled for 15-20 minutes, is no worse than languishing in a saucepan for several hours.

How to cook corn on the cob - recipe step by step:

• clean corn from leaves, rinse if necessary;
• boil water in a saucepan or cast-iron cauldron;
• put corn cobs in boiling water, no need to add salt, cook for 15-20 minutes;
• carefully remove from heat and drain the water, put the corn on a dish, to maintain the temperature, you can leave it in a saucepan, but without water.

The dish is ready, the most common serving of corn in Russia is in its natural form, with salt, which everyone adds to taste. In addition, you can try corn with butter and spices. In many countries, corn is boiled in milk and eaten with sugar. Cooked corn is stored in the refrigerator for several days, it is not recommended longer because of the loss of moisture from the grains.

After the corn season has passed, you can try frozen corn, which is often found in the store. Such specimens are steamed and packed under vacuum and boiled in the same way, in 15 minutes. Some housewives freeze the ears to please loved ones with a summer and healthy treat out of season.

Corn is a source of fiber and micronutrients, and it also contains gold, so you shouldn't miss the opportunity to add this healthy grain to your lunch or dinner.

How to cook corn cobs properly

To boil corn, you will need:

1. First of all, you should clean the cobs, remove dirty leaves and "antennae". You can peel the corn after it is ready, but this will be much more difficult. Let's reveal a little secret: fibers and leaves during boiling give the ears a juiciness and a pleasant aroma, so do not rush to throw them in the trash can, wash them and lay them between the rows of ears.
2. For cooking corn, it is recommended to use a large saucepan, cast iron or cauldron. The sides of the dish should be quite thick and the lid should be adequate in size. You can use a pressure cooker to boil the ears.
3. Place the corn leaves on the bottom of the pot and place the ears on top of them. It is also better to cover the walls of the container with leaves so that the cobs do not stick to them during the cooking process.
4. It is also recommended to "build" a layer of leaves and tendrils on top of the cobs, thanks to which the finished product will turn out sweet, fragrant and appetizing.
5. The amount of water is determined by the volume of the vessel, the main thing is that all the cobs are immersed in water.
6. You need to cook corn over medium heat; readiness is checked periodically. Depending on the type of corn, it can take anywhere from 20 minutes to 5 hours. On average, young corn cobs take about an hour to cook. Make sure that they do not float out of the water, and the water itself should boil throughout the cooking.
7. Salt the corn after it is ready, if you add salt to the pan, the grains will begin to release juice, which will make the product less juicy and tough.
8. The readiness is checked as follows: the ear is strung on a fork and several grains are separated from it. They should be easy to chew, juicy and tender. After making sure that it is ready, you can turn off the heat and transfer the product to a plate.

Cooking times will vary depending on the type of corn. It can take 20 minutes or even 5 hours until it is fully ready. On average, young ears take from 40 minutes to an hour.

In a double boiler, corn is cooked for 45-70 minutes, the ripeness of the cobs and their variety strongly affect the cooking process. If you plan to cook corn in the oven, then you must first preheat the oven to 120 degrees. Average cooking time 40 minutes.

In a multicooker, corn should be cooked in the "Cooking" mode. You can enjoy the finished dish in 30 minutes.

You can also cook the cobs in the microwave. With a power of 1000 watts, the timer should be set for 5 minutes, a little more time will be required for cooking in units of lower power. If you cook corn in a tight plastic bag, then timed 10 minutes and set 800 watts of power. Young corn should be boiled in a special container recommended for microwave ovens for 50 minutes at a power of 700-800 watts.

How to store cooked corn

To get really tasty corn, you should not take it out of the broth immediately after cooking. The product shrinks and deteriorates quickly. It is better to give it a little time to cool right in the broth.

It is recommended to rub the cob with butter and spices before serving. Boiled corn can be stored in the refrigerator for about 2 days, but only if it is in its own broth. In general, the gustatory and beneficial properties of the products begin to deteriorate rapidly within a few minutes after being removed from the broth.

For this reason, it is recommended that you cook as many ears of the cob as you plan to eat in one meal. As a last resort, boiled corn should be flash-frozen directly in broth or neat. If necessary, it will only be necessary to defrost it and reheat it in the microwave for a couple of minutes.

Corn is one of the most important crops in industrial agriculture, which often appears on the dinner tables of the majority of the world's population in one form or another.

The product is moderately nutritious, nutritious and incredibly healthy... Despite the considerable amount of starch in corn, it is undoubtedly worthy of attention, if only because it contains a whole complex of vitamins (groups B, PP, C, D, K, etc.) and microelements (phosphorus, magnesium, copper, potassium), necessary for our body as air.

With regular moderate consumption of corn, you can significantly reduce the risk of developing cardiovascular diseases, stroke, diabetes, improve metabolic processes in the body, maintain eye muscles in good shape (due to the carotene content, which is so important for our vision), etc.

Selection and processing of vegetables for the cooking process

To make boiled corn really tasty, it is necessary not only to cook it with high quality, but also to choose the right one. Delicate and juicy corn kernels will be only until the end of the season, which falls on the end of August. After the season has passed, the corn on the shelves will in most cases be overripe, which means it will be tough.

Young ears work best for cooking in a saucepan. which have light yellow or milky white grains. Pay attention also to the appearance and condition of the grains: they should be moderately elastic and at the same time soft, large enough and tightly adjacent to each other.

It is very simple to recognize the “youthfulness” of the cob: you just need to slightly press the tip of the nail on the grain, inside which there should be a viscous liquid, a bit like milk.

It is best to buy corn directly in the leaves, which, by the way, should not be dry and lagging behind the cob.

Before proceeding directly to the process of cooking corn, you must thoroughly wash it under running water, and then clean it of leaves and whiskers. If desired, the husk can be left by removing only damaged or dirty leaves: this way the corn will retain more juiciness (we talked about how to properly cook corn so that it is soft and juicy, we talked about in).

Before the boiling process, it is advisable to soak the cobs for 40-60 minutes in cold water.... For cooking, it is better to take cobs of the same size so that they cook evenly.

Ways to cook delicious at home?

Boiled without salt

Before cooking corn, it must be thoroughly washed and cleaned of dirty, damaged leaves. A thick-walled cast iron pot is best for boiling corn. First of all, the cobs are laid in it quite tightly, then they are filled with cold water (it should cover the cobs by 2-3 cm from above). The saucepan is covered with a lid.

After boiling water, the fire must be reduced to a minimum, since corn cannot be boiled over high heat. The cooking time is usually no more than 15 minutes.... Salt the water 5 minutes before the product is ready. To make the corn more tender, you can add a little sugar or butter to the water during cooking.

You can determine the readiness of the corn by pricking a couple of grains with a fork and tasting them. After the end of cooking, you do not need to immediately get the corn out of the pan: give it a little "rest". This will make the product softer and more tender. Boiled corn is served hot. If desired, you can grease it with butter and sprinkle with black pepper.

Salt at the beginning

Many people believe that corn, on the contrary, should be salted at the beginning of cooking, and not at the end, which means that such a recipe is worthy of attention. According to the recipe, corn can be used both dairy and medium ripeness (still white, but already mature enough).

Preparation:

1. The product is thoroughly cleaned of leaves and whiskers (you do not need to throw away all the husks, leave those leaves that were closest to the cob, they will come in handy during the cooking process).
2. Take a thick-walled deep pan (preferably cast iron). A small layer of leaves is laid out on the bottom, then a row of corn cobs, which are covered with a dense layer of leaves on top.
3. The corn is filled with water (you don't need a lot of water, it should only cover the ears) and salted generously.
4. Bring the water to a boil, then reduce the heat and cook for about 20 minutes (young) or 40-50 (more mature).
5. After the end of cooking for 10-15 minutes, it is better to leave the corn under the lid in water.

You can serve either hot, greased with butter, or cold (in this case, the corn is kept in water in the refrigerator until it is served).

For details on how to cook corn cobs in a saucepan with salt, read in.

Mint with cheese

A very spicy and tasty dish can be obtained by slightly varying the standard recipe for cooking corn in a saucepan. To make 4 large ears of corn, you will need:

• Lemon - 1/2 pc.
• Cheddar or any hard cheese - 50 g.
• Mint - 4 sprigs.
• Salt and butter to taste.

Preparation:

1. Peel the ears of leaves and whiskers, put them in a thick-walled saucepan, cover with cold water.
2. Bring to a boil and then simmer over low heat for about 20 minutes - if the cobs are young (you can find out more about how and how long to boil young corn cobs in a saucepan).
3. Remove the zest from the lemon by grating it on a fine grater.
4. Chop the mint leaves finely with a knife.
5. Grate the cheese, like the zest, on a fine grater.
6. Mix ingredients, add salt to taste.
7. Leave the cooked corn in a saucepan for 10 minutes, then put it on a dish, brush with butter and dip in the lemon-cheese mixture.

In milk

A non-standard, but very tasty recipe for corn on the cob in a saucepan. You will need the following ingredients:

• Corn cobs - 6 pcs.
• Milk - 2 liters.
• Butter - 1 tbsp. spoon.
• Salt to taste.

Preparation:

1. The corn must be completely husked.
2. Then put in a thick-walled deep saucepan, pour over milk and add butter to it. The corn is simmering over low heat.
3. After boiling milk, the product is cooked for about half an hour (periodically check its readiness, as milk slows down the cooking process).
4. Ready corn is laid out on a dish and rubbed with salt. Serve hot.

You can learn how to choose corn cobs for cooking, as well as see the best recipes for dishes.

How to properly store ready-to-eat meals at home?

If the ready-made corn could not be eaten in one sitting, it is important to take care of the safety of the product. So that the taste of corn kernels does not spoil, the ears should only be stored in the refrigerator... So, you can leave them in the water in which they were cooked, or get the "luxury residues" out of the water, dry them and wrap them with cling film (each ear separately). In this form, the product can be stored for up to 3 days.

Reheating corn is simple: you can do it either in a water bath, or by sending it to the microwave for a minute.

To cook a vegetable quickly enough, you must first soak it for 40-60 minutes and choose young cobs for cooking.

Now you know how to cook corn properly to preserve all its nutritional properties and achieve an amazingly delicate sweet taste. Happy culinary experiments!

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Boiled corn on the cob is a seasonal treat. You can enjoy it 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 your family budget. This is what this article will be about.

Before you cook your corn, you need to choose the right one. Fresh ears can be recognized by their dense, green leaves. Without them, it is better not to buy corn at all. The seeds under the leaves should be arranged in dense rows and have a light yellow tint. Black, damaged areas on the grain indicate pest infestation in the corn. It is undesirable to use such ears for food.

Well, I hope we chose the most delicious one, now let's look at how to cook, how long to cook the cobs of corn. And we will cook in the old fashioned way in a saucepan.

Ingredients:

• corn on the cob - 6-8 pcs.;
• water - 4 l.

The nutritional value. 100 g of yellow boiled corn contains:

How to cook corn on the cob?

Remove all the leaves from the corn cobs, so to speak, undress it. Separate long hairs - stigmas. They can be washed, dried and used for medicinal purposes.

The cooking container must have a thick bottom. It can be a large diameter enamel, cast iron or aluminum pan. Put some of the washed leaves on the bottom. Fill the bottom with leaves. The more leaves you use when boiling, the juicier and more aromatic the heads will be. Discard the leaves after cooking.

Place the corn tightly on top. If the ears do not fit entirely in the pot, then they must be cut or broken into pieces.

Cover it with another layer of leaves.

So, alternating between corn and leaves, fill the pan.

In order for the corn to be not only juicy, but soft, you do not need to salt! So the heads of cabbage will taste sweeter, because the salt during cooking makes the kernels denser and it will be harder to bite them.

Pour cold water over the corn in a saucepan. The water should cover the contents by 2 cm.

To prevent it from floating up, you can put an inverted plate on top (this is what my mother did). And I just close the lid.

We put the cook on the stove.

So how long does it take to cook corn?

How much corn to cook depends on its variety and degree of maturity. The boil time is always counted after the start of the boil. It is enough to cook young corn for 15 minutes. Yes, boil for exactly 15 minutes, this is verified. After I have cooked, I leave it in the pan for about 30 minutes. So it will cool slightly and it will be easier to get it out.

Fodder, hard cobs require the longest heat treatment. The more intense the color of the grains, the longer they need to boil. Typically 40 minutes to two hours.

It is enough to cook Bonduelle corn for 7-10 minutes.

You can test the readiness of the corn by breaking off a few kernels and tasting them. Serve boiled corn hot. You can sprinkle it with butter, brine, sprinkle with cheese or pepper. And we crush it simply by rubbing it with salt and a piece of butter.

Such boiled corn kernels can be separated from the head (cut with a knife) and frozen in portions in bags. And in winter use for stews, salads, soups, pizza.
Do you cook differently? Write in the comments your recipe for how to cook corn, maybe your experience will be useful to someone.