Contents
Put the young corn in a saucepan with cold water, bring to a boil and cook for 10-15 minutes. Cook old (bright yellow) or cobs of corn from 50 minutes to 2 hours. Grate boiled corn with salt and butter – and the corn is ready!
How to cook corn in a saucepan
It will take – 3 cobs of corn, water, salt, oil, sour cream
- Take a wider pan for cooking corn, and pour water into it.
- Put the saucepan on high heat so that the water boils as soon as possible.
- Peel the corn – remove leaves and tendrils.
- Place a few corn leaves at the bottom of the pot for flavor.
- Put the corn in a saucepan, if it does not fit entirely, you can break it into several pieces.
- Cover the pot and cook for 15 minutes. If the ears are very large, then 20-25. It is easy to determine readiness – when pierced with a fork, the grains are completely soft. And if it is firm, then add another 5-10 minutes to the cooking time. After boiling, leave the corn covered for 10 minutes.
- The boiled corn is ready, serve with salt, butter and sour cream, sprinkle with grated cheese to taste.
Recipe: how to preserve corn
Dip the ear of corn in boiling water for 1 minute to make it easier to separate the corn kernels from the ear. Then cool the corn for half a minute under cold water, separate the grains from the cob, dip the grains again in boiling water for 2 minutes, drain the water. The filling for canning corn is as follows: for 1 liter of water, 3 teaspoons of salt and 3 teaspoons of sugar.
Put corn on two-thirds of the sterilized (several times doused with boiling water) jars, pour over the filling. Sterilize for 40 minutes, then roll up the lid. Store canned corn in a dry, dark place.
How to cook corn in a double boiler
Rinse the corn and place the cobs on the leaves in a double boiler. Cook young corn in a double boiler for 5-10 minutes. Cook fodder or old corn in a double boiler for 40 minutes. To cook corn in a double boiler, add 1 cup of water to create steam.
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 so that it barely covers the corn. Preheat the oven to 120 degrees, put the form 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, add water so that the corn is completely covered with it, boil young ears for 10-15 minutes, old or fodder ones – 40 minutes.
How to cook corn in the microwave
Fast way – no water
For boiling corn in the microwave without water, the type of corn is important – it can only be young corn. Put the corn in a food plastic bag, tie tightly and cook for 10 minutes at 800 watts. Or, cut off a piece of the cob, leaving the corn in the leaves, and simmer in its own juice for 5 minutes at the same power.
Slow method – with water
Only young corn is suitable for microwave cooking. Wash the corn, place in a microwave safe container, add water and cover. Set the microwave for 45 minutes and 700-800 W. 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 content of boiled corn
130 calories per 100 grams.
Shelf life of corn
Store raw corn before cooking for up to 2 weeks in the refrigerator in the vegetable compartment.
Boiled corn is eaten immediately after cooking, after which its taste and nutritional properties are gradually lost. Store boiled corn in the refrigerator for a maximum of 2 days.
Store the boiled corn directly in the corn broth. Already 2 hours after boiling, the corn will begin to lose its taste, therefore, it is necessary to cook the amount of corn that is supposed to be eliminated at a time.
Cooking pot
A wide and deep pot is most suitable for cooking corn, so that corn can fit with a margin. If there is no such pan, break each corn into 2-3 pieces.
The benefits of boiled corn Corn is rich in vitamins A (regulates metabolism), C (immunity), E (protects 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 skin, nails and hair). Corn is rich in fiber (helps to cleanse the body of toxins) and potassium (providing the body with fluid), it is well absorbed by the body.
How to choose the right corn
The seeds 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 – you should highlight the juice, white as milk. Or, cut the stump – it should be light, whitish. The corn is pale yellow in color – middle “age”, will take longer to cook. Overripe, with bright yellow grains, will cook even longer, up to 2 hours. Consider the area where the corn was grown – southern corn tends to be softer.
Recipe: baked corn in sour cream Cut off the kernels from the cobs of boiled corn (5-6 pcs.), 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 the corn with herbs. See how else to bake corn in the oven.