Cook old corn for 50 minutes.
How to cook old corn
You will need – 4 ears of corn, water.
1. Put a pot of water on the fire.
2. While the water is boiling, clean the corn of leaves and stigmas – on old corn these are whitish, already slightly dried leaves and dark stigmas. If available, cut out rotten kernels.
3. Place the ears in a saucepan (if necessary, break each ear in half).
4. Wait until it boils, reduce heat so that the cobs boil with a quiet boil, lightly covering with a lid.
5. Boil the corn for 50 minutes, try to pierce the grain with a fork: if it is soft, then the old ears of corn will not be inferior to the young ones.
6. If the grain is hard, cook for another 10 minutes.
Cooking rules
Old corn means overripe or plucked for a long time – the cooking method for old and stale corn is the same, the cooking time is 50 minutes. There is a chance to buy old corn only at the end of the season and due to inexperience. At the same time, overripe corn can also be stale, and then the cooking time should be increased by 10 minutes.
Old corn has slightly dried, tough grains that are difficult to pierce with a fingernail; when you press on the grain, juice will appear, but not much. The color of the leaves of old corn is whitish, the leaves are thin and dry. It is better not to buy old corn completely without leaves, since it is the leaves that are responsible for preserving the juiciness and taste of the boiled cob. Corn silk of old corn is dry, whitish or even brown. According to the color of the grains, the old age of corn does not differ from the young one – from greenish to light yellow shades.
Overripe ears are large, the grains seem to grow from each other, such corn needs as long boiling as stale corn.
The stump of an old cob is thick, while the cob itself may be medium-sized. It takes physical effort to break an old corn cob in half.