Not all corn will go well on your table. To truly enjoy the taste, choose it with great care.
So, dark yellow inside, with dry fibers – this is old, overripe corn, after cooking it will be rubber.
Young corn is light with silky wet fibers. But if it lies with the seller already peeled, without leaves, there is a risk that it will quickly deteriorate.
It is necessary to peel the corn just before cooking and the faster it gets on the stove, the tastier it will be in the end.
It is enough to cook young corn for about 15 minutes, old corn – about 2 hours. You can check for readiness with an ordinary plug. You don’t need to salt the water! Otherwise, you risk fiddling with her for several hours longer.
Cool and dry the finished corn, and only then, sprinkle with salt, you can eat.