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How to cook corn correctly so that. Corn: how to cook it properly so that it is soft and juicy? How much to cook corn in a saucepan

The use of this product has a beneficial effect on the whole body, replenishes the supply of many essential microelements. In its composition, corn contains:

Regular use of this product can bring a lot of benefits to both young and mature bodies. To do this, you need to be able to choose it and cook it.

How to choose the right one?

For cooking, you must select young ears of light yellow color with soft, rounded grains. It is very easy to check the maturity of corn. Having broken off a grain, you need to squeeze it with your fingers. If it is juicy, soft, then the cob is suitable for cooking. Hardened, dry dimpled kernels indicate that the corn is overripe. It is also possible, but it will take a long time to do it, and the taste will be significantly different.

It should be remembered that it is best not to use fodder maize, otherwise the taste may be disappointing. Also, when choosing, you should pay attention to the leaves.

IMPORTANT! If there are no leaves on the cob, most often this indicates the intensive processing of the vegetable with pesticides. Eating such foods can be hazardous to your health.

Ideal would be a cob with green adhering leaves, unpeeled from stigmas. A sign of ripeness will be yellowish leaves extending from the cob.

The sluggish foliage and lack of juiciness in the grains suggests that the ear has been torn off for a long time and begins to dry out, which means that its taste and usefulness have suffered significantly.

Corn cobs should not be stored for a long time. They quickly lose their properties, dry out, harden, and rot. Therefore, they are prepared immediately. Also, when choosing, you need to try to pick up the cobs of the same degree of maturity and about the same size, then the corn will be cooked evenly.

Preparation

  • Before cooking, it is necessary to clean the cobs of leaves and stigmas.
  • You can put some of the leaves on the bottom of the pot, so the corn tastes better and does not stick to the bottom.
  • If there are rotten grains on top, they need to be cut, large cobs are cut in half.
  • After that, the corn should be soaked in cool water for an hour, and then thoroughly rinsed in running water. You can do without soaking if the cobs are young (milk).

Cooking in a saucepan

Mature


For details on how to make tough corn delicious, read in.

Steamer recipes

Necessary:

  • corn on the cob;
  • butter;
  • Walnut;
  • ground cardamom;
  • salt.

Preparation:

  1. The cobs for the steamer should be selected young, cut into equal portions and place them on one level so that they cook evenly.
  2. Pre-grease the cooking container with butter or vegetable oil.
  3. Cooking time 30-40 minutes.
  4. Melt 15 grams of butter in a saucepan, add 50 grams of crushed walnuts, cardamom.
  5. Put the corn on a plate, season with peanut sauce, serve salt separately.

To know more recipes Cooking corn in a double boiler is possible.

Watch the video on how to cook corn this way.

In the microwave

Very simple and quick way preparation for the cobs.

  1. Soak them unpeeled for an hour, put in a plastic bag, add 2 tablespoons of water.
  2. Close the bag tightly, make 2-3 holes for steam to escape and send to the microwave for 10-15 minutes.
  3. Peel the finished corn, grease with melted butter, salt.

Read how to quickly cook corn in the microwave in a bag, and in you will find best recipes cooking vegetables in microwave oven.

Corn without cobs

  1. Separate the grains, rinse well, place in a bowl, fill with water.
  2. Cook, covered, for about 30 minutes.
  3. Then add some parsley, dill and butter and cook for another 10 minutes.

Roasting

In order for the dish to turn out tasty and not burn, you need to choose a frying pan with a thick bottom. The recipe is pretty simple.

Required Ingredients:

  • corn cobs - 2 pieces;
  • sunflower oil - 20 ml;
  • butter - 30 gr;
  • salt - 1/4 tsp.


Preparation:

  1. Rinse the ears, peel, cut into portions, fry over medium heat in sunflower oil on each side for five minutes.
  2. Then add 50 ml of water, reduce heat and simmer without a lid until the water evaporates.
  3. Soften the butter, mix with salt and grease the finished corn with it.

IMPORTANT! For cooking in a pan, only young corn is suitable, mature grains will turn out to be too tough.

In the oven

  1. You will need a deep container, the bottom of which must be greased with butter.
  2. Then place the peeled and thoroughly washed ears in it.
  3. Pour hot water up to the middle of the dish and cover with foil.
  4. Send to the oven preheated to 180-200 degrees for 30 minutes.

You can find out more recipes for cooking corn in the oven.

How to store the finished product?

better on the cob. The most simple trick will wrap each ear with cling film and place in the refrigerator. The period for such storage is short, about three days. During this time, it is enough to heat the product in the microwave, all the useful and taste qualities will be preserved.

In order for boiled corn to survive longer, it needs to be slightly salted. Salt is a natural preservative that will help maintain the quality of the product.

For, to preserve the finished corn for a long time, you need to use freezing. Wrap each ear tightly in plastic wrap and place in a freezer with quick freeze... Thus, the product can be stored for up to a year.

To defrost the ear, you need to transfer it from the freezer to the refrigerator and wait for the desired state. Using the microwave is not recommended in this case. Proper freezing allows you to preserve not only taste, but all beneficial features corn.

IMPORTANT! In order to prevent excess ice from forming during freezing, the cobs after cooking must be thrown into a colander and allowed to drain.

Cooking corn, like storing it, does not require any special skills and knowledge. Observing simple processing recommendations, selecting recipes and cooking methods, you can all year round get the substances and elements necessary for the body by eating this tasty and nutritious vegetable.

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We literally sell corn on every corner, both raw and boiled, and when buying again I heard a girl asking the seller: how to cook corn on the cob in a saucepan and how long it takes. At first I was surprised at this question, because it’s so simple, but then I thought it’s not difficult to cook corn cobs, but there are some subtleties here too. Let's talk about them.

As soon as they start selling corn, I immediately remember the summer in the village, when the boys on bicycles brought cobs of young corn from the fields, my grandmother cooked them and we, the kids, ate with pleasure juicy corn sprinkling with salt. I have not lost my love for corn, and all my household eats it with pleasure, but so that corn does not disappoint, I must initially choose it correctly.


How to cook corn cobs correctly - recipe

Cooking corn in a pan is the easiest and traditional recipe... Remembering my grandmother, she always cooked whole ears in a wide saucepan, so I do, but if there is no such saucepan, then you can break the ears in half.

  • First, the corn must be washed along with the leaves, then cleaned of leaves and hairs.
  • Cover the bottom of the pan with inner leaves that were closer to the cob, put corn on them, cover them with leaves. If you have multiple layers of corn, overlay each layer with leaves, these will give the corn extra flavor and juiciness when boiled.
  • Pour cold water into a saucepan and put on high heat, so that it boils faster. But as soon as it boils, reduce the heat. I heard that corn is poured with boiling water at once, I think this option is also possible.
  • An important point - do not put salt right away if you want to get a tasty and juicy product after cooking. If you do not like to salt it while eating, you can add salt directly to the pan, but 5 minutes before the end of cooking. But in my opinion, it tastes better when we salt it already in the process of eating, or maybe it's just childhood memories. But that's how we eat corn.

How much to cook corn in a saucepan

The cooking time depends on the variety and the age of the corn. Very young, milk cobs will be ready in about 10 minutes. But we don't really like such corn, we like it to be a little older, it has a richer corn taste and juiciness is also enough. Such corn is cooked for 20 - 30 minutes. You can check the readiness with a toothpick, if the grain is easily pierced, then the corn is ready or taste, if the softness suits you, then the cooking process can be finished.

Do not be discouraged if you do come across fodder corn, which is edible and healthy anyway, just not so juicy. Of course, you will have to boil it for more - an hour, or maybe longer.

Do not take out the finished corn immediately from the pan, turn off the heat and let it stand in the water in which it was cooked for 30 minutes, this will also give it additional juiciness and taste. During this time, it will just cool down a little.

How to store corn

  • Having brought the corn cobs home, you should not store them for a long time, it is better to boil them right away. If it is not possible to cook immediately, put them in the refrigerator. It is necessary to clean the leaves immediately before cooking.
  • If you bought or were treated to corn with a surplus, then it can be frozen, after having cleaned it of leaves and hairs and put it in a plastic bag. After defrosting, corn does not lose its useful and taste qualities. You can defrost it naturally or by putting it in cold water.
  • It is also not recommended to store boiled corn for a long time, a maximum of 1 - 2 days and then in the refrigerator, putting the cobs in a plastic bag. Longer storage will affect the taste, the grains will lose their juiciness.
  • Repeated heat treatment boiled cobs should not be done, the grains may become hard. They say you can heat it up in the microwave, I don't know, I haven't tried it, for me it is good when cold.

They say in Mexico, corn is cooked not in water, but in milk, adding butter at the end of cooking. Mexicans love to serve corn with both sweet sauces and a fair amount of pepper.

You can grease boiled corn with butter, and Americans like to grease a boiled corn cob with mayonnaise.

How you eat corn is up to you, but I really hope that the tips on how to cook corn on the cob in a saucepan will come in handy and, while the season is in, you will enjoy a delicious and healthy summer dessert.

Bon Appetit!

Elena Kasatova. See you by the fireplace.

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

How to choose the right corn on the cob for cooking

Not all corn on the cob is good enough to cook and eat. When buying corn from the market, be sure to check which variety of corn the seller is offering. Find out if the variety is fodder. To do this, it is enough to try a couple of corn kernels - fodder corn will not be sweet and tender, rather it will taste like raw potatoes... It is food (sweet) corn that is good, which has a pleasant and sweet taste... Well, and, of course, corn should be of milky ripeness - this is evidenced by the milky white or light yellow color of the grains, as well as their juiciness and softness. You don't have to cook such corn for a long time - just 15-30 minutes and the amber delicacy will be ready. Early varieties of corn ripen at the end of June, beginning of July. Later varieties are removed in August. Late varieties of corn are grown for storage, so they are harvested from the fields at a more mature stage than the early stage. 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 edible corn. It is better to buy brown corn, as the natural "packaging" allows the grain to last longer and prevents them from drying out quickly. Green leaves and wet corn silk will help identify young ears. If the leaves of the cob are yellow, therefore, the corn was picked long ago and could have already lost its juiciness. But, as a rule, a slight yellowness of the leaves is permissible, because such ears are still quite young and juicy. When buying, unscrew the cob leaves a little and look at the grains to make sure the corn isn't old. And so that there is no doubt about the freshness and quality of the acquired cobs, you can conduct a ripeness test - at the base of the cob, press one of the corn kernels with your fingernail and if it turns out to be soft and juice comes out, then you have young or dairy corn in front of you. Accordingly, the harder and drier the grain, the more ripe and, accordingly, the older the ear. The 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 its sweetness and tenderness. However, ripe corn also has good taste, which many connoisseurs of this product love. Some people prefer ripe corn to young corn because it is more satisfying and can even replace a full meal.

How to cook corn on the cob correctly and tasty

There are many ways to cook corn on the cob. Different nations it is prepared in different ways - depending on the climate and cooking possibilities. But the traditional way of cooking, after all, is corn boiling.
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 boil corn without leaves, but leaving some leaves and stigma on the cob will make the finished product more juicy and flavorful. There is another way of cooking when raw corn cleaned completely (in raw form, the leaves are easier to remove) and put in a saucepan along with leaves and corn stigmas, which can be placed on the bottom of the container.

The corn boiling pot must be wide and deep enough to place whole ears without breaking them. Place the peeled ears of corn on the bottom of the container directly on top of the leaves. The leaves can also be stacked on the sides so that the corn does not come into contact with the sides of the crockery. Fill the pot with water so that the corn is completely covered. Lay the leaves on top of the corn and add stigmas, which will make the corn sweeter and more aromatic. The ears should be boiled over low heat so that they retain their nutritional value... Cooking time depends on the degree of maturity of the ears - from 15 minutes to 40 minutes. If the corn is very old (ripe), then it may need to be boiled much more - 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 boils away and the cobs open, you need to add water (but only boiling). There is no need to salt corn during cooking, because 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 isn't sweet enough, you can add some sugar while boiling. It won't spoil her taste in any way. The cooking process must be closely monitored to prevent strong boiling of water or overcooking of the product.

How much corn on the cob should I boil?

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

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

There are many more different ways Cooking sweet corn - it can be baked, roasted, char-baked, cooked in the microwave, double boiler, multicooker, etc. In every country where maize (corn) is grown, people cook corn according to their own recipes and each of them deserves attention. In the old days, when people did not have utensils to cook food, people threw corn into the fire and received a finished product that was not inferior in taste modern corn dishes. In order to improve the quality of the prepared dish, people came up with the idea of ​​adding various flavors during cooking - herbs, spices, coconut milk, and then the usual taste traditional dish acquires new unusual and piquant 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 she does not need any additions and additives at all during cooking. However, we suggest you try others, including unusual recipes cooking corn at home, each of which is good in its own way.

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

To cook corn in a slow cooker, peel young ears of corn and place 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 "Legumes" or "Soup" mode, then set the time to 15 minutes for young ears and 20 minutes for old (mature), no more.

Cooking corn in a pressure cooker is no different than cooking corn in a multicooker. The ears are boiled over low heat for 15-20 minutes, depending on the stage of maturity of the cereal culture.

  1. A quick way to cook corn in the microwave

In order to quickly cook an ear of corn, you need to moisten a paper towel in water, then wrap 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 a "dressed" ear.

  1. Boiled corn in a double boiler

When steaming corn, useful material persist to the greatest extent. With ordinary cooking, some of the substances go into the water. Corn cooked with a double boiler retains more vitamins that are destroyed during boiling. In addition, steamed corn tastes sweeter and retains its juiciness to a greater extent. The time for steaming young ears is slightly longer than for conventional boiling and ranges from 25 to 35 minutes.

  1. Oven baked corn

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

  • baking peeled corn
  • roasting a whole cob

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

Unpeeled ears are baked a little differently. Before baking, cut a little corn on one side and place in cold water for about half an hour. Then put the corn on a baking sheet and bake at 200-220 ° C. In half an hour, the flavored corn is ready. Enjoy!

This method requires a little longer cooking time than traditional way as milk slows down the cooking process. So, for boiling corn in milk, take:

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

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

  1. Caribbean boiled corn

You will need:

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

Place the peeled corn cobs in a wide saucepan and add the rest of the ingredients. Cover the top with leaves from the cob and fill it with water with the addition of coconut milk. The cooking time is the same as for the conventional cooking method - 15 minutes. Such corn does not need to be rubbed with salt, as it should taste sweet. But, this is not for everybody. You can salt it if you like.

Video "How to Cook Delicious Corn - Caribbean Recipe"

How to store boiled corn

The corn season is over, but you still want to enjoy the golden delicacy. The freezer will come to the rescue. For freezing, you need to put the peeled ears in bags (preferably in vacuum) and freeze. Cooking corn is as easy as shelling pears - just take it out of the freezer, put it in boiling water and cook until tender. After boiling, the full cooking time of frozen corn is 20-25 minutes. We also grease the finished corn with vegetable oil, rub it with salt and serve.

Why is corn good for you?

Corn is not only delicious, but also very nutritious and healthy food product- a real storehouse of vitamins and minerals! It contains calcium, potassium, magnesium, iron, phosphorus, the 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 cob). Due to its high fiber content, corn will cleanse the body of toxins well and improve bowel function. Regular consumption of corn is an excellent prevention of cardiovascular diseases and cancer. The biologically active compounds contained in corn help to normalize metabolic processes in the brain and improve memory. Corn nourishes and regenerates nerve cells, and also influences the formation of muscle fibers. .post-navigation

Contraindications for eating boiled corn

Despite all the useful 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 consuming corn:

  • The calorie content of a boiled corn 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 need to use this product with caution.
  • Boiled corn is contraindicated in some digestive pathologies and in the pancreas in particular.
  • It is not recommended to give boiled corn to children under the age of three, as corn kernels are often indigestible in young children.
  • Cooked corn should not be overused as it can cause indigestion (clogging) of the stomach, especially in young children.

Despite the existing contraindications, boiled corn is still one of the safest products. The nutritional value its great, so in the summer season, do not deprive yourself of the pleasure of enjoying this excellent product.

Closer to autumn, the corn season begins. Fresh cobs are very juicy and appetizing, their taste is liked by almost everyone. But how street vendors prepare it is questionable. It's better to figure out how to cook corn at home, and enjoy without

any fears. A couple of simple steps - and a great side dish for the whole family is ready. It is important not only to be able to cook, but also to choose the cobs. Let's take a closer look at the process.

Making the right choice

Even if you know for sure soft and juicy, the dish may turn out to be tasteless due to old dry cobs. Choose young, small, light-colored ears. The bright yellows and oranges are clearly overripe and will be very tough. It is also easy to make sure that it is juicy - break off one grain and crush it with your fingers. If it is soft and easy to yield, the corn is young and fresh. If the grain has hardened and dried out, the ear has been cut off for a long time or is simply completely overripe. Of course, they can also be quite cooked, but if you have a choice, it is better to take the cobs younger.

Before you start cooking, you should clean the cobs from the leaves and rinse them under running water. Do not throw away the tops - they should be placed on the bottom of the corn cooking pot.

This will prevent the ears from burning when they come into contact with the bottom. In addition, using the foliage before being soft and juicy also provides a distinct flavor as a condiment. Pour water over the cobs so that they are completely covered. Be sure to use a saucepan with a lid for cooking, which can only be removed after boiling water. Do not add salt immediately.

How long does it take to cook?

That's right, before boiling corn soft and juicy, you have learned, and a saucepan with cobs is already on the stove. How long should I wait delicious dish? Start counting from the beginning of the boil. Young ears will be ready in a quarter of an hour. To prevent the grains from bursting during cooking, add salt to the already boiled water. A teaspoon will be enough for a liter of water. note

the fact that when cooking overripe corn, salt water is strictly not recommended. It will be too tough. How to cook soft and juicy corn if it is old and dry? Cook for at least fifty minutes, in some cases up to an hour and a half. You can make sure the cobs are ready with a fork. Separate a few seeds and taste. If they are soft, the fire can be turned off. To improve the taste of overripe ears, it is recommended to hold them for a couple of hours after turning off the stove in the broth. Young ones can be eaten immediately, while still hot. As a rule, no special additions are required. It is enough just to salt with coarse salt or lightly grease with butter. If you wish, you can try olive oil, or you can do without any oil altogether, especially if the cobs are very soft and juicy by themselves, but with creamy taste it will turn out to be more tender and milky.

Boiled corn is loved by all people, regardless of gender and age. Despite the obvious simplicity of preparation, boiling the ears requires some knowledge and skill. Corn contains a lot of useful vitamins, due to its high energy value saturation persists for a long time. In terms of popularity, corn cobs are equated to watermelons and ice cream. To enjoy all the delights, you need to take a responsible approach to the cooking process.

Useful properties of corn

  1. Nutritionists recommend consuming at least 1 ear of corn boiled corn in a day. In this way, you will provide the body with a daily intake of useful vitamins and amino acids.
  2. Corn is rich in vitamins of all groups, including PP, E, C, B. The ears include ascorbic acid, magnesium, tryptophan, amino acids, iron, potassium, lysine, calcium.
  3. Due to such an impressive list, the activity of the gastrointestinal tract, heart muscle, and the vascular system is normalized. Poisons and toxins are eliminated from the body.
  4. Doctors strongly prescribe boiled corn in the amount of 50 grams to their diabetic patients. per day. This amount normalizes blood glucose levels, preventing an increase in sugar.
  5. In addition to all of the above, boiled corn on the cob fights metabolic disorders, allergies, pathologies of the digestive system, and overweight.
  6. Corn cobs accelerate brain activity, develop memory, prevent heart attacks and strokes. Also, the product tidies up the psycho-emotional background, forms muscle and bone tissue.

Corn varieties and their differences

  1. The final result depends on the degree of ripeness and the variety of ears. Today, there are 2 main types of corn. The first one is usual, fodder (for raising animals). The second is sweet, nutritious, perfect for cooking.
  2. You can eat both varieties, but the taste will vary. The fodder species is tougher, bland, while the cobs are juicy, milky, and sweet.
  3. Fodder maize is boiled longer (about 4 hours) due to hard starchy grains. Young sweet cobs cook for 20-50 minutes and literally melt in your mouth.

Choosing corn for cooking

  1. The ideal option for heat treatment is considered to be fruits harvested relatively recently (1-5 hours ago). Young ears boil better and contain a maximum of nutrients.
  2. Choose corn with leaves (unpeeled). The shell prevents the grains from chapping and indicates the freshness of the fruit. To identify good quality corn, look for varieties with light green leaves.
  3. Feel the fibers around the corn. The antennae should be moist. If you notice yellowness on the leaves, the corn was harvested a long time ago. It is better to refuse such products, since the juiciness will be minimal.
  4. You can evaluate the quality and suitability of corn directly at the point of sale. Press with your fingernail on one of the grains located at the base of the cob. If you notice juice, corn is "milk", that is, it is ideal for cooking.
  5. Old age is easy to determine. Late corn has tough and dry seeds. The older the fruit, the less granulated sugar the ears contain (over time, the sweetener turns into starch).

How to cook corn on the cob: a classic

  1. Cooking container. Prefer a saucepan with a very wide bottom and high sides. Such a move will allow you to dip the cobs in a solid form, without breaking them into pieces. Make sure the pan has a thick bottom. The best option is a cauldron with a tight-fitting lid. A pressure cooker will help speed up the process. To preserve the beneficial properties of corn, boil the cobs at 190-230 degrees at low power.
  2. Preparing the ears for boiling. To start cooking, prepare the corn. Some remove fibers and leaves. Others leave the "natural shell" in place, cutting off only dirty and tainted specimens. The leaves will retain the juiciness and sweetness of the corn, but are harder to remove after cooking. Therefore, remove the leaves and fibers completely, then put them in the pot, alternating with the peeled ears.
  3. Placing the ears in a saucepan. Place the corn leaves on the bottom and lay the corn on top of them. Then make another sheet layer, cover it with cobs. Continue until the container is 2/3 full. Also, the leaves need to be placed on the sides to seal the fruit. Sorting is ready, the cobs can be poured. In no case should you salt the fruits. The loose composition will wash the liquid out of the grains, the finished dish will be dry.
  4. Filling corn dishes with water. Cobs can be poured with boiling water or cold water, act on personal preference. Add liquid so that it completely covers the product. Heat treatment lasts 45 minutes on average, however, depending on the variety, the procedure can last from 30 minutes to 4 hours. Throughout the process, it is necessary to monitor readiness, add hot water as it evaporates. Do not increase the power, cooking is done at medium intensity.
  5. Definition of readiness. Evaluate corn readiness throughout the cooking process. Pinch off one grain at a time, try it. The beans should be soft. When the product is easy to chew, you can remove the composition from the heat. At this point, serve the cobs, rubbing them with salt and spices (the latter are added as desired). The easiest way to eat the dish is cut into pieces. In this case, each section is pricked with a culinary sword to avoid burns. You can rub butter or oil over the ears.
  6. Storage of the finished dish. If you are not going to eat corn now, leave it in a pot of hot water that hasn't evaporated after boiling. If you take out the product earlier, it will dry out, the grains will shrink and lose appetizing view... The product can be kept in water for at least 3 hours, keeping the temperature of 60 degrees. If we talk about aging in the refrigerator, the shelf life is 2 days.

How to cook corn in milk

  1. Wash the cobs, remove the fibers, cut off the leaves. Rinse the corn, chop each ear into 2-3 equal sections.
  2. Pour enough high-fat milk into a saucepan so that it covers the entire contents. Bring to a boil, send the cobs inside.
  3. Cook the treat for at least 40 minutes, constantly evaluating the readiness with a fork. The grains must disintegrate.
  4. When you have achieved the desired texture, add a slice of butter to the milk. Turn off the heat, keep the ears in the liquid for another 30 minutes.
  5. After this time, melt the butter, mix it with salt. Rub each piece of corn with this mixture. Stick the cobs on skewers, use.

  1. The multicooker is good because, thanks to its use, all useful elements are completely preserved in corn cobs. This means that the use of such a product will bring maximum benefits.
  2. Before sending the product to boil, remove all leaves and hairs. Do not salt the cobs, put them in the bowl of the appliance, sticking to several layers.
  3. You can fill the contents with clean water or milk, it all depends on personal preference. However, you need to add a couple of slices of butter to the liquid to emphasize the taste.
  4. When all the preparations are completed, close the lid. Set the function "Steam cooking" or "Boiling" for 35-40 minutes.
  5. After turning off the timer, do not rush to open the multicooker. Let the corn sit for another half hour. After this period, remove the cobs, rub them with salt and butter.

How to cook corn in a pressure cooker

  1. The pressure cooker is a thick-bottomed wide pan with a lid that is fixed with clamps. The container has an opening for steam outlet, which speeds up the process.
  2. For corn, choose young cobs with the juiciest kernels and green leaves. If the latter are partially dry, discard such a product.
  3. Boil in advance the water required to fill the dishes 2/3 full. Pour the corn cobs into the pan, save the leaves.
  4. Add water, close the lid. Bring the liquid to a boil, then cook for another third of an hour. Next, remove the finished product, rub with salt and butter.

How to cook corn in a double boiler

  1. Cooking cobs in a double boiler is somewhat reminiscent of a multicooker, the beneficial properties are fully preserved. Clean the cobs in advance, get rid of fibers and leaves.
  2. Put the ingredients in the mesh compartment of the steamer, pour 600-800 ml into a common bowl. water depending on the amount of corn. Set the timer for a quarter of an hour, after this period start tasting.

How to cook corn in the oven

  1. Prepare everything in advance necessary products... You will need salt, butter, corn, olive oil. Do not remove leaves or remove hairs.
  2. Grease a baking sheet olive oil, place corncobs on it. Pour in water until it reaches the middle of the fruit. Cover the contents with foil, leave a small hole.
  3. Preheat the oven to 210 degrees, after 10 minutes send a baking sheet with cobs inside. Boil corn for 25 minutes, then reduce power oven up to 180 degrees. Cook for another 1 hour.

  1. In order for the grains to retain all the beneficial properties in their structure, pour boiling water or milk on the cobs.
  2. Never add salt to the water during heat treatment. Otherwise, the free-flowing composition will draw out the liquid and sugar, the corn will turn out to be tough.
  3. If you do not like rubbing the cobs with salt during use, add the free-flowing component 3-5 minutes before the end of cooking.
  4. To give the grains delicate taste add granulated sugar in combination with butter to water or milk.
  5. If you boiled corn and did not consume it right away, do not repeat the heat treatment again. Otherwise, the grains will become hard.

Traditionally, corn is cooked in a saucepan, but you can use a slow cooker, pressure cooker, or oven. Pour the cobs with warm milk or water, do not add salt. Rub the cobs with butter or vegetable oil just before eating.

Video: how to cook delicious corn