It would seem that no one knows how to cook corn. I put it in a saucepan, filled it with water and boiled until tender, but it turns out that this simple matter also has its own nuances and subtleties that you need to know and use.
- a favorite delicacy of children and adults in the summer, which can compete in popularity even with ice cream. Before you cook corn, you need to buy it. What should I pay attention to when choosing corn? Give preference to young ears of corn, because they cook faster than overripe ones. Young corn cobs are milky or light yellow in color.
The grains of young corn should be soft to the touch, but at the same time well defined and formed. Try to buy unhusked corn, as peeled corn, especially if it is sold in the open air market, quickly becomes contaminated with dust and harmful microbes.
How to boil corn. Best Recipes
So, bought, it remains to cook it. Be sure to cook it on the day of purchase, in which case it will be more juicy and tasty. You can cook corn in the microwave, on the stove, in a slow cooker and pressure cooker. Each housewife cooks corn according to her own technology, but try the new kind its preparation is never too late. I would like to separately remind you that corn stigmas (hairs) do not need to be thrown away. Dry them and use as. Corn silk is recommended to take in diseases of the liver, kidneys, cholecystitis, inflammation of the bladder and gallbladder.
So, how long to cook corn is one of the most important questions. As mentioned above, the time of cooking corn, first of all, depends on the maturity of the cobs. Young ears of corn are boiled for about 30 minutes, while the cooking time of old ears is increased to 2 hours. So long, you say. Do not worry, even old corn can be cooked quickly.
How to cook corn on the cob, recipes we will now consider. In order to quickly cook corn, you will need a microwave and cotton napkins.
How to cook corn in the microwave - recipe
- Corn cobs - 4-5 pcs.,
- Cotton kitchen napkins,
- Water - half a glass
Remove leaves and hairs from corn. Wash her. Wet the paper towels with water and wrap them around each corn individually. Place the corn in a glass ceramic bowl. Fill the floor with a glass of water. Put in the microwave. Select the 900 watt power mode, and select a time of 7 minutes. In just a few minutes, you can enjoy delicious corn. Don't forget to sprinkle with salt before serving. You can also quickly cook corn on the stove. To do this, after the water boils, add one tablespoon of 9% vinegar to the pan.
How to cook corn on the stove - recipe
Clean the corn from leaves and stigmas. Wash it under water. Place in a clean, thick-sided saucepan. Fill it with water. The water should completely cover the corn cobs. Place the pot of corn over low heat. Cook until tender under a closed lid. You can check its readiness with a fork. The grains should be soft.
Many people put salt in the pot with corn, but this should not be done, as salt slows down the process of cooking it, and it will take much longer to cook it. Ready to cool, rub with salt, spices and serve. By the way, boiled corn can also be lubricated with sunflower or butter. Some gourmets prefer to use it, lubricated with mayonnaise before this.
How to cook corn in a double boiler - recipe
- Corn cobs - 4-5 pcs.,
- Water - 1 glass
Peel the corncobs and wash them under running water. Wash the corn leaves too. Put the leaves on the bottom of the double boiler, and put the corn on them. Fill with water, it is needed to form steam. Turn on the timer for 20 minutes. This method of steaming corn allows you to save a large number of vitamins, which are usually destroyed during classic brew her in a pot of water.
Now you know, how long to cook corn. Recipes cooking corn in a slow cooker will come in handy for everyone who has this kitchen helper. So, how to cook corn in a slow cooker, consider below.
Boiled corn in a slow cooker - recipe
- Corn - 4-5 pcs.,
- Water - about 1.5 liters.
Everything is very simple. Peel the corn, wash it and put it in the multicooker bowl. Fill it with water so that it covers it completely. Select the "Extinguishing" mode. In this mode, the corn will be ready in 2 hours.
Even faster, namely in half an hour, you can cook corn in a pressure cooker. If you have it, be sure to use it in this case. Before you cook corn in a pressure cooker, it must be cleaned and washed. Put the peeled corn into a steamer. Fill with water and close the lid tightly. Cook it in a pressure cooker for no more than 30 minutes.
Few people know how to boil corn in milk. Thanks to milk, even old corn tastes no worse than young corn.
Corn boiled in milk - recipe
- Corn - 5-6 pcs.,
- Milk - 2 cups
- Water - 1 liter.
Put the cleaned and washed corn in a saucepan, pour milk and water. Put it on the stove and cook it until done. It is advisable not to add salt, but to rub already cooked cobs with it. By the way, you can also prepare a delicious sauce for boiled corn. To prepare it, you will need sour cream, black pepper, salt, sugar and soy. Pass the garlic through a press. Add it to sour cream and put all other ingredients. Stir. Serve the sauce chilled hot boiled corn.
Corn is loved not only by people, but also by many other animals, birds, and also fish. Corn kernels are considered one of the most popular fish baits. Fish in corn are attracted not only by the pleasant smell, but also by the bright color. Carp, silver carp, crucian carp, bream and roach are especially fond of corn.
Corn grains for fishing are very popular among fishermen and this is not surprising, because it is not expensive, it is perfectly preserved long time and you can buy it at any time of the year. Apart from corn kernels cornmeal is also used to prepare various bait mixtures for fishing.
In the season of young corn, raw grains can be used, but in winter, hard corn grains cannot be dispensed with. How to cook corn for fishing you will find out now. First of all, corn grains must be sorted. So, small grains are best cooked separately for feeding, while large grains that can be put on gachek are best used as bait. Remember that corn can be tinted to make it a brighter color, and it can also be additionally flavored.
How to cook corn for fishing? Recipes cooking boiled corn is very diverse. Before you boil or steam corn, it must be soaked. This applies to dry and hard corn kernels. During the soaking process, fermentation occurs, or in other words, fermentation, as a result of which the corn acquires a sour taste, and its outer shell becomes soft.
Soak it for two days, while changing the water every four hours. After that, the corn is poured with boiling water or put in cold water on the stove and brought to a boil. After that, the water is drained and the corn is cooled, adding other components to it. It is very important not to overcook the corn, otherwise you will not be able to hook it.
As a flavor, you can use hemp, sunflower and anise oil, vanillin. Vegetable oils and vanillin is added to the corn, after it has been completely cooked and the water has been drained from it, and left to soak for several hours. For 100 gr. boiled corn, a few drops of oil will suffice.
Some fishermen believe that sweet corn more like for fish than salty. Therefore, during cooking, sweeteners such as honey or sugar are added to the water. At the same time, some anglers claim that fish bite better on salted corn. This question remains open today, so try cooking it according to different recipes, and one of them will definitely work. Now you know, how to cook corn, recipes her cooking for the family and for fishing.
And now back to the recipes for cooking corn and see how to boil bonduelle corn with the addition of salt, vinegar and sugar.
We cannot imagine any summer without boiled corn. We now sell it on the market only one variety of Bonduelle. This is a large corn, bright yellow in color, it needs to be cooked for 20 minutes, it has a pleasant sweetish taste. All children and adults love her. Corn is generally useful for the human body, it contains such trace elements that have an anti-stress effect on the body, as well as a lot of minerals and amino acids.
Eating corn daily reduces the risk of heart disease vascular system. Boil corn in salted water for 20 minutes. If you have a different variety, then 40 minutes is enough. Secret quick boil corn in that we add 1 tablespoon of vinegar. Now the corn will cook quickly anyway.
We put corn leaves on top again so that it retains its aroma for a long time.
Pour water over the corn to cover the heads.
Pour vinegar into a saucepan and sprinkle with salt.
We put the pan with corn on the stove, bring to a boil and cook for 20 minutes. This time will be enough for its preparation. Time has passed, we drain the water. We spread the corn, salt, who loves, grease with butter. You can call the whole family to the table. We have cooked the corn quickly and it is ready to eat.
Boiled corn can be used in, sharp knife trim the corn kernels and add to the dish. The taste will be better than canned, it is softer and more aromatic. You will be sure that it does not contain any synthetic additives and dyes. The result will please you.
I still do corn preparations for the winter. I cut the raw one with a sharp knife and put it in bags, then I put it in freezer. And in winter I boil it for 20 minutes and the corn is ready like in summer. If you have a large freezer, then you can freeze it directly with heads of cabbage. On palatability ah corn is not reflected. We can plunge into summer in winter with boiled corn.
Boiled corn. Photo
Boiled corn on the cob is a seasonal treat. It can be enjoyed 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 the family budget. This article will be about this.
Before you cook corn, you need to choose it correctly. Fresh cobs can be recognized by dense, green leaves. Without them, it is better not to buy corn at all. The grains under the leaves should be in dense rows and have a light yellow tint. Black, damaged areas on the grains indicate damage to corn by pests. Such cobs are undesirable for use in food.
Well, I hope we have chosen the most delicious, now let's look at how to cook, how long to cook corn on the cob. And we will cook the old fashioned way in a saucepan.
Ingredients:
- corn on the cob - 6 - 8 pcs.;
- water - 4 l.
How to cook corn on the cob?
Remove all the leaves from the ears of corn, so to speak, undress it. Separate long hairs - stigmas. They can be washed, dried and used in medicinal purposes.
The container for cooking should have a thick bottom. It can be an enameled, cast iron or aluminum pan with a large diameter. Put some washed leaves on the bottom. Fill the bottom with leaves. The more leaves you use when cooking, the heads of cabbage will be juicier and more aromatic. Discard the leaves after cooking.
Place corn on top. If the ears do not fit entirely in the pan, then they must be cut or broken into pieces.
Close it with another layer of leaves.
So, alternating corn and leaves, fill the pan.
Salt is not added during cooking. So the sprouts will taste sweeter, and the salt also makes the grains denser and harder to bite into.
Pour corn into a bowl cold water. Water should cover the contents by 2 cm.
In order for it not to float, you can put an inverted plate on top (this is what my mother did). And I just close the lid.
Let's cook.
So how long does it take to cook corn?
How much to cook corn depends on its variety and degree of maturity. Boiling time is always counted from the start of boiling. It is enough to boil young corn for 15 minutes. Yes, exactly 15 minutes, that's verified. I leave it in the pot for 30 minutes after it's cooked.
Forage, hard cobs require the longest heat treatment. The richer the color of the grains, the longer they need to cook. As a rule, from 40 minutes to two hours.
Readiness of corn can be checked by breaking off a few grains and tasting them. Serve boiled corn hot. You can pour it with oil, brine, sprinkle with cheese or pepper. And we just crush it by rubbing it with salt.
Such boiled corn grains can be separated from the head (cut with a knife) and frozen in portions in bags. And in winter, use it for stews, salads, soups, pizza.
Do you cook differently? Write in the comments your recipe for how to cook corn, maybe it will come in handy for someone.
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Maize or corn is a very ancient culture, originally from Central and South America. On the territory of modern Peru, scientists discovered, during excavations, ears of about 5000 years BC.
Christopher Columbus brought corn to Europe in 1496. Well, in Russia, the future "queen of the fields" appeared during the Russian-Turkish war of 1768-1774.
Useful properties of corn
Despite its commonness, corn is very valuable product. Obtained from stems and leaves:
- Feed flour.
- Silo for livestock.
- Building materials.
- Paper and cardboard.
- Fuel.
- mineral fertilizers.
Did not bypass the attention of corn and medicine. It is used for diseases of the liver and kidneys, for prostatitis and cholelithiasis, hypertension and high cholesterol.
It can be confidently called a treasure trove useful substances: vitamins B, K, PP, D, C; iron, starch, phosphorus, magnesium, potassium, copper, nickel…
And, of course, corn is widely used in cooking. They make flour from it and bake bread, cook porridge and use it in salads. , freeze, preserve, brew beer and spirits from it.
But, the most popular is still boiled corn. We will talk about how to choose the right corn for cooking, what you need to have on hand for this process, and what methods generally exist, we will talk later in the article.
How to choose and prepare cereal for cooking
Despite the fact that there are no difficulties in cooking, there are some subtleties and nuances that will help make this dish truly tasty and aromatic. And you need to start with a choice.
How to choose the right corn for cooking:
- August - best month to buy corn.
Harvested in season, corn will be truly juicy and soft after cooking. September fruits will be overripe and tough (how?).
- The color and softness of the cob is important.
Ideal for cooking - milky white and light yellow cobs. The brighter the color, the older the corn. All grains should sit tightly in their places, when pressed, the cob is elastic, slightly soft. In milk corn, when pressed, it flows out white juice(How ?). If the grains are dimpled, corn is not suitable for cooking.
- Pay attention to the leaves.
The leaves surrounding the spadix should not be dry. Their dryness and yellowness indicates the overripeness of the cob, which means that the dish will not turn out juicy and fragrant. Cobs without leaves should also be ignored, perhaps they were removed on purpose so that you would not notice the fact that the plant was treated with chemistry.
- Soak the cobs in water before boiling the corn.
Soaking in cool water for 60 minutes will soften the beans. After that, the corn is well washed and cleaned of leaves, blackened and dried grains are removed.
You can cook corn with leaves, provided that they are fresh.
- Boil cobs of the same size.
Everything is simple here - with different sizes, it will take different times to cook, which means some will be digested, and some will remain hard and raw.
You can reduce the cooking time of large cobs by simply breaking them enough.
- If you got overripe corn, you need to soak it in water with milk.
If mature corn is peeled, cut in half and soaked in a mixture of water and milk for 4 hours, it will become soft after normal boiling. How much to cook overripe corn you will learn in, and how to cook it so that it becomes soft and juicy, read.
- Cookware for cooking corn is needed with thick walls.
Cooking corn is a long process, so it is best to use cast iron cookware with a tight lid and thick walls. This is about the traditional and the most easy way cooking corn on the stove. Learn how to cook corn in a saucepan.
You can also use modern ways-, a double boiler or oven.
Modern housewives know that you can cook corn:
- for a couple;
- fry it;
- do it without cobs;
- cook white corn;
- cook corn with soda;
- with sugar;
- in vacuum packing;
- and there are many others.
How many minutes to cook corn and on what heat?
But back to the main method of cooking - boiling. Very often we hear questions - how many minutes to cook corn after boiling water and on what fire to do it? How to cook corn if it immediately pops up and put in boiling water or cold? Let's try to figure it out.
- Soak the corn for an hour or two before cooking, so the grains will become softer.
- The corn is placed in cold water and not boiling.
- Do not add salt to the water as this will make the cobs tough.
- Boil the corn along with the leaves for flavor and juiciness.
- Young corn should not be boiled for more than 20 minutes, and overripe corn needs at least two hours (AFTER WATER BOILS!!!). You will find all the subtleties and nuances of cooking young corn in.
- Take a sample while cooking. Ready corn grain is soft and sweet.
- After cooking, let the corn rest. Drain the water, close the lid tightly and wrap the pan with a towel. Such evaporation will give the ears tenderness and sophistication of taste. How much and how to cook corn in a saucepan read.
- Remove the cobs, peel, pour butter and salt - your royal meal is ready.
Alternative Cooking Methods
In air grill. Wrap each cob in cling film, put it in an air grill and bake for 40 minutes at a temperature of 120 degrees.
- Boiled corn can be stored for 3 days just in the refrigerator, closed cling film.
- Separate the grains of boiled corn from the cobs, pour into sterilized containers and pour boiling water with salt. Close with plastic lids and store in the refrigerator for no more than three months.
- Dry the boiled cobs, wrap with cling film and put in the freezer. It is advisable to use the fast freeze mode.
- Separate the grains of boiled corn from the cobs, put into bags or other storage containers, put in the freezer. It is advisable to use the fast freeze mode.
Hello everyone! Today is such a wonderful day, despite the fact that for almost several days the weather is not happy, it is raining and very cloudy. But, on the other hand, in the bazaars and in the market everywhere there are large mountains of corn cobs.
Therefore, I wanted to tell you about how to cook this seemingly simple, but at the same time, sometimes time-consuming dish.
Which of you loves corn, admit it ?! I just adore her, my favorite gourmet, I love her even in a salty form, even in a sweet one. The main thing is that it should be very juicy and soft, and then, for sure, not only will you lick your fingers, but you will also swallow it.
I think that this delicacy will not leave anyone indifferent, even children. But in fact, there is a reason, because it contains great amount useful substances, but what do you know? In short, boiled corn will reward you with 30 types of vitamins and trace elements, can you imagine?! Here, here, I would say oooooo!
About how to properly and quickly, as well as how long to cook corn, when and at what point to add salt or sugar, I want to dedicate this short note. In general, stay in touch with me, do not switch, as they say on TV, you will learn all the tricks of cooking.
Like it or not, but to make these yellow gifts of nature very tasty, you need to know some secrets that will help to make and please your loved ones with juiciness and softness.
Important! Choose the right variety of corn. It should not be fodder, namely food. How do they differ from each other and how not to confuse and buy the right type in the market or in the bazaar? I answer easily and directly: take exactly those cobs that are lighter, the stern is very yellow in appearance.
Step number two, you need to choose only fresh, almost plucked corn. The old one is not good, how to do it, and what other subtleties of cooking are, read on for more details step by step description with photo.
We will need:
- corn
- water (milk)
- butter
Cooking method:
1. To begin with, despite the simplicity of this delicious gourmet, beginners and young housewives make mistakes. First of all, as I said above, take only the one that is fresh and on appearance looks great.
Important! Pay attention to the tops, it should also not be wilted, but fresh. Try to buy with leaves, because it is the tops that protect the corn from dryness, and then the grains on the cob will be even, beautiful and not boring, they should be like in this photo below.
It is best to take milk corn or, as it is now fashionable to choose the Bonduelle varieties, it is obtained at home the way you used to eat on the beach or buy from grandmothers in the markets. This variety is very sweet, soft, boils very quickly in just 15-20 minutes.
2. Second important condition good corn, these are grains, their appearance. Pay attention to them, if you see one like in the picture, then refrain from buying, it is better not to take and not cook this one.
Important! The grains should not be with pits, recesses, they have already dried up, and due to this, the dish can turn out to be hard.
It can be seen that all the juiciness has already gone, when you click on the grains, milk should stand out.
3. At the very beginning of cooking, usually everyone cleans the cobs from the leaves.
Important! Remember, the yellower, brighter the color on the cob, perhaps even already orange, this means that the fruit is old.
I advise you not to clean it right away, but to place them together with the foliage in water, or even better in milk and soak. The ratio of milk and water should be 1 to 1.
Then the corn will turn out even more tender. At least one hour it must be kept in water or in water with milk, keep this in mind.
4. The next step, you can boil the corn with the leaves, or you can peel it, and put the leaves and stigmas on the bottom of the pan. In my opinion, the aroma will remain, and it will be more convenient to cook.
Important! Choose ears of the same size, the same thickness, then they will all weld at the same time.
5. Take a pot, preferably a cauldron or a refractory one with a thick bottom, a larger size, put the leaves on the bottom, and then the cobs. Remove the beginning and tail from the cobs in advance, they are not edible.
Important! Fill with water, the main thing is to have boiling water, this is very, very important, not cold.
If the peeled corn does not fit in the pan, then do not worry, you can easily tear it in half with your hands.
6. The water in the saucepan should cover all the cobs, be sure to cook under the lid over low heat for 20-30 minutes.
Important! It is impossible to salt ahead of time, otherwise the grains will become hard and tasteless. It will be possible to salt at the end of cooking, and it is better when it is already cooked. How much salt and how much? I usually adhere to such proportions for 1 liter, I take 0.5 tablespoons of coarse salt. How are you doing?
Interesting! To improve the taste, add oil to the water at the end, before turning off the stove, and if you want the taste to be sweet, add granulated sugar to taste, but this is not necessary, if desired.
7. How to understand that the grains are ready and can be consumed? This can be done with a fork or a sharp stick such as a toothpick. Just pierce and you will see if the corn is cooked, then the grain will fall apart, taste it.
Important! The yellower the color of the corn, the longer it will need to be cooked, up to 2-3 hours. But in our case, 20-30 minutes, since we have a fresh young and precisely the Bonduelle variety.
The readiness of corn can also be determined by the intoxicating smell in the kitchen.
8. You can leave the cobs to lie down for an hour to sweat in hot water, and you can immediately serve to the table. Grate each piece with salt or sprinkle lightly, as you like and smear traditionally with butter. Eat hot. Bon appetit!
9. If you overexpose it on the table and it cools down, then later it will become hard and not so attractive.
Important! If you are not going to eat the corn right away, then it is better then leave it in the water, but not more than 3-4 hours. If you want to store it for more than a day, then put it in the refrigerator, but remember, it is best to use it warm or hot.
Recipe for cooking corn on the cob in a pot
In this video, I also learned about one very important point that must be followed in order to achieve greater aroma and juiciness. For those who are interested, I share this link from the YouTube channel:
How long to cook young corn on the cob in a pot of water
This question is probably the most popular. Everyone is always scratching their heads and don't know what to do. Let's figure it out. Although I think that from what you have already read above, you yourself understood everything.
Light-coloured varieties of corn will cook much faster than yellow fodder varieties. 15-20 or 25-30 minutes will be enough for good cooking corn.
Interesting! Remember that if you overcook the cobs, you will get firmness in the taste of the kernels.
Only fodder varieties are cooked for more than 2 hours.
If you want to shorten the cooking time, then break the cobs in half or cook in the microwave.
Important! You need to salt only at the end of cooking, into water or later, on the surface of the corn itself, as if rubbing it.
Corn in a pressure cooker
Due to the fact that the world does not stand still and new technologies appear every day, this is a big plus, by the way, they came up with a miracle assistant, such as a slow cooker. If you also have it as a pressure cooker, then I will say this is doubly pleasant.
After all, with this electrical appliance, you can cook corn much faster, and most importantly, even easier.
There are two ways of cooking, this is the conventional method, or the steam method.
Cooking method:
1. As usual, start by cleaning the corn well, washing it and placing it in the multicooker bowl.
2. The second action - fill it with hot water.
3. Turn on the desired mode. If you do not have the opportunity to select the time in the modes, then turn it on for an hour, and after 15 minutes turn off the mode, and then let it stand on the “Heating” mode for 20-30 minutes.
4. The best part is the tasting. You can sugar or salt on top, anoint with butter to give a creamy delicate taste.
Now use this instruction to steam the corn. Of course, you can also use a steamer for this. IN this case instead of a double boiler, we will have a double boiler bowl from a multicooker.
1. Pour water into the bottom of the bowl and place the corn leaves and stigmas.
Important! Don't forget to wash everything well under running water.
2. Take a special cup with holes and put the cobs on it, if they are very large, do not worry, break them in half with your hands.
3. Well, now select the appropriate mode, such as "Steaming" and set the time to 20 minutes.
4. In the meantime, set the table, because very soon it will boil and get such a wonderful bright yellow color. Bon appetit! When serving, you can also sprinkle with salt or sugar, anoint with butter.
Interesting! In one TV show, I saw that at the end, after pulling out, the corn is sprinkled with grated cheese and, accordingly, it melts on it while it is hot. You might want to experiment, good luck!
How to quickly cook corn in the microwave
Surprised? That such a method of cooking exists, by the way, I was also a little stunned when I found out. But, this is the most fast way, so to speak, quickly hastily. I note that this is the only option without leaves, and even in 10 minutes.
We will need:
- whole corn of dairy varieties - 2 pcs.
Cooking method:
1. Rinse the ears well, and then soak for one hour in a bowl of water.
Interesting! You can set the time for 5 minutes, and then get it smeared with butter, put it back in the bag and turn it on for another 5 minutes.
3. After the time has passed, check whether the grains have become soft, pierce them with a toothpick, everything should work out.
4. Such a beautiful creation of nature will certainly delight you and your loved ones. Try to make at home, well, just overeating! Check out this recipe and you won't regret it!
Video on how to freeze corn for the winter
Probably everyone always wants to leave the gifts of summer for a little longer, we all make different pickles, jams, preparations, but what to do with corn? Yes, everything is elementary simple, you need to freeze it, but as you ask, see everything yourself and you will learn how to do it with ease:
That's all for me, please your loved ones. Until we meet again, subscribe to my group in contact, see you soon)))
Sincerely, Ekaterina Mantsurova
Before figuring out how long to boil corn, you need to understand the product itself. You need to clearly imagine what it is, and only then look at why and how it is better to cook it.
Types of corn
It should be noted that corn is a cereal plant that was known several millennia ago. Currently, scientists distinguish about six main types of this culture: tooth-like, waxy, sugar, siliceous, starchy and bursting. Each of them has its own distinctive features and related applications. Some species are used for food, others are for livestock feed, and the rest are used in industry. True, it is difficult to draw a clear line between food and fodder varieties. Both are used as food. Therefore, most often you have to judge a product by its external characteristics. Here you can distinguish between young and old corn. The first grains have a color ranging from cream to pale yellow. They are sometimes referred to as "milk-wax ripeness" products. old corn differs in bright yellow color of grains. They are quite large and firm to the touch. This is where you need to know in advance how long to cook corn, depending on its age. Of course, a fresh young ear will cook faster than an old and overripe one.
Cooking conditions
In order to correctly answer the question of how long to cook corn, you must first decide how the cooking process itself will take place. A modern housewife in the kitchen has a lot of helpers, and such a simple procedure as cooking can be done in several ways:
- V regular saucepan on the stove;
- in a pressure cooker;
- in the oven;
- in a double boiler;
- in the microwave.
Cooking times will vary depending on the option chosen. If you take an ordinary young cob and try to cook it in each of the listed ways, the result will look like this:
Choosing any device, you can already calculate in advance how long to cook corn in it and plan your work around the house. True, some options have their own characteristics, and you need to cook in them according to certain rules.
Where to buy and how much to cook cobs?
The corn season starts at the end of summer. In the city it becomes immediately noticeable. Entrepreneurial vendors appear on every corner, offering to taste the fresh, still steaming cob. The smell of corn attracts attention, and many cannot deny themselves such a pleasure. But, from a safety and hygiene point of view, it is better not to do this. Who knows what hands the product was in? Where did he lie and what did he cook in? For your own peace of mind and complete confidence, it is better to buy raw product and cook it yourself. To do this, you need to find out how much corn needs to be cooked so that it can be eaten. Naturally, an undercooked product will not give anyone pleasure. Therefore, it is necessary to adhere strictly temperature conditions and time periods. If there is nowhere to hurry, then you can use the oven or grill. Cobs should simply be wrapped in foil or a special bag, and then sent to the oven for 40 minutes, laying them on a baking sheet or wire rack. You can do it differently. Place the corn in a greased baking dish and cover with water. In this case, you should not ask how much you need to boil the corn. The answer will be the same.
How long is corn cooked?
Many people set themselves such a task for the first time, therefore they treat it with the utmost responsibility. In order not to be mistaken in the details, it is better to clarify specifically how many minutes to cook corn. After choosing the method you like, the answer still depends on several more important factors. First, the variety. Sweet corn cooks much faster than others. This is due to the fact that its grains have a very thin skin. This significantly affects the speed of the process, that is, how many minutes to boil the corn. Secondly, the degree of maturity. If 15 minutes is enough for young food cereals, then mature sweet corn will cook as long as fodder. This will take 40 minutes, no less. For fodder varieties, the situation will be somewhat different. A young cob will cook in 1 hour, and for old and overripe ones it will take from 1.5 to 2.5 hours. Therefore, it is better to approach the choice of a product more carefully than to rack your brains and waste precious time on its lengthy processing.
The usual way
You don't need a recipe to boil corn. It simply doesn't exist. There are only small nuances or tips experienced chefs, which it is desirable to take into account when starting cooking. To begin with, the selected cobs must be washed well so that no dirt remains on them. Next, you need to remove all the leaves along with the fibers. The topmost of them can be immediately thrown away, and the rest sorted out and put aside. Then carefully fold the cobs into a wide container and fill it with cold water. If among them there are large specimens, then do not be upset. A long cob can be easily cut across with a knife. Top the corn with clean leaves. Along with them, you can put fibers. This is done in order to make the product more fragrant in the end. Now the finished structure can be put on fire. Under no circumstances should salt be added. Otherwise, the grains will turn out to be very hard and tasteless. After the water boils, you need to note the time to control the duration of cooking. Young ears will be ready in 15-20 minutes, while more mature ones will need additional time. This will take approximately 1-1.5 hours. Ready corn can be taken out on a plate and eaten with pleasure.
Circumstances of brewing
Although there is no approved technology for how to cook corn, there are circumstances that help to get the best possible result. First, the dishes. Her choice must be approached thoroughly. In order for the products not to burn and warm up evenly, it is best to use a saucepan or any other container with thick walls. It may even be a rustic iron pot. Second, temperature. The whole process should be carried out on a slow fire, because with a strong boil, the water will evaporate very quickly and the contents will not be able to boil properly. Thirdly, the degree of readiness. Some housewives believe that the product is ready as soon as it begins to change color or emit a characteristic smell. In this case it doesn't work. The readiness of corn can only be judged by taste. To do this, as soon as the measured time has elapsed, it is necessary to separate one grain from any cob and try it. If it bites easily and is soft inside, then the corn is ready.
Delicious anyway
Of course quality original product plays a significant role. But there is an option that allows you to make almost any corn tender and sweet. Even mature cobs after such processing can be eaten with pleasure. To do this, you only need fresh corn, clean water and a couple of tablespoons of sugar.
And everything is done very simply:
It is better to serve such corn on the table with butter and salt.
