All people love boiled corn, regardless of gender and age. Despite the obvious simplicity of preparation, boiling cobs requires certain knowledge and skill. Corn contains a lot useful vitamins, thanks to high energy value saturation lasts for a long time. By popularity corn cobs are equivalent 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 eating at least 1 ear of boiled corn per day. In this way, you will provide your body with a daily dose of healthy vitamins and amino acids.
2. Corn is rich in vitamins of all groups, including PP, E, C, B. Cobs include ascorbic acid, magnesium, tryptophan, amino acids, iron, potassium, lysine, calcium.
3. Thanks to such an impressive list, activities are normalized gastrointestinal tract, cardiac muscle, vascular system. Poisons and toxins are removed from the body.
4. Doctors strongly prescribe to their diabetic patients boiled corn in an amount of 50 g. 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, and pathologies digestive system, overweight.
6. Corn cobs speed up brain activity, develop memory, and prevent heart attacks and strokes. The product also tidies up the psycho-emotional background and forms muscle and bone tissue.

Corn varieties and their differences

1. The final result depends on the degree of maturity and type of cob. Today there are 2 main types of corn. The first is ordinary, fodder (for raising animals). The second is sweet, edible, ideal for cooking.
2. You can eat both varieties, but the taste will vary. The fodder type is tougher and fresher, while the edible cobs are juicy, milky, and sweet.
3. Feed-type corn takes longer to cook (about 4 hours) due to the hard, starchy grains. Young sweet cobs are cooked for 20-50 minutes and literally melt in your mouth.

Choosing corn for cooking

1. The ideal option for heat treatment are fruits picked relatively recently (1-5 hours ago). Young cobs are better cooked and contain a maximum of useful substances.
2. Choose corn with leaves (unhusked). The shell prevents chapping of the grains and indicates the freshness of the fruit. To identify high-quality corn, give preference to specimens with light green leaves.
3. Feel the fibers enveloping the corn. The antennae should be damp. If you notice yellowing on the leaves, the corn was harvested a long time ago. It is better to avoid such products, since the juiciness will be minimal.
4. The quality and suitability of corn can be assessed directly at the point of sale. Press your fingernail onto one of the kernels located at the base of the cob. If you notice the juice, the corn is “milky,” meaning it’s ideal for cooking.
5. Old age is easily determined. Late corn has hard and dry seeds. The older the fruit, the less granulated sugar is contained in the cobs (over time, the sweetener turns into starch).

How to Boil Corn on the Cob: The Classics

1. Container for cooking. Give preference to a pan with a very wide bottom and high sides. This move will allow you to dip the cobs in one piece 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, cook the cobs at 190-230 degrees at low power.
2. Preparing cobs for cooking. To begin heat treatment, prepare the corn. Some remove fibers and leaves. Others leave the “natural shell” in place, cutting off only dirty and damaged specimens. The leaves will retain the juiciness and sweetness of the corn, but after cooking they are more difficult to remove. Therefore, completely remove the leaves and fibers, then place them in the pan, alternating with the peeled cobs.
3. Place the cobs in the pan. Place corn leaves in the bottom and place corn on top. Then make another leaf layer, cover it with cobs. Continue until the container is 2/3 full. The leaves should also be placed on the sides to seal the fruit. The sorting is ready, the cobs can be poured. Under no circumstances should fruits be salted. The bulk composition will wash the liquid from the grains, ready dish will be dry.
4. Filling a bowl with corn with water. The cobs can be poured boiling water or cold water, proceed according to personal preference. Add liquid so that it completely covers the product. Heat treatment lasts 45 minutes on average, but depending on the variety, the procedure can last from 30 minutes to 4 hours. Throughout the process, you need to monitor readiness, top up hot water as it evaporates. Do not increase the power; cooking takes place at medium intensity.
5. Definition of readiness. Throughout the heat treatment, evaluate the corn for doneness. Pinch off one grain at a time and taste. The grains should become soft. When the product is easy to chew, you can remove the composition from the heat. It is at this moment that you serve the cobs, rubbing them with salt and spices (the latter are added as desired). It is easiest to consume the dish when it is cut into pieces. In this case, each section is pricked with a culinary sword to avoid burns. You can rub butter or vegetable oil over the surface of the cobs.
6. Storing the finished dish. If you are not going to use the corn now, leave it in the pan with hot water, which did not evaporate after cooking. If you remove the product earlier, it will become weathered, the grains will wrinkle and lose appetizing look. The product can be kept in water for at least 3 hours, maintaining a 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 cob into 2-3 equal sections.
2. Pour so much into the pan full fat milk so that it covers the content completely. Bring to a boil, send the cobs inside.
3. Cook the treat for at least 40 minutes, constantly assessing readiness with a fork. The grains must disintegrate.
4. When you reach the desired texture, add a slice of butter to the milk. Turn off the heat and keep the cobs in the liquid for another 30 minutes.
5. After this time, melt the butter and mix it with salt. Rub the mixture onto each piece of corn. Place the cobs on skewers and consume.

1. The good thing about a multicooker is that, thanks to its use, all the useful elements are completely preserved in corn cobs. This means that using such a product will bring maximum benefits.
2. Before sending the product for cooking, remove all leaves and remove hairs. Do not salt the cobs; place them in the bowl of the device, adhering to several layers.
3. You can upload the content 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 enhance the flavor.
4. When all preparations have been completed, close the lid. Set the “Steam” or “Cooking” function 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 and rub them with salt and butter.

How to cook corn in a pressure cooker

1. A pressure cooker is a thick-bottomed, wide pan with a lid that is secured with clamps. The container has a hole for steam to escape, which speeds up the process.
2. To prepare corn, give preference to young ears with the most juicy kernels and green leaves. If the latter are partially dry, discard this product.
3. Boil the water needed to fill the dishes 2/3 in advance. Fill the pan with linted corn on the cob, reserving the leaves.
4. Add water, close the lid. Bring the liquid to a boil, then cook for another third of an hour. Next, extract 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 slow cooker; the beneficial properties are fully preserved. Clean the cobs in advance, get rid of fibers and leaves.
2. Place 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 hairs.
2. Grease the pan olive oil, place corn cobs on it. Pour in water until it reaches the middle of the fruit. Cover the contents with foil, leaving a small hole.
3. Preheat the oven to 210 degrees, after 10 minutes place the baking sheet with the cobs inside. Cook 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 over the cobs.
2. Never add salt to water during heat treatment. Otherwise, the bulk mixture will draw out liquid and sugar, and the corn will turn out hard.
3. If you do not like to rub the cobs with salt during consumption, add the bulk component 3-5 minutes before the end of cooking.
4. To give the grains delicate taste pour into water or milk granulated sugar combined with butter.
5. If you boiled corn and didn't use it right away, don't do it again. heat treatment again. Otherwise the grains will become hard.

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

Video: how to cook delicious corn

How to cook corn correctly: the most important tips
Many people like corn, especially children. Boiled corn is usually only available in the summer, making it a rare dish and therefore of particular interest.
Ripe corn cobs have a pleasant sunny color and no less pleasant aroma. But these are only external attributes, and what about what they contain? nutrients, then here corn has a rich set: iron and phosphorus, copper and magnesium, potassium. It also contains glutamic acid and many others. useful elements, including vitamins (B, C, D, K, etc.).
Although it seems that cooking corn is quite simple, there are several nuances that allow us to say that in order to cook corn correctly, certain rules must be followed. So, some tips about proper cooking corn.

Choosing corn
The first question that needs to be answered is about the ripeness of the cobs. The opinion that they should be ripe is correct, but it does not entirely accurately determine those cobs that are suitable for cooking. After all, grains from one ripe cob can be easily chewed, but on the other hand, also ripe, it is difficult to even bite them off.
Why is that? It's simple - different degrees of ripeness. By the way, it can be easily identified by the color of the grains:
⦁ the shade is milky white with a transition to light yellow (lemon), characteristic of young corn. Such an ear is at the very beginning of maturity; its grains are juicy, aromatic and not hard. This kind of corn occurs in early and mid-August.
⦁ Bright and juicy yellow color is characteristic of fully ripened corn. The richer and darker the yellow hue, the harder the grains. Usually this is already September corn. It is quite difficult to eat, even if it has been boiled for a long time, so it is not used.
It is best to cook cobs that are light yellow in color, with grains of approximately the same size, closely spaced in relation to each other. They should feel slightly soft and pliable to the touch, but elastic.
The ripeness of corn can also be determined
⦁ by the type of grains - if they have dimples, it means the cobs are very mature,
⦁ and on the leaves - they should fit tightly to the cob, and not hang around, which is again typical for overripe corn.
In both cases, such cobs should not be cooked.


Preparing the cobs
After the cobs are selected, they should be cleared of leaves, rinsed, placed in cool water and allowed to soak for about an hour.
At the same time, it is best to cook cobs of the same size in one container, otherwise the large ones will not be cooked, while the small ones will be ready. The cobs can be cut into pieces, this does not affect the taste.


How to rejuvenate overripe corn
If you want soft and juicy corn, and only a very ripe and tough one is on hand, in this case, use the following recipe.
First, remove all the leaves, then cut the cobs into two or three parts and fill with milk, diluted in half with cold water and keep in this pour for at least 4 hours. Cook in the same way as young cobs.


How long to cook corn
Young corn cooks quite quickly - from 20 to 30 minutes. If the cobs are more mature, then they should be cooked longer, 30-40 minutes and more, depending on the degree of ripeness, cooking can last even longer, sometimes this may even take several hours.
When cooking corn, you should not forget about the time, because overcooked grains become very hard.
Corn can be cooked, including in a double boiler and in the microwave, but it is better not to do the latter.
The point is that without water corn kernels V microwave oven burst, or rather explode. If they are completely covered with water, an explosion will not occur, but where is the guarantee that you will not miss the moment when the water has boiled away? Therefore, it is better to cook corn in an ordinary saucepan.

Special subtleties
⦁ Start cooking the corn immediately in boiling water.
⦁ If you want the corn to be salted, then remember that you should salt it either when serving or before you are going to take the already cooked cobs out of the boiling water. If you salt the water before cooking, the grains will become hard and unpleasant.
⦁ Butter or sugar, which you can simply put in water, will add tenderness to the corn.
Cook the corn over low heat, and when it is ready, do not delay the meal until later, as the cooled corn will become tough.

Corn is very tasty and useful product, which is used in cooking to prepare various dishes. Boiled corn is mainly used, so it is extremely important to learn how to properly cook corn so that it turns out soft and juicy. Cooking time for corn depends on how ripe it is, as well as its variety. Corn is divided into food and feed. Feed corn is suitable for cooking, but it must be cooked much longer than food corn. Feed corn is cooked for 3-4 hours, while food corn is cooked for 10 to 30 minutes. Young corn cooks much faster than overripe corn. To choose young corn, you should pay attention to its color; the lighter the corn, the younger it is. Also, when buying corn, you need to look at its grains; if a hole appears in them, it means the corn is very old or young, but has already been lying on the market or in the store for too long. This kind of corn is unsuitable for eating, because when cooked, no matter how much time it takes, corn with dimples in the center will never become soft.

Also, if you know how to cook corn correctly, you can preserve its aroma and taste. Before cooking the corn, you need to prepare it. To do this, the corn must be cleaned of fibers and leaves, then rinsed well, placed in a large saucepan and filled with cold water. The water should cover the corn by 10 centimeters. To prevent the corn from burning, you can line the bottom of the pan with corn leaves. You can also boil corn in the leaves, but always without the fibers.

When the corn boils, then cook it over medium heat. Corn cannot be salted during cooking because salty water will make it hard. To improve the taste, you can add a little butter and sugar to the corn to taste.

We must not forget that during the cooking process the water will boil away, so you need to periodically look into the pan and add water as needed.

To find out whether the corn is cooked or not, you need to take out an ear of corn, cut off a piece, cool it and taste it. Other testing methods, such as piercing with a fork or emanating aroma, are not suitable here.

Corn can also be cooked in the microwave or steamed. You can also boil corn in crumbly form. To do this, the cobs are first dipped in boiling water, kept for 1 minute, then immediately dipped in ice water. This procedure will allow you to remove the seeds from the cob with a knife very quickly and easily. In this way, corn is prepared for salads or as a side dish.

Boiled corn is perhaps one of our favorite summer delicacies, which is loved not only by children, but also by many adults. In the summer, this “queen of the fields” is as popular as ice cream, melons and watermelons. During the season at seaside resorts, boiled young corn is perhaps the most popular product. To please yourself with freshly prepared delicious corn at home, you will need a little time and knowledge of a few secrets, which we will share with you today. Below we tell you how to cook corn correctly and tasty.

How to choose the right corn on the cob for cooking

Not all corn on the cob is suitable for cooking and eating. When buying corn at the market, be sure to check what type of corn the seller is offering. Find out if this variety is a fodder variety. All you have to do is try a couple corn grains– fodder corn will not be sweet and tender, rather it will taste like raw potatoes. It is food (sweet) corn that is good because it has a pleasant and sweet taste. Well, and, of course, the corn must be of milky ripeness - this is evidenced by milky white or light yellow grains, as well as their juiciness and softness. This kind of corn does not have to be cooked for a long time - only 15-30 minutes and amber delicacy will be ready. Early varieties of corn ripen at the end of June, beginning of July. Later varieties are harvested in August. Late varieties Corn is grown for storage, so it is removed from the fields at a more mature stage than at an early stage. The grains of such corn will be harder, and they will have to be cooked for quite a long time - from one hour or longer.

For cooking, it is better to choose freshly picked young cobs. food corn. It is better to buy unhusked corn, since the natural “packaging” allows the grains to last longer and prevents them from drying out quickly. Green leaves and wet corn silk will help you identify young cobs. If the leaves of the cob are yellow, it means that the corn was picked a long time ago and may have already lost its juiciness. But, as a rule, slight yellowness of the leaves is acceptable, because such cobs are still quite young and juicy. When purchasing, peel back the leaves of the cob a little and look at the kernels to make sure the corn is not old. And so that there is no doubt about the freshness and quality of the purchased cobs, you can test for ripeness - at the base of the cob, press your fingernail on one of the corn grains and if it turns out to be soft and juice comes out, it means that this is young or milk corn. Accordingly, the harder and drier the grains, the riper and, accordingly, older the cob. The degree of maturity of an ear of corn affects not only the cooking time, but also its taste. When corn dries out, the sugar inside the kernel turns into starch, which takes away its sweetness and tenderness. However, mature corn also has good taste, which is loved by many connoisseurs of this product. Some people prefer mature corn young, because it is more filling and can replace even a full meal.

How to properly and tasty cook corn on the cob

There are many ways to cook corn on the cob. Different nations It is prepared in different ways, depending on the climate and cooking capabilities. But the traditional method of preparation, after all, is boiling corn.
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 their corn de-leafed, but leaving some of the leaves and stigma on the cob will make the finished product juicier and more flavorful. There is another cooking method, when raw corn cleaned completely (the leaves are easier to remove when raw) and put in a saucepan along with leaves and corn silks, which can be placed on the bottom of the container.

The corn kettle needs to be wide and deep enough to accommodate whole cobs without breaking them. Cleaned corn cobs should be placed at the bottom of the container directly on the leaves. Leaves can also be placed on the sides so that the corn does not come into contact with the walls of the dish. Fill the pan with water until the corn is completely covered. We also place leaves on top of the corn and add stigmas, which will make the corn sweeter and more aromatic. The cobs should be cooked over low heat so that they retain their nutritional value. Cooking time depends on the degree of maturity of the cobs - from 15 minutes to 40 minutes. If the corn is very old (mature), then it may need to be cooked much longer - about an hour or two hours.

During cooking, you need to periodically check the corn for doneness. Make sure that the corn is completely covered with water at all times; if the water has boiled away and the cobs have opened, you need to add water (but only boiling water). There is no need to salt corn while 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 is not sweet enough, you can add a little sugar during cooking. This will not spoil its taste in any way. The cooking process must be carefully monitored to prevent excessive boiling of water or overcooking of the product.

How long should you cook corn on the cob?

Cooking time for corn when boiling depends on the maturity of the cobs. Young corn is boiled for no more than 15-20 minutes. More mature cobs will need to be cooked longer long time. Old (ripe) corn is cooked for more than an hour. You can cook corn in a slow cooker much faster.
It's best to check the corn while cooking to see if it's done. To do this, pinch off a grain from time to time and taste it, checking its readiness. If the grains become soft and juicy, then the corn is ready. You should not remove the corn immediately from the boiling water; let it cool a little right in the water where it was boiled. If corn is removed directly from boiling water, it may shrink and lose its appearance. After the corn has cooled slightly in the pan, you can remove it and serve it 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 coated with butter and various spices.
The remaining uneaten corn can be stored in the same water in which it was boiled, but no more than 3-4 hours, at a temperature of 60-70 °C. Boiled corn can be stored longer 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 preparations sweet corn- it can be baked, fried, baked over coals, cooked in a 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 got a finished product that was as good as taste qualities modern dishes from corn. In order to improve the quality of the prepared dish, people came up with the idea of ​​adding various flavorings- herbs, spices, coconut milk, and then the usual taste traditional dish acquires new unusual and spicy notes. Although, at first glance, it seems that the queen of the fields is so good and perfect in taste original form that it does not require any additions or additives 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 pressure cooker

To cook corn in a slow cooker, remove the leaves from the young cobs and place them in a special bowl. Next, you need to fill them with water and put leaves on top. You can cook corn in the “Vegetables” mode; if you choose the “Beans” or “Soup” mode, then set the time to 15 minutes for young cobs and 20 minutes for old (ripe) cobs, no more.

Cooking corn in a pressure cooker is no different from cooking it in a slow cooker. Cook the cobs over low heat for 15-20 minutes, depending on the stage of maturity of the cereal crop.

1. A quick way to cook corn in the microwave

To quickly cook an ear of corn, you need to take a paper towel, soak it in water, then wrap it around the ear of corn and microwave it for 5-8 minutes. In this way, you can cook both peeled corn and the “dressed” cob.

1. Boiled corn in a steamer

When steaming corn, its beneficial substances are preserved to the greatest extent. During normal cooking, some of the substances go into the water. Corn cooked using a steamer retains more vitamins that are destroyed during cooking in boiling water. In addition, steamed corn tastes sweeter and retains its juiciness to a greater extent. The cooking time for steaming young cobs is slightly longer than with regular cooking and ranges from 25 to 35 minutes.

1. Corn baked in the oven

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

• roasting shelled corn
• roasting a whole cob

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

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

This method requires a little more cooking time than traditional way, because milk slows down the cooking process. So, to cook 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 with milk and a piece of butter is added. You can also dilute the milk by half with water, but add more butter. Ready corn Rub with salt and serve.

1. Caribbean boiled corn

You will need:

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

Place the peeled corn cobs in a wide saucepan and add the remaining ingredients. Cover the top with leaves from the cob and fill with water with the addition of coconut milk. Cooking time is the same as for the usual way cooking time – 15 minutes. This kind of corn does not need to be rubbed with salt, as it should have a sweet taste. But, this is not for everybody. If you wish, you can salt it.

Video “How to cook delicious corn - Caribbean recipe”

How to store boiled corn

The corn season is behind us, but you still want to enjoy the golden delicacy. On help will come freezer. To freeze, you need to place the peeled cobs in bags (preferably in a vacuum) and freeze. Preparing this corn couldn't be easier - just take it out of the freezer, throw it into boiling water and cook until tender. After boiling time fully cooked frozen corn is 20-25 minutes. We also grease the finished corn with vegetable oil, rub it with salt and serve.

What are the benefits of corn?

Corn is not only tasty, but also very nutritious and healthy. food product– a real storehouse of vitamins and microelements! It contains calcium, potassium, magnesium, iron, phosphorus, amino acids lysine and tryptophan, polyunsaturated fatty acids, ascorbic acid, as well as vitamins E, B, PP. To provide the body with everything necessary substances, it is enough to eat 40-50 grams of boiled corn per day (about half a whole cob). Thanks to high content fiber, corn will cleanse the body of toxins well and improve intestinal function. Regular use corn is an excellent prevention of diseases of the cardiovascular system and oncological diseases. The biologically active compounds contained in corn help normalize metabolic processes in the brain and improve memory. Corn nourishes and restores nerve cells, and also affects the formation of muscle fibers. .post-navigation

Contraindications for eating boiled corn

Despite all the beneficial properties of the queen of the fields, there are some contraindications or restrictions for the use of this product.

What you should not forget when eating corn:

• The calorie content of a cooked corn cob is higher than the calorie content of a raw one. This should be taken into account by people on a diet.
• Boiled corn contains a lot of sugar, so people suffering from diabetes mellitus This product should be used with caution.
• Boiled corn is contraindicated for certain digestive pathologies and the pancreas in particular.
• It is not recommended to give boiled corn to children under three years of age, since corn kernels are often indigestible in young children.
• You should not overuse boiled corn, as it can cause indigestion (clogging) of the stomach, especially in young children.

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

In search of relaxation, going to the sea coast, many tourists notice merchants scurrying around with huge bags in front of their eyes. The range of products in these bags is always huge, but the most popular dish is boiled corn, which vacationers choose as a snack option. Oddly enough, it is crispy, sweet and incredibly tasty. And as it turns out in practice, it is not so easy to get the desired taste when cooking. Therefore, the question arises of how to cook corn.

Many people remember an anecdote from the history of Russia in the twentieth century related to the cultivation of corn by Nikita Khrushchev. In the 50s of the twentieth century, the country was visited by Garst Roswell, a farmer from America who achieved good results in growing corn.

Having met Nikita Sergeevich Khrushchev, he shared his success, talked about the benefits of this cultivated plant and offered to visit his farm in Iowa so that the Soviet party leader could personally see the correctness of Roswell’s words.

N.S. Khrushchev’s visit to Iowa was not long in coming. Having seen with his own eyes what success the American farmer had achieved, he set himself the task of overtaking America, because at that time Russia was heading towards raising the standard of living of the country's population.

It was not for nothing that Khrushchev saw corn as a panacea. The fact is that this cereal plant saturates the human body with all the necessary nutrients.

Useful properties of corn

Corn can please not only mild taste, but also their own beneficial properties. It contains great amount B vitamins, which tidy up the digestive system and support required amount blood sugar and reduce nervous system disruptions.

Corn on the cob contains a lot of iron, which the body needs to maintain hemoglobin levels. This cereal plant also contains starch, which satisfies the need for energy and gives a feeling of fullness, as it takes a long time to digest.

Carbohydrates and healthy fats also participate in saturating the body with necessary substances. Regular consumption of corn has a beneficial effect on human health, reducing the risk of heart and vascular diseases.

Plant varieties and their characteristics

Best suited for cooking and canning sweet corn. The following are considered the sweetest, juiciest varieties.

1. Dobrynya. The harvest of this variety produces large, dense cobs that are extremely unpretentious and not susceptible to wilting and various diseases. Already 2-2.5 months after planting, the first harvest can be observed. But one thing must be observed important condition– soil moisture, otherwise the harvest will be small.
2. Gourmand. This variety produces a high yield in the form of wide cobs reaching a length of 20 centimeters. Resistant to wide range diseases, ripeness is achieved after 70 days. Due to its pleasant milky-sugar taste, it is excellent for canning.
3. Early golden. The variety is distinguished by its early ripening period and resistance to fungal diseases. Only young cobs are suitable for consumption, as over time taste properties are lost.
4. Spirit. Corn matures within 90-100 days and has bright yellow kernels with a delicate, milky flavor. The plant reaches 2 meters in length, does not rot, and is not susceptible to fungal and viral diseases. It is best consumed boiled or canned.

How to choose corn for cooking?

There are so many different aspects to consider before purchasing corn. For cooking and eating, you should use only young corn. It has a bright, juicy and sweet taste. For sale fresh corn from August to September, the rest of the time there are old, dry cobs on the shelves.

Corn kernels must have light shade The brighter they are, the older the plant lies in front of you. In young corn, the grains are arranged one to one; if dimples are noticeable, then it is better not to use such corn for cooking.

Try pressing your hand on the cob; if white juice oozes from the grains, then this corn has a milky taste. This is what is used for cooking.

The leaves also indicate the maturity of the corn. If they are yellowed and dry, then these are old ears of the plant. You should also avoid corn without leaves; there is a possibility that the leaves were deliberately torn off to hide the over-ripening of the plant.

How to cook corn - several ways

By carefully selecting the young ears of the plant, it will not be difficult to properly prepare tasty, crispy corn at home.

Classic recipe

For classic version To prepare corn on the cob we will need: water, corn, salt and butter.

1. It is necessary to tear off all the leaves from the corn and rinse the cobs well with water. Place corn on the bottom of the pan, and if the cobs are large, then for convenience it is better to cut them into several parts.
2. Pour enough water into the pan to cover all the corn.
3. Turn on the fire. After the water boils, you need to reduce the heat. How long to cook corn? For young cobs, 15-20 minutes is enough, but if you are not sure that the dish is ready, you can try a few grains; if they are soft and juicy, then the corn should be removed from the water.
4. Place the hot boiled corn on plates, season with butter for a more delicate taste and don’t forget about salt. Serve to the table as a separate dish.

In milk

To achieve an even more delicate, sweet taste, corn is boiled in water with the addition of milk. To prepare corn in milk you need the following ingredients:

• young ears of corn;
• milk – 1 glass;
• water – 2 liters;
• salt;
• butter.

The step-by-step recipe is as follows.

1. The corn should be washed well with water and the leaves should be torn off. For convenience, it is better to cut the cobs into several parts. You need to spread the corn along the bottom of a deep pan.
2. Pour water and a glass of milk into the pan until the cobs are completely covered. Place the pan on the fire and cook the corn for 10 minutes.
3. Reduce heat, add a few pieces of butter and cook for another 6-8 minutes.
4. As soon as the corn is ready, immediately place it on plates and add salt to taste. The dish is perfectly complemented by a side dish of rice and vegetables.

In a pressure cooker

Corn can be boiled not only in a saucepan, but also in a double boiler, slow cooker, and also in the oven. How to cook corn in a pressure cooker?

1. The corn needs to be stripped of its leaves and all dirt washed off with water. Place the cobs in the pressure cooker bowl and add water.
2. Set the “Cooking” mode for 10 minutes. After boiling, you need to continue cooking the corn for another 5 minutes.
3. Season the corn with butter, salt and it is ready to eat.

In a slow cooker

1. We remove the leaves from the cobs, wash the corn and the leaves themselves well. Cover the bottom of the multicooker bowl with corn leaves, and place the corn itself on top.
2. Fill the corn with water, set the “Cooking” mode for 15 minutes and close the lid.
3. After the time is up, remove the corn cobs, season with salt and butter for aroma and a more delicate taste.

In a steamer

1. We tear off the leaves and wash the corn well in water. Coat the cobs with oil, preferably olive oil, for more flavor and salt to taste.
2. Wrap each cob in foil. Place the corn in a steamer bowl, cover with a lid and cook for two hours.

In the oven

1. Preheat the oven to 180 degrees. At this time, remove the leaves from the corn and rinse with water.
2. Finely chop the greens and mix with butter, which should be room temperature, season everything with salt.
3. Coat each cob with butter and herbs, wrap in foil and place on a baking sheet, which will go into the oven for 15-20 minutes.

When cooking boiled corn It’s not enough to just follow the recipe; you need to keep in mind a number of tricks and tips that will help you achieve the desired mild taste.

1. The very first tip is that you should salt the corn after cooking. Many people neglect this recommendation and season the cobs with salt during cooking, thereby ensuring the hardness of the corn kernels.
2. Don't forget about butter. Although it turns out to be much higher in calories, the tenderness of the taste of corn depends on it.
3. Corn is served exclusively hot. As the corn kernels cool, they begin to harden.
4. Boil better corn the same size or cut into several pieces those cobs that are slightly larger than the rest. The explanation is that the corn will not cook evenly.
5. Cook young and slightly overripe corn separately. For some, 15 minutes is enough, but for more mature cobs, 20-40 minutes are needed. If you do not distinguish corn by degree of maturity, then there is a risk of overcooking the young cobs and not getting that properly cooked, juicy and tasty corn.

Conclusion

Corn is a vegetable that must be included in the diet, especially for people watching their weight, because it improves the process of digesting food. The body needs to be saturated with vitamins, starch and other various useful substances contained in the cereal plant.

Keeping in mind the tips for choosing young cobs, adhering to the recipe and following the recommendations of experts, it will not be difficult to properly prepare boiled corn, distinguished by its sugary, milky and juicy taste.