Hello everyone! Today is such a wonderful day, despite the fact that for almost several days the weather is not pleasant, it is raining and very cloudy. But, on the other hand, there are large mountains of corn cobs everywhere in the bazaars and markets.

Therefore, I wanted to tell you about how to properly prepare this seemingly simple, but at the same time sometimes time-consuming dish.

How many of you love corn, admit it?! I simply adore it, my favorite delicacy, I love it either salty or sweet. The main thing is that it is very juicy and soft, and then you will certainly not only lick your fingers, but also swallow it.

I think that this delicacy will not leave anyone indifferent, even children. But in fact, there is a reason for it, because it contains great amount useful substances, but which ones do you know? Let me say briefly, boiled corn will reward you with 30 types of vitamins and microelements, can you imagine?! Here, here, I would say wow!

I want to dedicate this short note to how to cook corn correctly and quickly, as well as how long to cook corn, when and at what point to add salt or sugar. In general, stay in touch with me, don’t switch, as they say on TV, you’ll learn all the cooking tricks.

Whatever one may say, in order for these yellow gifts of nature to turn out very tasty, you need to know some secrets that will help you make and please your loved ones with juiciness and softness.

Important! Choose the right variety of corn. It should not be feed, but food. How do they differ from each other and how not to confuse them and buy the desired type at the market or bazaar? I answer easily and directly: take exactly those cobs that are lighter, the fodder one is very yellow in appearance.

Step number two, you need to choose only fresh, almost picked corn. The old one is no good, how to do it, and what other subtleties of cooking there are, read on for more details step by step description with photo.

We will need:

• corn
• water (milk)
• butter

Cooking method:

1. Let me start with the fact that despite the simplicity of this delicious delicacy, beginners and young housewives make mistakes. First of all, as I said above, take only the one that is fresh and appearance looks great.

Important! Pay attention to the tops, they 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 kernels on the cobs will be smooth, beautiful and not dull, they should be like in this photo below.

It is best to take milk corn or, as is now fashionable, to choose the Bonduelle variety; it is obtained at home the same as what you are used to eating on the beach or buying at the markets from grandmothers. This variety is very sweet, soft, and cooks very quickly in literally 15-20 minutes.

2. Second important condition good corn is the kernels and their appearance. Pay attention to them, if you see one like the one in the picture, then refrain from buying it; it’s better not to take it or cook it.

Important! The grains should not have holes or depressions; they are already dry, and as a result the dish may turn out hard.

It can be seen that all the juiciness has already gone; when you press on the grains, milk should come out.

3. At the very beginning of cooking, everyone usually clears the leaves from the cobs.

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 them immediately, but to place them together with the leaves in water, or better yet, in milk and soak them. The ratio of milk and water should be 1 to 1.

Then the corn will turn out even more tender. It must be kept in water or in water with milk for at least one hour, keep this in mind.

4. The next step is to boil the corn along with the leaves, or you can peel it and place the leaves and stigmas on the bottom of the pan. In my opinion, the aroma will remain, and cooking will be more convenient.

Important! Choose cobs of the same size and thickness, then they will all cook at the same time.

5. Take a saucepan, preferably a cauldron or fireproof with a thick bottom bigger size, place the leaves on the bottom and then the cobs. Remove the beginning and tail of the cobs in advance; they are not edible.

Important! Fill with water, the main thing is that there is boiling water, this is very, very important, don't be cold.

If the peeled corn does not fit into the pan, then don’t worry; you can easily tear it in half with your hands.

6. The water in the pan should cover all the cobs; be sure to cook under the lid over low heat for 20-30 minutes.

Important! You cannot salt it ahead of time, otherwise the grains will become hard and tasteless. You can add salt at the end of cooking, or better yet, when it is already cooked. How much salt and in what quantity? I usually stick to these proportions: per 1 liter I take 0.5 tbsp 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 also if you want the taste to be sweet, add granulated sugar to taste, but this is not necessary, if desired.

7. How do you know that the grains are ready and can be consumed? This can be done using a fork or a sharp stick, such as a toothpick. Just pierce it and you will see that if the corn is cooked, the kernel will fall apart, taste it.

Important! The yellower 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 fresh young ones and specifically 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 for an hour and then sweat hot water, or you can serve it immediately. Rub each piece with salt or sprinkle lightly, as you prefer, and coat it traditionally with butter. Eat it hot. Bon appetit!

9. If you leave 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 to leave it in the water, but no more than 3-4 hours. If you want to store it for more than a day, put it in the refrigerator, but remember, it is best consumed warm or hot.

Recipe for boiling corn on the cob in a saucepan

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 interested, I’m sharing this link from the YouTube channel:

How long to cook young corn cobs in a pan 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 corn will cook much faster than yellow fodder corn. 15-20 or 25-30 minutes will be enough for well cooked corn.

Interesting! Remember that if you overcook the cobs, you will end up with a hard-tasting grain.

Only forage varieties are cooked for more than 2 hours.

If you want to reduce the cooking time, then break the cobs in half or cook in the microwave.

Important! You need to add salt only at the end of cooking, in water or then, 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, by the way, is a big plus, they came up with a miracle assistant, such as a multicooker. If you also use it as a pressure cooker, then I will say this is doubly pleasant.

After all, with this electric appliance you can cook corn much faster, and most importantly, easier.

There are two methods of cooking, the regular method or the steam method.

Cooking method:

1. As usual, start by peeling the corn well, washing it and placing it in the multicooker bowl.

2. Second step - 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 in the “Heating” mode for 20-30 minutes.

4. The best part is the tasting. You can add sugar or salt on top, brush with butter to give it a creamy, delicate taste.

Now use these instructions to steam your corn. Of course, you can also use a steamer for this. In this case, instead of a steamer, we will have a steamer bowl from a multicooker.

1. Pour water into the bottom of the bowl and place the leaves and silks of corn.

Important! Don't forget to wash everything well under running water.

2. Take a special cup with holes and place the cobs on it; if they are very large, don’t worry, break them in half with your hands.

3. Well, now select the appropriate mode, such as “Steam” and set the time to 20 minutes.

4. Meanwhile, set the table, because very soon it will cook and turn into this wonderful bright yellow color. Bon appetit! When serving, you can also sprinkle with salt or sugar and brush with butter.

Interesting! In one TV show I saw that at the end, after pulling out the corn, they sprinkle it with grated cheese and it melts on it while it is hot. You might want to experiment, good luck!

How to quickly cook corn in the microwave

Surprised? By the way, I was also a little stunned when I found out that this method of cooking exists. But this is the most quick way, so to speak quickly a quick fix. I note that this is the only option without leaves, and in 10 minutes.

We will need:

• whole dairy corn - 2 pcs.

Cooking method:

1. Rinse the cobs well and then soak them in a bowl of water for one hour.

Interesting! You can set the time for 5 minutes, and then take it out, coat it 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 making it at home, it’s simply delicious! Take note of 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 longer time, we all make different pickles, jams, preparations, but what to do with corn? Yes, everything is elementary simple, you need to freeze it, and as you ask, watch everything yourself and you will learn how to do it with ease:

That's all for me, please your loved ones. See you again, subscribe to my group in contact, see you soon)))

Sincerely, Ekaterina Mantsurova

How to cook corn correctly

How to choose the right corn

I want to highlight this issue separately. Personally, I think that younger corn, the sweeter and tastier it is. Therefore, try to choose sweet corn milky ripeness, when the grains are slightly yellowish and soft, but not completely white, otherwise it will be tasteless. If you choose ripe and bright yellow corn, then it will probably turn out to be hard and not as tasty and sweet as milk corn. It is very important!

It's best to do the following test. Break off one grain and taste it. If the corn is sweet, then feel free to take it.

Now regarding the variety. It is no secret that at markets you can often find summer residents or farmers selling corn. But most often these turn out to be fodder varieties, which have a mediocre taste and take a very long time to cook. Therefore, always check the variety before purchasing. As far as I know, in our open spaces there are only two dessert varieties: Dutch Sugar and Bonduelle. Keep this in mind.

So let's sum it up. The best corn is sweet sweet corn milky ripeness.

Crimean recipe (1)

Ingredients:
— corn (2-3 cobs);
- milk (0.5 liters);
- salt and butter to taste.

Yes, the secret is in the milk. But first things first. First, let's figure out how to choose corn. Good corn should cook for 10-15 minutes. The fodder will have to be cooked for about 3 hours. Once I cooked for half a day, but I still didn’t achieve softness. Unfortunately, I don’t know how to distinguish food from edible. But you can try. You need to choose ears of young corn, with green and moist fibers and soft and light kernels. It is best to cook corn immediately after picking; you should also not store it peeled. In both cases, some processes begin to occur (sorry, I don’t know which ones), and the corn loses its charm.

Well, it seems they chose it. Clean and cut in half to make cooking easier.

Now the secret is that the corn needs to be soaked in milk for about 4 hours. Then it becomes tender, with light milky taste. Don’t be alarmed, you don’t have to take pure milk, you can dilute it with water, approximately half and half. So, fill it in and leave it. As agreed, for 4 hours.

Well, everything is ready, now we grease our cobs with butter, sprinkle with salt (maybe pepper) to taste and eat. Boiled corn can be a complete dinner, lunch or breakfast. Now you know how to properly cook corn so that it is soft and tasty. and I congratulate you on this.

Recipe (2)

First you need to peel the corn, remove hairs and all debris.

Here she is - the queen of the fields!

2. Then it should be rinsed well under running water.

3. Now take a deep, wide pan and fill it halfway with water. You can do more, it all depends on the size of the pan and how many cobs you are going to cook at once. Remember that when planting corn, the water will need to completely cover it.

Then put the water on medium heat and bring it to a boil.

4. When the water boils, place the cobs in the water. Important point- no need to salt the water! Although it depends on your taste, if you add salt, the corn may release its juices as it cooks and become a bit harsh in taste. Therefore, it is better to salt it after cooking.

5. Now the most important question. How long to cook corn? I'll say right away - universal recipe there is no. It all depends on the degree of ripeness and the variety of the corn itself. Milk sweet corn usually takes about 15-20 minutes to cook. But hard food can be cooked for 2-3 hours until it becomes soft. Therefore, you need to constantly check readiness during the cooking process. Approximately every 10 minutes. Do as I do. Just pick up one cob and break off the grain. Taste it. If it is soft, juicy and easy to chew, then the corn is ready. You can shoot.

6. The most delicious corn- in the heat of the moment. Therefore, as soon as it is cooked, immediately take it out and place it on a plate. If you don’t eat everything at once, then you don’t need to drain the water from the pan. Let the corn cool in it so it doesn't wilt.

7. Now place the corn on a plate, brush with a piece butter and add salt to taste.

That's all. Now you know that boiling corn on the cob is not as easy as it seems. And you own recipe preparations can only be deduced over time, through trial and error. Experiment and you will succeed.

Recipe (3)

C Aritsa of the corn fields (remember the movie “No Trespassing”?) is very popular in America, North and South. It is used to prepare various side dishes, sauces, and muffins, it is baked, boiled, stewed, fried, and made into pancakes. I remember how in Crimea you could buy boiled corn with salt on the beach. And it seemed terribly tasty then. Nowadays, I often use corn: in winter I like to add it to various stews, salads, and grill it in summer. There are a lot of really good/tasty ways to grill corn. You can soak it in water and bake it in its own leaves, or you can cook it in foil. This method has taken root better than others in our family. And everyone who tried this corn was very pleased.

4-8 servings

Ingredients

• 4 ears of corn
• 4 tbsp. (40 g) butter

Preparation

Remove leaves and fibers from the corn. Cut each cob in half. To do this, cut on one side and then break the cob into two parts.

Prepare 8 pieces of foil measuring approximately 20x30 cm (8x12"). Place half a piece of corn in the center of the foil and a piece of butter on top. Wrap the corn in foil.

Grill over medium-high heat for about 15 minutes.

P.S.(Added Oct. 8, 2012): You can put two pieces of corn in one piece of foil or leave the cob whole instead of cutting it.

• Advice:

The same corn can be cooked in the oven at 190 C (375 F). Cook for approximately 30 minutes.

Cook with pleasure!

Recipe (4)

This one is delicious and original salad You'll like it!

Cooking time:

Already prepared:

More than 1869 people

10 people have favorites.

Ingredients:

3 swings
• Tomato - 1 PC
• Avocado - 6 pcs
• Onion - 1/3 cup
• Garlic - 2 cloves
• Salt - 1/2 tsp.
• Ground cumin - 1/4 tsp.
• Cilantro - 1/2 cup

Cooking steps

#1 Peel and cut the avocado in large pieces

#2 Cut the grain off the cob of baked corn

#3 Slice the tomato and add to the corn and avacado

Ingredients:

Preheat grill to high. Peel the corn cobs and use a brush to coat olive oil. Sprinkle corn with black pepper.

Wrap each one into a square of aluminum foil so that it covers the corn in one layer. Grill for 5 minutes on each side, turning the corn 4-5 times. In total, the cooking time is about 25-30 minutes.

While the corn is cooking, fry the bacon strips in a skillet over low heat. Place the finished bacon on paper towels and let the fat drain off. Then cut into small pieces.

Mix softened butter with chopped bacon in a bowl. Place the shredded cheese on a large platter.

Brush the corn with the butter and bacon mixture. Sprinkle with shredded cheese and chopped cilantro.

Maria Soboleva

How to cook corn? Cooking methods

How to cook corn correctly, how long will it take? What are the benefits of cereal and which cobs are best to choose? Find out whether it is possible to cook in a microwave and double boiler and other subtleties of the cooking process.

What are the benefits of corn

“Queen of the Fields” is good because it does not lose heat treatment their valuable properties.

Cooking and eating corn with pleasure is beneficial for almost everyone: it contains vitamins A (regulates metabolism), B1 (strengthens the cardiovascular, digestive and nervous system), C (supports immunity).

Corn contains many microelements: iodine, zinc, iron, magnesium, sodium, potassium and calcium. The cereal is also rich in fiber, which helps cleanse the intestines of toxins and waste, and starch for building muscle fibers.

Choosing the right corn

Before cooking corn, you need to select young ears. They should be small, with dense and even rows of grains without any bald spots.

If you press on a grain, it comes out milk juice. Ripe corn may have dimpled kernels; it will take longer to cook. The leaves on the cobs should not be yellow or dry.

The bright yellow color of the cereal is also a sign of advanced age; choose milky yellow corn. You should not buy corn that is sold under the scorching sun; the cobs separated from the stalk quickly deteriorate.

How to cook corn - cooking secrets

You need to cook corn in a wide and deep pan so that the cobs fit easily and the water completely covers them during cooking. It is advisable to choose cast iron cookware with thick walls. Before cooking, the cobs are washed and cleaned of dirty leaves.

It is not necessary to completely remove the leaves and tendrils - you can leave some on the cob or do it differently: peel the corn and put the leaves on the bottom of the pan, on the sides and on top of the cobs. When cooked they give spicy taste your corn.

If you come across large cobs, break them into 2 - 3 parts before cooking. The corn should be cooked over low heat, and the water should not be salted during the cooking process. You can do this 5 minutes before it’s ready or add salt when serving.


You need to cook under the lid and make sure that the water in the pan is slowly boiling all the time. A little sugar or small piece You can add oil to make the cereal tender.

It is best to eat boiled corn immediately after cooking, and it should cool directly in the broth, otherwise it will quickly harden.

Acceptable storage boiled cobs in the refrigerator for no more than 2 days, but there is little point in this - freshly prepared cereal is much tastier and healthier. And purchased cobs should not be kept in stock for a long time - up to 3 days in a cool place, but it is advisable to cook them immediately after purchase.

It’s good to freeze corn so you can boil it cold later. winter evening and remember the hot summer. When frozen valuable qualities cereals are preserved.

How long to cook corn

Cooking time depends on the maturity of the corn. For young cobs, 20 minutes, or a maximum of half an hour, are enough to be ready.


Cereal medium degree ripeness, cook for 45 - 60 minutes. But overripe corn will have to be cooked for 2 hours or even more.

It is important not to miss the moment when the cobs are ready so that they do not overcook and begin to harden. To do this, periodically take out the corn, pinch off a grain and taste it - if it is juicy and soft, chews easily, then the dish is ready.

How to cook cereal - alternative methods

Boil corn cobs You can do it not only in a saucepan. There are other ways.

How to cook corn in the microwave

show more

In the 21st century, not everyone likes to cook and knows how to cook, making do with lunches in cafes, delivery, and hastily prepared simple dishes like porridge and dumplings. But even such banal dishes can sparkle with new colors and flavors if you add different spices to them! Detailed guide on spices for beginners awaits you further.

Boiled corn is perhaps the most favorite summer delicacy, which will appeal not only to children, but also to adults. Of course, many may think that preparing such a dish is quite simple, and there will be no problems in the process. However, in reality this is far from the case. In most cases, when cooked, corn loses almost all of its beneficial features, taste qualities And nutritional value. Many people don’t even know how to cook corn on the cob correctly. At the same time, in terms of popularity this product second only to watermelons and ice cream. It is worth noting that on many resort beaches, boiled corn is sold practically as a delicacy, and many vacationers buy it willingly. To prepare such a dish at home, you will need patience, time and knowledge of technology. Of course, the eternal debate about how and how much to cook corn has not yet been resolved. However, in reality everything turns out to be much simpler. The main thing is to know some tricks.

Choosing the right corn for cooking

Before you cook corn on the cob, you need to choose the right one. Most suitable option- this is freshly harvested food grades. If you buy corn in a store, then you should choose unshelled corn, since the natural “wrapper” will indicate the freshness of the product and protect the grains from drying out.

To determine the freshness and degree of ripeness of the product, you should carefully examine the cob. Young corn has leaves in fresh a bright green hue, and the “antennae” are a little cool and slightly damp. If the cob has already begun to turn yellow, then this is the first sign that the corn was picked a long time ago and has already lost a certain percentage of its juiciness.

If the product is in doubt, then you can conduct a small test. At the base, gently press the grain with your fingernail. If the corn is young, or in other words, milky, then when pressed, a little juice will come out. If the grain is hard, then the product is already overripe and has lost its juiciness. The ripeness of the cob can be determined by the hardness of the grain. Of course, the degree of ripeness of the product affects both taste and cooking time. It is worth noting that in an old cob, the sugar in the grains turns into starch. As a result, the product loses its sweetness and aroma. It is the level of maturity that determines how much and how to cook corn.

Preparing the cobs for cooking

Before you cook fresh corn, you should prepare the cobs. Some people prefer to clean the product completely, removing all tendrils and leaves. Others, on the contrary, remove only spoiled and dirty greens from the cobs. Each of these options is correct in its own way. Leaves and tendrils make the product more aromatic and juicy. However, once cooked, they are very difficult to remove. So how to properly cook corn on the cob? The leaves and tendrils should be completely removed and then placed at the bottom of the container where the delicacy will be cooked.

Cooking utensils: what to choose

To prepare corn, you should choose a container that is of sufficient height and width. You don't have to break the cobs. In this case, the dishes should be thick-walled. Perfect option- This is a cast iron pan or cauldron that closes tightly with a lid. If you have neither one nor the other, then you can use a pressure cooker. It speeds up cooking significantly. It is better to opt for such dishes, since cooking corn in a pressure cooker is much easier. After all, the container is tightly closed, and inside are created optimal conditions for cooking cobs. Moreover, in order to save everything nutritional properties product, it should be cooked at a temperature of 200 to 250° over low heat.

Laying the cobs

Place leaves and tendrils from the cobs on the bottom of the pressure cooker, and place the peeled corn on them. It is best to put greens on the sides. This way the cobs will not come into contact with the walls of the pan. The top of the corn should also be covered with leaves. Don't forget about the mustache. After all, they help ensure that the grains are juicy and sweeter.

Filling the corn container

If you are wondering how to properly cook young corn and in what amount of liquid, then know that the cobs should be completely hidden under water. Only after the container is filled can it be put on fire. The water should be constantly boiling throughout cooking.

How long to cook?

There is no exact answer to this question. On average, cobs cook for about 40 minutes. It all depends on the variety. The process can last 20 minutes, or even five hours. During cooking, you should regularly check the product for readiness.

Should I add salt or not?

Here, too, everything depends on the variety, since boiling corn on the cob dessert varieties in salted water is under no circumstances recommended. It is worth noting that such a product has much more liquid than in the stern. Salt speeds up the process of removing liquid from the grains directly into the broth. As a result, the corn may not be as juicy and tasty.

How to check the doneness of corn

If you don't know how to cook milk corn, check it for doneness during cooking. Periodically pry the cob with a fork and taste one grain at a time. This should be done until the corn is cooked. If the grains have become juicy, soft and very easy to chew, then the product is ready. You can remove the container from the heat and serve the dish.

How to serve correctly

Now you know how to properly cook young corn. However, this is only half the story. You also need to know how to serve correctly cooked corn. It is best to consume the product hot, as it tastes much better. To do this, remove all the cobs from the pan and let the broth drain. After this, the corn must be cleaned of fibers and leaves. The finished cobs are served on hot plates. To avoid getting your hands dirty, you can use skewers. Corn is rubbed with salt and consumed only in this form. You can also season the corn with spices and butter.

How to store cooked corn

Storage also matters. It is better to leave the remaining corn cobs to cool in the pan in the broth. If the cobs are removed from the water, the grains may shrink and lose their appetizing appearance. It is worth noting that the corn can be left in the broth for four hours at a liquid temperature of 70°. Cooled cobs can be placed in the refrigerator and stored there for no more than two days.

How to cook frozen corn

So, you know how to boil corn on the cob. But what to do with frozen? When the hot summer has come to an end and the season for fresh corn has passed, you can satisfy your desires by purchasing a semi-finished product in the store. Don't think that similar product has no beneficial qualities. Corn cobs are first steamed and then quickly frozen. It is this processing technology that allows you to preserve all the qualities of the product. It is much easier to prepare such a semi-finished product. Simply place the product in boiling water and cook until full readiness. After the water boils for the second time, you need to cook the corn for about 25 minutes. As a result, the delicacy is prepared much faster, and the taste is not inferior to fresh.

Finally

Cooked corn using all technologies retains all its useful qualities. And she has quite a few of them. It is worth noting that this product is an excellent source of microelements and vitamins. To saturate your body with everything it needs, you can consume 50 grams of yellow grains daily. Since it is difficult to cook milk corn, you can purchase it already finished product. However, it is worth remembering that properly cooked corn contains the amino acids tryptophan and lysine, magnesium, iron, phosphorus, calcium, ascorbic acid, vitamins PP, B, E, C.

In addition, the product contains a lot of fiber, which helps to quickly cleanse the body of toxins and waste, while improving the functioning of the entire body. digestive systems s. It is worth noting that doctors recommend consuming corn for those who suffer from diabetes mellitus, obesity, various metabolic disorders, allergic diseases and gastrointestinal pathologies.

If you regularly eat this product, you can significantly reduce the risk of cancer and illnesses. of cardio-vascular system and other diseases. Corn contains very useful components, which can improve memory and speed up all processes occurring in the brain.

As you can see, properly cooked cobs carry great benefit. After all, if you follow all the cooking rules, corn retains many microelements and vitamins that have a positive effect on human health.

Wash the corn and place the cobs in the leaves in a steamer pan. Boil the young corn in a double boiler for 5-10 minutes. Stern or old corn cook in a double boiler for 40 minutes. To cook corn in a steamer, add 1 cup of water to create steam.

How to cook corn in the oven

Wash the corn, peel it and place it tightly in deep form for baking, greased with butter. Pour boiling water over the corn until it barely covers the corn. Preheat the oven to 120 degrees, place the pan with corn in the oven and bake for 40 minutes.

How to cook corn in a pressure cooker

Wash the corn, put it in a pressure cooker, add water so that the corn is completely covered with it, cook young cobs for 10-15 minutes, old or fodder cobs for 40 minutes.

How to cook corn in the microwave

The quick method - without water
For cooking corn in the microwave without water, the type of corn is important - it can only be young corn. Place the corn in a plastic bag, tie it tightly and cook for 10 minutes at 800 W. Or, cut off part of the cob, leaving the corn in the leaves, and cook in own juice for 5 minutes at the same power.

Slow method - with water
Only young corn is suitable for cooking corn in the microwave. Wash the corn and place it in a container. microwave ovens, add water and cover with a lid. Set the microwave for 45 minutes and 700-800 watts. It is important to ensure that the water in the microwave does not boil away and, if necessary, add boiling water to the container.

Calorie content of boiled corn
130 calories per 100 grams.

Shelf life of corn
Store raw corn in the refrigerator in the vegetable compartment for up to 2 weeks before cooking.
Boiled corn is eaten immediately after cooking, after which its taste and nutritional properties are gradually lost. Store boiled corn in the refrigerator for a maximum of 2 days.

Keep boiled corn necessary directly in corn broth. Within 2 hours after cooking, the corn will begin to lose its taste, so you need to cook the amount of corn that is supposed to be consumed at a time.

Cooking pan
For cooking corn, a wide and deep pan is most suitable so that it can accommodate enough corn. If you don’t have such a pan, you need to break each corn into 2-3 parts.

Benefit boiled corn Corn is rich in vitamins A (regulates metabolism), C (immunity), E (protects the body at the cellular level), thiamine (vitamin B1, responsible for the growth and development of the cardiovascular, nervous and digestive systems), (ensures proper functioning of the thyroid gland and is responsible for the health of skin, nails and hair). Corn is rich in fiber (helps cleanse the body of toxins) and potassium (provides the body with fluid), it is perfectly absorbed by the body.

How to choose the right corn
The grains of young corn are light yellow, the cobs themselves are small and not very long, the rows of corn are perfectly even, dense, and of the same color. Like on a picture. :) If you want to make sure that the corn is young, cut the grain - it should release milk-white juice. Or, cut the stalk - it should be light and whitish. Pale yellow corn is medium aged and will take longer to cook. Overripe, with bright yellow grains, will cook even longer, up to 2 hours. Consider also the area where the corn grew - southern corn tends to be softer.

Recipe: baked corn in sour cream Cut the kernels from the cobs of boiled corn (5-6 pieces), pour with sour cream (half a glass). Place the corn with sour cream on a baking sheet, sprinkle with grated cheese, and add a little butter. Bake in the oven for 10 minutes. Serve corn with herbs. Look how else