Now there is a lot of canned corn on store shelves, which can be added to soup, main courses, baked goods and salads.

But there's nothing better than freshly cooked corn on the cob. She gives off such a scent!

But it turns out that not everyone knows how to cook it. How to choose for cooking.

The fact is that not just any cob can be cooked.

After all There are several types of corn: starchy, bursting, tooth-like, sugary, flinty.

Sweet corn is used for cooking. Despite the fact that this is a grain crop, it is the table varieties, to which this corn belongs, that are equated to vegetable plants.

To cook corn, do not wait until it is completely ripe. It is harvested when the cobs are in the milky-wax ripeness phase.. At this time, the corn kernels are very soft, juicy, as if filled with milk.

It is then that corn grain is most useful and is a valuable food product.

• Corn kernels contain B vitamins, carotene, vitamin E, as well as a large amount of microelements: magnesium, phosphorus, calcium, iron, potassium.
• Almost all the amino acids that the body needs are present.
• For better absorption of the proteins found in corn, it is recommended to consume it in combination with milk, cheese and other dairy products. They enrich corn dishes with amino acids important for the body: tryptophan, lysine, methionine.
• Dishes made from milky corn are not only recommended for healthy people, but also used in dietary nutrition, as they improve digestion.

How to choose corn for cooking

• The cobs prepared for boiling should not be overripe. After all, the hardened grain will remain the same after cooking. It should be soft and at the stage of milky-waxy ripeness. The color of this corn is milky white or slightly yellowish. If the grains are bright yellow in color, then they are already overripe, which means they are hard.
• The shape of the grains also matters. The grains of milk-ripe corn are dense and round. Fully ripened grains develop dents, which indicate that the corn is overripe and is not very suitable for cooking.
• Young corn has green and bright leaves. They fit tightly to the cob. Old corn leaves are already dry and hard.
• Cobs for cooking are selected with the maximum number of grains that should not be eaten away by insects or disease.
• It is not recommended to buy corn without leaves. This may indicate that the corn has been attacked by pests or is overripe.
• Picked ears of corn cannot be stored. Firstly, the sugars that are in the grain begin to turn into starch from long-term storage. And secondly, ripened grain will dry out and become unsuitable for cooking, and slightly unripe grain may rot.

How to prepare corn for cooking

• Before cooking, remove the stem from the cob so that the leaves do not fall off. Because corn is cooked with them.
• The cob is washed well under running cold water.

How to properly cook corn in a saucepan

Method 1

• Corn is prepared as described above.
• Place in a wide pan.
• Pour in cold water so that it covers the cobs.
• Place on the stove and bring to a boil.
• Reduce the heat and cook the cobs at a low simmer until tender. Cooking time (from 20 minutes to 1.5 hours) depends on the variety and degree of ripeness of the corn. Well-cooked grains are soft and have a pleasant taste and smell.
• At the end of cooking, add salt. If you add salt at the beginning, the grains can remain hard for a very long time.
• Turn off the heat and leave the cobs in the liquid for 20-30 minutes.
• They take it out of the water.
• Boiled corn is freed from leaves and placed on a plate. Serve a piece of butter separately.

Method 2

• Cook the prepared corn together with the leaves at a low boil until tender.
• At the end of cooking, add salt.
• Remove the pan from the stove and keep the corn in the water for some more time.
• Remove the cobs from the liquid and remove the leaves.
• The grains are separated.
• Place them on a plate and pour butter or milk sauce over them.
• If the grains are needed for a salad or vinaigrette, pour them into a colander, wash in cold water and wait until it drains completely.

Method 3. Corn in milk

• Corn of milky ripeness is freed from leaves and washed well under cold running water.
• The grains are separated from the cobs.
• Pour hot milk over them and cook until tender (take 200 ml of milk for 150 g of grains).
• 10 g of butter is mixed with 8 g of flour.
• Combine with milk and corn and boil, stirring. Season with salt.

How else is corn cooked?

Many housewives peel corn from leaves and boil it in this form.

• Take a wide pan and place leaves taken from the cobs on the bottom.
• The stalk and top of the corn are cut off, which is most often without grains or dried out. If the cobs are very long, then they are cut in half.
• Place in a pan and cover with the remaining leaves on top. This will help the cobs not float to the surface.
• Fill with water. It's better to use boiling water.
• Place on the stove and bring to a boil at maximum heat.
• Reduce heat and cook corn until soft.
• Remove the pan from the stove, and leave the cobs in the water for another 15–20 minutes.
• Place the corn on a plate and sprinkle with salt.

How to cook corn in a slow cooker

• The corn stalk is cut off and the leaves are removed. The top without grains is also cut off.
• Wash well in cold water.
• If the cobs are large, cut them in half.
• Several leaves are placed at the bottom of the bowl, and corn is placed on them.
• Pour enough water to cover the cobs by 3–4 cm. Cover the top with leaves. Do not cook corn in large batches to avoid water splashing over the edge of the bowl.
• Close the multicooker and turn on the “Steam” function.
• Cook for 30–40 minutes.
• Leave the cobs in water for 20 minutes and then place them on a plate.

How to cook corn in the microwave

Method 1

• The peeled and washed corn is placed in a strong plastic bag or baking bag and tied. Punctures are made in several places with a needle to allow steam to escape.
• Place the packaged cobs in the microwave.
• Cook on high for 8-10 minutes.

Method 2

• The de-leafed and washed corn is placed in a microwave-safe pan.
• Pour boiling water over so that it only lightly covers the cobs.
• Place in the oven and cook at maximum power for 35–45 minutes until soft. At the same time, make sure that the water does not boil away and top it up on time.
• At the end of cooking, add salt.

How to cook corn in a double boiler

• Hulled and washed corn is placed on greased bowls.
• Install on a steamer with a full tank of water.
• Cook the cobs for 20–30 minutes until done.
• Place on plates and sprinkle with salt.

How to cook corn in the oven

• The cobs, cleared of leaves and washed well, are placed in a deep container, for example for baking.
• Pour boiling water over until it covers them completely.
• To prevent the top of the corn from browning and drying out, cover the dish with foil.
• Place in the oven, heated to 120 degrees.
• Cook until soft for about 40 minutes. Add boiling water if the water has boiled.
• The finished corn is sprinkled with salt and served with butter.

Corn boiled using any of these methods is served hot, because it is then that it fully reveals its aroma and excellent taste.

Boiled corn on the cob is a seasonal treat. You can enjoy it 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 your family budget. This is what this article will be about.

Before you cook corn, you need to choose it correctly. Fresh cobs can be recognized by their dense, green leaves. Without them, it’s better not to buy corn at all. The grains under the leaves should be arranged in dense rows and have a light yellow tint. Black, damaged areas on the grains indicate pest damage to the corn. It is not advisable to use such cobs for food.

Well, I hope you’ve chosen the most delicious one, now let’s look at how to cook and how long to cook corn on the cob. We will cook it 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 corn cob, so to speak, strip it. Separate the long hairs - stigmas. They can be washed, dried and used for medicinal purposes.

The cooking container must have a thick bottom. This can be an enameled, cast iron or aluminum pan of large diameter. Place some of the washed leaves on the bottom. Fill the entire bottom with leaves. The more leaves you use when cooking, the juicier and more aromatic the heads of cabbage will be. After cooking, discard the leaves.

Place corn tightly on top. If the cobs do not fit entirely into the pan, then they must be cut or broken into pieces.

Cover it with another layer of leaves.

So, alternating corn and leaves, fill the pan.

No salt is added during cooking. This way the heads of cabbage will taste sweeter, and salt also makes the grains denser and harder to bite.

Pour cold water over the corn in a saucepan. Water should cover the contents by 2 cm.

To prevent it from floating, you can place an inverted plate on top (my mother did this). And I just close it with a lid.

Let's cook.

So how long does it take to cook corn?

How long to cook corn depends on its variety and degree of maturity. Cooking time is always counted after the start of boiling. It is enough to boil young corn for 15 minutes. Yes, exactly 15 minutes, this has been verified. After it’s cooked, I let it sit in the pan for about 30 minutes.

Fodder, hard cobs require the longest heat treatment. The more saturated the color of the grains, the longer they need to be cooked. Typically from 40 minutes to two hours.

You can check the readiness of the corn by breaking off a few kernels and tasting them. Serve boiled corn hot. You can pour it with oil, brine, sprinkle with cheese or pepper. And we mince it simply by rubbing it with salt.

Such boiled corn grains can be separated from the head of corn (cut with a knife) and frozen in portions in bags. And in winter use it for stews, salads, soups, and pizza.
Do you cook differently? Write in the comments your recipe for how to cook corn, maybe it will be useful to someone.

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For those who watch their figure and health, nutritionists recommend using corn more often in their diet. This is a low-calorie product, which at the same time is rich in protein, starch, ascorbic acid and many vitamins. These are the most necessary vitamins for people: A, C, D, as well as potassium, magnesium and various microelements. Naturally, preference is given to wondering how long. Everything will depend on the ripeness of a given vegetable.

The most delicious and juicy is young milk corn. It doesn't take much time to prepare it. How long does it take to cook young corn? Quite a bit, literally about forty minutes. For this we need: corn - several cobs, salt to taste. Pour cold water into a five-liter saucepan. Professionals recommend adding salt after full boiling, and the calculation is approximately as follows: per liter of water - one teaspoon of salt. Otherwise the corn will be dry and tough. When the water boils, add salt and add the corn. The ideal option is when corn is cooked immediately, as they say, from the garden. It will be the most delicious, soft, juicy. How long to cook young corn? It will take about 30-40 minutes to prepare. If the cobs have been stored in a cool place for a very long time, then it will take more time, sometimes about an hour and a half.

To prepare ripened and large corn, you need to use another

way. How many hours to cook corn will depend on the size of the cobs and the shelf life. Experts say that during long-term storage this vegetable becomes rough and hard. It is these qualities that will determine how long to cook the corn. If the cobs are fresh, it will take about two to three hours. To prepare you will need: several ears of corn, salt (to taste). Take a saucepan (you will need a five-liter one) and line the bottom with leaves. This is necessary so that the corn does not come into contact with the bottom and does not burn. At the same time, corn leaves will give the vegetable a special pleasant taste. Next we lay the cobs. Fill everything with water. After boiling, add salt, cover with a lid and cook until tender. will depend on the cooking temperature and the maturity of the cobs. If it has been stored for a long time, then it will take about four hours.

Boiled corn is also good cold. It can be eaten straight from the cob, or can be used for other dishes. It will be an excellent addition to side dishes and is also good as a component of salads. A few spoons of boiled corn added to any vegetable salad will not only be a decoration, but also a good flavoring additive.

To prepare a salad with corn you will need: boiled corn from one cob, boiled eggs (3 pieces), green salad leaves, cheese (100 grams), shrimp (two hundred grams). Place torn lettuce leaves on the bottom of the salad bowl, on top - a layer of chopped eggs, corn, then peeled and boiled shrimp. Sprinkle with grated cheese. We coat each layer with mayonnaise, and for those who are watching their figure, it is better to use olive oil.

Boiled corn- this is what you need when you want to snack on something extraordinary and at the same time satisfying: tasty, low in calories, and in its properties very useful for the human body.
Corn is a typical summer delicacy. Nowadays, you can buy corn boiled, but it will not be, as they say, “hot and hot” and will already lose some of its beneficial and taste properties. And, without a doubt, nothing compares to the aroma of home-cooked food!

Choosing corn for cooking

An important stage that occurs even before preparing a dish is the choice of variety. The Dutch variety does not require much effort; the corn will cook in less than half an hour. Sugar variety or "bonduelle" considered the most delicious. But forage varieties of corn are not suitable for cooking, because... As a result, they turn out tough and dry.

It is also necessary to focus on the degree of maturity of the cereal. The cobs must be young. This is easy to determine; just press your fingernail on the grain. If it is easily pressed and “milk” is released, then the cooked corn will be soft and juicy.

The color of the corn kernels can also indicate whether the corn is young or overripe. If the grains are pale (almost white) or slightly yellowish, the corn is young, and a dark yellow color indicates that it is already old and is not suitable for cooking.

Question - how long to cook corn on the cob– not so simple. The cooking time for corn in a pan directly depends on the size of the cobs and grains, that is, cobs of different sizes will not cook uniformly in the same period of time. Some may turn out to be overcooked, while others may be tough.
Therefore, it is imperative to choose cobs that are approximately equal in size for one pan.

Before boiling, you should carefully tear off all the leaves in which each cob is wrapped, and, of course, remove all the stigmas (hairs). If you still get large cobs, they should be cut in half. Small cobs are always boiled whole.

The peeled cobs are thoroughly washed and soaked in cold water. In the meantime, you need to put a pan of water and wait for it to boil. Corn is always placed in boiling unsalted water. You cannot salt it in advance, otherwise the grains may become tougher. Salt is added 10 minutes before the end of cooking.

Doesn't require too long cooking young corn - boil it for 20-30 minutes. To determine the degree of readiness, you need to remove one cob from the water and pierce the grain with a fork or the tip of a knife.
Ripe corn on the cob is boiled at least an hour, or even up to two hours. The easiest way to check readiness is to taste the grain - do you like it so hard or want it softer?
Ready corn that has not yet cooled can be greased with butter or olive oil and sprinkled with salt if it is not salty enough.

But the usual method of preparing boiled corn takes a lot of time (ripe corn takes at least 1 hour), significant energy consumption, as well as natural gas consumption. In addition, when in the summer in the kitchen of a residential apartment something is being cooked on the stove for a very long time, the apartment turns into a steam bath.

I offer a proven recipe for quickly cooking corn in an unconventional way. Peel the corn and rinse with cold water.
It will cook in the microwave, which is the unconventional quick way of preparing it. Next, you need to place the washed cobs on the bottom of a saucepan special for the microwave oven so that they occupy no more than a third of the total volume of the pan in height. If necessary, large cobs can be cut into pieces.

The next step is to pour boiling water over the corn so that the water is 1 centimeter above the layer of corn. Cover the pan with a lid so that steam can escape from under the lid, that is, it is not airtight. Place the pan in the microwave at maximum temperature for 20 minutes.

After the specified time has passed, add more boiling water to the pan so that it covers all the corn (but no more), add salt and place in the microwave until fully cooked for another 15 minutes. After turning off the microwave, do not immediately take out the pan with corn, let it sit for another 10 minutes.

Then we take out the saucepan and check that the corn is ready to eat by piercing the grains with a fork. If they pierce easily, the corn is ready to eat. Next, place the corn on a plate; you can sprinkle it with additional salt to taste.
Cooking boiled corn in the microwave takes only 35 minutes, plus there is no steam in the kitchen. If you have ears of corn of new varieties, from the “banduel” series, which cooks quickly and at the same time tastes very sweet, then the cooking time can even be reduced.

Following these instructions, it is not at all difficult to prepare juicy, aromatic corn, which will appeal not only to children, but also to adults. It can be served as an independent dish or as a side dish. Another little secret - many children and adults love to eat warm corn with cool milk.

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One of the most favorite summer delicacies is boiled corn, which is loved by both children and adults. Despite all the apparent simplicity of this culinary masterpiece, many do not know how to cook corn on the cob so as to preserve all its taste and nutritional value. The popularity of delicious golden corn is rivaled only by ice cream and watermelons. On the seashore, freshly boiled corn is perhaps the most popular commodity, for which vacationers are willing to pay as if they were real delicacies. To please yourself at home, you will need mere pennies and a little efficiency. Heated debates and discussions take place not only about the methods of cooking corn, but also about the cooking time. But in reality, this matter is not so complicated, it is only important to know some subtleties.

Detailed video instructions

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Choosing corn for cooking

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Varieties and their differences

At first glance, identical cobs may actually turn out to be completely different in taste, which depends on the type, variety of corn and its degree of maturity. Without delving too deeply into the variety of varieties, all corn can be divided into two main types: food or sweet and regular feed, which is intended mainly for animal feed. You can eat both food and feed corn. Some “gourmets” like the harsh and less sugary feed varieties even more, but still it is food corn that has the best taste, because its juicy sweet grains simply melt in your mouth. To prepare young food corn of early varieties it will take from 15 minutes to one hour, while forage and late varieties will have to be cooked from two to five hours.

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How to choose corn

It is best to choose freshly picked ears of young edible corn for cooking. You should buy unhusked corn, since the natural “wrapper” will indicate not only the freshness of the cob, but will also prevent it from drying out prematurely. First of all, bright green leaves and slightly damp, cool “antennae” will help you identify young cobs. If the leaves begin to turn yellow, it means that the corn was picked a long time ago and may have already lost some of its juiciness. So that there is not a single doubt about the quality of the purchased product, you can carry out a simple ripeness test: at the very base, press one of the grains with your fingernail: if it turns out to be soft and juice comes out, then everything is in perfect order - this is young, so-called milk corn . The tougher and drier the seed, the riper and older the cob. The degree of corn ripeness affects not only the cooking time, but also the taste of the product. The fact is that when corn dries, the sugar inside the grains begins to turn into starch, which deprives it of its aroma and sweetness.

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How to cook corn on the cob correctly

1. Preparing the cobs for cooking

First of all, you need to prepare the cobs for cooking. Some people prefer to completely remove leaves and tendrils from raw corn. Others only remove dirty leaves. Both the first and second are right in their own way. The fact is that leaves and fibers make corn more juicy and aromatic, but when boiled they are rather poorly cleaned. What to do? Completely clean the cobs of all excess, and place the leaves and “tendrils” in a saucepan separately.

2. Select a container for cooking

The pan for cooking corn should be wide and deep enough so that you don't have to break the cobs, and thick-walled. A cauldron or cast iron pot that can be tightly closed with a lid is ideal. Using a pressure cooker will significantly speed up the cooking process. In order for the corn to retain all its nutrients, it should be cooked over low heat, at a temperature of 200-250 degrees.

3. Lay the cobs

Place corn leaves on the bottom of the pan, and place the peeled cobs on them. It is advisable to place the leaves on the sides so that the corn does not come into contact with the walls of the container. We also cover the top of the cobs with leaves and add “antennae” that will make the corn sweet and appetizing.

4. Fill with water

Fill the corn with water so that it completely covers all the cobs and put the pan on the fire. How long to cook corn? On average, corn takes 40 minutes to cook, but depending on the variety, the process can take from 20 minutes to 3-5 hours. When cooking, it is important to periodically check the corn for doneness. During cooking, the corn must be completely covered with water, and the water, even when cooking over low heat, must be boiling.

5. To salt or not to salt...

There is no need to add salt to the water under any circumstances., especially if you are cooking dessert varieties of corn, whose grains contain significantly more water than feed and milling varieties. Salt speeds up the process of releasing water from the grains into the broth and the finished product will be less juicy and tasty.

6. Readiness test

We carefully monitor the cooking process, from time to time picking up the cob with a fork, pinching off a grain and tasting until the corn is boiled. If the kernels are soft, juicy and easy to chew, then the corn is ready and can be turned off and served.

7. Serve piping hot

The most delicious corn is when it's hot, so it's best to enjoy it immediately after cooking. Remove the cob from the pan, let the excess water drain, and clean it of leaves and fibers if the corn was boiled unpeeled. Corn is served to the table on a hot plate with skewers so you don’t have to get your hands dirty, rubbed with salt and eaten. In addition to salt, the corn can be coated with butter and spices.

8. Subtleties of storage

The cooked corn should cool right in the pan. If you take it out of the water, it may shrink and lose its appetizing appearance. Without loss of technological and taste qualities, corn can be left in water for three to four hours at a temperature of 60-70 degrees. You can store boiled corn in the refrigerator for up to two days.

Frozen corn

When the corn season is behind us, but you still want to enjoy the golden grains, a semi-finished product will come to the rescue - frozen corn on the cob. It is processed with steam and instantly frozen, which helps preserve all the valuable consumer properties of the product. Cooking frozen corn will not be difficult, because it is much less hassle than with fresh corn. Just put it in boiling water and cook until done. After secondary boiling, complete cooking time is only 20-25 minutes. Place the finished corn on a skewer, grease with vegetable oil, rub with salt and serve.

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Useful properties of corn

Golden corn is not only tasty, but also a very healthy food product - a real treasure trove of vitamins and microelements! To provide the body with all the necessary nutrients, it is enough to eat 40-50 grams of corn per day. It contains potassium, calcium, phosphorus, iron, magnesium, amino acids lysine and tryptophan, unsaturated fatty acids, ascorbic acid, vitamin C, E, B, PP. Due to its high fiber content, corn helps cleanse the body of toxins and improves the functioning of the digestive system. Doctors recommend consuming corn for people with diabetes, allergic diseases, metabolic disorders, obesity, and gastrointestinal pathologies. Regular consumption of corn is an excellent prevention of cancer and cardiovascular diseases. In addition, the substances contained in corn help normalize metabolic processes in the brain and improve memory. Corn also has a positive effect on the functioning of the neuromuscular system: it nourishes and restores nerve cells, and also affects the formation of healthy muscle fibers. Few people know that golden corn kernels are also the only carrier of natural gold! Don't deny yourself the golden pleasure!