How to cook corn in a pan on gas. How to cook corn correctly: what we didn’t know about the queen of the fields

How to cook corn depends on many factors. To be able to enjoy the juicy and aromatic pulp of a product at home, it must be correctly selected, processed and prepared. Depending on the variety and freshness of the product, this can take from 15 minutes to 2 hours (sometimes even more). The process itself is not complicated, you just need to take into account its specifics and adhere to a number of rules.

You can boil the component not only in a saucepan; anything that can be found in a home kitchen will work as a tool: a double boiler, an oven, a multicooker, a pressure cooker and even a microwave. And for those who are wondering how to cook soft corn, it is recommended to study the methods of boiling the product in milk or cream.

How to choose the right corn?

Even old corn or fodder varieties of cereal can be cooked deliciously if you handle the manipulation with all responsibility. True, you will have to spend a lot of time and effort on this. In order not to create unnecessary troubles for yourself, when choosing a product you should pay attention to the following points:

We choose cobs that are not too long with perfectly even rows of light yellow or cream-colored grains.
To check the quality of the product, you need to separate one grain from the cob, break it or cut it. The appearance of milky white juice is an indicator of the youth and freshness of the component.
Particular attention should be paid to the product of the Bonduelle variety. It retains freshness longer than other analogues, so even after several days or even weeks of storage it can be boiled in the same way as dairy products.
There is another way to make sure that you have got a fresh product in your hands; to do this, the head of cabbage should be broken in half. It’s good if its cut is whitish, light and moist.
To distinguish sweet edible corn from feed corn, you need to examine its tendrils. They should be tender and light, not dense and brownish.

Initially, a product that is not of the highest quality is difficult to bring to an optimal state, even if you strictly follow the recommendations on how to properly cook corn. But there are chances, you just need to choose the optimal option for influencing the workpiece and clearly maintain the required amount of time.

Traditional way of boiling cobs

At home, corn lovers most often use the classic version of boiling the cobs. It is simple and accessible; it allows you to process young and old products so that they are juicy.

Processing should be carried out immediately after purchasing or collecting cobs. Wash them, clean them of dry and dirty leaves. We remove clean green leaves, just like the tendrils, but do not throw them away.

Advice: Do not immediately pour out the broth in which the product was prepared. If you cannot eat all the cobs at one time, then this liquid can be used to store them. However, in any case, after a couple of hours the taste characteristics of the dish will begin to deteriorate.

In a saucepan with thick walls, line the bottom with leaves, then put the cobs and fill them with cold water. Place leaves and tendrils on top again. We wait until the mixture boils, then reduce the heat and tightly close the container with a lid.
Particular attention should be paid to how long to cook corn, depending on its initial characteristics. Fresh food products and slightly stale cobs of the Bonduelle variety will be ready after 15 minutes in boiling water. For a fodder variety, 2 hours may not be enough.
After a set time, we check the component for readiness and act according to the circumstances. Sometimes you have to add water several times until the corn is cooked. In this case, you need to use boiling water.

You shouldn’t immediately take out the finished product; if you let it sit in the pan for another 10 minutes, it will turn out really tasty and juicy. Only after this do we take out the ingredients, rub them with salt and spices, grease them with butter and serve.

How to cook a product in a double boiler, oven, pressure cooker, microwave?

What kind of devices cannot be found in modern kitchens. And they all make the process of boiling corn at home easier. To prepare the desired dish and not have to control it every minute, you should use the following approaches:

Double boiler. Place the washed cobs in a steamer bowl along with the leaves and tendrils. You should not sprinkle the workpieces with salt, as many people do. Because of this mistake, boiled corn often turns out to be a little dry. There is no need to process the product for a long time. Fresh products and cobs of the Bonduelle variety will be ready in 10-15 minutes. It will take about 40-45 minutes to boil old or feed products.

Oven. Grease a baking dish with butter, lay out the cobs, and pour boiling water over them. Place in an oven preheated to medium temperature for 40 minutes, evaluate the result and, if necessary, cook the dish.

Pressure cooker. Milk corn or Bonduelle products should not be boiled this way; you can overcook the quality component. But this is the best option when frozen or feed products need to be softened as much as possible. Soak it in water and cook for at least 40 minutes.

Microwave - option with water. The main thing is that the products are fresh and young. Place it in a container with water, cover with a lid and cook for 45 minutes at medium power. If necessary, add boiling water to the bowl.

Microwave - dry approach. A real salvation for those who want to know how to quickly boil corn. Divide the cob into 2-3 parts, spread with leaves and cook in its own juice for 5-7 minutes at medium power.

Subsequent processing is no different from that provided for in traditional cooking. Rub the finished product with salt, oil and spices and serve.

How to properly process dried corn?

To prepare dried cereal deliciously, you should perform the following manipulations:

In a saucepan, combine dried corn kernels (50 g - about 1 cob) and water. The liquid should cover the mass by 1-2 cm. Immediately add a little salt and spices.

Tip: Frozen products should first be defrosted, otherwise they will not allow the liquid to boil for a long time, which will negatively affect the final result. Moreover, the defrosting conditions must be natural (without hot or cold water, microwave).

Bring the mixture to a boil, keeping the lid open. Then close the lid, reduce the heat and wait just a minute. Let the mixture sit for 10 minutes, after which it needs to be put on the stove again.
We continue this way for 2 hours, gradually adding boiling water so that all the moisture does not evaporate.

Before cooking pre-dried corn, you can soak it in cold water for 5-6 hours. Then you won’t have to insist on it while cooking, you just need to keep it on the fire for an hour.

Features of boiling the product in milk and cream

To prepare a familiar product very tasty, you can do the following:

For 4 ears of boiled corn, take half a glass of milk, heavy cream, dry white wine and two tablespoons of butter.
Remove the grains from the already boiled cobs, add milk and cream, and cook for 10 minutes after steam appears.
Melt the butter and add to the corn. After 10 minutes, add wine. After the same period of time, add salt, spices and seasonings to taste.
Leave the mixture covered over very low heat for another 10 minutes and serve as a separate dish.

Even boiled corn is a source of many nutrients and beneficial substances. It is perfectly absorbed by the body, rarely causes allergies and goes well with other foods. It can be served both as a side dish and dessert. In the latter case, the finished product should not be salted, but rubbed with sugar.

The tantalizing aroma and unique slightly sweet taste of a real summer delicacy, boiled corn, is familiar to most of us since childhood. Hot, juicy, soft, incredibly appetizing boiled corn remains one of children’s favorite summer treats today, although it does not leave adults indifferent either. Cooked corn is incredibly easy to make! Wait a minute though... Simple? Not certainly in that way. Probably no other vegetable can bring as much disappointment as incorrectly chosen and poorly prepared boiled corn. Today we invite you to figure out with us how to cook corn. How to choose and cook delicious corn that will bring us and our children only pleasure and joy.

The nutritional and dietary value of corn is undeniable. This wonderful cereal crop is extremely rich in vitamins B, PP, D, C, K. Corn will serve you as an excellent source of iron, phosphorus, potassium, magnesium and copper. Contains corn and glutamic acid, which normalizes metabolic processes in the brain and improves memory. Corn has been used for medicinal purposes for a long time. It perfectly cleanses the body of accumulated toxins, normalizes metabolism, helps fight gout, diseases of the kidneys, liver and cardiovascular system. Corn has also found its use in cosmetology. Corn flour masks help give skin elasticity, cleanse pores and eliminate oily shine, restoring youth and health to the skin. And yet, corn has gained real popularity and love, first of all, thanks to its excellent taste and undeniable culinary qualities.

Among the huge variety of dishes that can be prepared from corn, summer corn of milky ripeness, cooked with a whole cob, has been and remains an absolute hit. So tender, juicy and tasty that it does not require any additives at all. Just a pinch of salt and a few drops of butter, that’s all that is required to emphasize the tenderness and aroma of our delicacy. At the very first, superficial glance, cooking boiled corn does not require any knowledge or skills at all. And this is where the biggest mistake lies, leading to failure and disappointment. Every little detail matters when making corn on the cob. It is necessary to carefully select corn of the correct maturity, prepare the cobs correctly, and boil them correctly and on time. It is necessary to know and remember the little tricks and secrets that are especially important in preparing our delicious, but extremely delicate dish.

“Culinary Eden” has collected and carefully recorded for you the most important tips and recipes for cooking corn, which will certainly help even inexperienced housewives to easily understand how to cook corn.

1. To the greatest extent, the success of preparing truly tasty, soft and juicy boiled corn depends on how seriously you approach the choice of cobs. The best solution would be to buy corn directly from the person who grows it. Unfortunately, not everyone has this opportunity. When buying corn at the market, remember that real fresh young corn can only be sold during the season, which ends no later than the end of August. The corn that is sold later most often turns out to be overripe, tough and completely unsuitable for boiling whole. Be sure to ask the seller in which region the corn offered to you was grown. Don't forget that in regions with warmer climates and early summer, corn ripens much earlier.

2. When choosing corn, carefully inspect the cobs and kernels. Only young corn of milky ripeness is suitable for boiling. The color of the grains of such corn will be milky white or slightly yellowish. The grains themselves should be moderately soft, elastic, and convex. If you crush such a grain with your fingers, the inside will turn out to be juicy and tender. Corn, which has bright yellow, ripe kernels, can be rough and tough. If the corn kernels have lost their roundness and dimples have appeared on top of the grains, you have ripe corn, which is completely unsuitable for boiling whole. Pay attention to the leaves that cover the cob. Young corn leaves are bright, green, completely fresh, they tightly cover the cob with grains. If the leaves turn yellow, become excessively hard and dry, and begin to move away from the cob, there is a high probability that the corn being offered to you is already overripe. Also be wary of corn whose leaves have been removed before sale. There is a possibility that the corn was treated with too much pesticide, causing the leaves to curl. The seller tore off the unattractive-looking leaves, but there is no need to talk about the nutritional value of such corn.

3. When buying corn, try to choose cobs that are approximately the same size, with the same kernel size. Do not forget that the boiling time directly depends on the size of the corn cob and the size of its grains. If your corn is of different sizes, there is a good chance that some of the cobs will be completely mushy, while others will still be raw and even tough. Be sure to inspect the cob itself before purchasing, make sure that all the corn kernels are even, fit tightly together and are at the same stage of maturity.

4. Corn cobs belong to the category of products that cannot be stored for long periods of time. After just a couple of weeks, the corn grains may ripen, dry out and become excessively hard. On the other hand, if the cobs are too young and juicy, there is a possibility that they will begin to rot during long-term storage. Try to buy only the amount of corn that you can cook and eat at one time. If for some reason you need to preserve the ears of corn a little longer than usual, wrap each ear in dry parchment paper, carefully place it in a cardboard box and store it in the bottom compartment of the refrigerator. Corn cobs prepared in this way can be stored for no more than two weeks.

5. Corn cobs should be properly prepared before boiling. Carefully tear off all the leaves covering the cob and remove the corn silk. Cut large cobs of corn crosswise into two parts; small cobs can be boiled whole. Carefully inspect the corn kernels; if the top rows of kernels are slightly rotten and blackened, cut them off. Soak the peeled corn cobs for one hour in clean cold water and then rinse thoroughly. Place the corn prepared in this way into boiling water. You should not immediately salt the water in which your corn will be boiled, this can make the grains extra hard. Add salt 10 - 15 minutes before the end of cooking. How long to cook corn? Cooking time directly depends on the degree of maturity of the corn grains. Young, very juicy and soft corn will be ready in 20 - 30 minutes, but corn with mature grains can be cooked for 2 - 3 hours until ready. The readiness of the corn can be checked by taste or by carefully piercing the grain with a fork or a sharp stick.

6. Let's try to boil our first, juiciest and most tender milk corn. For This recipe is suitable only for very young corn, the kind whose soft kernels, when crushed, release a large amount of juice onto the finger. Peel four ears of young corn from leaves and stigmas, and then rinse thoroughly in running water. Boil three liters of water in a deep saucepan. Don't add salt! Place the prepared cobs in boiling water and bring to a boil again over high heat. Once the corn cobs float to the surface, reduce the heat to medium, cover the pan and simmer your corn for 5 to 10 minutes. After this time, immediately remove the corn from the water, drizzle with melted butter, sprinkle with salt and serve. Do not overcook young milk corn! Cooking for too long can cause it to become tough.

7. Mature corn differs from very young corn in a much brighter taste and aroma, but such corn should be cooked longer. Remove leaves and stigmas from four ears of corn. Don't throw away the leaves! Soak the shelled corn in cool water for one hour and then rinse thoroughly. If necessary, cut each cob crosswise into two halves. Boil three liters of water in a deep saucepan, add half the corn leaves, bring to a boil again, add the cobs and bring the water to a boil again over high heat. When the water boils, reduce the heat to medium, cover the pan with a lid and cook the corn for 40 - 45 minutes. Once the time is up, add salt to taste and the remaining leaves. Cook everything together for another 15 - 20 minutes. Remove the finished corn from the water, dry it slightly, pour in butter and sprinkle with salt. Serve immediately.

8. Tender young ears of corn can be boiled by placing them in the oven. Cooked this way they turn out extremely aromatic and tasty. Grease a baking dish with vegetable oil and place four whole ears of corn in it, not peeled of leaves. Add hot water so that it covers the cobs halfway. Carefully cover the dish with corn with foil and place in an oven preheated to 200⁰ for 40 - 120 minutes, depending on the degree of ripeness of the corn. Remove leaves from the finished corn, pour melted butter over it, sprinkle with salt and serve.

9. Corn cooked in a double boiler turns out very tasty and tender. You can steam both de-leafed and unshelled corn. Corn cooked with leaves is much more flavorful, but requires a little more time to cook. Pour enough water into the steamer, grease the rack with butter and place the ears of corn on it. Close the steamer tightly and cook the corn for 30 to 40 minutes until tender. While your corn is cooking, prepare the sauce. Melt 15 gr. butter in a small saucepan, add 50 g to it. crushed walnuts and a pinch of ground cardamom. Stir quickly and remove from heat. Place the finished corn on a dish, pour over the aromatic nut butter and serve. Serve salt separately.

10. If you are short on time, delicious boiled corn can be prepared in the microwave. Soak young corn cobs without removing leaves for an hour in cool water. Once the time is up, transfer the corn cobs to a plastic bag, add a couple tablespoons of water and seal tightly. Place the bag in a microwave-safe bowl and poke a couple of tiny holes in it to allow excess steam to escape. Bake in the microwave at maximum power for 10 - 15 minutes depending on the ripeness of the grains. Remove the finished corn from the bag, peel off the leaves and stigmas, brush with melted butter and sprinkle with salt. Corn prepared in such a quick way turns out to be very aromatic and tasty, but it should be served immediately; once it cools down, your corn will lose most of its taste.

And on the pages of “Culinary Eden” you can always find even more recipes and tips that will definitely tell you how to cook corn.

Boiled corn is one of the most summer dishes. How to cook it correctly in order to enjoy the taste familiar from childhood, read the step-by-step recipe with photos. Culinary tips, secrets and subtleties of cooking corn. Video recipe.

Corn was brought to Europe in the 16th century from sunny Mexico. European gourmets could not resist the exquisite delicacy, and corn took its rightful place on the tables of both the poor and royalty. Therefore, today there are many options for preparing appetizing, juicy, ripe, sweet, tender corn. All of them are simple; the main thing is to choose high-quality cobs and master some of the subtleties of cooking.

How to choose the “right” cobs?

To ensure that corn is tasty, nutritious and soft, be careful when choosing it. Buy cobs with leaves (the natural “packaging” for the grains). They protect the cobs from spoilage and mechanical damage. The leaves should be green. Yellow foliage indicates the degree of freshness of the vegetable. The grains should be soft, sweet, without mold, milky yellow in color and easily separated from the cob. Another little trick by which you can recognize a young cob: inside the grains there is a white viscous liquid reminiscent of milk. The bright yellow color indicates the age of the cob: the brighter it is, the older the corn. The beans are hard and bright yellow and become tough after cooking.

Secrets of cooking corn

Before heat treatment, you can soak the peeled cobs from the leaves in water for a while to soften the grains.
Boil the corn in unsalted water, because... salt will make the grains tough. Salt the fruits either 5 minutes before cooking or during serving.
During cooking, add a little sugar or butter to the water. This will give the corn a delicate flavor.
There are recipes where the vegetable is boiled with leaves. This adds flavor and juiciness.
Take a sample during the cooking process. The corn is ready - the grain is soft, sweet and tasty.
Cook the cobs to be approximately the same size, otherwise they will not cook evenly. If the cobs are large, cut them in half before cooking.
After cooking, the cobs should “cook” a little. Drain the water, cover the pan with a warm towel and leave for a while.

How long does it take to cook corn?

The cooking time for corn depends on its degree of maturity. The older the vegetable, the longer it will take. Young cobs are cooked for no more than 20-30 minutes, ripe ones - 30-40 minutes, completely ripe ones - 2-3 hours. It is important not to overcook the corn and not miss the right moment, otherwise the grains will begin to harden.

Calorie content per 100 g - 125 kcal.
Number of servings - 4 pcs.
Cooking time - 1 hour

Ingredients:

Corn (young cobs) - 4 pcs.
Salt - 1 tsp.

Step-by-step preparation of proper cooking of corn, recipe with photo:

1. Peel the corn from leaves and wash it.

2. Pour cold water over the cobs and leave for half an hour so that the grains are saturated with moisture. This will make them juicier and tastier.

3. Place the cobs in a cooking pot. If the corn is large and does not fit in the pan, then break the corn in half.

4. Fill the corn with drinking water until it completely covers the cobs. Place it on the stove, boil, reduce the temperature to low and cook the vegetable for 15 minutes. Then season with salt and simmer for another 5 minutes until tender.

Pour butter over the finished corn and begin the royal meal. Corn should be consumed immediately after cooking, because... after cooling it begins to harden.

Alternative ways to cook corn

In the microwave

Place the pre-soaked cobs in a plastic bag and pour in a few tablespoons of water. Tie it tightly, make several small holes to allow steam to escape, put it in a special bowl and put it in the microwave. Cook corn at 850 kW for 15 minutes.

In the oven

Grease a deep dish with oil, lay out the cobs, pour in water so that it covers half the cobs. Cover the pan with foil and place in the oven. Cooking time depends on the ripeness of the grains. Cooking corn in the oven can take from 40 minutes to 120 minutes.

In a slow cooker

Place the cobs in the slow cooker, fill them with water to the maximum level, cover with the removed leaves, set the high pressure mode and the timer for 15 minutes.

In a steamer

Grease the grate with butter and add the corn. Fill the container with water. Cover the steamer tightly with the lid and cook the corn for 40 minutes.

See also the video recipe on how to cook corn.

Everyone, both children and adults, like delicious boiled corn, so as soon as the season comes (closer to the end of summer), many try to buy fresh young ears of corn and cook them at home, so in this article we will look at how long and how to cook corn correctly (fresh, old and separately grains) in a saucepan, slow cooker or microwave.

The cooking time primarily depends on the corn itself, since fresher young corn cooks at least 2 times faster than old corn, and the chosen method of preparing it also affects. Let's consider separately how much to cook corn in different ways at home:

How long does it take to cook corn on the cob in a saucepan? Young corn on the cob is cooked for 15-20 minutes in a saucepan after boiling water, and old corn is cooked for 40-50 minutes (up to 2 hours if the corn is overripe and hard).
How long to cook frozen corn? Frozen corn on the cob is cooked for 30 minutes after boiling water, and frozen corn kernels must be cooked for 10-15 minutes after boiling water in a saucepan.
How long does it take to cook corn in a pressure cooker? The cooking time for young corn in a pressure cooker is 10-15 minutes, and for old (deep yellow) corn – 40 minutes.
How long to cook corn in a double boiler? The cooking time for young fresh corn in a double boiler is 30-35 minutes.
How long does it take to cook corn in a slow cooker? In a slow cooker, young corn is cooked for 15 minutes, old corn for 20-30 minutes.
How long does it take to cook corn in the microwave? Young corn can be cooked in the microwave in 10 minutes (if cooked without water in a tied plastic bag at 800 W).

Having found out how long it takes to cook corn, we will now consider each type of preparation separately.

Note: the most delicious corn for cooking is young corn (light yellow, whitish in color), which is also called sweet corn or Bonduelle.

How to cook corn in a saucepan?

Total cooking time: 30 minutes, cooking preparation time: 10 minutes (time for boiling water in a pan), cooking time: 20 minutes.
Calorie content of boiled corn: 96 calories (per 100 grams of product).
Cuisine: American. Type of dish: side dish. Number of servings: 2.

Boiling corn on the cob in a pan is the most popular way to cook it at home, as it turns out soft, juicy and very tasty. For cooking we need the following ingredients:

Fresh corn - 2 cobs,
Water - 2 liters,
Salt - 2 teaspoons (without slides).

Let's take a step-by-step look at how to cook corn in a pan:

First of all, we prepare the corn for cooking: we remove the dried and dirty leaves, and you can leave the fresh ones, as they will give a more pleasant taste to the corn after cooking. It is also necessary to wash the corn under running water.
We choose a pan for cooking (preferably one that is larger and wider so that the cobs can fit into it, as well as one with a thick bottom and walls). If there is a lot of corn, and the pan is not particularly large, large cobs can be cut into 2-3 pieces before cooking.
Place the corn cobs in a saucepan, fill them with water so that it completely covers them and bring the water to a boil over high heat (you can also add the corn after the water has boiled).
After the water in the pan has boiled, reduce the heat (so that the water does not boil too much) and cook the corn for 15-20 minutes if the corn is young, or at least 40 minutes if it is old.
5 minutes before the end of cooking, add salt (a teaspoon per 1 liter of water), and at the end of cooking, taste the corn (separating a few grains from the cob with a fork); if it is already soft, turn off the stove and take the cooked corn out onto a plate. If desired, you can rub it with salt and butter to make it tastier.

Note: during cooking, you can add a little sugar and butter to the water to make the corn kernels more tender and soft, but many people recommend adding salt at the end of cooking (5 minutes before the end of cooking, or salting ready-cooked ears of corn).

To cook frozen corn in a pan (both whole cobs and individual kernels), bring the water in the pan to a boil, add salt and place the corn in the boiling water. After the water boils again, reduce the heat and cook the cobs for 30 minutes, and if they are grains, then 10-15 minutes until cooked.

How to properly cook corn in a slow cooker?

It’s quick and convenient to cook young corn using a multicooker, and often many housewives use the “Steam” mode on the principle of a double boiler to make the corn juicier and softer. Let's take a step-by-step look at how to cook young corn in a slow cooker:

Completely remove leaves from the corn and rinse under running cold water.
Place the cobs in the slow cooker and fill them with cold water until the water completely covers them.
Close the multicooker, set the “Steam” mode and cook for 20 minutes.
After cooking is complete, transfer the corn from the multicooker to plates and, if desired, rub with salt and butter to make it tastier.

Note: this cooking recipe is most suitable for fresh young corn, since older ones are cooked longer (at least 30-40 minutes + add more water to the multicooker if necessary).

How to cook corn in the microwave?

Not everyone knows that corn can even be cooked in the microwave, but it is important to know that it is better to cook it this way in small quantities (depending on the method chosen, you can cook 1-3 ears of corn at a time). Let's take a closer look at how to cook corn in the microwave:

We put the peeled ear of young corn in a thick plastic bag, tie it and put it in the microwave.
Set the cooking time to 10 minutes at 800 W and turn on the microwave.
After the beep, remove the corn from the bag, rub it with salt and eat.

Note: You can quickly cook one cob of corn in the microwave! To do this, you need to leave it in the leaves (do not clean it at all), place it in the microwave and set the timer for 5 minutes at maximum power.

Answers to popular questions on the topic of how to cook corn deliciously

How to cook old overripe corn so that it is soft? Before cooking, old corn must be soaked in a mixture of water and milk (in equal parts) for 3-4 hours. Then you need to cook as usual (in water).
Do I need to defrost corn before cooking? Frozen corn does not need to be thawed before cooking in a pan; it is placed frozen in boiling water in a pan during cooking.
Do I need to salt corn when cooking? You can omit salting the corn at all when cooking, or salt it a few minutes before the end of cooking. It is more convenient to rub the cob with salt before use.

In conclusion to the article, it can be noted that knowing how and how much to cook corn, you can prepare a delicious ready-made dish, which is also very healthy and will definitely please you and your family, especially children. We leave our useful tips and reviews on how to cook corn on the cob in a saucepan, slow cooker and microwave in the comments to the article and share it on social networks if it was useful to you.

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. Cook feed or old corn in a steamer 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, peel and place the corn tightly in a deep baking dish, 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 its 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, place in a microwave-safe container, 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.

Boiled corn must be stored 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.

The benefits of 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