How long to cook fresh corn. Cooking mature cobs

One of the most favorite summer delicacies - boiled corn, which both children and adults adore. Despite all the apparent simplicity of this culinary masterpiece, many people 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 hot 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

Choosing corn for cooking

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. For cooking young food corn early varieties will need from 15 minutes to one hour, while forage and late varieties you will have to cook for two to five hours.

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 simple test for ripeness: at the very base, press with your fingernail on one of the grains: 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 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.

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 cleanse completely. raw corn from leaves and tendrils. 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, which contain significantly more water than in fodder and flour-milling varieties. Salt speeds up the process of releasing water from the grains into the broth and finished product it will turn out 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 steamed and instantly frozen, which helps preserve all valuable consumer properties 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 time fully cooked is only 20-25 minutes. Place the finished corn on a skewer and grease it vegetable oil, rub with salt and serve.

Useful properties of corn

Golden corn is not only tasty, but also very healthy food product– a real treasure trove of vitamins and microelements! To provide the body with everything it needs 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. Thanks to high content fiber, corn helps cleanse the body of toxins and improves functioning digestive system. Doctors recommend eating corn for people with diabetes mellitus, allergic diseases, metabolic disorders, obesity, pathologies gastrointestinal tract. Regular use corn is an excellent prevention of cancer and disease cardiovascular system. 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!

Boiled corn is a tasty and nutritious summer treat that you can easily prepare yourself and take with you on the road, on a picnic, or eat at home for dessert. The most delicious and relatively quick to prepare is young corn. dessert varieties.

How can you tell if corn is young?

Maximum quantity useful properties, the softness and juiciness of each grain is preserved in young ears of corn. This seasonal product, available from July to mid-August. Right in the middle of summer special attention worth your time the right choice tasty and healthy treats. When choosing young corn, you should not rely only on the seller’s word of honor; you should pay attention to the following signs.

• Seasonality of sale. Young and juicy corn is sold only from July to August. Such cobs should be stored long time they can't. Only fully ripened, hard ears of corn are stored for storage.
• The leaves and threads that envelop the head of cabbage (stigmas) must be undamaged, elastic and have a light green tint. Fully cleaned ears of corn indicate that herbicides and chemical fertilizers were used during cultivation or the product was stored for a long time. To hide this, the leaves are completely removed.

• It's worth choosing dessert varieties. The most delicious and sweet varieties, which are very suitable for boiling, are “Golden Fleece”, “Spirit”, “Viola”. Very tasty domestic selective varieties “Dobrynya”, “Ice Nectar”, “Zolotaya Niva”. Among the agricultural crops there is no variety "Bonduelle". This is a marketing ploy based on the popularity of the French trademark, so don't be fooled.
• Test by touch. Be sure to inspect one of the cobs. Clear a small space of the head of cabbage from leaves and tendrils and press on the corn kernels: in young corn, the kernels are elastic, filled with juice, and when pressed, they release white juice. Milk freshly harvested corn is aromatic. The grains of dessert corn are large and tightly adjacent to each other, light yellow or transparent yellow in color.
• Small size and delicate color of dessert varieties. Compared to forage varieties, the heads of the dessert varieties “Queen of the Fields” are smaller in size. Forage grains are small and rich yellow color with an orange tint, more dense. In dessert varieties, the grains are large, and when pressed with a finger, they restore their shape.
• Price. Dessert corn is finicky to grow. Sweet taste cobs attracts birds and various pests. Planting material is also much more expensive than feed corn grains. That's why sugar treat costs an order of magnitude more and can be sold individually.

By following these signs, you can accurately choose tasty, young and juicy corn, rich in microelements and vitamins. Forage varieties are also suitable for food, but less healthy and tasty. Moreover, feed varieties will have to be cooked for a long time, while the grain shell will still remain dense and hard. This is why dessert sugar varieties are more expensive on the market.

How many minutes to cook?

The time for boiling corn directly depends on the degree of maturity of the heads of corn and the cooking method. You can cook the “queen of the fields” in a pan with thick walls or a double bottom, microwave, slow cooker, double boiler, even on the grill or grill. Let's look at the cooking times for the most popular and accessible ways- in a saucepan and in a slow cooker.

In a saucepan

For cooking corn, choose a large one thick-walled pan with a tight lid, good option will become a cast iron pan or even a cauldron. The dessert variety of milk-ripe corn is boiled for 15-25 minutes. More mature ears 30-40 min.

If the corn has been stored for a long time or is not a dessert variety, the cooking time will be 2-3.5 hours.

In a slow cooker

Cooking time in a slow cooker, as in a saucepan, depends on the degree of ripeness of the cobs. Young sugar cobs cook quickly - 10-20 minutes. The main thing is not to overcook, otherwise the juicy grains will become hard and less sweet. Ripe heads of corn are boiled for 35-50 minutes. To cook corn, it is better to select the “Cooking vegetables” mode. Cook mature corn in multicookers with a street pressure cooker function. It will come out twice as fast.

How to check readiness?

There are many recipes and methods for preparing young corn, which indicate the approximate time for the product to be ready. Overcooking young cobs is just as dangerous as undercooking. If young sugar grains are not fully cooked, it is impossible to fully enjoy the taste and feel all the sweetness of the sugar grains. When the heads of cabbage are overheated, the sugar contained in the grains turns into starch, and the grains become hard and less juicy.

You can check the readiness of corn, which is cooked on the cob in a pan, without interrupting the cooking process at any time. To do this, use a dinner fork to separate several grains. If the kernels separate easily, the corn is ready.

If you decide to cook a product in a pressure cooker, you need to be clear about the time, since opening the pressure cooker during cooking is quite problematic due to the pressure inside.

The built-in intelligence of the multicooker will help an inexperienced housewife boil corn deliciously. The multicooker mode will not only accurately calculate the cooking time by minute, but will also notify you in time about the end of the process. Although once you're done, it's still a good idea to poke a few grains with a fork or toothpick to make sure the grains are soft and easy to pierce.

Before figuring out how long to cook corn, you need to understand the product itself. You need to clearly understand what it is, and only then look at why and how best to prepare it.

Types of corn

It should be noted that corn is a cereal plant that was known several thousand years ago. Currently, scientists identify about six main types of this culture: tooth-like, waxy, sugar, flint, starchy and bursting. Each of them has its own distinctive features and related applications. Some species are used for food, others are used to feed livestock, and the rest are used in industry. True, it is difficult to draw a clear boundary between food and feed varieties. Both are used as food. Therefore, most often you have to judge a product by its external characteristics. Here you can distinguish young and old corn. The first grains have a color ranging from cream to pale yellow. They are sometimes called products of “milky-wax ripeness.” old corn distinguished by the bright yellow color of the grains. They are quite large and hard to the touch. This is where you need to know in advance how long to cook the corn depending on its age. Of course, a fresh young cob will cook faster than an old and overripe one.

Cooking conditions

In order to correctly answer the question of how long to cook corn, you must first decide how the cooking process itself will take place. A modern housewife has a lot of helpers in the kitchen, and such a simple procedure as cooking can be carried out in several ways:

• V regular saucepan on the stove;
• in a pressure cooker;
• in the oven;
• in a steamer;
• V microwave oven.

The cooking time will vary depending on the option chosen. If you take an ordinary young cob and try to cook it using each of the listed methods, the result will look like this:

When choosing any device, you can already calculate in advance how long to cook corn in it and plan your work around the house. True, some options have their own characteristics, and you need to cook in them according to certain rules.

Where to buy and how long to cook cobs?

Corn season begins in late summer. In the city this becomes immediately noticeable. Enterprising sellers appear on every corner, offering to taste the fresh, still smoking cob. The smell of corn attracts attention, and many cannot deny themselves this pleasure. But, from a safety and hygiene point of view, it is better not to do this. Who knows in what hands the product has been? Where was it and what was it cooked in? For your own peace of mind and complete confidence, it is better to buy raw product and cook it yourself. To do this, you will need to find out how much corn needs to be cooked so that it can be eaten. Naturally, an undercooked product will not bring pleasure to anyone. Therefore, we must strictly adhere to temperature conditions and time periods. If you are in no hurry, you can use the oven or grill. You just need to wrap the cobs in foil or a special bag, and then put them in the oven for 40 minutes, placing them on a baking sheet or wire rack. You can do it differently. Place the corn in a greased baking dish and add water. In this case, you should not ask how long you need to cook the corn. The answer will be the same.

How long does it take to cook corn?

Many people set themselves such a task for the first time, so they approach it with the utmost responsibility. In order not to make mistakes in the little things, it is better to clarify specifically how many minutes to cook the corn. After choosing the method you like, the answer still depends on several important factors. Firstly, the variety. Sweet corn cooks much faster than others. This is due to the fact that its grains have a very thin skin. This significantly affects the speed of the process, that is, how many minutes to cook the corn. Secondly, the degree of maturity. If 15 minutes is enough for young food grains, then mature sweet corn will cook for the same amount of time as the feed. This will take about 40 minutes, no less. For forage varieties the situation will be somewhat different. A young cob will cook in 1 hour, while old and overripe ones will take 1.5 to 2.5 hours. Therefore, it is better to approach the choice of product more carefully than to rack your brains and waste precious time on lengthy processing.

The usual way

You don't need a recipe to cook corn. It simply doesn't exist. There are only small nuances or tips experienced chefs, which it is advisable to take into account when starting preparation. First, the selected cobs need to be washed well so that no dirt remains on them. Next you need to remove all the leaves along with the fibers. The topmost ones can be thrown away immediately, and the remaining ones can be sorted out and set aside. Then carefully place the cobs in a wide container and be sure to pour cold water. If there are large specimens among them, then do not be upset. A long cob can be easily cut crosswise with a knife. The top of the corn should be covered with clean leaves. You can also put fibers along with them. This is done to ensure that the final product is more flavorful. Now the finished structure can be put on fire. Under no circumstances should you add salt. Otherwise, the grains will turn out very hard and tasteless. After the water boils, you need to time it to control the duration of cooking. Young cobs will be ready in 15-20 minutes, but more mature ones will require additional time. This will take approximately 1-1.5 hours. The finished corn can be taken out onto a plate and eaten with pleasure.

Circumstances of cooking

Although there is no approved technology for how to cook corn, there are circumstances that help to get the maximum good result. First, the dishes. Her choice must be approached thoroughly. To prevent food from burning and heat evenly, it is best to use a saucepan or any other container with thick walls. It could even be a rustic cast iron. Secondly, temperature. The whole process should be carried out over low heat, since with a strong boil the water will evaporate very quickly and the contents will not be able to cook properly. Thirdly, the degree of readiness. Some housewives believe that the product is ready as soon as it begins to change color or emit a characteristic smell. IN in this case it doesn't work. The readiness of corn can only be judged by taste. To do this, as soon as the measured time has expired, you need to separate one grain from any cob and try it. If it bites easily and is soft inside, then the corn is ready.

Delicious anyway

Of course quality original product plays a significant role. But there is an option that allows you to make almost any corn tender and sweet. Even mature cobs after this treatment can be eaten with pleasure. All you need is fresh corn. clean water and a couple of tablespoons of sugar.

And everything is done very simply:

It is better to serve this corn with butter and salt.

Tantalizing aroma and unique slightly sweetish taste present summer delicacy, boiled corn, is familiar to most of us from 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 really. Probably no other vegetable can bring as much disappointment as an 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, bringing us and our children only pleasure and joy.

Food, dietary value 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 a long time medicinal purposes. 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. Masks from corn flour 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 everything huge variety dishes that can be prepared from corn, summer corn of milky ripeness, boiled 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 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. The greatest success in preparing truly tasty, soft and juicy boiled corn depends on how seriously you choose your 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 talk about nutritional value there is no 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 long-term storage they will begin to rot. Try to buy only the amount of corn that you can cook and eat at one time. If for some reason you need to keep the corn cobs a little longer than usual, wrap each cob in dry parchment paper, carefully fold it into a cardboard box and store it in the lower 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 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 ripeness 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 the recipe will do only very young corn, the kind whose softest kernels, when crushed, are released onto the finger large number juice 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! Dip the prepared cobs into boiling water and bring to a boil again. high fire. 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 much more bright 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. Top up 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, remove leaves and stigmas, grease melted butter and sprinkle with salt. Prepared this way in a fast way The corn 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 more more recipes and tips that will definitely tell you how to cook corn.

How to properly cook and how long does it take to cook young corn on the cob in water? The choice of variety and quality of this product directly determines how successful it will be in finished form. The cooking recipe is not picky, however, there are a number of specific features that cannot be avoided.

Not only tasty, but also healthy!

Possessing an amazing taste, corn is also endowed with many necessary and beneficial properties. Its value lies in the fact that it does not absorb harmful and unfavorable chemicals from the environment and from fertilizers. The most important feature is that when heat treatment she doesn't lose useful qualities. Many culinary specialists and scientists confirm the theory that corn:

• protects the walls of blood vessels;
• helps with the functioning of the kidneys and adrenal glands;
• cleanses and renews the structure of the liver;
• normalizes the nervous system;
• and helps ensure a person’s longevity and vitality.

In addition, research confirms that boiled corn retains all its vitamins and amino acids. Some people fear that boiled corn will make them fat. This is not true. Corn grains are useful in weight loss diets. Choline contained in corn is ideal for dieters, it:

• improves the “cellular” health of the body;
• promotes normalization of the nervous system;
• eliminates cholesterol in the blood;
• normalizes metabolism.

IMPORTANT: Corn - simple required product for women.

Vitamins E, A, PP, groups improve the condition of skin, hair, nails. By consuming it regularly, you can literally rejuvenate your body, as it slows down the aging process of tissues.

• If you consume corn even in small quantities for 15 days in a row, you will experience problems such as chronic nausea, headache, fatigue, impaired sleep and wakefulness
• During Christian Lent, when people do not eat much protein and meat, it will be an ideal salvation! After all, when consumed, many proteins and hormones are released that have a positive effect on our body.<
• If you are overweight, you can enjoy baked corn. Due to its molecular mechanism and acceleration of fat degradation, you will feel better and lose weight.
• If you eat corn daily for one month, you can increase your body's capillary blood vessel network by up to 7-8%. This will significantly reduce the amount of harmful toxins, slow down aging and protect all your organs from adverse external influences.

Cereal selection

When you decide that you will enjoy corn today, of course you will go shopping for it. We hope our tips will help you in this choice:

• To prepare corn, you need to select young ears with milky white or light yellow kernels. They should be elastic at the same time, but when you press on the grain, they should be juicy.
• Mature corn will appear bright yellow. It is no less tasty, but may turn out tougher and rougher when cooked. Its cooking time will vary and can be about an hour.
• Unless the corn kernels are round and dimpled. This means that the corn is already ripe and is not suitable for cooking. The leaves should not peel off greatly from the cobs, be dry or wrinkled. They should give the impression of freshness and be green.
• You should not buy corn cobs without leaves. This may mean that it was treated with chemical pesticides and, due to the lack of marketability, the leaves could simply be cut off.

How to choose corn?

Note to the hostess

1. Choose cobs that are the same size. This way you will achieve simultaneous preparation of this delicacy.
2. If you purchased large cobs, break them in half and place them in a pan.
3. Do not rush to peel the leaves from the cobs. When cooked, the taste of the cobs will be much better.
4. Before boiling the corn, soak it in cold water for one hour. After this, rinse the corn with lightly salted water.
5. Place the corn in the pan when the water has already boiled. 15 minutes before the end of cooking, salt it to taste.
6. The cobs should be cooked over low heat depending on their ripeness:
   • young cobs – 20-40 minutes;
   • mature cobs – 2.5 – 3 hours.
7. At the end of cooking, taste a few grains and make sure it is cooked.

Step-by-step cooking recipes

How to deliciously cook young corn on the cob?

Classical

We will need:

• 7-10 cobs;
• water;
• salt;
• butter.

Preparation:

1. Take the cobs with leaves.
2. We clean the cobs and wash them in running water.
3. Place the cobs into the prepared boiling water (three liters). After some time they should float up.
4. Cover them with leaves.
5. Reduce heat to medium and cook for 30-40 minutes.
6. Take the finished corn out of the water, rub it with melted butter and sprinkle with salt. (read about how to cook corn on the cob with salt).
7. There is no need to overcook young corn - this can cause it to become tough.

With sauce

We will need:

1. For the sauce:
   • 1 glass of sour cream;
   • 1 spoon of sugar;
   • salt;
   • ground pepper;
   • garlic;
   • parsley;
   • basil.
2. For corn:
   • 5 pieces of cobs;
   • 1 glass of milk;
   • 100 gr. butter;
   • water.

Preparation:

1. Each cob must be cut in half lengthwise. Place in a saucepan.
2. Fill the contents with water until it completely covers the corn. Put the pan on the fire.
3. After the dish has boiled for 15 minutes, add butter and milk.
4. Bring the dish to a boil and continue boiling for 10-15 minutes.
5. While cooking the cobs, prepare the sauce. Add all ingredients to a glass and whisk until smooth.

Having dipped the cobs into the sauce, we enjoy the unusual and new taste.

Read in detail about how to cook corn on the cob in a saucepan in a tasty and proper way, and you will find successful and quick recipes for preparing this cereal.

Mexican

We will need:

• two limes;
• 50 grams of sharp cheese;
• 4 corn on the cob;
• two red chili peppers;
• salt;
• 50 grams of butter.

The process of preparing a tasty and spicy dish:

1. First you need to clean the cobs from leaves and hairs. Next, put them in a deep pan. Then add water, bring to a boil and cook for twenty minutes.
2. Wash the chili pepper and chop it finely.
3. Grind the cheese on a fine grater.
4. Wash the lime, then cut into rings.
5. After boiling, remove the corn from the pan and wait for it to dry.
6. Then bake the cobs on the grill, grill or in the oven. This process will take no more than ten minutes.
7. Rub the hot head of plum with oil, sprinkle with chili and cheese (grated).
8. Serve corn with coarse salt and a wedge of lime.

Bon appetit!

How to store it when boiled?

The main secret of properly preserving boiled corn is that it loves moisture very much. It is best to leave the plant in a saucepan with the broth after cooking. This is especially true for mature cobs, the grains of which have already lost their “milky” softness. A few hours later, after the broth has cooled, the pan should be placed in the refrigerator. In this way, corn can be stored for two days.

ATTENTION: Corn is a very healthy product with high taste.

Corn goes well with other foods, therefore, the recipe for this dish can be improved. At the same time, it is not that high in calories. Therefore, it is recommended to include it in the diet of the whole family. This will help diversify your diet, improve metabolism and supply the body with a new portion of vitamins and minerals.