How to cook hard corn soft and juicy. How to cook milk corn with salt

Corn was brought to Europe just a couple of centuries ago, and now it is the most common grain crop after wheat and rice. It's no surprise that corn is eaten all over the world and prepared in a myriad of ways: grilled, baked, pan-cooked and, of course, boiled. The last option, by the way, has taken root with us the most.

It's hard to meet a person who doesn't love boiled young corn with butter, sugar, honey or the old fashioned way with salt. Of course, there are people who refuse this dish for health reasons, but of their own free will - there are few of them.

Summer is not over yet, and getting sweet young corn is not a problem. So why miss the opportunity to enjoy a dish familiar from childhood? Therefore, today the editors “So Simple!” will tell how to cook young corn in a saucepan so that it is appetizing and tasty.

How to cook corn correctly

Some housewives prefer to break the corn into pieces before cooking to make it easier to eat. Besides, not every kitchen has a large saucepan. But if you really want to get delicious product, then cook the whole corn. Therefore, either look for large dishes, or choose smaller heads of cabbage.

Prepare the corn cobs: remove leaves, inedible roots and hairs. The corn leaves themselves should not be thrown away - it is better to place them on the bottom of the pan, because this will make the dish even more flavorful.

Young corn should be taken. The grains should be soft and sweet. If the corn is already hard, it will take a long time to cook and will taste harsh. If you got caught middle-aged corn, then soak it for several hours in cold water: the grains will soften, and it will cook faster, and the taste will be more tender.

Ingredients

5–6 heads of young corn
5–6 rinsed corn leaves
salt to taste

Preparation

Corn soaked in boiling water cooks much faster, which means it retains more useful properties. It is better to cook as much corn as you can eat immediately after cooking. If the dish cools down, it will no longer be as tasty. But don’t try to overeat, because it can be harmful.

So that boiled corn meets your expectations taste buds, you need to choose the right cobs in a store or market. The most delicious ones are sold until the end of August. Later ones may be overripe and tough.

You can check the age of corn by crushing one grain. A white liquid resembling milk will flow from the young seeds.

Young corn with grains of milky white or light yellow color is ideal for cooking. The cob should be soft to the touch, but at the same time elastic. The grains should fit tightly together and be approximately the same size.

Pay special attention to the leaves. Good corn is green, dense, and fresh.

The perfect cob / butimhungry.com

You should not buy corn without leaves. Perhaps the seller deliberately removed them to hide the poor quality of the product from you.

How to Boil Corn on the Stove

Boil water in a saucepan and put the corn in it. There is no need to remove the leaves: when cooked, they will give the corn additional flavor and juiciness. But it’s better to get rid of the stigmas. The cobs should be the same size so that they cook at the same time.

Young corn is cooked for 20–25 minutes, mature corn for at least 2 hours.

To speed up the cooking process old corn, you can soak it in water for 2-4 hours in advance. The grains will soften and cook faster.

Towards the end of cooking, remove a sample from the dish: use a fork to pry up one grain and bite into it. If it is soft and juicy, the corn is ready. Drain the water, tightly cover the pan with a lid and wrap in a towel. Wait 10–15 minutes. This evaporation makes the corn more delicate in taste.

Remove the leaves from the finished hot corn and serve. Salt and butter - to taste.

How to cook corn in the microwave

Clean the corn and soak in cold water for 1 hour. Then put it in a plastic bag, pour 2 tablespoons there clean water room temperature. Tie the bag tightly and poke a couple of small holes in it to allow steam to circulate. Place the cobs in a bowl and place it in the microwave. Cook for 15 minutes on maximum power.

You can cook it even faster. Wash the cobs, remove leaves and fibers. Wrap the corn tightly in a paper towel soaked in water and place on a plate. Select maximum power and place the cereal in the oven for 5 minutes. All! The corn is ready.

Remove the corn from the microwave using tongs; it will be very hot.

How to cook corn in a slow cooker

Remove fibers and leaves from the cobs and wash thoroughly. Pour water into the multicooker to the maximum mark, put the corn inside. If the whole cob does not fit into the bowl, cut it into several pieces. Select mode high pressure, set the timer for 15 minutes. At the end of cooking, take out the corn, let it dry a little, season with salt and oil to taste.

How to cook corn in a pressure cooker

Clean the corn from all excess and wash. Place the cobs (whole or chopped) in the bowl of a household appliance. Cook the corn on high power if the pressure cooker is electric, or on medium heat if the pressure cooker is mechanical. Cooking time is from 10 to 40 minutes depending on the age of the cobs.

Eat the corn hot immediately after cooking. When cooling, the grains lose their juiciness and harden.

How to cook corn in the oven

Grease a deep baking dish with butter. Place the corn, washed and cleared of leaves and stigmas, there. Pour warm boiled water so that the cobs are half in it. Cover the pan with a sheet of foil. Place the corn in an oven preheated to 180°C for 40 minutes if the corn is young, and for 120 minutes if the cobs are mature. Add salt to the finished dish.

Here, on literally every corner, they sell corn, both raw and boiled, and while buying it again, I heard a girl asking the seller: how to cook corn on the cob in a saucepan and for how long. At first I was surprised by this question, because it is so simple, but then I thought, it seems like a simple task - boiling corn on the cob, but there are some subtleties here too. Let's talk about them.

How to Boil Corn on the Cob in a Saucepan

As soon as they start selling corn, I immediately remember the summer in the village, when the boys on bicycles brought ears of young corn from the fields, my grandmother cooked them and we, the kids, happily ate the juicy corn, sprinkling it with salt. My love for corn has not gone away, and all my family eat it with pleasure, but so that corn does not disappoint, you must initially choose it correctly.

How to properly cook corn on the cob - recipe

Boiling corn in a saucepan is the easiest and most traditional recipe. Remembering my grandmother, she always cooked whole cobs in a wide saucepan, I do the same, but if you don’t have such a pan, you can break the cobs in half.

First, you need to wash the corn along with the leaves, then remove the leaves and hairs.
Cover the bottom of the pan with the inner leaves that were closest to the cob, place the corn on them, and cover them with the leaves. If you have several layers of corn, line each layer with leaves; when cooked, they will give the corn additional flavor and juiciness.
Pour cold water into the pan and put it on high heat so that it boils faster. But as soon as it boils, reduce the heat. I heard that they immediately pour boiling water over the corn, I think this option is also possible.
An important point - do not add salt right away if you want to get a tasty and juicy product after cooking. If you don’t like salting it while eating, you can add salt directly to the pan, but 5 minutes before the end of cooking. But in my opinion, it tastes better when we salt it during the meal, or maybe it’s just childhood memories. But that's how we eat corn.

How long to cook corn in a saucepan

Cooking time depends on the variety and age of the corn. Very young, milky cobs will be ready in about 10 minutes. But we don’t really like this kind of corn, we like it to be a little older, it has a richer corn taste and is also quite juicy. This corn is cooked for 20 - 30 minutes. You can check the readiness with a toothpick; if the grain is easily pierced, then the corn is ready, or taste it; if the softness suits you, then the cooking process can be completed.

Don’t be upset if you do come across fodder corn; it’s edible and healthy in any case, just not as juicy. Of course, you will have to boil it for more - an hour, or maybe longer.

Do not immediately remove the finished corn from the pan, turn off the heat and let it stand in the water in which it was cooked for about 30 minutes, this will also give it additional juiciness and taste. During this time it will cool down a little.

How to store corn

When you bring corn cobs home, you shouldn’t store them for a long time; it’s better to boil them right away. If you can't cook them right away, put them in the refrigerator. Leaves should be removed immediately before cooking.
If you bought or were treated to excess corn, you can freeze it by first removing leaves and hairs and placing it in a plastic bag. After defrosting, corn does not lose its beneficial and tasty qualities. You can defrost it naturally or by placing it in cold water.
It is also not recommended to store boiled corn for a long time, a maximum of 1 - 2 days, and then in the refrigerator, putting the cobs in a plastic bag. More long-term storage will affect taste qualities, the grains will lose their juiciness.
Boiled cobs should not be subjected to repeated heat treatment; the grains may become hard. They say you can heat it in the microwave, I don’t know, I haven’t tried it, for me it’s good cold.

They say in Mexico they cook corn not in water, but in milk, adding butter at the end of cooking. Mexicans love to serve corn with both sweet and peppery sauces.

You can grease boiled corn with butter, and Americans like to grease a boiled ear of corn with mayonnaise.

How you eat corn is up to you, but I really hope that the tips on how to cook corn on the cob in a pan will be useful to you and while it’s in season, you’ll enjoy a delicious and healthy summer dessert.

Bon appetit!

Elena Kasatova. See you by the fireplace.

Sweet, juicy boiled corn is one of the delicious summer delicacies that everyone, young and old, loves. Bright yellow cobs are associated with sunny summers and carefree holidays on the seaside. It is on the beach that we feast on boiled corn, buying delicious cobs from enterprising beach merchants who sell it at exorbitant prices.

Why not cook corn at home, because at the height of the summer season it is very inexpensive, and the process of preparing it is completely simple? You will learn from this article how to cook corn so that it is tasty and juicy, as well as what to look for when buying a vegetable for cooking.

What are the benefits of corn?

Boiled corn– a tasty, satisfying, easily digestible dish that can be a snack, a side dish or a meal on its own. In addition to its wonderful taste, the grain vegetable is incredibly beneficial for the body and has an optimal content of proteins, fats and carbohydrates, necessary for a person. Its grains are rich in vitamins B, C, D, K, PP, potassium, phosphorus, iron and glutamic acid. One of the main advantages of grain crops is the ability to cleanse the body of toxins, as well as remove cholesterol from it.

Regular consumption of vegetables has a beneficial effect on digestive system body. Boiled corn smeared with butter is a wonderful remedy for constipation. A tasty cereal vegetable is useful for both adults and children.

Choosing corn for cooking

An important and responsible stage of preparation delicious corn– selection of ideal cobs for cooking. It is recommended to buy vegetables in season (July-August), choose fresh, young cobs. In young corn, they have a milky white or yellowish tint to the grains. How older vegetable, the brighter its grains will be.

Another important selection criterion is the elasticity and juiciness of the grains. The grains should be the same size, tightly located to each other, and when pressed, release a viscous white liquid similar to milk. Dry, wrinkled grains are not suitable for cooking. When dried, the sugar inside the grains turns into starch, and the corn loses its sweetness and flavor.

Pay attention to the corn leaves; they should be bright green, fresh, tightly adjacent to each other, and the antennae (corn silk) should be slightly moist. Do not buy corn with dry leaves or peeled corn.

Advice! To ensure that corn cooks evenly, choose cobs of the same size, with kernels of approximately the same size.

How to cook corn correctly: cooking secrets

There are several ways to cook corn: in a saucepan, microwave or double boiler. It also turns out delicious when baked in the oven with spices. Before cooking, the vegetable must be prepared:

clean the cobs from the leaves, rinse them in running water;
before cooking, soak the vegetable in cold water (for an hour);
if the cobs are large in size, cut them in half;
if you bought not quite young corn with bright yellow mature kernels, it can also be cooked deliciously. Peel it from the leaves, cut it in half and fill it with milk diluted in water (1:1).

Let the vegetable sit for about 4 hours, and only then cook - the mature grains will become soft and acquire juiciness.

How long to cook corn?

The cooking time of the vegetable depends on the variety and degree of its ripeness. How younger cobs, the faster they cook. Typically, young corn is cooked in 20-30 minutes, while more mature corn takes from 4 minutes to 2-3 hours to cook. There are varieties of corn whose cooking time can take up to 2-3 hours.

Most important point during cooking aromatic delicacy– do not overcook the vegetable. Therefore, it is recommended during cooking to check the readiness of the grains by piercing them with a fork; they should be soft. Cooking for too long will make the corn tough and tasteless. Serve the cooked corn immediately to the table. To make it even more juicy, rub it with butter and coarse salt.

How to Boil Corn on the Cob in a Saucepan

The quickest and most common way to prepare the dish is to boil the corn cobs on the stove using a saucepan. We will look at the method of cooking peeled cobs. To keep the grains juicy and sweet, place some corn leaves on the bottom of the pan, then the peeled cobs, and cover them with the remaining leaves on top. Divide cobs that are too large in half.

Advice! Best choice dishes for cooking corn on the stove - a thick-walled deep cast iron pot or a cauldron with a closing lid.

Now you need to fill the cobs with water, they should be completely covered with it. Place the cast iron on the fire and close it tightly with a lid. After boiling, reduce the heat and cook the cobs until tender, checking the softness of the grains from time to time. As soon as the grains become soft but elastic, remove the cobs and transfer them to large dish, sprinkle with salt, grease with butter if desired.

Advice! You should not add salt to the water before or during cooking the vegetable. In salt water, the grains will become hard. Salt the already boiled hot cobs to taste.

Cook in a slow cooker

Corn cooked in a slow cooker turns out to be very appetizing and juicy. For flavor, place corn leaves and peeled cobs on the bottom of the bowl, covering them with leaves on top. Fill them with water, 4-5 cm higher. Select the “Steam” mode, set the cooking time from 35 to 45 minutes.

Cook in a double boiler

The method of cooking vegetables in a double boiler is similar to cooking in a slow cooker. Steamed grains acquire special juiciness, softness and elasticity. Place leaves and peeled cobs on the bottom of the steamer bowl, cover them with leaves on top. Steam cooking time is from 30 to 40 minutes. Serve hot dish with salt and butter.

How to quickly and tasty cook corn in the microwave

You can cook using a microwave summer treat in two ways. For cooking in the microwave, it is better to choose young sugar cobs.

Place the peeled cobs in a bag designed to be heated in the microwave. Close it tightly, turn on the device for 10 minutes, at maximum. After the signal, remove the cobs and serve in the traditional way.
Young peeled cobs can be prepared in special forms for microwave ovens. Place them in a mold, cover with leaves and fill with water. Close the mold tightly with a lid, turn on the microwave for 40-50 minutes, setting the maximum power. You should periodically check the water level in the mold and add it if necessary; the cobs should be completely covered with water. After the signal, the fragrant, mouth-watering delicacy is ready.

How to deliciously cook corn in the oven?

Baked corn in foil - incredibly tasty and aromatic dish. Spiced cobs will add even more flavor.

Turn on the oven to 200 degrees and install the grill rack.
Prepare the butter mixture: add chopped parsley, dill, and your favorite spices to soft butter and mash well.
Remove leaves and hairs (stigmas) from the cobs, rinse in water and dry.
Generously rub dry, peeled cobs on all sides with the oil mixture.
Wrap each cob in foil and leave for 15 minutes so that the grains are saturated with oil and spices.
Cook on the grill for about 40 minutes. After baking, serve fragrant, juicy treat directly on the foil.

How to store?

Corn is good for fresh, therefore, purchasing vegetables for future use is not recommended. It is advisable to cook the entire batch that you bought immediately. But, if you want to save the cobs and cook them later, remember that the vegetable does not retain its freshness and taste for long. Store it in the refrigerator for no more than two weeks, after wrapping each cob in paper.

It is not advisable to store cooked corn for a long time; it loses its aroma and taste; the shelf life of a boiled vegetable is no more than one or two days in the refrigerator.

Now, knowing how to cook corn, you can please your family or friends with this wonderful summer dish!

It's time to remember how to properly cook corn on the cob. But first, taste it raw - perhaps you will like it better this way.

A juicy, flavorful ear of corn, topped with salt and topped with butter, is reminiscent of childhood, when it was the height of pleasure. Today, together we will prepare milk corn on the cob, exactly the same as in childhood.

How to choose the right corn

At the market, check that the grains on the cobs are soft; when you press on them, liquid should release. Give preference to specimens that have not been cleared of stigmas and leaves, as they prevent drying out. After purchasing, don’t delay cooking: the faster you cook, the tastier it will be.

Ingredients:

Corn cobs - 6-8 pcs.
Water - 4 l.

How to properly cook corn on the cob?

Remove all leaves and corn silk from the cobs. Do not throw away the green, young leaves; we will need them for cooking corn. Corn silks are very useful product, used in medical purposes as a choleretic agent.

Preparations based on corn silk have antioxidant properties, have a beneficial effect on metabolic processes in the body, reduce blood sugar levels, improve the functioning of the liver and pancreas.

Take a saucepan with a thick bottom (preferably). This can be an enameled, cast iron or aluminum pan of large diameter. Put the kettle to heat up, and in the meantime place green corn leaves, previously washed, on the bottom of the pan. The entire bottom should be filled with leaves. The more leaves that come out during cooking, the juicier and more aromatic the corn cobs will be.

If there is a lot of corn, lay several layers, topping them with leaves. So, alternating cobs and leaves, fill the entire pan.

Do not add salt when cooking! Better salt the already cooked hot corn!

When all the corn is in the pan, pour boiling water from the kettle and put on fire. Boil the corn cobs for 20 minutes, then turn off and let sit in the water for another half hour.

Corn cobs should be completely covered with water. To prevent them from floating, you can put an inverted plate on top or simply cover with a lid.

Salt the finished corn, evenly rubbing grains of salt over the entire surface. Then take a piece butter and rub over the cob to absorb the oil.

How long does it take to cook corn?

Young milk cobs are cooked for no longer than 20 minutes. If you get feed varieties with hard grains, it may take 40 minutes. How to distinguish feed from dairy? The more intense the color of the grains, the longer the heat treatment will be needed. To check if the corn is done, break off a few kernels and taste them.

Corn kernels can be stored for future use by scraping them off the cooked cobs with a knife and placing them in a plastic bag or container. In winter, you can use corn for stews, pizza, and any other second and first courses. If you have a lot of space in your freezer, you can freeze raw cobs and cook them in the winter.

How do you cook corn? Are there any secrets in your family? Share in the comments!
On our video channel on You Tube I posted step by step video recipe about how to properly cook corn, I wish you a pleasant viewing!

Many people sprinkle the corn with cheese, pepper, and brine. What additives and spices do you like? I will be glad to receive responses to the recipe. All the best!