How to properly cook corn on the cob in a saucepan. How to Boil Corn on the Cob

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

Choosing corn for cooking

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

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

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

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

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

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

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

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

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

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

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

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

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

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Boiled corn is one of the delicacies whose taste is invariably associated with summer. In addition, it is very useful, as it contains magnesium, copper, iron, phosphorus, potassium, as well as vitamins B, C, D, PP. The cooking process is quite simple, but it is very important to decide optimal time cooking So how long should you cook corn on the cob to get the perfect flavor?

Cooking time depends on what you cook the corn in. For this purpose, you can use not only regular saucepan, but also a microwave, a double boiler, a multicooker.

Corn in a pan

Cooking in a saucepan - traditional way cooking corn cobs, accessible to everyone. This is exactly how the grandmothers, to whom we came on vacation as children, cooked. Corn cobs from the pan, served “piping hot” real taste childhood.

In many families, corn is cooked according to grandma's recipes, that is, in hours. In fact, there is no need for this.

Young corn

Much depends on the variety and degree of maturity of the cobs. How long should you cook young corn? Just 10-15 minutes is enough.

How can young cobs be distinguished from old ones? Young corn kernels are almost white or pale yellow. In addition, it should have rich green leaves and cool, slightly moist tendrils. If juice comes out when pressed with your fingernail, then the corn is really young and fresh.

It is better to eat corn immediately after cooking. If you let it cool, it will become hard.

old corn

In mature cobs, the grains are bright yellow. They can also turn out very tasty if prepared correctly. How long to cook old corn? 30-40 minutes is usually enough. It all depends on your personal preferences. If you like dense grains, then half an hour will be enough.

How long should you cook to make the boiled corn very fluffy? In this case, the cooking time can be increased, but not more than 45 minutes.

• It is not necessary to clear the leaves from the cob. You can cook the cobs with them.
• Before cooking, it is recommended to soak the corn in water and leave it for an hour.
• It is better to cook cobs of approximately the same size at the same time. Otherwise, the corn may be partially undercooked or overcooked.
• If the cobs are large, it is better to cut them in half before cooking.
• If the corn is overripe, then you need to keep it in a mixture of equal amounts of water and milk for 4 hours. As a result, it will become very soft and juicy.
• It is necessary to lower the cobs into already boiling water.
• Salt the water 5 minutes before the corn is ready. If you do this too early, the grains will lose their softness.
• If you add it to water large number butter or sugar, the corn will be especially tender.

Never cook cobs over high heat. It should be reduced as soon as the water boils.

Frozen corn

The season for fresh young corn is very short. In fact, we can only enjoy it in August. But luckily frozen corn is available all year round. It's even easier to prepare than fresh.

Frozen corn simply needs to be submerged in water and simmered until done. Usually after secondary boiling the time fully cooked does not exceed 20-25 minutes.

Corn in the microwave

In this case, only young cobs are suitable. How long should you cook corn in the microwave without adding water? 10 minutes at a power of 800 W is enough. In this case, the corn must be placed in food package and tie tightly. If you cut off part of the cob, leaving the corn in the leaves, then 5 minutes will be enough for cooking at the same power.

How many minutes should I cook corn in the microwave with water? It will take 45 minutes at a power of 700-800 W. In this case, the corn should be placed in a microwave-safe container, filled with water and covered. It is necessary to ensure that the water does not boil away during the cooking process, and if necessary, add boiling water.

Corn in a steamer

Young corn can be cooked in this way in 5-10 minutes, and old corn in 40. The cobs along with the leaves are placed in a steamer mold, and 1 glass of water is poured in to create steam.

Why is it better to cook corn in a double boiler? In this case, it retains most of the useful substances, which at regular cooking they just go into the water.

Unusual recipes for corn in a double boiler

Recipe No. 1. The shelled corn cob is brushed with olive oil, pepper and salt, and any fresh herbs you like. The most commonly used are cilantro, dill, thyme, basil, sage, rosemary, marjoram, and tarragon.

Recipe No. 2. 2-3 ears should be coated with olive oil and seasoned to taste with salt and pepper. Next, the corn is poured with the juice of half a lime, sprinkled with ground red pepper and cumin.

Recipe No. 3. A peeled ear of corn is brushed with coke milk and seasoned with pepper and salt. Next you need to add a little garlic powder and curry powder.

Corn in a slow cooker

How long to cook corn in a slow cooker? If the cobs are young, then you need to set the time to 15 minutes. For mature corn, the best option is 20-30 minutes. First, it’s better to wait a quarter of an hour and check the dish for readiness, and then add time if necessary.

How to cook corn in a slow cooker? The cobs are thoroughly cleaned of leaves and tendrils and placed in a bowl. Then they need to be filled with cold water. There are no specific recommendations for its use - the main thing is that it does not exceed the maximum level. Previously removed corn leaves should be placed on top of the cobs. After closing the multicooker, select the “beans” program. Does your equipment not have such functionality? Then you can choose any analogue - “cooking”, “soup”, etc. When the corn is ready, you just need to take out the bowl and drain the water.

How to cook corn in the oven

How to cook corn in a pressure cooker

How to cook corn in the microwave

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.

Keep boiled corn needed right in corn broth. Within 2 hours after cooking, the corn will begin to lose taste qualities, therefore, it is necessary to cook the amount of corn that is supposed to be eliminated at a time.

Cooking pan
For cooking corn, a wide and deep saucepan is most suitable so that it can accommodate plenty of 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 operation 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. Just like the 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

Appetizing yellow corn cobs are loved by many, but not everyone knows how to cook them correctly. But everyone has their own favorite way to consume the boiled queen of the fields. Some people prefer to grease it with oil and eat it hot, while others season the already cooled vegetable with salt. The main thing is to know how to cook corn correctly in order to cook a young cob quickly and tasty.

How to cook corn correctly

Before you put the vegetable in the pan, you need to peel the cobs. For reasons of hygiene and cooking aesthetics, it is better not to cook unhusked corn. It is not necessary to completely clean it - when cooking it will even add richness to the taste. Before cooking, you need to keep the corn in cold water for about an hour. You can prepare the dish in several ways. What you may need:

• thick-walled cast iron pan;
• double boiler;
• oven and pottery;
• microwave oven and baking sleeve.

The optimal choice of cookware for cooking is a thick-walled cast iron pan with a lid. It is necessary to cover. Then even mature corn will not lose its appetizing aroma and will cook much faster. But in practice, most people cook in a saucepan from stainless steel. The container is selected based on how many cobs you plan to cook.

How long does it take to cook corn?

It won't take long to cook medium-sized cobs. Young corn will cook in 10 minutes, but mature vegetables will have to be cooked twice as long. Try to choose roughly identical cobs. If they are large, it is better to cut them into two parts so that they cook evenly. Thick heads of cabbage can be divided into several parts.

On the cob

Let's roughly divide the corn into three degrees of ripeness and find out approximately how much time will be spent on cooking. Ears can be slightly unripe, mature or overripe. Learn to determine how long to cook old corn and how to cook new crop corn. There is no point in cooking forage vegetables. Inside the kernels of overripe corn, sugar turns into starch. Because of this, it loses its aroma and sweetness. Even cooking the product with milk will not change the taste for the better.

Mature

Mature heads have rich color and require longer processing. Cooking takes up to half an hour. You can cook in whatever is more convenient for you to use. If you do everything correctly, you should end up with delicious corn. It is not necessary to wait until the water with corn cobs boils. Often they are already placed in boiling unsalted water. This shortens the cooking time slightly.

Young

For cooking, it is preferable to take fresh young ears intended for human consumption. It is better to choose unpeeled milk cobs food grades. By appearance corn silks and leaves can easily determine the freshness of the cereal crop, and they also protect it from drying out. By what signs to determine fresh product:

• bright green leaves;
• pale and slightly damp “antennae”;
• pale yellow color of the cob;
• soft juicy grains.

Unripe cobs are soft and juicy. Ready to eat 10-15 minutes after cooking in boiling water. More corn tastes better It works if you put some washed leaves on the bottom before putting it in a pan. Some of the leaves should be placed on top of the cobs, then cover the pan with a lid. In this way you can cook a tasty frozen product.

How long to cook corn

Cooking time for corn depends on cooking method and degree of ripeness. Dairy varieties are cooked for 10-15 minutes, and if the cobs are placed in boiling water, they will be ready even earlier. Cooking in the microwave will take the same amount of time if you use a slow cooker. But the steamed cooking process will last 10 minutes longer than in boiling water.

In a saucepan

Fill a container of suitable volume with water, ensuring that the cobs are completely covered with water. Cover the pan with a lid and wait for the boiling process to begin. When it boils, reduce the heat to low. How long to cook the corn depends on its readiness. It's easy to check. Remove one from the boiling water and use a knife to remove the grain. After tasting it, it will become clear whether you should continue cooking the corn or that’s enough.

If the heads of cabbage are mature, it is important not to overcook, otherwise the grains will turn out tough. They harden from long cooking. Ears of milk maturity are also harmed by prolonged cooking. They will turn out too watery. The ripeness of a product is determined by its color. Dairy ones look pale yellow, and overripe ones look bright yellow. Based on the degree of ripeness, determine how long to cook the corn. When you decide that the cobs are ready, drain the water. How to serve and what to season a dish with is up to the owner. Sweet corn good in itself. And you already know how to cook!

In a steamer

How to steam young corn depends on the variety and maturity. You can place the cobs in the steamer container directly in the leaves. Unlike traditional cooking in a saucepan with water, steaming will take longer. But about 30 minutes of waiting and on your table the most delicate dish for a side dish or snack. If you want to diversify the taste, prepare a sauce from 15 g of melted butter, 50 g of crushed walnuts and ground cardamom. Season the sauce according to preference.

At the end of summer, grandmothers with buckets appear on the streets of our cities. An appetizing steam rises from the buckets, and if you look under the lid, you can see boiled corn cobs in them. Each cob comes with a pinch of salt - this is such an original and tasty fast food.

But if you look at the market, you can see fresh ears of corn piled high. So why not buy them and cook them yourself?

How to properly cook corn on the cob

Before you start cooking, you need to choose them correctly. In fact, young maize fruits (as this plant is called in its homeland - America) are valued, which is called milky ripeness. It's easy to distinguish them. The grains in them are poured and light yellow, almost white. If you bite into one of them, you will feel the sweetness on your tongue, and a little juice - milk - will splash into your mouth. on the cobs of milky ripeness? Yes, only 10-15 minutes. It cooks extremely quickly.

But not everyone loves milky ripeness. In addition, there are also fodder varieties of this cereal. It is very easy to distinguish a ripe cob from an unripe one - they are usually sold in leaves. Bend the greens on one side and look carefully at the grains. You can even press lightly on one of them with your fingernail. The softer it turns out to be, the less ripe the cob itself is. You should not focus on the color of the grains, since there are varieties of maize that remain white even after full ripening.

Now we can talk about how long you need to cook corn on the cob if it is fully ripe. Preparation will take from two to four hours. Before cooking, be sure to clean the maize from leaves and panicles. But don't throw away the cleaning. You will line the bottom of the pan with greens so that the corn does not stick to it, and also place a few leaves on top. This will preserve the aroma and juiciness of the beans.

If the whole corn does not fit into your saucepan, then the cobs can be safely broken in half. Pour water into a saucepan and place on low heat. As soon as the water boils, the extremely delicious smell of boiled maize will immediately spread throughout your kitchen. But this does not mean that the product has already been cooked and is ready for use. It’s not for nothing that we talked above about how long you need to cook corn on the cob. You'll have to arm yourself with patience. Do not salt the water under any circumstances; only boiled cobs should be salted. How saltier solution, the more rigid it turns out finished product, and it’s difficult to say how long it will take to cook an ear of corn in this case.

After a couple of hours, you can taste the degree of readiness of the product. To do this, just tear off one grain with a fork, cool it slightly and taste it. If you do not feel any hardness, you can consider the cooking finished. But don’t rush to serve the corn right away; leave it to lie in the pan for a while and cool in the water in which it was boiled. And after the water has cooled, do not drain it. You don't know how long to cook corn on the cob to the minute. These are not soft-boiled eggs or in a bag. Undercooked cobs will arrive slowly, and in this case there is no need to be afraid of overcooking.

But if you bought maize, the grains of which are not just hard, but even slightly wrinkled, then this means that it is very overripe. And you need to cook it for a long time, at least 4 hours, and often even after this time the grains remain hard and tasteless. It is difficult to say definitely how long you need to cook corn on the cob if it has reached this level of maturity. Often the grains already begin to burst, that is, to be digested, but there is no taste or softness. It is better not to take risks and not purchase such a product.