How to cook corn correctly and for how long - important tips. How long does it take to cook corn on the cob to make it delicious?

Hello everyone! Today is such a wonderful day, despite the fact that for almost several days the weather is not happy, it is raining and very cloudy. But, on the other hand, in the bazaars and in the market everywhere there are large mountains of corn cobs.

Therefore, I wanted to tell you about how to cook this seemingly simple, but at the same time, sometimes time-consuming dish.

Which of you loves corn, admit it ?! I just adore her, my favorite gourmet, I love her even in a salty form, even in a sweet one. The main thing is that it should be very juicy and soft, and then, for sure, not only will you lick your fingers, but you will also swallow it.

I think that this delicacy will not leave anyone indifferent, even children. But in fact, there is a reason, because it contains a huge amount of useful substances, but what do you know? In short, boiled corn will reward you with 30 types of vitamins and trace elements, can you imagine?! Here, here, I would say oooooo!

About how to properly and quickly, as well as how long to cook corn, when and at what point to add salt or sugar, I want to dedicate this short note. In general, stay in touch with me, do not switch, as they say on TV, you will learn all the tricks of cooking.

Like it or not, but to make these yellow gifts of nature very tasty, you need to know some secrets that will help to make and please your loved ones with juiciness and softness.

Important! Choose the right variety of corn. It should not be fodder, namely food. How do they differ from each other and how not to confuse and buy the right type in the market or in the bazaar? I answer easily and directly: take exactly those cobs that are lighter, the stern is very yellow in appearance.

Step number two, you need to choose only fresh, almost plucked corn. The old one is not good, how to do it, and what other subtleties of cooking are, read on for a detailed step-by-step description with a photo.

We will need:

corn
water (milk)
butter

Cooking method:

1. To begin with, despite the simplicity of this delicious gourmet, beginners and young housewives make mistakes. First of all, as I said above, take only the one that is fresh and looks great in appearance.

Important! Pay attention to the tops, it should also not be wilted, but fresh. Try to buy with leaves, because it is the tops that protect the corn from dryness, and then the grains on the cob will be even, beautiful and not boring, they should be like in this photo below.

It is best to take milk corn or, as it is now fashionable to choose the Bonduelle varieties, it is obtained at home the way you used to eat on the beach or buy from grandmothers in the markets. This variety is very sweet, soft, boils very quickly in just 15-20 minutes.

2. The second important condition for good corn is the grains, their appearance. Pay attention to them, if you see one like in the picture, then refrain from buying, it is better not to take and not cook this one.

Important! The grains should not be with pits, recesses, they have already dried up, and due to this, the dish can turn out to be hard.

It can be seen that all the juiciness has already gone, when you click on the grains, milk should stand out.

3. At the very beginning of cooking, usually everyone cleans the cobs from the leaves.

Important! Remember, the yellower, brighter the color on the cob, perhaps even already orange, this means that the fruit is old.

I advise you not to clean it right away, but to place them together with the foliage in water, or even better in milk and soak. The ratio of milk and water should be 1 to 1.

Then the corn will turn out even more tender. At least one hour it must be kept in water or in water with milk, keep this in mind.

4. The next step, you can boil the corn with the leaves, or you can peel it, and put the leaves and stigmas on the bottom of the pan. In my opinion, the aroma will remain, and it will be more convenient to cook.

Important! Choose ears of the same size, the same thickness, then they will all weld at the same time.

5. Take a pot, preferably a cauldron or a refractory one with a thick bottom, a larger size, put the leaves on the bottom, and then the cobs. Remove the beginning and tail from the cobs in advance, they are not edible.

Important! Fill with water, the main thing is to have boiling water, this is very, very important, not cold.

If the peeled corn does not fit in the pan, then do not worry, you can easily tear it in half with your hands.

6. The water in the saucepan should cover all the cobs, be sure to cook under the lid over low heat for 20-30 minutes.

Important! It is impossible to salt ahead of time, otherwise the grains will become hard and tasteless. It will be possible to salt at the end of cooking, and it is better when it is already cooked. How much salt and how much? I usually adhere to such proportions for 1 liter, I take 0.5 tablespoons of coarse salt. How are you doing?

Interesting! To improve the taste, add oil to the water at the end, before turning off the stove, and if you want the taste to be sweet, add granulated sugar to taste, but this is not necessary, if desired.

7. How to understand that the grains are ready and can be consumed? This can be done with a fork or a sharp stick such as a toothpick. Just pierce and you will see if the corn is cooked, then the grain will fall apart, taste it.

Important! The yellower the color of the corn, the longer it will need to be cooked, up to 2-3 hours. But in our case, 20-30 minutes, since we have a fresh young and precisely the Bonduelle variety.

The readiness of corn can also be determined by the intoxicating smell in the kitchen.

8. You can leave the cobs for an hour to lie down to sweat in hot water, or you can immediately serve it to the table. Grate each piece with salt or sprinkle lightly, as you like and smear traditionally with butter. Eat hot. Bon appetit!

9. If you overexpose it on the table and it cools down, then later it will become hard and not so attractive.

Important! If you are not going to eat the corn right away, then it is better then leave it in the water, but not more than 3-4 hours. If you want to store it for more than a day, then put it in the refrigerator, but remember, it is best to use it warm or hot.

Recipe for cooking corn on the cob in a pot

In this video, I also learned about one very important point that must be followed in order to achieve greater aroma and juiciness. For those who are interested, I share this link from the YouTube channel:

How long to cook young corn on the cob in a pot of water

This question is probably the most popular. Everyone is always scratching their heads and don't know what to do. Let's figure it out. Although I think that from what you have already read above, you yourself understood everything.

Light-coloured varieties of corn will cook much faster than yellow fodder varieties. 15-20 or 25-30 minutes will be enough for a good cooking of corn.

Interesting! Remember that if you overcook the cobs, you will get firmness in the taste of the kernels.

Only fodder varieties are cooked for more than 2 hours.

If you want to shorten the cooking time, then break the cobs in half or cook in the microwave.

Important! You need to salt only at the end of cooking, into water or later, on the surface of the corn itself, as if rubbing it.

Corn in a pressure cooker

Due to the fact that the world does not stand still and new technologies appear every day, this is a big plus, by the way, they came up with a miracle assistant, such as a slow cooker. If you also have it as a pressure cooker, then I will say this is doubly pleasant.

After all, with this electrical appliance, you can cook corn much faster, and most importantly, even easier.

There are two ways of cooking, this is the conventional method, or the steam method.

Cooking method:

1. As usual, start by cleaning the corn well, washing it and placing it in the multicooker bowl.

2. The second action - fill it with hot water.

3. Turn on the desired mode. If you do not have the opportunity to select the time in the modes, then turn it on for an hour, and after 15 minutes turn off the mode, and then let it stand on the “Heating” mode for 20-30 minutes.

4. The best part is the tasting. You can sugar or salt on top, anoint with butter to give a creamy delicate taste.

Now use this instruction to steam the corn. Of course, you can also use a steamer for this. In this case, instead of a double boiler, we will have a double boiler bowl from a multicooker.

1. Pour water into the bottom of the bowl and place the corn leaves and stigmas.

Important! Don't forget to wash everything well under running water.

2. Take a special cup with holes and put the cobs on it, if they are very large, do not worry, break them in half with your hands.

3. Well, now select the appropriate mode, such as "Steaming" and set the time to 20 minutes.

4. In the meantime, set the table, because very soon it will boil and get such a wonderful bright yellow color. Bon appetit! When serving, you can also sprinkle with salt or sugar, anoint with butter.

Interesting! In one TV show, I saw that at the end, after pulling out, the corn is sprinkled with grated cheese and, accordingly, it melts on it while it is hot. You might want to experiment, good luck!

How to quickly cook corn in the microwave

Surprised? That such a method of cooking exists, by the way, I was also a little stunned when I found out. But, this is the fastest way, so to speak, in a quick hurry. I note that this is the only option without leaves, and even in 10 minutes.

We will need:

whole corn of dairy varieties - 2 pcs.

Cooking method:

1. Rinse the ears well, and then soak for one hour in a bowl of water.

Interesting! You can set the time for 5 minutes, and then get it smeared with butter, put it back in the bag and turn it on for another 5 minutes.

3. After the time has passed, check whether the grains have become soft, pierce them with a toothpick, everything should work out.

4. Such a beautiful creation of nature will certainly delight you and your loved ones. Try to make at home, well, just overeating! Check out this recipe and you won't regret it!

Video on how to freeze corn for the winter

Probably everyone always wants to leave the gifts of summer for a little longer, we all make different pickles, jams, preparations, but what to do with corn? Yes, everything is elementary simple, you need to freeze it, but as you ask, see everything yourself and you will learn how to do it with ease:

That's all for me, please your loved ones. Until we meet again, subscribe to my group in contact, see you soon)))

Everyone, both children and adults, likes delicious boiled corn, so as soon as the season comes (toward the end of summer), many people try to buy fresh young ears of corn and cook them at home, so in this article we will consider how much time 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 is cooked at least 2 times faster than the old one, and the chosen method of its preparation also affects. Consider separately how much to cook corn in various ways at home:

How long to cook corn on the cob in a pot? Young corn on the cob is cooked for 15-20 minutes in a pot after boiling water, and old corn is cooked for 40-50 minutes (up to 2 hours if the corn is overripe and tough).
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 10-15 minutes after boiling water in a saucepan.
How long to cook corn in a pressure cooker? The cooking time of young corn in a pressure cooker is 10-15 minutes, and old (rich yellow) - 40 minutes.
How long to cook corn in a double boiler? Cooking time for young fresh corn in a double boiler is 30-35 minutes.
How many minutes to cook corn in a slow cooker? In a slow cooker, young corn is cooked for 15 minutes, old - 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 (when cooked without water in a tied plastic bag at 800 watts).

Having learned how long corn is cooked, we will further consider each type of its preparation separately.

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

How to cook corn in a pot?

Boiling corn on the cob in a saucepan is the most popular way to cook corn on the cob at home, as it turns out soft, juicy and very tasty. Consider step by step how to cook corn in a pan:

First of all, we prepare the corn for cooking: we remove the dried and dirty leaves, and fresher ones can be left, 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 more voluminous and wide so that the cobs fit in it, as well as 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 parts before cooking.
We put the corn on the cob 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 lay the corn after boiling water).
After the water in the pan boils, reduce the heat (so that the water does not boil 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 out the finished corn on a plate. If desired, it can be grated 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 grains more tender and soft, but many people recommend salting at the end of cooking (5 minutes before the end of cooking, or already cooked corn cobs are salted).

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

How to cook corn in a slow cooker?

Young corn is quickly and conveniently cooked using a slow cooker, and often many housewives use the “Steaming” mode on the principle of a double boiler to make the corn more juicy and soft. Consider step by step how to cook young corn in a slow cooker:

Completely clean the corn from the leaves and rinse under running cold water.
We put the cobs in a slow cooker and fill them with cold water so that the water completely covers them.
We close the multicooker, set the “Steaming” mode and the cooking time to 20 minutes.
After cooking, we transfer the corn from the slow cooker 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 the older one is cooked longer in time (at least 30-40 minutes +, if necessary, add more water to the slow cooker).

How to cook corn in the microwave?

Not everyone knows that corn can be cooked even 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 cob of young corn in a tight plastic bag, tie it up and put it in the microwave.
We set the cooking time for 10 minutes at a power of 800 W and turn on the microwave oven.
After the beep, take the corn out of the bag, rub it with salt and eat.

Note: you can quickly cook one ear 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 proportions) for 3-4 hours.
Do you need to defrost corn before cooking? Frozen corn does not need to be thawed before cooking in a saucepan, it is laid frozen in boiling water in a saucepan during cooking.
Do you need to salt the corn when cooking? Corn can not be salted at all during cooking, or salted 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 cook a delicious ready-made dish that 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 oven in the comments to the article and share it on social networks if it was useful to you.

Corn refers to those few vegetables that do not undergo genetic modification during the growth process. It does not absorb harmful substances that fertilize the soil.

More corn does not lose its nutritional properties during heat treatment. But you need to cook corn properly.

So that the cob not only gives the body vitamins and trace elements, but also pleases with a delicate sweetish taste and a very pleasant smell.

How and how much to cook corn on the cob?

Cooking process of young fresh corn

You wonder: “how many minutes to cook young corn?” There are no strict rules in this matter. It all depends on the variety of corn, as well as on the maturity of the cob itself.

If the corn is young, then it should be cooked for only 10-15 minutes.

Distinguishing young cobs from older ones is quite simple. Young corn has a very light shade. It is almost white sometimes pale yellow.

Some people think that young corn is tastier than older corn, but in fact it all depends on the cooking method and personal preferences.

Young cobs are boiled in slightly salted water. Also, when cooking, add a teaspoon of sugar to the water (per liter of water).

It is very easy to digest young corn. Therefore, 15 minutes must be strictly clocked. Then check for readiness.

How long to cook old cobs?

The grains in the old cobs will have a rich yellow tint. Such corn is cooked for half an hour even forty minutes. If you want to keep the grain density, then it is recommended to boil the cob for only thirty minutes.

If you want the grains to burst and the corn to turn out loose, then cooking time can be extended up to 45 minutes. Only after the end of the cooking process and the extraction of the cobs should they be rubbed well with salt. Possible options for feeding corn will be discussed below.

How long does it take to cook Bonduelle sweet corn?

Many people are interested in this question, because it is precisely this variety of corn is considered very useful for baby food. This variety is also called sweet corn.

There is no special secret in cooking. It is necessary to do everything in the same way as if you had ordinary young corn in front of you.

How to cook?

Regardless of the age of the ears, they must be properly cleaned and placed in a pan. With cleaning, everything is simple - you need to free the cobs from green leaves. Do not throw away the leaves, because they will come in handy during the cooking process.

Method number 1

The cobs fit into the pan tightly to each other. They are filled with water so that it is 3-5 cm higher than the edge of the last cob.

Method number 2

Another way to cook is to line the bottom of the pan with leaves.

Put cobs on top, and also close leaves on top.

It is necessary to ensure that the cobs do not come into contact with the walls of the pan. If this happens somewhere, then leaves should also be placed between the pot and the cob. To fill with water.

It is important! To check whether the corn is ready or not, you must wait for the time allotted for cooking and try one grain. If it is soft and chews easily, then the corn is ready.

I would like to draw special attention to the fact that we are not talking about fodder varieties of corn, but about those that are grown for human consumption.

If the varieties are fodder, then it takes three or even four hours to cook such corn, regardless of its age.

What dishes to choose for cooking?

Deep and thick-walled dishes are ideal for cooking corn. Alternatively, you can use a cast iron or a cauldron. Be sure to choose the dishes that can be tightly closed with a lid.

You can cook on both gas and electric stoves. The only point to be taken into account is the strength of the heat. The heat should be no more than 250 degrees.

If corn is cooked on a gas stove, then the fire should be small. Compliance with all these conditions will help corn retain its nutritional properties to the maximum.

How to apply?

There are different traditions of eating delicious boiled corn. The most common in our territories is to grease the hot cob with a large piece of butter and eat.

Alternatively, you can melt the butter beforehand and dip the cob into it.

In Mexico, for example, boiled corn is smeared with a slice of lemon and sprinkled with coarse salt. This is how it is eaten. Very interesting and spicy taste.

What else can be done with corn: recipes

Experiment lovers can try to cook already boiled corn kernels in milk and cream. To do this, it is necessary to cut the grains from four boiled cobs.

Heat half a cup of milk and a quarter cup of cream in a saucepan, add the cut grains. Boil for ten minutes. Melt a cube of butter separately, add a spoonful of flour to it. Mix well and add to corn.

Cook for another ten minutes. Then add half a glass of dry white wine and cook for another ten minutes. At the end of cooking, do not forget to salt and pepper.

Italians from boiled corn kernels casseroles are made. It is necessary to take a few cobs of boiled young corn, rub the grains through a sieve. Combine the resulting mixture with beaten egg yolk, add butter and a little cream.

It will turn out a kind of dough, which must be divided into two halves and rolled out in the form of cakes. Lay the first cake on a baking sheet, and sprinkle it with grated cheese and grate with the second cake. Bake until done, literally 15-20 minutes.

The cooking time of corn depends on whether the young or old ears are going to be eaten.

In any case, if these are varieties of corn grown for human consumption, and not for animal feed, then corn is cooked very quickly - up to an hour. It is also important to choose the right dishes in order to be sure to cook the cobs with a tightly closed lid.

Both adults and children are looking forward to the middle of summer to enjoy sweet and fragrant young corn. Despite the fact that this cereal crop is very common with us, not every housewife knows how to cook corn properly so that it turns out soft and juicy. Traditionally, cobs are boiled in a pot and served as an independent dish with coarse salt or a piece of fresh butter.

There are also many delicious and unusual recipes from boiled or canned corn grains. It is usually added to a variety of salads and light snacks. Of course, you can buy a ready-made canned product in a jar, but the amazing taste of fresh boiled corn cooked by yourself cannot be replaced.

Corn is famous not only for its taste, but also for its high content of useful trace elements and amino acids necessary for a person. Therefore, during cooking, it is very important to preserve as many useful substances as possible in the product. Cooking corn on the cob is not difficult at all. However, some rules must be followed in order to get a good result in the end.

1. Choosing the right product

In summer, a huge number of ripe golden ears appear on the market and in supermarkets. Although outwardly they are all very similar, do not rush to buy the first product that comes across. To save the effort and money spent, follow these simple guidelines to select good quality corn. So, what should you pay attention to when choosing it?

The first is the degree of maturity and variety. Very often, out of ignorance, the hostess buy fodder varieties instead of food varieties. Feed corn grains tend to be denser and almost unsweetened. They are suitable for preparing various soups and side dishes. Dried grains of this variety can also be used to make popcorn. For serving boiled, for salads and snacks, sweet corn with tender and juicy grains is better suited.

The second tip is to buy raw corn on the cob. The freshness of the product can be determined by the leaves. The leaves of young corn are bright and green, and the stigmas are light and slightly moist. To check the freshness of the product, open the leaves so that the entire cob is visible to the base. The grains should have a soft lemon color and be smooth. Press a little on one of the grains with your fingernail. If the tender skin bursts and milky juice flows out of it, then this corn is milky fresh. It is this product that has a pleasant sweetish taste and will be especially tender and juicy after cooking. If starch has already appeared in the grains, then they will be quite hard and unsweetened.

2. We prepare the ears before cooking

Before cooking corn on the cob, clean them of dirty or damaged leaves. Remove only the top leaves, leaving a few thin leaves. They will give the finished dish a pleasant aroma and make it more juicy. For the same purpose, we will not cut off all the stigmas, we will tear off only the upper darkened part of the hairs. Before cooking corn on the cob, rinse it thoroughly under running water.

For cooking, it is better to choose cobs of approximately the same size so that they cook evenly. If they are very large, then before cooking they must be cut in half.

3. How to cook milky corn?

Depending on the degree of ripeness and variety of corn, the time of its preparation will vary. Young corn should be cooked as follows. Pour purified water into a thick-walled deep saucepan and bring it to a boil. Add a little granulated sugar to the water at the rate of 1 teaspoon per liter of water, as required by the recipe.

This cereal contains many useful vitamins and amino acids, which must be preserved during cooking. That is why it is important to observe the temperature regime. Experts say that in order for boiled corn to retain its beneficial properties, it must be cooked at a constant, sufficiently high temperature. Dip the cobs in boiling water and wait until the water boils again. Then cover the pan with a lid and reduce the heat slightly to medium power. Boil the ingredients for 15-20 minutes.

Young corn is easy to digest, so you need to time the cooking time and strictly adhere to the cooking time. After 15 minutes, check the readiness. If the grains are soft enough, carefully remove the cobs from the water. During cooking, make sure that the cobs are completely submerged in water. As a rule, the top ears float, so they need to be turned periodically so that all the corn cooks evenly.

4. How to cook Bonduelle corn?

This question interests many mothers, because it is this variety (it is also called sugar) that is very useful for baby food. Bonduelle corn takes the same amount of time to boil as it does to cook young cobs.

5. How long does it take to boil old cobs?

Grains of middle-aged corn have a bright saturated yellow color. If you want the grains of boiled corn to remain dense, boil it for 30-35 minutes according to the recipe. In order for the grains to become loose and softer, you need to boil the cobs longer - about 45 minutes.

6. How long and how to cook fodder corn?

Unlike food varieties, fodder corn takes much longer to cook, 3-4 hours, regardless of its size and age.

7. How to cook corn in a pot?

Regardless of the variety and degree of maturity of the cobs, every housewife needs to know how to cook corn correctly so that it turns out juicy and soft. There are two recipes.

The first recipe is the fastest and easiest. Peeled from the top leaves, the cobs should be placed in a pan as close as possible to each other. Then fill them with cold purified water so that it is 5 centimeters higher than the top cob. Put the pan on the fire, bring to a boil and boil the corn until tender. How much time is needed for this, determine according to the degree of maturity of the cereal crop.

A feature of the second recipe is that the bottom and side walls of the pan must be lined with clean corn leaves. Put the cobs on top so that they do not come into contact with the walls of the pan. From above we also cover the corn with leaves and fill it with cool water. Boil the cobs until cooked, be sure to monitor how long they are on the stove.

8. How to cook cooked corn in milk or cream?

If you like to experiment, try this cereal recipe. Mix 125 ml of pasteurized milk and 60 ml of medium-fat cream and bring the mixture to a boil. Carefully cut the grains from four boiled cobs and add them to the boiled mixture. Boil the ingredients for 10 minutes. Then add 50 grams of melted butter mixed with a tablespoon of wheat flour. Mix the ingredients and boil them for another 10 minutes, after which we pour 125 ml of dry white wine into the mixture. Let it boil for 10 minutes so that the alcohol evaporates. At the end of cooking, add salt and a little freshly ground black pepper.

9. Check readiness

Now you know how to cook corn so that it turns out delicious.
To check its readiness, you must wait for the time allotted for its preparation, then try one grain. If it becomes soft enough and easy to chew, the dish is ready. To make the corn even softer and more tender, leave the cooked cobs in water with the lid closed for another 5 minutes, as required by the recipe. Then remove from the water, carefully remove the leaves if you boiled the cobs in them and serve the dish hot.

10. Submission

Only after the end of cooking, the cobs should be carefully rubbed with table salt. According to the recipe, do not salt the corn before cooking or dip the cobs in salted water. Salt speeds up the release of liquid from the grains, so they will turn out tough and less juicy.

Another option for serving sweet corn is with butter. A piece of oil is placed on a hot cob and rubbed with fragrant grains. You can also melt the butter first and then dip the corn into it. There are as many recipes and serving options as there are nations. For example, in Mexico it is customary to brush a hot cob with a slice of lemon and sprinkle with salt. The taste is unusual and spicy.

Bon appetit!

Corn has a lot of useful properties, contains a large amount of vitamins, minerals and acids important for health. Many of us remember the taste of boiled yellowish grains from childhood. And, as soon as it appears on the shelves, we are happy to buy fresh cobs.

But to make our summer dish tasty and the grains soft, you need to know some cooking secrets, in particular, how and how much to cook corn?

We will talk about this today on the site "Popular about health". We will also learn how to cook "milk" and very ripe cobs.

How long to cook corn in a pot

Cooking time depends on the degree of maturity of the cereal. The older it is, the more time it takes to cook, for example:

Young cobs, with soft, light grains, cook for about 20-30 minutes.

Well ripened, with yellow grains - 30-40 min.

If corn has been stored for a long time, its grains are rich yellow in color and very hard. Therefore, you need to cook it for a long time, up to 2-3 hours.

However, it is equally important not to digest it. If the cooking time is exceeded, the grains will begin to harden.

A few cooking tips

The degree of maturity of the cobs affects not only the duration of cooking, but also the taste of the final product. If they are stored for a long time, the grains dry out, and the sugar that is part of them is converted into starch. Therefore, the older the corn, the less sweetness and characteristic aroma remains in it.

However, a lot depends on the method of preparation, in this case, cooking:

To get tasty, fragrant boiled corn, it is recommended to boil young cobs in slightly salted water (1 tsp per 1 liter of water). Although many people prefer not to add salt, but to sugar water. Salt is rubbed on ready-made cobs. Here, it's up to you.

Old ones must be cooked in fresh water, then the grains will not be too hard.

It is better to cook corn in a saucepan with thick walls, with a tightly closed lid. So it will steam better and fully retain its aroma.

Cooking young corn on the cob

You can cook it in a double boiler, slow cooker or microwave. We'll talk about how to cook corn in a saucepan:

Remove leaves and whiskers from corn, wash under cold running water. Wash the leaves too, put a layer on the bottom of the pan. Mark the ears on top. Break the ones that are too big in half.

Add water to cover them completely and still remain on top, about 3-4 cm. Cover with a lid, turn on the fire. When it boils, lower the temperature, cook the corn for 20-30 minutes. When the grains become soft, everything is ready.

Take it out with a slotted spoon or fork. If you haven't salted the water, salt the cobs. For juiciness, you can lightly grease with butter.

Cooking milk corn

The very first, so-called milk corn, should be cooked for a very short time. Her grains are already very soft, delicate, milky in color, with a slight yellowish tint. When pressed, juice is released.

Prepare it like this:

Clean from leaves and whiskers, wash. Boil water in a saucepan, lower the cobs. When it boils again, reduce the heat to medium, continue to cook for no more than 10 minutes.

Remove the cooked corn with a slotted spoon, salt, brush with butter and serve immediately.

Try not to overcook milk cobs. Otherwise, the grains will become tough and not so tasty.

Cooking mature cobs

It is believed that young corn is much tastier and healthier than mature corn, in which the grains are very dense and yellow. However, this is an amateur. Fully ripened corn is no less healthy, and many consider its taste and aroma to be more intense.

Prepare like this:

Peel the ears (do not throw away the leaves), soak in cold water for 1 hour. Now wash. Spread a layer of leaves on the bottom of the pot, on top of the cobs. Break large ones in half. Boil water separately, pour over corn so that a few centimeters remain above the surface. At this stage, you can add more leaves on top, if any.

Close the lid, bring to a boil, turn down the heat so that it just simmers. Leave in the pan for a while, about 40-60 minutes. Check readiness with a fork - pierce the grains. If soft, you're done. Remove the cobs with a slotted spoon, rub with salt, serve immediately.

Healing properties of corn decoction

It is known that this cereal is rich in useful substances and has healing properties. However, not everyone knows that the decoction that remains after cooking corn has pronounced medicinal properties. Especially if the cobs were cooked with leaves and mustaches (stigmas).

In particular, it is used to treat diseases of the pancreas, and is taken to normalize metabolic processes. It is useful to drink it for nervous disorders. It is recommended for older people as a means of stopping the aging process.

If we talk about corn stigmas, then a decoction of them has a wide range of medicinal properties. It is recommended to take it as a diuretic, choleretic agent. Included in the treatment of inflammatory diseases of the liver, gallbladder, bile ducts. It helps to cope with kidney stone disease, relieves swelling.

So boil corn, eat fragrant grains and drink its healing decoction. The season of these cereals is not so long, so be sure to take advantage of this opportunity. Be healthy!