How to cook corn soft and juicy recipe. How to boil old corn

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 and place it in a container. microwave ovens, 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 - maximum 2 days.

Boiled corn should be stored directly 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 pan is most suitable so that it can accommodate enough corn. If you don’t have such a pan, you need to break each corn into 2-3 parts.

Benefit boiled corn Corn is rich in vitamins A (regulates metabolism), C (immunity), E (protects the body at the cellular level), thiamine (vitamin B1, responsible for the growth and development of the cardiovascular, nervous and digestive systems), (ensures proper functioning thyroid gland and is responsible for the health of skin, nails and hair). Corn is rich in fiber (helps cleanse the body of toxins) and potassium (provides the body with fluid), it is perfectly absorbed by the body.

How to choose the right corn
The grains of young corn are light yellow, the cobs themselves are small and not very long, the rows of corn are perfectly even, dense, and of the same color. Like on a picture. :) If you want to make sure that the corn is young, cut the grain - it should release milk-white juice. Or, cut the stalk - it should be light and whitish. Pale yellow corn is medium aged and will take longer to cook. Overripe, with bright yellow grains, will cook even longer, up to 2 hours. Consider also the area where the corn grew - southern corn tends to be softer.

Recipe: baked corn in sour cream Cut the kernels from the cobs of boiled corn (5-6 pieces), pour with sour cream (half a glass). Place the corn with sour cream on a baking sheet, sprinkle with grated cheese, and add a little butter. Bake in the oven for 10 minutes. Serve corn with herbs. Look how else

Good day everyone!

Today we will cook corn in a pan with you. Moreover, we will learn to do it not anyhow, but correctly, so that she pleases you with juicy, fresh taste and amazing aroma.

By the way, did you know that this cereal is the only one of its “brothers” that contains gold! It is not for nothing that its grains are so similar in shape and color to gold bars.

Concerning nutritional value corn, then in 100 g it contains 125 kcal, 4 g of protein, 2 g of fat, 22 g of carbohydrates. This product in boiled perfectly satisfies hunger, and long time and also satiates you big amount vitamins and microelements.

To make corn juicy, aromatic and healthy, you need to choose and cook it correctly. Thus, it will be especially tasty not forage (bright yellow), but for food (lighter or white) cereal crop, and recently picked from the garden. If you buy corn in a store, then know: wilted leaves indicate that it has been lying on the counter for several days, so it is better not to take it.

This recipe was shared by reader Yulia from Khabarovsk. She wrote to me that her boiled corn always turns out very juicy and soft due to the fact that she chooses only fresh and young ears for cooking. Well, let's try!

Ingredients:

• Corn – 4 pcs.
• Water (boiling water) – 1 liter
• Butter

To begin, remove the greens from the corn and cut off the “tails.”

Place the cut leaves in the pan.

Place corn on top.

Pour boiling water over it and let it cook for 20-30 minutes (no more!).

Sprinkle fine salt.

Take a piece of butter and rub it on the freshly prepared cereal. Bon appetit!

How long should corn on the cob cook?

First of all, I want to note that the time to cook cobs in a pan depends on whether they are young or old. Light yellow corn indicates that you have a young and fresh cereal crop in your hands. Therefore, 15 minutes after boiling is enough for it to boil thoroughly.

If you see corn on the cob that is dark, it means it is no longer fresh. Therefore, it may take much longer to cook it - from 40 minutes to 1.5 hours, depending on the size and amount of cereal. So, 3 pieces of young maize will be cooked in about 20 minutes.

So, in order for the corn on the cob to boil well, you need to completely immerse it in water and cover the pan with a lid. During the cooking process, it is very easy to check its readiness by using a toothpick and piercing the grain.

After you remove the cereal from the pan, you can rub it with salt, a piece of butter and your favorite spices. Peerless and hearty dish ready. Bon appetit and healthy snack!

How long does it take to cook corn in a pan without the cob?

Corn kernels off the cob take different amounts of time to cook depending on what they are going to be used for. If for bait, then they should be boiled for 30 minutes to one hour with preliminary soaking in water (for swelling) for 2-3 days.

By the way, it should be noted that the grains of this cereal crop are an excellent bait for catching carp, crucian carp, rudd, roach, ram, bream, carp, grass carp and even chub. The video (see below) shows detailed instructions making excellent “food” for fishing.

If you need Bonduelle corn for preservation, then you don’t have to pre-cook it at all. It will be enough to pour hot brine and roll up the jars.

However, I have friends who prepare this cereal for the winter every year, after boiling it in a saucepan for 15 to 30 minutes. At the same time, they claim that corn becomes especially tasty if you add 1 tablespoon of sugar to it during cooking, as well as ½ tablespoon of salt per liter of water.

Recipe for boiling corn to make it tasty and sweet

The main secret of preparing a sweet and tasty boiled cereal is in the so-called corn silks (“strings”). How? Now you'll find out!

To prepare, take:

• Corn in any quantity
• Boiling water – 1-1.5 l
• Salt to taste and desire

Cooking method in stages:

Separate the corn from the greens.

Place the corn leaves in a pan, having first freed them from the stigmas (“strings”).

Carefully place the corn on top of the leaves.

Cover the top with a mop of “hair”. Attention: this is the trick that will help give the boiled cereal sweetness and juiciness!

Cover with the remaining leaves like a blanket.

Fill the pan with boiling water.

Press with a fork and put on fire.

Cook not completely closed lid in a saucepan for 15 minutes after boiling.

We remove the leaves from the corn and remove it from the boiling water. Rub with salt to taste.

How to cook corn on the cob in a pan with salt and milk - detailed recipe with video

Impregnation with milk gives the cereal an additional portion of vitamins, as well as extraordinary softness and unique creamy taste. Try it and you will definitely want more!

We will need:

• Young corn – 5 pcs.
• Salt - to taste
• Milk – 300 or 500 ml.
• Butter - to taste

Cooking method in stages:

Carefully place the corn in the pan.

Sprinkle it with salt.

Fill with milk.

We put it on the fire and wait for it to boil.

Cover with a lid and cook for 5 minutes over low heat.

We take out our corn.

Rub it with butter. Bon appetit!

The following video shows three more ways to cook corn with milk. Only here, to give the boiled cereal special flavor and aromatic properties, various spices and herbs are added. After all, every housewife has her own cooking secrets!

Cooking Bonduelle corn on the cob (very tasty!)

Bonduelle is considered the sweetest among other varieties of corn. That is why caring mothers love to cook it so much for their babies. Try this recipe too! I'm sure you'll like it.

Prepare the following ingredients:

• Bonduelle corn

Cooking method in stages:

Thoroughly clean the corn from leaves and tails.

Place it in a saucepan.

Fill in cold water.

Top the corn with the washed leaves.

Put it on fire. After boiling, cook for 10-15 minutes.

Remove the corn from the pan and season it with fine salt to taste.

Step-by-step recipe for cooking fresh young corn in a saucepan

There is nothing tastier than freshly cooked cereal! However, it can also be spoiled if you cook it for a long time and incorrectly. Therefore, to prevent this from happening to you, I am sharing with you a proven recipe.

Take:

• Young corn
• Boiling water

Cooking method in stages:

Clean the corn and cut off the ends on both sides.

Place the washed leaves in the pan first, and the corn itself on top of them.

Pour boiling water over it.

Place on the fire, cover the pan with a lid and wait until it boils.

After boiling, cook the young corn for 20 minutes.

After cooking, sprinkle it with salt. Bon appetit!

Video on how to properly and quickly cook corn in a pan with salt and sugar

You know, while I was preparing this article for you, I found it on YouTube video on how to cook cereal 10 times faster. To be honest, I was attracted by the loud name, and I watched the minute-long video.

The idea was that the corn cobs were half peeled from the leaves and placed in the microwave for 5 minutes. After this, they were pulled out and completely freed from the remaining leaves, and then rubbed with salt and oil.

In my opinion, this method of cooking corn is unacceptable because it is not environmentally friendly. Therefore, if you agree with me and want to learn how to cook it quickly and safely for your health, watch the following video.

What are the benefits of boiled corn for humans?

If you are a fan of this cereal crop, you should know that even when boiled, corn retains more than 80% of its nutritional value. useful substances. No other cereal can surprise you with such indicators. At the same time, in boiled form, it can normalize water-salt balance, as well as the functioning of the body at the cellular level.

Corn perfectly stimulates the activity of the brain and heart. That is why it is especially useful for children and the elderly. In addition, boiled cereal helps to saturate the body, calm down and get rid of insomnia. And if you are suffering chronic fatigue and frequent ailments, start consuming 60-70 g of boiled corn grains every day for a month - you will definitely like the result.

Those who had a wonderful time the day before should be especially good at eating cereal. festive feast. The fact is that corn perfectly removes alcohol from the body and also relieves the stomach from heaviness.

Cereals are also useful for infertility – both male and female. And while carrying a baby, it strengthens the skeletal system, hair and nails, and also helps the formation of collagen in the skin.

Do you like boiled corn? Maybe you have own recipe boiling it in a saucepan? If so, I really look forward to your comments. See you in the next blog articles!

All people love boiled corn, regardless of gender and age. Despite the obvious simplicity of preparation, boiling cobs requires certain knowledge and skill. Corn contains a lot useful vitamins, thanks to high energy value saturation lasts for a long time. In terms of popularity, corn on the cob is equal to watermelon and ice cream. To enjoy all the delights, you need to take a responsible approach to the cooking process.

Useful properties of corn

1. Nutritionists recommend consuming at least 1 cob boiled corn in a day. In this way, you will provide your body with a daily dose of healthy vitamins and amino acids.
2. Corn is rich in vitamins of all groups, including PP, E, C, B. Cobs include ascorbic acid, magnesium, tryptophan, amino acids, iron, potassium, lysine, calcium.
3. Thanks to such an impressive list, activities are normalized gastrointestinal tract, cardiac muscle, vascular system. Poisons and toxins are removed from the body.
4. Doctors strongly prescribe 50 grams of boiled corn to their diabetic patients. per day. This amount normalizes blood glucose levels, preventing an increase in sugar.
5. In addition to all of the above, boiled corn on the cob fights metabolic disorders, allergies, and pathologies digestive system, overweight.
6. Corn cobs speed up brain activity, develop memory, and prevent heart attacks and strokes. The product also tidies up the psycho-emotional background and forms muscle and bone tissue.

Corn varieties and their differences

1. The final result depends on the degree of maturity and type of cobs. Today there are 2 main types of corn. The first is ordinary, fodder (for raising animals). The second is sweet, edible, ideal for cooking.
2. You can eat both varieties, but the taste will vary. The fodder type is tougher and fresher, while the edible cobs are juicy, milky, and sweet.
3. Feed-type corn takes longer to cook (about 4 hours) due to the hard, starchy grains. Young sweet cobs are cooked for 20-50 minutes and literally melt in your mouth.

Choosing corn for cooking

1. The ideal option for heat treatment are fruits picked relatively recently (1-5 hours ago). Young cobs are better cooked and contain a maximum of useful substances.
2. Choose corn with leaves (unhusked). The shell prevents chapping of the grains and indicates the freshness of the fruit. To identify high-quality corn, give preference to specimens with light green leaves.
3. Feel the fibers enveloping the corn. The antennae should be damp. If you notice yellowing on the leaves, the corn was harvested a long time ago. It is better to avoid such products, since the juiciness will be minimal.
4. The quality and suitability of corn can be assessed directly at the point of sale. Press your fingernail onto one of the kernels located at the base of the cob. If you notice the juice, the corn is “milky,” meaning it’s ideal for cooking.
5. Old age is easily determined. Late corn has hard and dry seeds. The older the fruit, the less granulated sugar is contained in the cobs (over time, the sweetener turns into starch).

How to Boil Corn on the Cob: The Classics

1. Container for cooking. Give preference to a pan with a very wide bottom and high sides. This move will allow you to dip the cobs in one piece without breaking them into pieces. Make sure the pan has a thick bottom. The best option is a cauldron with a tight-fitting lid. A pressure cooker will help speed up the process. To preserve the beneficial properties of corn, cook the cobs at 190-230 degrees at low power.
2. Preparing cobs for cooking. To begin heat treatment, prepare the corn. Some remove fibers and leaves. Others leave the “natural shell” in place, cutting off only dirty and damaged specimens. The leaves will retain the juiciness and sweetness of the corn, but after cooking they are more difficult to remove. Therefore, completely remove the leaves and fibers, then place them in the pan, alternating with the peeled cobs.
3. Place the cobs in the pan. Place corn leaves in the bottom and place corn on top. Then make another leaf layer, cover it with cobs. Continue until the container is 2/3 full. The leaves should also be placed on the sides to seal the fruit. The sorting is ready, the cobs can be poured. Under no circumstances should fruits be salted. The bulk composition will wash the liquid from the grains, ready dish will be dry.
4. Filling a bowl with corn with water. The cobs can be poured with boiling water or cold water, proceed according to personal preference. Add liquid so that it completely covers the product. Heat treatment lasts 45 minutes on average, but depending on the variety, the procedure can last from 30 minutes to 4 hours. Throughout the process, you need to monitor readiness, top up hot water as it evaporates. Do not increase the power; cooking takes place at medium intensity.
5. Definition of readiness. Throughout the heat treatment, evaluate the corn for doneness. Pinch off one grain at a time and taste. The grains should become soft. When the product is easy to chew, you can remove the composition from the heat. It is at this moment that you serve the cobs, rubbing them with salt and spices (the latter are added as desired). It is easiest to consume the dish when it is cut into pieces. In this case, each section is pricked with a culinary sword to avoid burns. You can rub butter or vegetable oil over the surface of the cobs.
6. Storing the finished dish. If you are not going to use the corn now, leave it in the pan with hot water, which did not evaporate after cooking. If you remove the product earlier, it will become weathered, the grains will wrinkle and lose their appetizing appearance. The product can be kept in water for at least 3 hours, maintaining a temperature of 60 degrees. If we talk about aging in the refrigerator, the shelf life is 2 days.

How to cook corn in milk

1. Wash the cobs, remove the fibers, cut off the leaves. Rinse the corn, chop each cob into 2-3 equal sections.
2. Pour so much into the pan full fat milk so that it covers the content completely. Bring to a boil, send the cobs inside.
3. Cook the treat for at least 40 minutes, constantly assessing readiness with a fork. The grains must disintegrate.
4. When you achieve the desired texture, add a slice of butter to the milk. Turn off the heat and keep the cobs in the liquid for another 30 minutes.
5. After this time, melt the butter and mix it with salt. Rub the mixture onto each piece of corn. Place the cobs on skewers and consume.

1. The good thing about a slow cooker is that, thanks to its use, corn cobs are completely preserved. useful elements. This means that using such a product will bring maximum benefits.
2. Before sending the product for cooking, remove all leaves and remove hairs. Do not salt the cobs; place them in the bowl of the device, adhering to several layers.
3. You can upload the content clean water or milk, it all depends on personal preference. However, you need to add a couple of slices of butter to the liquid to enhance the flavor.
4. When all preparatory activities passed, close the lid. Set the “Steam” or “Cooking” function for 35-40 minutes.
5. After turning off the timer, do not rush to open the multicooker. Let the corn sit for another half hour. After this period, remove the cobs and rub them with salt and butter.

How to cook corn in a pressure cooker

1. A pressure cooker is a thick-bottomed, wide pan with a lid that is secured with clamps. The container has a hole for steam to escape, which speeds up the process.
2. To prepare corn, give preference to young ears with the most juicy kernels and green leaves. If the latter are partially dry, discard this product.
3. Boil the water needed to fill the dishes 2/3 in advance. Fill the pan with linted corn on the cob, reserving the leaves.
4. Add water, close the lid. Bring the liquid to a boil, then cook for another third of an hour. Next, extract finished product, rub with salt and butter.

How to cook corn in a double boiler

1. Cooking cobs in a double boiler is somewhat reminiscent of a slow cooker. beneficial features are fully preserved. Clean the cobs in advance, get rid of fibers and leaves.
2. Place the ingredients in the mesh compartment of the steamer, pour 600-800 ml into a common bowl. water depending on the amount of corn. Set the timer for a quarter of an hour, after this period start tasting.

How to cook corn in the oven

1. Prepare everything in advance necessary products. You will need salt, butter, corn, olive oil. Do not remove leaves or hairs.
2. Grease the pan olive oil, place corn cobs on it. Pour in water until it reaches the middle of the fruit. Cover the contents with foil, leaving a small hole.
3. Preheat the oven to 210 degrees, after 10 minutes place the baking sheet with the cobs inside. Cook corn for 25 minutes, then reduce power oven up to 180 degrees. Cook for another 1 hour.

1. In order for the grains to retain all the beneficial properties in their structure, pour boiling water or milk over the cobs.
2. Never add salt to water during heat treatment. Otherwise, the bulk mixture will draw out liquid and sugar, and the corn will turn out hard.
3. If you do not like to rub the cobs with salt during consumption, add the bulk component 3-5 minutes before the end of cooking.
4. To give the grains delicate taste pour into water or milk granulated sugar combined with butter.
5. If you boiled corn and didn't use it right away, don't do it again. heat treatment again. Otherwise the grains will become hard.

Traditionally, corn is boiled in a saucepan, but you can use a slow cooker, pressure cooker, or oven. Pour the cobs warm milk or water, do not add salt. Rub the cobs with butter or vegetable oil immediately before use.

Video: how to cook delicious corn

June has arrived, which means someone has a corn harvest. Here in the South it is already ripe and I want to tell you how to cook corn quickly and tasty. I think every housewife knows how to cook corn, but recently new varieties have appeared and their preparation is a little different from our usual ones.

The corn is called Bonduelle, it has a sweet flavor, so it turns out soft and juicy. Children and men love her very much. Moreover, it is very useful, it contains a lot of calcium, phosphorus, magnesium, copper, nickel, which are so necessary for our body. Daily use corn reduces the occurrence of stroke, diabetes, heart disease vascular diseases. It improves vision and has a beneficial effect on metabolism.

You need to cook corn with leaves, adding salt and sugar. The cooking time for this type of corn is only 20 minutes. But if you have regular corn, then it takes 40 minutes to cook.

It will take us 30 minutes to cook the corn.
Number of servings - 4.

Ingredients:

• Corn fresh variety"Bonduelle" - 4 pieces
• Rock salt - 1 tablespoon
• White sugar - 0.5 tablespoons
• Filtered water - 2 liters.

How to cook corn soft and juicy - photo recipe:

Late summer is heaven for corn lovers. If desired, it can be baked in foil in the oven, dried on the grill or boiled. The last method of cooking corn is the easiest. Agree, there is nothing difficult about peeling the cobs, putting them in a pan, adding water and letting them cook. However, after one of my friends asked how to cook corn on the cob in a pan, how long to cook it, I wondered: has everyone mastered this simple culinary science.

It is important to buy sweet corn because it will be sweet and tasty, but feed corn intended for animal feed, no matter how you cook it, will still not be tasty.

How to distinguish feed corn from sweet corn? The sizes of both can be the same, the feed one can be either large or small in size, just like the sugar one. When choosing at the bazaar, you can easily distinguish them by hair color. Feed corn has brown to dark brown hair, no matter whether it is young or old. At the young sweet corn The hair color is light green, almost white, perhaps even transparent. In old sweet corn, the hair color darkens only at the ends, that is, only at the ends can the color be brown.

So you bought the right corn, now you can boil it. Do not store it for a long time without refrigeration. But if you bought it in excess, you can freeze it in the freezer. To defrost, simply remove it and leave it room temperature, great, it also defrosts in cold water. After defrosting, its taste will not change. By the way, they sell it frozen in stores.

So, for boiled corn you will need:

• freshly picked corn cobs - as much as the pan will hold.

How to Cook Delicious Kettle Corn on the Cob in a Instant Pot

We take out a large capacious container. We clean the cobs from the leaves and put them in a wide saucepan.

It is desirable, of course, that they fit entirely into it. If you don’t have such a vessel, break the cobs in half. We do not add salt to the pan; for 10 pumps you can put 1 tbsp. Sahara. You can add nothing at all and cook in plain water.

By the way, in Mexico they cook corn in sweet syrups and milk.

Place the pan on the stove over high heat. Make sure that the water covers all the cobs, this is one of the nuances proper cooking corn in a saucepan. By the way, in the countryside or in the village you can boil corn in large cauldrons, it will turn out even tastier, especially if the cobs have just been picked.

How many minutes does it take to cook corn?

After boiling, cook, slightly reducing the heat, for 15-20 minutes. Turn it off after the water begins to foam and become cloudy, at which point sugar comes out of the cobs and the corn without it will become less tasty.

You've probably heard that corn is boiled for at least 40 minutes, we cooked it like that before, but then we tried cooking it for less and it turned out that the corn tasted better and it was completely cooked.

How to check the doneness of corn?

It’s easy to check, take out a bowl, hold the corn on a plate with a fork, cut off a few grains and try it. But rest assured, it will be ready in 15-20 minutes.

And finally, salt. If desired, you can sprinkle the finished corn with a little salt. I do this almost always. Salt combined with sweet young grains gives simply amazing taste.

Some people grease the boiled cobs with butter, this is a matter of taste.

We even saw Americans who spread mayonnaise on a boiled cob of boiled corn, what a surprise.

And the Mexicans peppered it or, on the contrary, served it with sweet sauce.

Boiled corn is stored in the refrigerator for 1 day; after two days, the corn grains will become floury and tasteless. If desired, chilled corn can be heated in the microwave; it is also good simply cold.