How to cook corn soft and tasty. How to cook corn in a steamer

As autumn approaches, corn season begins. Fresh cobs are very juicy and appetizing, almost everyone likes their taste. But how street vendors prepare it remains questionable. It’s better to figure out how to cook corn at home and enjoy it without

any fears. A couple of simple steps - and excellent side dish ready for the whole family. It is important not only to know how to cook, but also to choose the cobs. Let's take a closer look at the process.

Making the right choice

Even if you know for sure that it is soft and juicy, the dish may turn out tasteless due to old dry cobs. Choose young, small, light-colored cobs. The bright yellows and oranges are clearly overripe and will be very tough. It’s also easy to make sure it’s juicy - break off one grain and crush it with your fingers. If it is soft and easily yields, the corn is young and fresh. If the grain has hardened and dried out, the cob has been cut off long ago or is simply completely overripe. Of course, they can also be prepared fairly well, but if you have a choice, it’s better to take younger cobs.

Before you start cooking, you should remove the leaves from the cobs and rinse them under running water. Don't throw away the tops - they should be placed in the bottom of the corn cooking pot.

This way the cobs will not burn when they come into contact with the bottom. In addition, using foliage before it is soft and succulent also ensures special taste, playing the role of seasoning. Fill the cobs with water until they are completely covered. Be sure to use a saucepan with a lid for cooking, which can be removed only after the water has boiled. Don't add salt right away.

How long should I cook?

You've learned how to cook corn soft and juicy right before, and the pan with the cobs is already on the stove. How long to wait for a delicious dish? Start counting from the beginning of boiling. Young cobs will be ready in a quarter of an hour. To prevent the grains from bursting during cooking, add salt to the already boiled water. A teaspoon will be enough for a liter of water. note

Note that it is strictly not recommended to add salt to the water when cooking overripe corn. It will turn out too tough. How to cook corn soft and juicy if it is old and dry? Cook for at least fifty minutes, in some cases up to one and a half hours. You can use a fork to make sure the cobs are cooked. Separate a few grains and taste. If they are soft, you can turn off the heat. To improve the taste of overripe cobs, it is recommended to keep them in the broth for a couple of hours after turning off the stove. The young ones can be eaten immediately, while still hot. As a rule, no special additions are required. Just add some salt coarse salt or pre-lubricate lightly butter. If you wish, you can try olive oil, or you can do without any oil at all, especially if the cobs are very soft and juicy on their own, but with creamy taste It will turn out more tender and milky.

How long to cook

Before giving recommendations on methods for cooking corn, it is worth saying a little about how to choose the right product so that it is boiled and juicy. The grains should be soft; when pressed, liquid may release. It is better to buy young cobs, unpeeled from leaves and stigmas, which will protect them from drying out. Having made your choice, do not store them for a long time: the faster they are cooked, the tastier they will be. How to do this - choose from the options we offer.

In a saucepan

The most traditional way is to boil corn in a pan filled with water. Cooking time can vary: from 20 minutes for young cobs to several hours for riper corn. It all depends on what variety you purchased. After the time has passed, the water should be drained, covering the pan with a lid. It is better to salt the finished cobs. The aromatic grains are ready to eat and will taste even better if you sprinkle them with salt while they are still hot.

In a slow cooker

During the process using a multicooker, their integrity is completely preserved, which means that everything minerals will stay inside and bring maximum benefit body. Rinse the corn cobs, previously cleared of leaves and hairs, under running water. Set the “Cooking” or “Steaming” mode for 20-25 minutes. Do not add salt to the water in which the cobs will be cooked. To improve taste, you can put small piece butter.

In the microwave

Separate the grains from the cobs and rinse under running water. Pour the grains into a microwave-safe thermal dish, add water until it covers the entire surface, and cover with a lid. To determine how long the corn will take to cook, you need to start from the number of grains being cooked. Setting the power to 700-800 watts, after 30 minutes add a little butter and parsley or dill to the water. Continue steaming for another 10 minutes. Can be used as a separate dish or added to salads.

In a pressure cooker

To cook cobs in a pressure cooker, choose ones with milk grains. If they are a little dry, add sugar to help bring them back. taste properties. To speed up the process, preheat the water in the pressure cooker and pour boiling water over the corn cobs. There should be enough water to completely cover the surface. All these preliminary procedures will help you get finished product no more than 10 minutes later. While hot, rub with salt and brush with butter, which gives the product a special taste and aroma.

In a steamer

Young corn cooks very quickly, and some people prefer to eat it raw. You can calculate how many minutes the process will take depending on the quantity being prepared. Place the peeled and pre-washed heads of cabbage into a steamer pan. To create enough steam, add a glass of water. After 5-10 minutes, you can turn off the steamer and enjoy the juicy, sweet young cobs.

Cooking recipes

Beginning housewives will find recipes that are not difficult to use; having mastered them in practice, any girl or woman will be able to cook boiled cobs. A variety of methods will make the taste of the grains unique and original. Based on the proposed recipe, do not be afraid to experiment on your own, finding more and more new cooking methods.

How to cook milk corn with salt

The traditional way of cooking young cobs looks like this:

Select smooth, healthy ears of milk corn and remove leaves and fibers from them.
To prepare, choose a large saucepan in which the cobs will feel free, completely covered with a few centimeters of water on top. It is advisable that the dishes have a thick bottom, which will ensure uniform heating of the product placed in the water.
Place the cobs in cold water. Line the bottom, sides and top with leaves and stigmas for extra flavor. From the moment it starts boiling, time it for about 10 minutes - this is enough for the milk corn to cook.
Try picking out one grain and check the taste. It should be soft and juicy.
Remove the hot corn from the pan, add salt and start eating.

Cooking with milk

An unusual, although a little expensive compared to the traditional, method will give the grain soft taste and subtle taste sensations for consumers. Boiled corn lovers should definitely try these recipes at least once.

Recipe No. 1:

Peel the corn cobs and trim the edges.
IN thick-walled saucepan heat the milk or a mixture of water and milk. No need to add salt.
Place the cobs in the milk and simmer over low heat for about twenty minutes.
The finished hot corn should be greased with a small amount of butter and allowed to soak in for a few minutes. Sprinkle salt to taste on top.
The taste differs from regular boiled corn for the better.

Recipe No. 2:

Boil the peeled and washed cobs in water until half cooked.
After removing the corn, cut the kernels into a bowl with a knife.
Boil the milk and pour the grains into it. Cook for an additional 10 minutes.
Before the end of cooking, add a piece of butter.
After the pan is removed from the heat, do not rush to remove the grains, let them absorb a little of the milky-buttery taste and smell.
Add salt immediately before use.

FAQ

How to properly cook old or feed corn

If you find that there are small indentations on the kernels, this is a sign that the corn has become old. You can cook it in the same way as the feed, which is used for bait during fishing (carp especially loves corn grains). Pre-soak the cobs for half an hour cold water, to required amount moisture got inside the grains. Further, the cooking process is no different from the usual one. Increase cooking time to 1.5-2 hours.

Why is corn hard after cooking?

If you add salt to the water at the beginning of the process, this will cause the cob to become hard and not tasty. Therefore, it is better to add salt at the end of cooking or immediately before use, while the cobs are still hot.

Do I need to salt the water and when?

You can add salt to the water, but it will be better if this happens 5 minutes before the end of cooking. Then the grains will remain juicy, soft, and will not acquire unnecessary hardness and unpleasant taste.

How to determine readiness

Based on the degree of ripeness of the cobs, determine in advance the approximate time required for cooking. To get a tasty dish, young corn will need to be cooked for 10 to 30 minutes, while more ripe corn will need to be cooked for an hour to three. After the time has passed, separate one or two grains and taste them; they should be soft, juicy, but not hard.

Why does the water turn dark during cooking?

The water may turn dark if you are boiling forage corn. Sometimes the liquid even becomes a little reddish when cooking varieties that can be eaten. The pigmented red-brown paint located under the grains is washed out when heated, hence the coloration of the water. The color of the water does not affect the quality of the grains; you can eat them without fear.

Video recipe

Having a miracle steamer machine in your kitchen, you can quickly, in 20-30 minutes, cook several ears of corn. Use a minimal amount of water, and the grains of the cereal, receiving uniform heat, are gradually steamed without compromising the integrity of the shell. A convenient, simple method, which is recommended in the video, is suitable for any housewife, even if she is just taking her first steps in cooking. A timer set for a certain time required for cooking will notify you of the end of the process with a sound signal.

Boiled corn is probably one of our favorites. summer treats, which is adored not only by children, but also by many adults. IN summer time this “queen of the fields” is as popular as ice cream, melons and watermelons. During the season at seaside resorts, boiled young corn is perhaps the most popular product. To please yourself with freshly prepared delicious corn at home, you will need a little time and knowledge of a few secrets, which we will share with you today. Below we tell you how to cook corn correctly and tasty.

How to choose the right corn on the cob for cooking

Not all corn on the cob is suitable for cooking and eating. When buying corn at the market, be sure to check what type of corn the seller is offering. Find out if it is this variety stern All you have to do is try a couple corn grains– fodder corn will not be sweet and tender, rather it will taste like raw potatoes. It is food (sweet) corn that is good because it has a pleasant and sweet taste. Well, and, of course, the corn must be of milky ripeness - this is evidenced by milky white or light yellow grains, as well as their juiciness and softness. This kind of corn does not have to be cooked for a long time - only 15-30 minutes and amber delicacy will be ready. Early varieties of corn ripen at the end of June, beginning of July. More late varieties filmed in August. Late varieties of corn are grown for storage, so they are removed from the fields at a more mature stage than early ones. The grains of such corn will be harder, and they will have to be cooked for quite a long time - from one hour or longer.

For cooking, it is better to choose freshly picked young cobs. food corn. It is better to buy unhusked corn, since the natural “packaging” allows the grains to last longer and prevents them from drying out quickly. Green leaves and wet corn silk will help you identify young cobs. If the leaves of the cob are yellow, it means that the corn was picked a long time ago and may have already lost its juiciness. But, as a rule, slight yellowness of the leaves is acceptable, because such cobs are still quite young and juicy. When purchasing, peel back the leaves of the cob a little and look at the kernels to make sure the corn is not old. And so that there is no doubt about the freshness and quality of the purchased cobs, you can test for ripeness - at the base of the cob, press your fingernail on one of the corn grains and if it turns out to be soft and juice comes out, it means that this is young or milk corn. Accordingly, the harder and drier the grains, the riper and, accordingly, older cob. The ripeness of an ear of corn affects not only the cooking time, but also its taste qualities. When corn dries out, the sugar inside the kernel turns into starch, which takes away its sweetness and tenderness. However, mature corn also has good taste, which is loved by many connoisseurs of this product. Some people prefer mature corn young, because it is more filling and can replace even a full meal.

How to properly and tasty cook corn on the cob

There are many ways to cook corn on the cob. Different nations It is prepared in different ways, depending on the climate and cooking capabilities. But the traditional method of preparation, after all, is boiling corn.
So let's look at different ways to cook corn at home.

First of all, you need to prepare the cobs for cooking. Most people boil their corn de-leafed, but leaving some of the leaves and stigma on the cob will make the finished product juicier and more flavorful. There is another way of cooking, when raw corn cleaned completely (in their raw form the leaves are easier to remove) and put in a pan along with the leaves and corn silk, which can be placed at the bottom of the container.

The corn kettle needs to be wide and deep enough to accommodate whole cobs without breaking them. Cleaned corn cobs should be placed at the bottom of the container directly on the leaves. Leaves can also be placed on the sides so that the corn does not come into contact with the walls of the dish. Fill the pan with water until the corn is completely covered. We also place leaves on top of the corn and add stigmas, which will make the corn sweeter and more aromatic. The cobs should be cooked over low heat so that they retain their nutritional value. Cooking time depends on the degree of maturity of the cobs - from 15 minutes to 40 minutes. If the corn is very old (mature), then it may need to be cooked much longer - about an hour or two hours.

During cooking, you need to periodically check the corn for doneness. Make sure that the corn is completely covered with water at all times; if the water has boiled away and the cobs have opened, you need to add water (but only boiling water). There is no need to salt corn while cooking., because salt slows down the cooking process and accelerates the release of water from the grains, which makes the finished product less juicy and tasty. But, if the corn is not sweet enough, you can add a little sugar during cooking. This will not spoil its taste in any way. The cooking process must be carefully monitored to prevent excessive boiling of water or overcooking of the product.

How long should you cook corn on the cob?

Cooking time for corn when boiling depends on the maturity of the cobs. Young corn is boiled for no more than 15-20 minutes. More mature cobs will need to be cooked longer long time. Old (ripe) corn is boiled more than an hour. You can cook corn in a slow cooker much faster.
It's best to check the corn while cooking to see if it's done. To do this, pinch off a grain from time to time and taste it, checking its readiness. If the grains become soft and juicy, then the corn is ready. You should not remove the corn immediately from the boiling water; let it cool a little right in the water where it was boiled. If corn is taken directly from boiling water, it may shrink and lose its appearance. After the corn has cooled slightly in the pan, you can remove it and serve it while it is still hot. Remove the cobs from the pan, let the excess water drain and rub with salt. In addition to salt, corn can be coated with butter and various spices.
The remaining uneaten corn can be stored in the same water in which it was boiled, but no more than 3-4 hours, at a temperature of 60-70 °C. Boiled corn can be stored longer in the refrigerator for no more than 2 days.

How to cook corn in a saucepan, in the microwave, in a slow cooker, in milk

There are many more different ways preparations sweet corn- it can be baked, fried, baked over coals, cooked in a microwave, double boiler, multicooker, etc. In every country where maize (corn) is grown, people cook corn according to their own recipes and each of them deserves attention. In the old days, when people did not have utensils to cook food, people threw corn into the fire and got a finished product that was not inferior in taste modern dishes from corn. In order to improve the quality of the prepared dish, people came up with the idea of adding various flavorings- herbs, spices, coconut milk, and then familiar taste traditional dish acquires new unusual and spicy notes. Although, at first glance, it seems that the queen of the fields is so good and perfect in taste original form that it does not require any additions or additives during cooking. However, we suggest you try others, including unusual recipes cooking corn at home, each of which is good in its own way.

Corn on the cob cooked in a slow cooker or pressure cooker

To cook corn in a slow cooker, remove the leaves from the young cobs and place them in a special bowl. Next, you need to fill them with water and put leaves on top. You can cook corn in the “Vegetables” mode; if you choose the “Beans” or “Soup” mode, then set the time to 15 minutes for young cobs and 20 minutes for old (ripe) cobs, no more.

Cooking corn in a pressure cooker is no different from cooking it in a slow cooker. Cook the cobs on low heat 15-20 minutes depending on the stage of maturity of the cereal crop.

A quick way to cook corn in the microwave

To quickly cook an ear of corn, you need to take a paper towel, soak it in water, then wrap it around the ear of corn and microwave it for 5-8 minutes. In this way, you can cook both peeled corn and the “dressed” cob.

Boiled corn in a steamer

When steaming corn, it useful material are preserved to the greatest extent. During normal cooking, some of the substances go into the water. Corn cooked using a steamer retains more vitamins that are destroyed during cooking in boiling water. In addition, steamed corn tastes sweeter and retains its juiciness to a greater extent. The cooking time for steaming young cobs is slightly longer than when regular cooking and ranges from 25 to 35 minutes.

Corn baked in the oven

Another less popular, but very interesting way cooking corn in the oven. There are at least two ways to bake cobs in the oven -

roasting shelled corn
roasting a whole cob

Wrap the peeled corn in foil with a piece of butter, place on a baking sheet and place in an oven preheated to 200-220 °C and bake for about 10 to 20 minutes. The grains will not dry out, and the corn will taste amazing!

Unpeeled cobs are baked a little differently. Before baking, cut the corn cobs slightly on one side and place in cold water for about half an hour. Then place the corn on a baking sheet and bake at a temperature of 200-220 °C. After half an hour, the fragrant corn is ready. Enjoy!

This method requires a little more cooking time than traditional way, because milk slows down the cooking process. So, to cook corn in milk, take:

5-6 ears of corn.
two liters of milk;
30 gr. Butter;

The peeled corn is placed in a saucepan, poured with milk and a piece of butter is added. You can also dilute the milk by half with water, but add more butter. Rub the finished corn with salt and serve.

Caribbean boiled corn

You will need:

5-8 ears of young sweet corn,
3 stalks green onions (or 1 stalk leek)
1/4 teaspoon black pepper
2 cups coconut milk
1 tablespoon chopped parsley
1 large clove of garlic
2-3 sprigs of thyme (optional)
1 habanero pepper (can substitute chili pepper)

Place the peeled corn cobs in a wide saucepan and add the remaining ingredients. Cover the top with leaves from the cob and fill with water with the addition of coconut milk. Cooking time is the same as for the usual way cooking time – 15 minutes. This kind of corn does not need to be rubbed with salt, as it should have a sweet taste. But, this is not for everyone. If you wish, you can salt it.

Video “How to cook delicious corn - Caribbean recipe”

How to store boiled corn

The corn season is behind us, but you still want to enjoy the golden delicacy. will come to the rescue freezer. To freeze, you need to place the peeled cobs in bags (preferably in a vacuum) and freeze. Preparing this corn couldn't be easier - just take it out of the freezer, throw it into boiling water and cook until tender. After boiling time fully cooked frozen corn is 20-25 minutes. We also grease the finished corn vegetable oil, rub with salt and serve.

What are the benefits of corn?

Corn is not only tasty, but also very nutritious and healthy. food product – a real treasure trove vitamins and microelements! It contains calcium, potassium, magnesium, iron, phosphorus, amino acids lysine and tryptophan, polyunsaturated fatty acids, ascorbic acid, as well as vitamins E, B, PP. To provide the body with all the necessary substances, it is enough to eat 40-50 grams of boiled corn per day (about half a whole cob). Thanks to high content fiber, corn will cleanse the body of toxins well and improve intestinal function. Regular use corn is an excellent disease prevention of cardio-vascular system and oncological diseases. The biologically active compounds contained in corn help normalize metabolic processes in the brain and improve memory. Corn nourishes and restores nerve cells, and also affects the formation of muscle fibers. .post-navigation

Contraindications for eating boiled corn

Despite all beneficial features queen of the fields, there are some contraindications or restrictions for the use of this product.

What you should not forget when eating corn:

The calorie content of a cooked corn cob is higher than the calorie content of a raw one. This should be taken into account by people on a diet.
Boiled corn contains a lot of sugar, so people suffering from diabetes mellitus This product should be used with caution.
Boiled corn is contraindicated for certain digestive pathologies and the pancreas in particular.
It is not recommended to give boiled corn to children under three years of age, since corn kernels are often indigestible in young children.
You should not overuse boiled corn, as it can cause indigestion (clogging) of the stomach, especially in young children.

Despite existing contraindications boiled corn, still belongs to the most safe products. The nutritional value it is large, so in the summer season do not deprive yourself of the pleasure of enjoying this excellent product.

Today we invite you, together with us, to carefully understand and remember how to cook corn. How to choose and cook for real delicious corn, bringing us and our children only pleasure and joy.

At first glance, identical cobs may actually turn out to be completely different in taste, which depends on the type, variety of corn and its degree of maturity. Without delving too deeply into the variety of varieties, all corn can be divided into two main types: food or sweet and regular feed, which is intended mainly for animal feed. You can eat both food and feed corn. Some “gourmets” like the harsh and less sugary feed varieties even better, but still it is food corn that has the best taste, because its juicy sweet grains simply melt in your mouth. To prepare young food corn of early varieties it will take from 15 minutes to one hour, while forage and late varieties will have to be cooked from two to five hours.

How to choose corn

It is best to choose freshly picked ears of young edible corn for cooking. You should buy unhusked corn, since the natural “wrapper” will indicate not only the freshness of the cob, but will also prevent it from drying out prematurely. First of all, bright green leaves and slightly damp, cool “antennae” will help you identify young cobs. If the leaves begin to turn yellow, it means that the corn was picked a long time ago and may have already lost some of its juiciness.

So that there is not a single doubt about the quality of the purchased product, you can carry out simple test for ripeness: at the very base, press with your fingernail on one of the grains: if it turns out to be soft and juice comes out, then everything is in perfect order - this is young, so-called milk corn. The tougher and drier the seed, the riper and older the cob.

The degree of corn ripeness affects not only the cooking time, but also the taste of the product. The fact is that when corn dries, the sugar inside the grains begins to turn into starch, which deprives it of its aroma and sweetness.

How to cook corn on the cob:

1. You can cook corn in several ways by known methods: in the microwave, double boiler, multicooker. We will cook on the stove.

2. We clean the cobs from leaves. We wash the bottom leaves and place a few pieces on the bottom of the pan.

3. Then we fold the whole cobs, breaking very large ones into two parts.

5. Cover the pan with a lid and bring to a boil.

6. After boiling, reduce the heat. Cook over low heat until done.

7. How long to cook corn depends on the degree of maturity. This can be from half an hour to 2 hours. To find out for sure, we take out one ear of corn, remove the grain from it with a knife and taste it.

8. Drain the water, transfer the cobs to a large plate, sprinkle salt on top, grease with oil if desired and serve hot to the table as independent dish or as a side dish.

How long to cook corn?

The cooking time is calculated from the degree of its ripeness; corn cobs can be divided into 3 types of maturity: slightly unripe, ripe and overripe.

1. If the corn is pale yellow in color and tastes very soft and juicy, it is enough to cook such cobs for about 15 minutes after the water boils.

2. Yellowish color indicates her medium degree ripeness, when you taste the raw cob it is juicy and starchy. The cooking time for this type of corn is about 30 minutes; this type of maturity is considered optimal when cooking corn.

3. Expressively yellow seeds indicate its overripe state. Such cobs are tough, and sometimes very tough. They should be cooked for 60 minutes to 2 hours.

More on how to boil corn on the cob

Cooking corn optimally in thick-walled and deep dishes(better - a cauldron or cast iron) with a tight-fitting lid. Cooking boiled corn in a pressure cooker gives good results. My favorite method is boiling unhusked corn on the cob. At the same time, it is laid out in a bowl and filled with water to a level of up to 5 cm above the layer of corn. This cooking method makes the grains as sweet and juicy as possible.

You can also cook corn with peeled cobs. Secret proper cooking in this case, the corn leaves are laid out on the bottom of the dish, then the cobs are placed and covered with the remaining leaves on top. This is done so that the corn kernels do not come into contact with the cooking utensils.

Cook the dish only until the grains soften, which is checked by piercing them with a fork. Cooking for too long, as well as cooking in salt water, makes corn on the cob too tough. It is better to lightly sugar the water during cooking and add salt only after cooking.

The dish must be served freshly cooked, as the corn is not as tasty after it cools. For juiciness, you can rub the peeled cobs with butter. It is better to salt boiled corn not with fine, but with coarse salt; you just need to lightly rub the grains with it.

How to cook milk corn

Let's try to boil our first, juiciest and most tender milk corn. For this the recipe will do only very young corn, the kind whose softest kernels, when crushed, are released onto the finger a large number of juice Peel four ears of young corn from leaves and stigmas, and then rinse thoroughly in running water. Boil three liters of water in a deep saucepan. Don't add salt! Place the prepared cobs in boiling water and bring to a boil again over high heat. Once the corn cobs float to the surface, reduce the heat to medium, cover the pan and simmer your corn for 5 to 10 minutes. After this time, immediately remove the corn from the water, drizzle with melted butter, sprinkle with salt and serve. Do not overcook young milk corn! Cooking for too long can cause it to become tough.

How to cook mature corn

Mature corn differs from very young corn much more bright taste and aroma, but such corn should be cooked longer. Remove leaves and stigmas from four ears of corn. Don't throw away the leaves! Soak the shelled corn in cool water for one hour and then rinse thoroughly. If necessary, cut each cob crosswise into two halves. Boil three liters of water in a deep saucepan, add half the corn leaves, bring to a boil again, add the cobs and bring the water to a boil again over high heat. When the water boils, reduce the heat to medium, cover the pan with a lid and cook the corn for 40 - 45 minutes. Once the time is up, add salt to taste and the remaining leaves. Cook everything together for another 15 - 20 minutes. Remove the finished corn from the water, dry it slightly, pour in butter and sprinkle with salt. Serve immediately.

How to cook corn in the oven

Tender young ears of corn can be boiled by placing them in the oven. When prepared in this way, they turn out extremely aromatic and tasty. Grease a baking dish with vegetable oil and place four whole ears of corn in it, not peeled of leaves. Top up hot water so that it covers the cobs halfway. Carefully cover the dish with corn with foil and place in an oven preheated to 200⁰ for 40 - 120 minutes, depending on the degree of ripeness of the corn. Remove leaves from the finished corn, pour melted butter over it, sprinkle with salt and serve.

How to cook corn in a double boiler

Corn cooked in a double boiler turns out to be very tasty and tender. You can steam both de-leafed and unshelled corn. Corn cooked with leaves is much more flavorful, but requires a little more time to cook. Pour enough water into the steamer, grease the rack with butter and place the ears of corn on it. Close the steamer tightly and cook the corn for 30 to 40 minutes until tender. While your corn is cooking, prepare the sauce. Melt 15 gr. butter in a small saucepan, add 50 g to it. crushed walnuts and a pinch of ground cardamom. Stir quickly and remove from heat. Place the finished corn on a dish, pour over the fragrant nut butter and serve. Serve salt separately.

How to cook corn in the microwave

If you are short on time, delicious boiled corn can be prepared in microwave oven. Soak young corn cobs without removing leaves for an hour in cool water. Once the time is up, transfer the corn cobs to a plastic bag, add a couple tablespoons of water and seal tightly. Place the bag in a microwave-safe bowl and poke a couple of tiny holes in it to allow excess steam to escape. Bake in the microwave at maximum power for 10 - 15 minutes depending on the ripeness of the grains. Remove the finished corn from the bag, remove leaves and stigmas, grease melted butter and sprinkle with salt. Prepared this way in a fast way The corn turns out to be very aromatic and tasty, but it should be served immediately; once it cools down, your corn will lose most of its taste.

With the beginning of August, boiled corn on the cob becomes the most popular fast food in any town in Russia. Young corn is gaining such popularity not only because of its usefulness, but also because of its seasonality. To fill yourself up for the year ahead, I suggest preparing this simple treat yourself. And so that you succeed the first time, I will reveal the main secrets of how to cook corn at home in a saucepan.

First, I’ll give you some tips on how to buy a good product, and only then I’ll tell you how to cook young corn on the cob correctly and for how long.

How to choose good corn

The first secret delicious dish is the right product. Before cooking corn, study the main markers that you need to pay attention to when purchasing:

Corn cobs should have amniotic leaves, preferably all of them, i.e. including the top hard ones. Some people sell the cobs after stripping them almost completely - leaving one row of thin pale leaves. I don’t take this kind of corn, since the freshness and purity of the grains in a corn cob depends on the presence of amniotic leaves - this is how nature intended. The grains in half-harvested cobs dry out, and the dust gets into places where it is difficult to wash it out.
When purchasing, check the corn kernels for youth. Spread the leaves in the middle of the cob and lightly press the grain with your fingernail; it should be elastic and juicy. Old grain will be dense and starchy.
Having folded back the amniotic leaves, inspect the grains for spoilage and disease - the corn grains should be arranged in even rows and be uniform in color, without black spots and mold.
I would not pay attention to the color of the grain, since this is just a varietal feature. Some sources write that bright yellow grain is old, and light grain is young. We remember the color of Bonduelle corn and all questions about the youth of the yellow grain disappear by themselves.

We will cook the corn in a saucepan. For these purposes, I would advise choosing a larger vessel.

How to cook corn on the cob?

Ingredients:

Corn cobs – 5-7 pcs.

Water 3-4 liters

The number of cobs is determined by the number of eaters - 1-2 pieces each. for everyone. I wouldn’t recommend boiling corn for future use – it loses a little taste when stored.

We clean the cobs from the leaves. Moreover, I throw away the upper half of the leaves, those that are thicker and greener. And those that are closer to the body I leave and use when cooking.
In addition to the leaves, the stigmas also need to be removed from the corn - I have no use for them, but some are dried and used for treatment.
I break each corn into two parts - it’s more convenient to eat, and shorter pieces fit better in the pan. I tried to cut it with a knife, but the stalk itself cuts so poorly that it’s easier to break it.
Place one third of the leaves from the cobs on the bottom of the cooking vessel. Next, place the pieces of corn tightly. Pour in cold water so that it covers the entire product. Place the remaining leaves on top.

Using amniotic leaves when cooking corn in a pan is the second secret of my recipe. It is this technique that allows you to thoroughly steam the corn grains. It has been observed that boiled corn on the cob has more rich taste and aroma if you cook it covered with leaves.

Should I add salt when cooking corn? I would not recommend salting the cobs during the cooking process - salt makes the grains denser, reducing juiciness.

We cover the entire assembled structure from the pan, corn, its leaves and water with a lid and put it on the fire.

Now we come to the most pressing question - how long to cook corn in a pan so that it is both soft and juicy? I'm revealing the third secret!

And yet, how long does it take to cook corn?

A very interesting question, actually. I remember my grandmother cooked corn heads for 2-3 hours. And since childhood, I learned that before boiling corn on the cob, you need to have a lot of patience - the appetizing smell did not leave anyone indifferent. What about now?

A lot has changed since I was a child, including corn. New ones have appeared dessert varieties having excellent taste. And if the corn is fresh and young, then it should not be cooked for a long time.

As you understand, how long to cook young corn is determined not only by the degree of maturity of the corn grain, but also varietal characteristics. To date, I have only seen dessert varieties on sale that cook very quickly.

We count the cooking time from the moment of boiling. As soon as the water in the pan with corn is bubbling confidently, reduce the heat and set the timer for 30 minutes - this is more than enough for young dessert corn.

After half an hour, I take one grain for testing, and if the degree of readiness suits me, I turn off the heat. But! I leave the corn covered for another 15-20 minutes, longer if possible. The corn cooking process continues as the water temperature is still high. But it follows a different path than when boiling. This way we get corn with a richer flavor.

Old cobs and forage corn should be cooked much longer - 2-3 hours. How to identify such corn? As I wrote, color is not an indicator. Therefore, we look at other markers:

Density and hardness of grain. Young grains release juice when squeezed, old grains do not.
Clove test - young dessert grain, even in its raw form, is juicy and sweetish. The old one will be quite starchy, and the fodder one will be neutral in taste, without a pronounced sweet taste.

Boiled corn is served hot, accompanied by salt and butter, and sugar for those with a sweet tooth. However, I have seen advice that recommends eating corn by rubbing it with crushed garlic and pouring lemon juice on it. To be honest, then classic version I like it better with butter.

Do you have your own recipe for cooking corn? Perhaps you know other secrets of cooking cobs in a saucepan that you inherited from previous generations - share them in the comments, we will probably find them useful.