How to cook corn on the cob: 6 recipes

All people like boiled corn, regardless of gender and age. Despite the obvious ease of preparation, boiling cobs requires some knowledge and skill. Corn contains a lot of useful vitamins, due to the high energy value of saturation remains for a long time. By the popularity of corn cobs are equal to watermelons and ice cream. To enjoy all the charms, you need to take a responsible approach to the cooking process.

Useful properties of corn

1. Nutritionists recommend eating at least 1 corn on the cob per day.In this way, you will provide the body with the daily rate of beneficial 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. Due to such an impressive list, the activity of the gastrointestinal tract, cardiac muscle, and the vascular system is normalized. From the body poisons, toxins.
4. Doctors strongly prescribe boiled corn in the amount of 50 grams to their diabetic patients. per day. This amount normalizes the level of glucose in the blood, not allowing an increase in sugar.
5. In addition to all of the above, boiled corn on the cob fights metabolic disorders, allergies, pathologies of the digestive system, and overweight.
6. Corn cobs accelerate brain activity, develop memory, prevent the occurrence of heart attacks and strokes. Also, the product puts in order the psycho-emotional background, forms muscle and bone tissue.

Corn varieties and their differences

1. The end result depends on the degree of maturity and the grade of the cobs.To date, there are 2 main types of corn. The first - the usual, fodder (for raising animals). The second is sweet, food, ideal for cooking.
2. You can eat both varieties, but the taste will vary. The feed species is tighter, bland, while the cobs have juiciness, milkiness, sweetness.
3. Feed-type corn is cooked longer (about 4 hours) due to hard starchy grains. Young sweet cobs are prepared for 20-50 minutes and literally melt in your mouth.

Choice of corn for cooking

1. Fruits collected relatively recently (1–5 hours ago) are considered ideal for heat treatment. Young cobs are better boiled soft and contain a maximum of useful substances.
2. Choose corn with leaves (unpeeled). The shell does not allow the veining of the grains and indicates the freshness of the fruit. To determine the quality of corn, give preference to specimens with light green leaves.
3. Feel the fibers enveloping the corn. Antennae should be wet. If you notice yellowness on the leaves, the corn was harvested long ago. It is better to refuse such products, because juiciness will be minimal.
4. Assess the quality and suitability of corn can be directly at the point of sale. Press a fingernail on one of the grains at the base of the cob. If you notice the juice, corn is “milk”, that is, it is ideal for cooking.
5. Old age is determined easily. Late corn has hard and dry seeds. The older the fruit, the less sugar is contained in the cob (after a time the sweetener turns into starch).

How to cook corn on the cob: a classic

1. Capacity for cooking. Prefer pot with a very wide bottom and high sides. Such a move will allow you to dip the cobs in a solid form, without breaking them apart. Take care that the pan has a thick bottom. The best option is a cauldron with a tight-fitting lid. To speed up the process will help the pan-pressure cooker. To preserve the beneficial properties of corn, boil the cobs at 190-230 degrees at low power.
2. Preparation of cobs for cooking. To start the heat treatment, prepare the corn. Some remove fiber and leaves.Others leave the "natural shell" in place, cutting off only dirty and damaged specimens. The leaves will retain the richness and sweetness of the corn, but after heat treatment it is more difficult to remove them. Therefore, completely remove the leaves and fibers, then put them in a pan, alternating with peeled cobs.
3. Putting the cob into the pot. Put the corn leaves on the bottom, put the corn on top of them. Then make another sheet layer, cover it with cobs. Continue until you fill the container at 2/3 of the volume. Also, the leaves must be placed on the sides to seal the fruit. Sorting is ready, you can fill the cob. Salt the fruit in any case impossible. Bulk composition will wash the liquid from the grain, the finished dish will be dry.
4. Filling the dishes with corn water. Cobs can be poured boiling water or cold water, act according to personal preferences. Add liquid so that it covers the product completely. Heat treatment lasts 45 minutes on average, but depending on the grade, the procedure can last from 30 minutes to 4 hours. Throughout the process it is necessary to monitor readiness, top up with hot water as it evaporates. Do not increase power, cooking takes place at an average intensity.
5. Definition of readiness. Throughout the heat treatment, evaluate the corn for readiness. Pinch off one grain, try. The kernels should be soft. When the product is easy to chew, you can remove the composition from the fire. At this very moment, serve the cobs, rubbing them with salt and spices (the latter are added if desired). It is easiest to use the dish in a state cut into pieces. In addition, each section is nakalyvaetsya on the culinary sword in order to avoid burns. You can grind butter or vegetable oil on the surface of the cobs.
6. Storage of the finished dish. If you are not going to use corn now, leave it in a pan with hot water that has not evaporated after cooking. If you remove the product before, it will be weathered, the kernels will wrinkle and lose their mouth-watering appearance. In water, the product can be kept at least 3 hours, keeping the temperature at 60 degrees. If we talk about the exposure in the refrigerator, the shelf life is 2 days.

How to cook corn in milk

1. Wash the cobs, remove the fibers, cut the leaves. Rinse the corn, chop each cob into 2-3 equal sections.
2. Pour into the pan so much full-fat milk that it covers the entire contents. Bring to a boil, send the cobs inside.
3. Cook the treat for at least 40 minutes, constantly evaluating the readiness with a fork. The grains must fall apart.
4. When you reach the desired structure, send a slice of butter into the milk. Turn off the heat, keep the cobs in the liquid for another 30 minutes.
5. After this time, melt the butter, mix it with salt. Rub the mixture with each piece of corn. Prick cobs on skewers, eat.

How to cook corn in a slow cooker

1. The crock-pot is good because thanks to its use in corn cobs all useful elements are fully preserved. And this means that the use of such a product will bring maximum benefit.
2. Before sending the product to boil, remove all leaves and remove hairs. Do not salt the cobs, put them in the bowl of the device, adhering to several layers.
3. You can fill the contents with clean water or milk, it all depends on personal preference. However, you should add a couple of slices of butter to the liquid to emphasize the taste.
4. When all the preparatory activities are completed, close the lid. Set the function of "Steaming" or "Cooking" for a duration of 35-40 minutes.
5. After turning off the timer, do not rush to open the slow cooker. Let the corn stand for another half hour. After this period, remove the cobs, rub them with salt and butter.

How to cook corn in a pressure cooker

1. A pressure cooker is a wide-bottomed wide pot with a lid, which is fixed with clamps. In the tank there is a hole for steam, which speeds up the process.
2. For the preparation of corn, prefer young cobs with the most juicy grains and green leaves. If the latter is partially dried, discard the product.
3. Boil in advance the water needed to fill the dishes for 2/3. Fill the pan with cornfed peeled, save the leaves.
4. Add water, close the lid. Bring the liquid to a boil, then boil another third of the hour. Next, remove the finished product, rub with salt and butter.

How to cook corn in a double boiler

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

How to cook corn in the oven

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

Practical recommendations for cooking corn

1. In order for the grains to retain all useful properties in their structure, pour the cobs with boiling water or milk.
2. Do not salt the water during heat treatment. Otherwise, the bulk composition will draw out liquid and sugar, the corn will turn out to be tough.
3. If you do not like to rub the cobs with salt during use, add a free-flowing component 3-5 minutes before the end of cooking.
4. To give the grains a delicate flavor, pour sugar or milk into the milk or milk combined with butter.
5. If you boiled corn and did not use it immediately, do not repeat the heat treatment again. Otherwise, the grains will become hard.

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

Video: how to cook a delicious corn