How to cook corn properly. Boiled corn. If the heads of cabbage are old

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The latter part of the hottest time of the year is simply paradise for corn fans. This grain is prepared in a variety of ways: browned on the grill, dried in the oven, or simply boiled.

Cooking takes the least time and effort, so even a beginner can cope with this simple culinary solution. It would seem that cooking this cereal should not raise any questions, but in fact, how much time should be devoted to this stage in order to get the most delicious product?

It is important to achieve a “golden mean” so that the product does not turn out too raw or overcooked.

Read further in the article about how to properly cook corn.

How to choose corn?

To create a successful dish, it is important to purchase the right product. Buy sweet corn, so it will still have a pleasant taste, while varieties bred specifically for animal feeding do not have a pleasant taste.

So, how to distinguish one variety from the other? The fact is that the shape and size of the cobs of both varieties can be completely different, which is their common feature. The main difference in the choice of these two varieties may be the shade of the hairy part of the heads of cabbage.

Forage varieties have brownish hairs, while young sweet cobs have light, sometimes even transparent hairs. More mature sweet varieties have a light hairy part, but the tips of the hairs may have a brownish color.

After purchasing corn, it is important to talk a little about its proper storage. It is better not to store the product outside the refrigerator for a long time, otherwise it will lose its juiciness and richness of taste.

If you buy too much corn, boil most of it and place the rest in the freezer. This way the cereal will retain its structure, rich taste and juiciness under freezing conditions.

In order to defrost it, simply place it on a plate at room temperature. This way the cob will retain its structure without changes in taste and other characteristics.

By the way, you can often find this product frozen in stores. Next, let's talk about how to cook corn on the cob in a saucepan so that the final product leaves a pleasant impression on everyone who tastes your dish.

The choice of this cereal is, perhaps, the key point that determines its further taste. In a store or supermarket, look for cobs that have a light yellow tint. They have reached the ideal state of ripeness, while darkish varieties will have an unpleasant dryish taste.

Prepare the required cooking container. Pour water into it and fill it with the required amount of corn cobs. Add a little salt to the water and turn on the stove. Once the water reaches a boil, simmer the contents of the pan for about fifteen minutes. After this time, the young corn will be able to reach the correct level of cooking.

Some cooking techniques may add a pinch of sugar to the water to enrich the overall flavor of the cereal.

Mexicans add syrups and even milk to the water for cooking this product. You need to add sugar at the rate of 1 tablespoon per ten heads of cabbage.. We will tell you more about how long to cook young corn below.

Check the final product for readiness. To do this, prepare a fork and lightly pierce the cooked cobs. If the corn has reached a suitable level of readiness, the fork will go in easily; it will take a little force to work on the damp grain.

For proper cooking, you must ensure that the water level in the saucepan is high enough to completely cover the entire contents. If the water is two to three centimeters above the fruits, they are guaranteed to cook evenly and correctly.

After the product is cooked, you can bring it to an even more “tasty” state. To do this, rub it with salt, oil or a mixture of various spices.

If you add salt to the water while cooking the cabbage, it will become coarser. Therefore, they need to be salted five minutes before they are ready or already while serving the finished product.

Do not cook the product over constant high heat. Reduce the intensity of the flame after the water boils.
It is best to eat a freshly prepared warm product. The fact is that when the fruit cools, it begins to harden noticeably, which noticeably reduces its taste.

It is best to immerse the cobs not in cold water, but in water that has already been brought to a boil.
In addition to sugar, you can add a little butter to the water: this will make the product more tender and soft.

How long to cook young corn

Let's talk a little about cooking young cobs. It is worth considering that the younger the product, the less time it requires to prepare. The same rule applies in reverse: the older the corn, the longer it will take to reach a state of complete readiness.

So, by placing young products in a cauldron, they will reach a state of readiness in 20-25 minutes. After you remove the water from the pan, cover the container with a lid and wrap it in a warm towel.. This method will help the product to steam thoroughly, become soft and juicy.

How to cook corn correctly

After the water in the pan reaches a boil, you need to slightly reduce the gas and cook it for twenty minutes.

After this time, the water in the cauldron will become more cloudy and begin to foam: in this case, it is urgent to remove the product from the pan. Cloudiness of the water indicates that the cereal has begun to secrete sugar, and if this is not stopped, the fruit will lose its rich, slightly sweet taste.

There is an idea among people that this product needs to be cooked for at least forty minutes. This opinion passed from housewife to housewife from generation to generation until someone decided to reduce the cooking time.

This decision prompted culinary experts to think that this fruit reaches readiness much earlier than this time and its taste is even more rich.

How long to cook bonduelle corn

This variety of corn is a real find for vegetarians and the elderly. The fact is that in the first case, the product is able to provide the required amount of protein that can be easily digested, and in the second case it helps prevent atherosclerosis - a disease of cholesterol plaques.

If you decide to purchase this variety, you will probably be faced with the question of how long it will take to cook bonduelle corn.

To prepare this variety of cereal, you need to start processing it. Clean the corn from unnecessary darkened particles, wash thoroughly and place in a container. Hairs and leaves can be placed at the bottom to enrich the overall flavor.

Break cobs that are too large into several pieces so that they can be conveniently placed in a container. If desired, add a pinch of sugar to the cauldron and turn on the stove. After the water boils, cook the contents for ten to fifteen minutes.

After this time, leave the cobs in the water for about five minutes to soften them. Serve the product on a plate along with butter or salt.

To prepare cereal in a multicooker, you will have to go through all the cooking steps described above, but you need to specify the “legumes” cooking mode. If this item is not available, you can turn on the classic “cooking” or “soup” mode.

During cooking, you can periodically check the readiness of the product using a fork. Don't forget to fill the kitchen "machine" to the top and cover the top of the cobs with leaves.

Cooking corn in different ways: cooking time

There are many options for preparing this cereal in a way that brings out the multi-faceted flavor of corn. To successfully create a dish, the cook must be well aware of how long to cook corn on the cob, and what tricks there are to make it as tasty as possible.

To cook cobs in the oven, you need to prepare a deep baking sheet and grease its surface with butter. Next, sort, peel and wash the cobs thoroughly.

Place them in a baking tray and fill it halfway with water. Next, cover the container with foil and bake it for one or two hours. The exact baking time depends on the ripeness of the cobs, so in this case you need to pay attention to the degree of cooking. More details about this will be written below.

Double boiler

The steamer must be filled with water. Grease the grate with butter, place the cleaned cobs in it and close the lid tightly. In this case, the cooking time most often reaches forty minutes.

Microwave

A microwave is a piece of kitchen equipment that is found in almost every home. In order to cook corn using a microwave oven, place the cobs in water for about an hour, then in a plastic bag, pour a little water into it and tie it tightly.

Don't forget to make several holes in the bag so that steam can escape from it periodically. Turn your microwave on the highest power setting and cook the corn for fifteen minutes.

Air fryer

To prepare the product using an air fryer, wrap them in cling film and lay them out. Next, adjust the temperature to approximately 205 degrees and cook the cobs for forty minutes.

How to check the doneness of corn

We've figured out how long to cook corn on the cob, but how do you know if it's ready? In order to understand this, there are several ways. Remove the head of cabbage from the pan with a fork, place it on a board or plate and cut off a few grains. Taste them and then determine the degree of readiness of the product. Stick a fork into the grains and determine their softness, and therefore readiness.

The final product can be stored in the refrigerator for a day. After this time, the heads of cabbage will lose their juiciness and become dry. This will make them practically unfit for consumption, which is why you need to calculate the amount of food you prepare.

“Extra” heads of cabbage can be placed in a bag and frozen. Defrosting can take place at room temperature or using a microwave oven.

Overripe corn: can it be fixed?

In order to get rid of the unpleasant qualities of overripe cereals, there is one way. To do this, peel the heads of cabbage, cut them in half and fill them with a mixture of cow's milk and water in equal proportions.

After four hours, the heads of cabbage will become soft, juicy and sweet again. Therefore, they are suitable for further use. By the way, old cobs can be cooked for two or even three hours to achieve readiness.

How long should you cook beans?

We've figured out how to cook corn on the cob in a saucepan, but how long does it take to cook different types of legumes? Very often, a novice cook finds himself at a loss when thinking about this question, since most packages of legumes do not indicate the exact cooking time. In order to avoid such an unpleasant situation, we recommend that you read the following recommendations.

Cooking whole peas will take a long time. Before cooking, you need to place the beans in a container of water and leave it for an hour or an hour and a half. Then drain this water and fill with new cold fluid.

Cooking whole peas will take about an hour and a half, while halved peas do not require pre-soaking and cook for about half an hour.

Large beans require pre-soaking before cooking, just as with peas. Soak it in cold water for about six to ten hours.

Drain the water and boil it for an hour. The green beans will be ready within seven minutes after the water starts boiling. Frozen beans will take about the same time to cook.

To cook lentils, place them in boiling water. The variety affects the cooking time: red lentils are ready 10 minutes after boiling, green lentils after 30, brown lentils after 40.

The nutritional value

Corn on the cob is a favorite treat for children and adults. You can boil, fry or store in jars for the winter!

The easiest thing is to cook! How to properly cook corn so that it is soft and juicy? The entire process of preparing this simple snack takes from 30 to 45 minutes, depending on whether the corn is young or not. Young ears are characterized by a white or pale yellow color, while old ones are bright yellow. Let's get started.

• Corn: 2-3 cobs;
• Salt: 2 teaspoons.

We clean the corn cobs from leaves and fibers and rinse them with a stream of warm water. In my case, they were quite long, so I cut each corn in half.

Pour water into a saucepan, put the cobs in and cook over medium heat for 30-45 minutes, depending on whether the corn is old or young.

You can serve the corn either with salt or grate it yourself to taste. This is such a simple dish.

Recipe 2: cook corn on the cob (step-by-step photos)

• 4 ears of corn
• salt to taste
• butter,
• grated cheese,
• spices, herbs - optional

First, you need to remove the leaves and tufts of hair from the corn cobs. It is advisable to use young (milk) corn for cooking, and it is preferable to cook it on the day of purchase.

Place half of the washed leaves, separated from the fruit, on the bottom of the pan, and place the corn on top. If the corn does not fit in the pan, you need to cut the cob in half. Cover the vegetables with the remaining leaves and pour clean cold water so that it is 2-3 cm above the leaves. The leaves give the finished dish a pleasant aroma.

Cook the corn after boiling (with water at a low boil) for about 10-15 minutes until the grains are soft. If you are cooking old corn, you can increase the cooking time to 1.5 hours (depending on the hardness of the fruit). It is very important not to salt the corn before and during cooking, because... the grains may become hard.

After cooking is complete, remove the boiled corn from the pan and let it cool slightly. Rub each cob with salt and butter to taste and serve hot. Bon appetit!

Recipe 3: How to Boil Corn on the Cob in a Saucepan

Many people love freshly boiled corn. How delicious it is to get boiled corn and eat the whole cob straight hot, then you can go for a second and a third, because it’s impossible to stop here. The recipe for deliciously cooked corn is very simple - for cooking you need to choose only young cobs, since old corn takes much longer to cook and does not taste as appetizing.

When choosing corn, pay attention to the grains. If crushing the grain is quite simple, and the color of the grains themselves is closer to white than yellow, then such corn can be safely cooked. Another sign of young corn is light hairs; the darker the hairs, the older the corn. Young corn cooks quickly, has a delicate taste and extraordinary softness.

• corn - young cobs;
• water - enough to completely cover the corn.

Place the corn cobs and leaves in a large saucepan. If you don't have a large saucepan at home, you can break each cob in half.

Pour in cold water and cook over high heat. Do not salt the water! Bring the corn to a boil, reduce heat, cover loosely with a lid and cook until tender. During cooking, corn usually changes color to bright yellow.

Only very young cobs (unripe corn) can remain creamy in color, but at the same time be edible (in such cobs the grains are not large and the cobs themselves are also small in size).

Young corn is cooked for 20-30 minutes. The older the corn, the longer it needs to be cooked (cooking time can reach 3 hours). During cooking, you can taste the grains to see if they are ready. Pull out the cob, cut off a few kernels and taste it.

Recipe 4, step by step: how to cook corn on the cob

Before you cook corn, you need to choose it correctly. Fresh cobs can be recognized by their dense, green leaves. Without them, it’s better not to buy corn at all. The grains under the leaves should be arranged in dense rows and have a light yellow tint. Black, damaged areas on the grains indicate pest damage to the corn. It is not advisable to use such cobs for food.

• corn on the cob – 6 - 8 pcs.;
• water – 4 l.

Remove all the leaves from the corn cob, so to speak, strip it. Separate the long hairs - stigmas. They can be washed, dried and used for medicinal purposes.

The cooking container must have a thick bottom. This can be an enameled, cast iron or aluminum pan of large diameter. Place some of the washed leaves on the bottom. Fill the entire bottom with leaves. The more leaves you use when cooking, the juicier and more aromatic the heads of cabbage will be. After cooking, discard the leaves.

Place corn tightly on top. If the cobs do not fit entirely into the pan, then they must be cut or broken into pieces. Cover it with another layer of leaves.

So, alternating corn and leaves, fill the pan.

No salt is added during cooking. This way the heads of cabbage will taste sweeter, and salt also makes the grains denser and harder to bite. Pour cold water over the corn in a saucepan. Water should cover the contents by 2 cm.

To prevent it from floating, you can place an inverted plate on top (my mother did this). And I just close it with a lid. Let's cook.

How long to cook corn depends on its variety and degree of maturity. Cooking time is always counted after the start of boiling. It is enough to boil young corn for 15 minutes. Yes, exactly 15 minutes, this has been verified. After it’s cooked, I let it sit in the pan for about 30 minutes.

Fodder, hard cobs require the longest heat treatment. The more saturated the color of the grains, the longer they need to be cooked. Typically from 40 minutes to two hours. You can check the readiness of the corn by breaking off a few kernels and tasting them.

Serve boiled corn hot. You can pour it with oil, brine, sprinkle with cheese or pepper. And we mince it simply by rubbing it with salt.

Recipe 5: quick cooking of corn (with photo)

• sweet young corn – 5 pcs.
• salt – 0.5 tbsp. l.
• water – 4-5 l
• dill, vegetable oil - for serving

The corn should be cleared of the green “cocoon” and “hair”. It's not that hard to do. You can then trim the hard tail and soft spout with a knife so that the cobs fit into the pan.

Pour clean water over the corn cobs, put on medium heat, cook for 30 minutes, counting the time from the beginning of the boil. If the corn is sweet and young, then this time is enough to cook it, but if it is fodder, then it will have to be cooked for about an hour, and possibly longer, and it tastes far from the same as the sweet variety.

10 minutes before the corn is ready, it is advisable to add salt to the pan, otherwise you will then need to salt each cob when serving.

Sprinkle slightly cooled boiled corn with chopped dill, lightly salt and pepper, and sprinkle with a small amount of sunflower oil. Boiled corn is ready!

Recipe 6: pickled corn on the cob for the winter

Delicious preparation for the winter. This corn can be served as a side dish for meat and vegetables. You can lightly fry the corn in a grill pan or on the grill. And a delicious side dish on your plate.

• Corn on the cob 5 pieces (I have 2 liter jars)

Marinade for 1 liter:

• Salt 1 tablespoon
• Sugar 3 tablespoons
• Allspice peas 3 pieces
• Black peppercorns 3 pieces
• Carnation 3 buds.
• Water 1 liter
• Vinegar 9% 2 tablespoons

I cut the corn into discs and boiled it. Place the boiled corn in a sieve and allow excess water to drain.

Prepare the marinade, add vinegar, salt, sugar, and spices to the water. Place on the fire and bring to a boil.

Place boiled corn in sterilized jars and fill with hot marinade. Screw the lids on the jars. Wrap the jars in a blanket and leave until the jars cool completely.

It’s nice to open this kind of corn in winter and remember the warm summer.

Recipe 7: Canned Corn on the Cob

• 1 kg unripe young corn

For the marinade:

• 1 liter of water
• 2 tbsp. salt
• 2 tbsp. Sahara

In each 0.5 liter jar:

• 2 tbsp. vinegar
• Bay leaf
• peppercorns - to taste
• 1-2 pcs cloves

Clean the corn and rinse thoroughly.

Place in a saucepan, add water and boil for 3-5 minutes.

In each jar we put cloves, peppercorns and bay leaves.

Place the corn tightly in jars and add vinegar.

Preparing the marinade for canned corn on the cob. Pour water into the pan, add salt and sugar, bring to a boil.

Pour marinade over corn.

Sterilize for 30 minutes. Roll up the lid.

Recipe 8: Roasted Corn with Brisket Slices

Usually housewives simply boil the ears of corn in salted water, and then salt them and serve them. But today we suggest preparing fried corn with slices of brisket or with slices of lard. This unusual combination of sweet and tender corn and fatty brisket will give you an unforgettable and incredible taste, and the bright aroma and rich color will not leave anyone indifferent.

• corn 4 pcs
• salted water 2 l
• butter 4 tbsp.
• thin lard or brisket 100 g
• vegetable oil 1 tbsp.
• salt 1 tsp

Remove the top green leaf-like wrappers and “corn hair” from the corn cobs, trimming the top and bottom parts of the cobs if necessary. Place the cleaned corn in preheated water. Be sure to salt the water to your taste and cook under a closed lid for 10-15 minutes.

In a frying pan, fry thin, tender slices of lard or brisket until golden brown.

Remove the cooked lard (brisket) from the frying pan. Add butter to the resulting fat in the pan and melt it. Place the corn cobs cut in half and salt them on all sides. Fry the corn cobs for 4 minutes on each side.

The very first, young corn does not need to be cooked. Just fry it in a frying pan with melted butter for about 15 minutes. Serve the dish with fried lard.

Bonus: Oil for greasing corn cobs

• butter - 50 g;
• salt - 0.5 tsp;
• parsley - a bunch;
• lemon juice - 1 tbsp. l.;
• ground black pepper - 0.5 tsp;
• hot red pepper - to taste.

Place an ear of cooked corn on a plate, add butter for coating and serve.

Young corn is easy to prepare, gives satiety and reduces appetite. One cob will add only 85–100 kcal to your diet. It is a source of vitamins B, C and PP, phosphorus, iodine and fluorine. Knowing how to cook corn on the cob in a saucepan, you can fully enjoy its taste and benefits.

Cooking time

The cooking time for corn in a pan depends on the degree of maturity of the crop:

• young light yellow ones will cook in 10–20 minutes;
• the mature one is cooked for 30–40 minutes;
• old bright yellow boils for 50–120 minutes;
• dark fodder is cooked for more than 3 hours, but even boiled grains remain hard and not sweet enough.

For cooking, always choose food grades with milky white or light yellow grains. Young corn contains a little viscous liquid that resembles milk. It is not present in the old mature grain, and the grains lose their elasticity and dimples appear on them. Forage varieties can be distinguished by their dark yellow or orange color. The shape of the cob will be elongated and even, while in food varieties it is short and thick, with large grains.

To avoid making a mistake with your choice, buy corn on the cob with leaves, which can be used to determine the degree of ripeness. In a young crop, the leaves are green, dense, fresh, while in a mature one they are dry and yellow, easily falling away from the cob. The fodder crop has dark brown leaves.

The ideal time to buy corn is the end of August. At this time, you can find fresh young ears. Later, overripe ones begin to appear.

Preparing the cobs

Before cooking, rinse the cobs in running water. Remove leaves and stigmas. Place the washed and peeled cobs in a bowl of cool water for an hour.

Select cobs of the same size for cooking, so the grains will cook evenly. Large inflorescences can be cut into pieces.

If you get overripe corn, before cooking, pour it with milk diluted in half with water. After 4 hours of soaking, the grains will soften and will be easy to cook in the usual way.

Cooking rules

Cook the corn in a thick-walled saucepan. According to the classic recipe, the water needs to be heated in advance, and the cobs should be immersed in boiling water.

• If you salt while cooking, you will end up with hard grains. Therefore, salt should be added 5 minutes before cooking or before serving. But by adding a little sugar or butter during cooking, you will get a delicate taste.
• Cook properly - over low heat. Before boiling, set the flame to maximum, and then reduce it, cook depending on the degree of ripeness.
• Readiness can be determined by husking a couple of grains with a fork. The cooked grains will be soft and juicy. In this case, remove the pan from the heat, drain the water, and cover the pan with a lid and a towel. The dish should steam for 15 minutes, which will make the grains taste more delicate.

Cooked corn hardens quickly. Therefore, it should be eaten warm, preferably immediately after cooking, or stored in a heat-saving container.

Recipes

Boiled corn is delicious on its own. But you can always add variety and turn an everyday dish into a festive delicacy.

Fragrant cobs in leaves

Cooking the corn with the leaves will give you a more tender and flavorful flavor.

Ingredients:

• cobs – 5 pcs.;
• water – 3 l;
• salt;
• butter.

Cooking technique:

1. Wash the corn and remove the stigmas.
2. Separate the leaves from the cobs and place half of them on the bottom of the pan.
3. Lay out the corn.
4. Cover it with a second layer of leaves.
5. Fill with water until it completely covers the contents of the pan, and place over high heat.
6. When the water boils, reduce the flame and cook under the lid until tender. Add salt 5-10 minutes before the end of cooking.
7. The finished corn can be left in the broth or taken out and rubbed with butter.

If you boil corn with leaves, it will be more aromatic and tasty.

In milk - fast and tasty

The sweetest and most tender boiled corn can be obtained if you cook it with the addition of milk. For this recipe, it is better to take a fresh young culture. If you use ripe ones, the cooking time will increase accordingly.

Ingredients:

• cobs – 5 pcs.;
• milk – 1 glass;
• water – 2 l;
• butter – 50 g;
• salt - to taste.

Cooking technique:

1. Wash the cobs thoroughly, remove leaves and stigmas. To ensure that the corn cooks evenly, divide the inflorescences into several parts and place them on the bottom of a deep pan.
2. Fill with water and milk. The liquid should completely cover the corn.
3. Place the pan on the fire, cook for 10 minutes.
4. Reduce heat, add butter, cook for another 7 minutes.
5. When ready, remove the cobs, arrange on plates, and add salt. This dish can be served with a side dish of rice and vegetables.

With cheese and herbs

Corn prepared according to this recipe can be served on skewers with skewered vegetables. This is an original appetizer for the holiday table.

Ingredients:

• cobs – 5 pcs.;
• Adyghe cheese – 50 g;
• feta cheese – 50 g;
• dill, parsley - to taste;
• milk – 4 tbsp. l.;
• cherry tomatoes and olives – 10 pcs.;
• salt, black pepper - to taste.

Cooking technique:5

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Tasty, sweet, juicy corn is something that many have known since childhood. One of the most favorite delicacies, which has remained the most beloved for decades. It seemed that my parents could always cook it perfectly. But how to do it yourself? After all, even such a simple matter has its own subtleties.

How to cook corn using modern technologies? The time has come to understand this interesting, and most importantly, appetizing issue.

Corn: variety of species

It would seem that all heads of cabbage are the same, but if you try, they have different tastes. The reason for this is not only the difference in species, but also the degree of maturity.

There is a huge variety of varieties, but there are two types: sweet, food and fodder. A person can use any of the above. But it is the sweet one that has special taste qualities, because it is intended precisely for these purposes.

Right choice

The question of how to cook corn ceases to be relevant before another - how to choose it correctly. It is recommended to give preference to young plants. It should be unpeeled, so it is better to preserve the freshness of the product. The leaves should have a bright green tint and the “hairs” should be slightly damp.

You can do a small test, to do this you need to press on the grain with your fingernail. If juice comes out from it, we are talking about the right product. After all, young cobs have soft, juicy grains. Not only the duration of cooking, but also the taste depends on the maturity of the plant.

This delicacy, familiar to everyone since childhood, has a huge number of useful properties:

• vitamin A;
• vitamin C;
• thiamine;
• cellulose;
• potassium.

A big plus is the ease of absorption. Therefore, eating it is not only tasty, but also healthy. Lots of vitamins and minerals too.

The world of technology never ceases to pleasantly surprise. If previously the only way to cook was in a saucepan, today there is room to roam. All that remains is to make the right choice by finding the best method for yourself. As for how long to cook corn, it all depends on the youth of the plant and the species. For example, sweet can be cooked for about an hour, but fodder will have to simmer for up to several hours.

How to cook corn in a saucepan

Is a traditional method. To do this, you need to fill the container with water and place the heads of cabbage in it. Cooking time ranges from 25 minutes to a couple of hours. After cooking, drain the water and sprinkle the cobs with salt and sugar.

In a slow cooker

Thanks to the unique technology of the device, all useful substances in the product are preserved. How to cook corn on the cob using a slow cooker turns out to be as easy as shelling pears. It is enough to clean the cereals from leaves and hair. Place the bowl and set the cooking mode to 27 minutes. Fill with non-salted water. After the sound timer, take out the treat.

Microwave without cobs

Separate the grains from the head of cabbage, then place them in a special bowl. Fill with water until they are completely submerged, add butter, a little herbs, and close with a lid. How long to cook corn depends on the number of kernels. The power should be 700-800 Watts, start the device. Ready grains can be used as a side dish.

On a frying pan

Only dairy varieties are suitable for this method. They must be thoroughly doused with boiling water in advance. Next, put it in a frying pan and add water. A young head of cabbage will delight you with its amazing taste after just 15 minutes.

In a steamer

Cleaned, washed heads of cabbage should be placed in a mold. Add a glass of water and turn on for 20 minutes. The product retains all its qualities, becomes juicy and tasty.

Cooking in milk

It is especially popular due to its unusual taste. Milk gives the cereal a special taste sensation. To prepare, you need to clean the plant. Pour milk into a separate pan and put the heads of cabbage there. Place the container on low heat for 15 minutes. When ready, grease them with oil and let them absorb well.

Popular questions

Even when preparing the simplest dishes, misunderstandings can arise. To dispel all doubts and fears, it is worth answering popular questions.

How to cook old cobs?

It is necessary to soak the product in cool water in advance. In this way, the required amount of moisture will enter the grains. After which you can cook the product in any way you like, but the cooking time will have to be increased to two hours.

Why does corn become tough after cooking?

This unpleasant phenomenon occurs due to the addition of salt to water. That is why it is recommended to add it after cooking.

How do you know when the product is ready?

Much depends on the degree of maturity. Young cereal takes half an hour to cook, and old cereal takes several hours. To determine the degree of cooking, you can taste the grain.

How long can you store?

Raw cereal can be stored for up to two weeks, but only in the refrigerator. But it’s better to eat the boiled one right away, otherwise it will lose its taste. You can store such a head of cabbage for no more than two days.

Boiled corn is a great treat for the whole family. It is easily digestible, being a storehouse of useful substances. And it's a pleasure to cook.

In contact with

From the outside it seems that there is nothing complicated about how to cook corn on the cob. When it comes to practice, some nuances emerge that complicate the process. Firstly, you can only get tasty corn if you choose the right product.

Corn is used to make many different delicacies, but the most famous corn product is, of course, popcorn. The most famous - and the easiest to prepare, but only if you have properly dried kernels of special glassy corn.

If not, then the simplest thing you can prepare from regular corn is boiled cobs. Any “corn” will do for them. Young corn kernels are quickly boiled in water, and boiled cobs are tasty and beautiful even with the most simple serving - laid out on a dish and sprinkled with coarse salt.

For example, cobs of forage varieties will not reach the desired level of softness, no matter how much you boil them. Secondly, you need to clearly understand how long to process the selected variety if you don’t want the boiled corn to have a rubbery texture or crunch in your teeth. Finally, you will have to spend a few minutes preparing the component in order to achieve the desired result as quickly as possible and with minimal hassle.

Corn is one of the most beloved and long-awaited summer delicacies. Golden boiled cobs, sprinkled with salt, just beg to be picked up, especially in nature, at sea and in the fresh air. Corn can perfectly satisfy hunger, because in addition to its excellent taste, it is also a real treasure trove of useful microelements and vitamins.

How to choose the right corn

Such cobs that are similar at first glance may have different taste characteristics and require different processing approaches. Although it is not entirely correct to divide all varieties of cereals into food and feed, it significantly simplifies the process of choosing a product. Edible corn cooks faster, but you need to start processing it immediately after purchasing the product.

By spending only 15-60 minutes (depending on the degree of ripeness of the cobs), you can get a tasty and healthy snack. It will take from 2 to 5 hours to bring a representative of later forage varieties to readiness. But housewives sometimes prefer this option because of how long fresh cobs can be stored.

• In order not to make a mistake in choosing a suitable product, you need to remember the following rules: When buying fresh corn, preference should be given to the cobs with leaves, which should be green and moist.
• This will allow the product to not dry out for as long as possible. Young products can be distinguished by light yellow, evenly dense grains. The cobs are small and not very long. Juice will be released from the cut grain.
• Some varieties of the product, such as bonduelle, even when overripe, require minimal processing. When cut, a broken cob is whitish, light, and slightly moist. In food grades, the tendrils are tender, whitish, and moist.
• Forage ones are brown and dense. A very light-colored product will cook quickly, in just 15-45 minutes. It will take 2 to 4 hours to boil the bright yellow beans.
• Often the type of area in which it was grown also affects the quality of the product. For example, it is much easier to cook deliciously a product from the southern regions than one from the northern regions.

The ability to correctly determine the age and type of product will help you get not only a tasty, but also a healthy dish. Old boiled corn may be as tasty in gastronomic terms as young corn, but it will contain too much starch, which is not very beneficial for the body.

Features of the preparatory stage

Before you cook corn on the cob, it needs to be properly prepared. It will only take a few minutes, and the result will show its best side. Dirty leaves must be removed.

If you use juicy green leaves and tendrils during the cooking process, the boiled corn will turn out tastier. True, cleaning such products is very difficult. To solve the problem, you need to do the following - we clean the elements from the cobs, but do not throw them away, but put them in a container for cooking.

If you need to boil pre-dried corn, it is recommended to first soak the cobs for 2-3 hours. If you refuse this, you will not be able to quickly cook the product even when using a pressure cooker. And on the stove, such products generally take 5-7 hours to cook.

By the way, the process of choosing a suitable container for boiling cobs needs to be given special attention. It is best to do this in a large saucepan with thick walls.

The best option would be a cast iron pot or cauldron, but at home it is difficult to use objects of such size that the cobs will fit completely. The container should be accompanied by a lid that will tightly close the container, retaining steam to the maximum. If a suitable pan is not available, the cobs will have to be broken into 2-3 parts.

To choose delicious corn you need to understand it a little. Firstly, young corn has light grains and most often has small cobs. Secondly, in order to purchase sweet corn, you need to try it, break off one grain, and you will immediately understand whether it is sweet or not. The next thing to pay attention to is the leaves. Don't buy corn without leaves! If they are not present, this may indicate that it was processed and the leaves turned black.

Carefully remove the leaves from the corn. Place a few inner leaves on the bottom of the pan, and add the stigmas there too. Break the cobs into 2 – 3 parts. If the pan is large, you don’t have to break it, but cook it whole.

Fill everything with water and place on the stove over high heat. Young corn is cooked for only 5 – 10 minutes. Old cobs take much longer to cook, 2 to 3 hours.

Check the corn for doneness. Pierce the kernels with a knife or fork; if you can do this easily, the corn is ready.

Before serving, salt the cobs well, place on a plate and garnish with herbs. The dish is ready!

Regardless of what kind of product needs to be boiled (dairy, mature, Bonduelle varieties or a feed analogue), the principle of operation is the same. The only difference will be how long to keep the product in the decoction.

In the selected pan, cover the bottom with leaves and place whole or chopped cobs on them. We also place the leaves on the sides so that the grains do not come into contact with the walls. We place the antennae on top.

Fill the mixture with water; it should be completely covered with liquid. If you need to prepare a mature or fodder product, you should add even a little more water, because... It will start to boil away after some time.

How long to cook corn often becomes clear only during processing. The process takes from 15 minutes to several hours. Based on the grade and quality of the component, you can only roughly navigate the time. We regularly check the degree of readiness of the product.

To do this, you need to evaluate not only its external changes, but also sometimes pinch off a grain at a time, tasting the corn. During the cooking process, it is correct to maintain a constant boiling of the composition. In this case, the lid must be closed. Do not try to cook the product quickly by increasing the heat. The cobs are cooked exclusively over low heat.

Young corn can be spoiled if you add salt when boiling it in a pan. This component accelerates the process of removing liquid from the grains, which makes them dry and dense. You need to add salt to the finished product (or water a few minutes before turning off the heat) immediately before serving. But ideally it is better to refuse this too.

Corn on the cob in a pan with salt

To begin with, when choosing corn on the cob, you should pay attention to the appearance. The leaves that form the cob are the natural protection of the grains from drying out, so make sure they are intact when choosing corn. Also, one of the most important nuances when choosing corn is the variety. It’s no secret that corn comes in “elite” varieties, for example, the well-known “Bonduelle” and “fodder” varieties.

If you don’t know how to distinguish them when the fruit is on the cob, you need to pay attention to the “hairs” of the corn: if they are white, then this is real food corn. In “forage” varieties they are brown at the ends. When cooked, “fodder” corn produces a very dark broth and becomes pale and cloyingly sweet, which spoils the whole impression, although, of course, there are lovers of this variety.

So, you have chosen specimens worthy of your pan. We should immediately debunk the myth that corn needs to be cooked for a long time - this is not true. Young corn should be placed in boiling water and cooked for 15-20 minutes, reducing the heat. It is a misconception that old, tough corn needs to be cooked for several hours. In fact, you can improve the situation by immersing dry corn in water for half an hour before cooking. Remember that when cooked for a long time, corn begins to release sugars and nutrients into the water, which will have a negative effect on the taste.

Tested - corn cooked for 15-20 minutes is no worse than corn simmered in a saucepan for several hours.

How to cook corn on the cob - recipe step by step:

• clean the corn from leaves, rinse if necessary;
• boil water in a saucepan or cast iron cauldron;
• Place the cobs of corn in boiling water, no need to add salt, cook for 15-20 minutes;
• carefully remove from heat and drain the water, place the corn on a dish; to maintain the temperature, you can leave it in the pan, but without water.

The dish is ready, the most common serving of corn in Russia is in its natural form, with salt, which everyone adds to taste. In addition, you can try corn with butter and spices. In many countries, corn is boiled in milk and eaten with sugar. Boiled corn is stored in the refrigerator for several days; longer is not recommended due to the loss of moisture from the grains.

After the corn season has passed, you can try frozen corn, which is often found in the store. Such specimens are steamed and vacuum-packed and cooked in the same way, in 15 minutes. Some housewives freeze the cobs in order to please their loved ones with a summer and healthy treat out of season.

Corn is a source of fiber and micronutrients, and it also contains gold, so don't miss the opportunity to add this healthy grain to your lunch or dinner.

How to properly cook corn on the cob

To boil corn you will need:

1. First of all, you should clean the cobs, remove dirty leaves and “antennae”. You can peel corn after it is ready, but it will be much more difficult. Let's reveal a little secret: fibers and leaves during cooking give the cobs juiciness and a pleasant aroma, so do not rush to throw them in the trash, wash them and place them between the rows of cobs.
2. To cook corn, it is recommended to use a large saucepan, cast iron or cauldron. The walls of the vessel should be very thick, and the lid should be the same size. You can use a pressure cooker to cook the cobs.
3. Place corn leaves on the bottom of the pan and place the cobs on them. It is also better to line the walls of the container with leaves so that the cobs do not stick to them during the cooking process.
4. It is also recommended to “build” a layer of leaves and tendrils on top of the cobs; thanks to them, the finished product will be sweet, aromatic and appetizing.
5. The amount of water is determined by the volume of the vessel, the main thing is that all the cobs are immersed in water.
6. You need to cook the corn over medium heat, checking the readiness periodically. Depending on the type of corn, it may take from 20 minutes to 5 hours. On average, young ears of corn take about an hour to cook. Make sure that they do not float out of the water, and the water itself should boil throughout the cooking.
7. Corn should be salted after it is ready; if you add salt to the pan, the grains will begin to release juice, which will make the product less juicy and tough.
8. Readiness is checked as follows: the cob is strung on a fork and several grains are separated from it. They should be easy to chew, the taste juicy and delicate. Once you are sure it is ready, you can turn off the heat and transfer the product to a plate.

Depending on the type of corn, the cooking time will vary. It may take 20 minutes or even 5 hours until fully cooked. On average, young cobs take from 40 minutes to an hour to cook.

In a double boiler, corn is cooked for 45-70 minutes; the cooking process is greatly influenced by the ripeness of the cobs and their variety. If you plan to cook corn in the oven, you must first preheat the oven to 120 degrees. Average cooking time 40 minutes.

In a slow cooker, corn should be cooked in the “Cooking” mode. You can enjoy the finished dish in just 30 minutes.

You can also cook the cobs in the microwave. At a power of 1000 Watts, the timer should be set for 5 minutes; a little more time will be required for cooking in units of lower power. If you cook corn in a tight plastic bag, then time it for 10 minutes and set the power to 800 watts. Young corn should be boiled in a special container recommended for microwave ovens for 50 minutes at a power of 700-800 watts.

How to store cooked corn

To get truly tasty corn, you should not remove it from the broth immediately after cooking. The product quickly wrinkles and deteriorates. It is better to give it a little time to cool directly in the broth.

Before serving, it is recommended to rub the cobs with butter and spices. Boiled corn can be stored in the refrigerator for about 2 days, but only if it is in its own broth. In general, the taste and beneficial properties of products begin to rapidly deteriorate within a few minutes after being removed from the broth.

For this reason, it is recommended to cook as many cobs as you plan to eat at one meal. As a last resort, boiled corn should be quickly frozen directly in the broth or in its pure form. If necessary, all you have to do is defrost it and heat it in the microwave in a couple of minutes.