At the end of summer, islands of spontaneous trade appear in the market, near bus stops and grocery stores. Sellers actively offer goods "piping hot": fragrant, tasty and juicy boiled corn. To the lovers of this a simple dish hard to get past. But no one knows where the corn was plucked and under what conditions it was prepared. We will cook corn in a slow cooker on our own: it will be faster and more correct.

The dish is not new, there is nothing complicated, so anyone with a multicooker in the kitchen can easily cook corn.

What you need for a simple meal:

• young cobs of medium-sized corn - 2-3 pieces;
• water - 2 glasses;
• some salt and butter.

How to cook:

1. You will be very surprised at how easy this dish is to prepare. After all, corn in a slow cooker for a couple is prepared as simply as possible. You only need to correctly place the "accents" and that's it, then enjoy the amazing taste of this a simple product.
2. If the corn is grown in your own garden, then there is no need to wash it. Even if you bought corn in the market or in the supermarket in "clothing", then you also do not need to wash it. It is only necessary to free the cob from the leaves in order to put it in the bowl of the device.
3. About the size of the cobs: choose the average size of the corn to fit more. You will have to cook, although not for long, but you want to have enough for all family members. If the cobs are large, feel free to divide into 2 parts.
4. The algorithm for cooking corn in a steamed multicooker: pour water into the bowl of the appliance, put a grate with holes on top. This is a double boiler and it comes standard with a multicooker.
5. We look at how many cobs can fit in this plastic basket: 2 or 3, or maybe even 4. It all depends on the size of the corn cobs.
6. You don't need to salt the water! Remember this and do not make mistakes in the future.
7. We prepare the dish by choosing the "Steam" program. Let's set the time to 25 minutes.
8. We lower the lid of the appliance until it clicks and press the "Start" button. Everything, more of our participation is not required, because the multicooker will cook on its own.
9. You can be distracted to do your own business, the device will invite you when it copes with the task.
10. That's when you hear a characteristic melody, you can visit the slow cooker, check the readiness of the corn cobs. When you open the lid of the device, the aroma will be incomparable!
11. Here you need to be careful not to get burned. Gently pry off the corncob with a fork, transfer to a plate.
12. Immediately, while the corn is hot, sprinkle with fine salt.

Serve cooked corn in a steamed multicooker with butter. Eat slowly so as not to burn yourself, bon appetit!

Steamed corn in a slow cooker. Method 2

And this method is also good, especially if you need to cook a lot of corn at once in order to treat all your relatives and even neighbors. This recipe is just as simple, but there is little secret cooking corn in a slow cooker for a couple.

• corn cobs 4-6 pcs.;
• butter - 1 tbsp;
• fine salt- taste;
• fresh herbs (mix of parsley and dill) - 2 sprigs each;
• You will need 4 cups of water for cooking.

1. We free the cobs from the leaves, throw them away, because we will cook corn without this “clothes”.
2. We carefully examine each corn cob: so that there is no damage, so that the corn is young.
3. Tip for young housewives: if you choose corn in the market, ask the seller for permission to try a few raw grains: they should be juicy and very sweet. You need to buy such corn, and if the cobs are already overripe, you will have to not only cook them for a long time, but also chew them thoroughly. Such corn will not appeal to children and people of advanced age.
4. We will cook like this: pour water into the bowl of the appliance, the indicated amount in the recipe, put peeled corn on the cob directly into the bowl of the multicooker. If they do not fit, we divide into several parts (by 2 or 3).
5. We lower the lid of the device, select the fast program. This will be the "Steaming" mode. Set the time to 30 minutes. Enough to steam corn in a slow cooker.
6. Do you know why you can't put salt in water right away? Because it will slow down the cooking process, and then the corn will not only cook longer, but it will also turn out not as juicy, not as sugary and tender as we would like.
7. The process has begun, we are waiting for the result. While the corn is steaming in a slow cooker, cook delicious dressing. You will need salt, butter, fresh herbs.
8. Greens (parsley and dill) should be chopped with a knife as finely as possible. The butter should be soft, the salt fine. It is necessary to mix salt and chopped herbs with oil, mix thoroughly. The butter will soften, so you need to take it with a spoon, transfer it to molds and send it to the freezer for 10 minutes. This is enough for the oil to seize.
9. Corn has already shared its amazing aroma, there is very little time left to wait. The signal has sounded, it's time to taste the corn on the cob. To do this, open the lid to get the cob and put it on a plate. Use a special device - culinary tongs, although many housewives out of habit use a regular fork.
10. Do not be lazy and taste one or two grains. Soft and juicy? You can put all the cobs on a plate.
11. And now you need to get the butter out of the freezer, grate it well salted butter with herbs each corncob.

That's all the tricks of cooking corn in a slow cooker for a couple. Try this recipe, you will love it! Moreover, nothing complicated, everything is clear and fast.

Corn in a multicooker steamed in grains

Each of us wants to get a piece of summer on cold winter days. And it can be done very in a simple way: cook corn at home in the multicooker in the kitchen! Yes, it is corn, and this is not a delicacy in winter, but a real opportunity to please not only yourself, but also your family. And everything is done simply: you just need to take care in advance to prepare more corn for the winter. It is enough to prepare young cobs and send them to the freezer. And what to do next, let's find out together.

Products for this dish:

• frozen corn - 400 g;
• salt, butter - to taste;
• low-fat cream - 2 tbsp.

Let's cook corn in a slow cooker for a couple like this:

1. We take out the frozen young corn cobs from the freezer. Separate the grains with a sharp knife. While the corn is frozen, this is easier to do.
2. No need to defrost corn!
3. You need to pour the grains into the bowl of the device, then put a piece of butter, about 1 tablespoon, add a little salt, literally a pinch. You also need to pour cream - 2 tbsp. Can you use milk instead of cream? plain water.
4. We will cook in the “Steaming” mode for the first 15 minutes, then we will switch the device to “Extinguishing”. We must control the readiness of the grains at the intermediate stage: because the power of each appliance is different, therefore, the time for cooking corn in a steamed multicooker will also differ.
5. During the cooking process, the corn can be stirred several times, that is, mixed so that it cooks evenly.
6. After the signal is delicious food ready. You can immediately pour corn in a steamed multicooker into a large bowl and, if desired, add what you want. And as a dressing, we recommend considering the following options: Mozzarella cheese, hard cheese like "Parmesan", fresh chopped herbs, spices and even hot red ground pepper. For children, no additives are required, only corn, a little cream, butter and a few crystals of salt.

Steamed corn in foil

And with such a simple way of cooking corn in a steamed multicooker, you can save the juiciness of corn cobs. A nice bonus to this recipe will be several options for additives.

Products and their quantity:

• corn cobs - 3-5 pcs.;
• salt, ground black pepper;
• foil;
• olive oil - 1 tbsp;
• water - 3 cups.

Cooking corn in a slow cooker for a couple:

1. We choose young, tender and juicy corn. We release from the leaves, remove all unnecessary.
2. Now unfold the foil to make a uniform square.
3. Put corn in the middle. Next, dip the silicone brush into olive oil, thoroughly grease the cobs. Sprinkle the top with a mixture of salt and pepper. Rub the spices and salt well.
4. We wrap the corn in foil, connect the ends of the foil together, making a seam on top. This way we will know that the corn will be cooked in own juice and it will be juicy. We form the seam well so that the foil does not turn around.
5. That's all the preparation. And then, as usual: pour water into the slow cooker, put a steaming basket on top, put corn cobs wrapped in foil in it, lower the lid.
6. You need to cook in the "Steam" mode, time 30 minutes.
7. When the signal sounds, we recommend checking the readiness of the corn as follows: unscrew the edge, pierce the grain with a fork, or, if possible, remove a few grains with a fork, taste it.
8. Serve cooked corn in a steamer immediately while hot.

As additional additives, we offer a choice of: a mix of fresh herbs, dried herbs, hard cheese (on a grater), ketchup, half mustard with sour cream, lemon or lime juice. Bon Appetit!

Steamed corn in a slow cooker. Video

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Steamed corn in a slow cooker

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Corn is a very tasty and healthy plant that contains a large number of vitamins and amino acids. Despite the fact that during cooking the grains are subjected to heat treatment, most of the useful properties is saved. You can boil corn in steam or in water, but to make it sweet and juicy, you should know certain rules.

Soft, juicy and sweet grains are found only in sugar dairy varieties. Always pay attention to the size and color of the grains, as well as the leaves - they should be fresh and juicy. Dry and yellow leaves that do not adhere tightly to the cob indicate that the corn was picked a few days ago and may be tough and not sweet. Never buy peeled ears, most often this indicates that the plant has been treated with pesticides. Try to take sprouts of the same, not large size, which can easily fit into the multicooker bowl. The corn should cook evenly on all sides, so large cobs will need to be cut in half.

How to steam corn

Cobs should be well cleaned and washed in running water. Carefully inspect the grains - if they come across rotten or spoiled, immediately cut them off with a knife. In a convenient saucepan or deep bowl, put the prepared corn and pour clean cold water. Leave for one hour, then rinse again. Such preparation is necessary if you bought vegetables on the market and are not sure of their freshness.

Steamed corn in a slow cooker is cooked quite simply and quickly.

Pour two glasses of water into the main bowl and put another on top - for steaming.

Put the prepared corn in one row - three medium ears can be cooked at a time.

If you need grains for making salads or you are preparing a diet treat, you need to close the multicooker with a lid and turn on the timer.

When choosing the time, how much to steam corn, pay attention to the degree of maturity. Milk grains will be ready in 10 minutes, more mature ones in 25-30 minutes.

If you want to make your own treat, you can use another steamed corn recipe.

Remove a piece of butter from the refrigerator and let it thaw a little. Add chopped cockerel, allspice or garlic to softened butter. Salt does not need to be added, otherwise the grains will be less juicy.

Coat prepared corn cob on all sides with oil and herbs and cook for 15 minutes.

Serve cooked corn to the table immediately, while it is still hot. You can cut the grains, add a piece of butter with herbs or mayonnaise, mix and serve as a fragrant snack. Bon Appetit!

Recipe rating: 14.00 Chef: Irina

Yum-yum-yum.ru

Steamed corn in a slow cooker.

Many children and adults simply love corn. Moreover, the preferred option for everyone is corn on the cob. Enjoy the aroma of hot corn and nibble it - an inexpressible pleasure! In addition to being healthy and tasty, corn is very satisfying. Thanks to this, corn can act as a main dish.

How to cook corn in a slow cooker? Very simple. A minimum of effort, quite a bit of time - and the dish is ready. If corn on the cob just brought from the field appeared in the house, then you should try to cook it in a slow cooker. This kitchen appliance does a great job with steamed corn on the cob.

To cook corn in a slow cooker for a couple, you only need:

Corn itself - 3 cobs, - water - 1.5-2 liters.

First you need to clean the corn from the leaves, then remove the fibers, rinse the corn thoroughly with warm water. Then you can rinse the corn with boiled water.

After that, you need to pour water into the bowl from the multicooker. Place a bowl of water inside the multicooker, put a container for steaming food on the bowl. Now you need to place the corn cobs in this container. A whole cob can only fit one, so it's best to cut the cobs in half.

If the corn cobs are small, they can fit whole. Cut the corn on the cob should be put in a container, close the lid of the multicooker. The program with which steamed corn is cooked is “Steam”, the choice of the type of product for this mode is “Vegetables”. Approximate cooking time is 25-30 minutes.

After the end of the selected program, you can open the lid of the multicooker, let the corn cool down a bit. Now is the time to put the corn on a plate. Tasty and healthy dish ready! If you want to add flavor to the dish, you should sprinkle the corn with salt right before eating. Bon Appetit!

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Corn in a slow cooker - easy! Corn on the cob in a slow cooker: steamed, boiled, baked, in foil, with spices

It would seem that it could be easier than boiled corn?

I put the cobs in the container of the multicooker, filled it with water and boiled.

But corn can also be steamed, wrapped in foil, and even sleeved.

Corn in a slow cooker cooks much faster, and the grains are soft and juicy.

How to cook corn in a slow cooker - the basic principles of cooking

Take young corn, only in this case you will enjoy the dish. The cobs are cleaned of the upper leaves, and the "hairs" are removed. Cut off both sides and wash.

Leaves from corn are not thrown away. They line the bottom of the multicooker container, lay prepared cobs on them, and fill everything with water. The corn is boiled for half an hour, then the cobs are taken out, sprinkled with salt and greased with butter.

Corn can not only be boiled, but also steamed, in foil or a sleeve. To do this, the prepared cobs are laid out in a double boiler container and cooked in the “steamed” mode. So you can cook corn with spices or sauces. To do this, the cobs are rubbed with a mixture of spices or sauce, wrapped in foil and steamed.

In fact, there are many ways to cook corn in a slow cooker. Depending on the spices and herbs used, you can get different tastes. ready meal.

Recipe 1. Corn on the cob in a slow cooker

Ingredients

five ears of corn;

kitchen salt;

50 g butter;

liter of filtered water.

Cooking method

1. Remove the leaves from the corn cobs and remove the "hair". Rinse the corn thoroughly under the tap.

2. Put corn leaves on the bottom of the container. Put the cobs on top and fill with filtered water. Add a piece of butter.

3. Lower the lid of the multicooker. The valve is moved to the "closed" position. We turn on the “cooking” program and cook the corn for half an hour. Then we release steam, open the lid and take out the container with corn.

4. We shift the finished cobs to a flat dish, sprinkle with salt and grease with oil.

Recipe 2. Spicy corn in a steamed multicooker

Ingredients

ten ears of corn;

dried herbs;

olive oil;

salt and ground pepper.

Cooking method

1. Clean the corn cobs from the top leaves and cut off both sides. Rinse under the tap. Brush each head with olive oil and rub with a mixture of salt and pepper.

2. Spread one at a time on a sheet of foil and wrap tightly.

3. Pour half a liter of water into the multicooker container. Place a steamer on top and place the foil-wrapped cobs in it, seam side up.

4. Start the "steam" mode and cook the corn for an hour. Then take it out, unfold the foil and place the corn on a flat dish.

Recipe 3. Baked corn in a slow cooker

Ingredients

three ears of corn;

30 g butter;

50 ml soy sauce;

three sprigs of dill.

Cooking method

1. Remove leaves from corn cobs and rinse. Cover the bottom of the bowl with leaves. Put the cobs on them, fill with water and cook in the "cooking" mode for a quarter of an hour until half cooked.

2. Drain the water, cool the corn, and cut each head in half. Brush each piece with soft butter.

3. Rinse the bowl and wipe dry. Put corn on the bottom, pour soy sauce and sprinkle with chopped dill. Lower the lid and start the “baking” mode for half an hour. Serve hot corn.

Recipe 4. Boiled corn in a slow cooker with grains in cream

Ingredients

400 g of corn kernels;

a piece of butter;

80 ml cream.

Cooking method

1. We clean the corn cobs from the top leaves. We cut the grains with a sharp knife, put them in a sieve and rinse under the tap.

2. We shift the corn into the container of the device. Add butter and salt. We add cream. We mix.

3. We start the “extinguishing” program for 20 minutes. Close the lid and cook, stirring occasionally. Let's taste the corn. If needed, add a little more salt. Serve corn as a side dish. You can add grated cheese and herbs to it.

Recipe 5. Boiled corn on the cob in a multivacr in milk

Ingredients

six ears of corn;

milk - one and a half liters;

slightly salted butter - 40 g.

Cooking method

1. Remove the top leaves from the cobs. My corn, cut off both sides.

2. We spread the prepared cobs in a container. Fill them with milk, put the butter and close the lid.

3. We start the "cooking" function and cook for half an hour. Then pour out the milk. Put hot corn on a plate and salt.

Recipe 6. Corn in foil in a slow cooker with lime juice

Ingredients

three ears of corn;

40 ml olive oil;

half a lime;

red ground pepper;

Cooking method

1. Peel off the top leaves of the corn cobs. Wash them and dry them with a tissue.

2. Brush each cob with olive oil and rub with a mixture of pepper and salt.

3. Make three "boats" out of foil. Put a head of corn in each and pour over with freshly squeezed lime juice. Sprinkle with cumin.

4. Put the "boats" with corn in a double boiler. Pour a liter into the bowl of the device drinking water. Place a steamer on top. Start the steam program and cook the corn for half an hour. Serve directly in foil.

Recipe 7. Fragrant corn in a slow cooker

Ingredients

two ears of corn;

three cloves of garlic;

30 g butter;

25 g dried paprika;

30 ml of olive oil;

sprig of dried thyme.

Cooking method

1. Peel the garlic. Finely chop the thyme sprig and garlic.

2. Put soft butter in a bowl, add thyme and garlic to it. Season everything with pepper and dried paprika. Salt. Rub thoroughly.

3. Brush the center of the piece of foil with olive oil. Lay out the corn on the cob and generously grease it with fragrant oil.

4. Thus, wrap each cob individually.

5. Put the corn into the multicooker bowl. Close the lid and start the “baking” mode for an hour.

Recipe 8. Boiled corn in a Mexican slow cooker

Ingredients

four ears of corn;

50 g of Parmesan cheese;

80 g sour cream;

red ground pepper;

Cooking method

1. We clean the cobs from the top leaves and cut in half.

2. Pour two glasses of filtered water into the multicooker container. Place the steamer on top. We put prepared corn in it. We start the steam mode for 20 minutes. We lower the lid and cook until the signal.

3. Remove the zest from the lime using the smallest grater. Put the sour cream in a bowl and mix it with paprika and lime zest. The resulting sauce is left for half an hour in the refrigerator. Parmesan finely three.

4. We take out the hot corn, transfer it to a plate, pour over the sauce and sprinkle with grated parmesan.

Recipe 9. Corn soup with cheese and lentils in a slow cooker

Ingredients

100 g red lentils;

black pepper;

350 g of corn kernels;

clove of garlic;

olive oil - 80 ml;

two branches of basil;

liter of filtered water;

cheese - 150 g;

bunch of parsley.

Cooking method

1. Wash the lentils and soak for 20 minutes in cold water.

2. Peel and finely chop the garlic and onions.

3. We start the multicooker for 20 minutes in the "frying" mode. Pour a little olive oil into the bowl and fry the garlic and onion until golden brown.

4. Remove the top leaves from the heads of corn. Using a sharp knife, cut off the grains from them and wash them. Add corn to the bowl of the device. This is where we put the lentils.

5. Fill the contents with filtered water. We switch the device to the "extinguishing" mode. We cook the soup for an hour with the lid closed.

Recipe 10. Corn casserole with chicken in a slow cooker

Ingredients

three chicken breasts;

two heads of corn;

black pepper;

cheese - 100 g;

pitted olives - 100 g;

two eggs;

half a glass of cream;

two tomatoes.

Cooking method

1. Free the heads of corn from the leaves. Put in a multicooker bowl, fill with water and cook in the “cooking” mode for half an hour. Then drain the water, cool the heads, and cut the grains with a sharp knife.

2. chicken breast rinse and boil in the "extinguishing" mode for an hour. Cool the fillet, cut into small pieces or disassemble into fibers with your hands.

3. Cut the olives into rings. Place the chicken, corn and olives in a deep bowl. Season everything with pepper and salt. Stir.

4. Put vegetables with meat into a clean container of the device.

5. Lightly beat the eggs with a whisk, add the cream and continue beating until smooth. Pour the contents of the bowl with the mixture.

6. Rinse the tomatoes, wipe and cut into slices. Spread them evenly over the casserole. Sprinkle liberally with shredded cheese.

7. Run the "baking" program for an hour. Remove the bowl, let the casserole cool slightly, and remove it with a steamer.

For cooking, take young cobs with elastic, light yellow grains.

Boil the cobs to the same size so that the corn cooks evenly.

Soak corn in cold water for an hour before cooking, then rinse under running water.

Do not salt the water in which the corn is boiled.

zhenskoe-opinion.ru

Sweet, juicy corn
Both adults and toddlers love it.
Do you want to eat faster from the belly?
Let's steam the corn!

Most delicious treat, as for me, in the summer time - this is. And note that both children and adults love corn. Of course, cooking takes a lot of time if cooked in a saucepan, but the result is worth it. Every summer, while in the village, they cooked whole cauldrons with corn, right on the fire. Pleasure from this process, the sea. And even more - from eating tasty cobs. Now there are new varieties that do not require much time to cook. And with the advent of different kitchen appliances Cooking corn is not difficult. I suggest choosing one of the quick cooking methods and using the steamer function, which is provided in my Moulinex CE500E32 multicooker. Appetizing corn will be ready in 15 minutes.

Recipe Information

Cooking method: steamed in a slow cooker or double boiler.

Total cooking time: 15 minutes.

Servings: 3 .

Ingredients:

• corn - 3 pcs.
• parsley - 4 sprigs
• sunflower oil - 2 tbsp.
• garlic - 2 cloves
• ground black pepper.

How to steam corn

Note to the owner:

• If you do not have a slow cooker, an ordinary double boiler is also suitable for preparing treats.

Time: 60 min.

Servings: 4

Difficulty: 1 out of 5

Cooking fragrant and tasty steamed corn at home

One of the most familiar and beloved seasonal dishes is boiled corn. Mature cobs smell great during cooking and it is sometimes very difficult to wait until the moment when the corn is ready.

Our grandmothers and mothers cooked this vegetable in water, but it is quite possible to cook delicious corn for a couple.

It may seem strange, but it is thanks to this method of cooking that you get a great vegetable dish. We recommend everyone to try great recipe for a couple.

It should be noted that aromatic summer vegetable contains many useful substances, minerals and vitamins.

Therefore, this dish is not only tasty, but very healthy. By regularly eating corn, you can get rid of many ailments, increase immunity and improve overall well-being.

"Sunny vegetable" appears on the markets and supermarket shelves in July or early August. During the last month of summer, you can buy the so-called milk corn, which is ideal for cooking.

If you buy cobs in early autumn, the vegetable will be overripe, which will negatively affect its taste. That is why it is so important to make the right choice, because it depends on how tasty and juicy boiled corn will turn out.

Preparing a juicy summer is very simple, you do not need to make extra efforts, the technique will do everything for you.

With the help of a home assistant, you will be able to quickly cook corn, which will certainly delight children. One has only to choose the right cobs, as well as prepare them for further steaming using a slow cooker.

• Give preference to small ears with light yellow or cream grains. Only by choosing young cobs, you get tender and juicy corn cooked in a slow cooker. Yellow grains will indicate that the vegetable is overripe, therefore it is not suitable for cooking.
• Do not purchase cobs without leaves, as there is a possibility that the vegetables were treated with pesticides during cultivation. At the same time, the leaves of the vegetable are yellow, which does not make them look presentable and does not indicate the organic origin of the product.
• Pour water over the corn before cooking for about 1 hour, during which time the grains will absorb the liquid, so they will be juicier and tastier after cooking.
• If you are using large cobs for the slow cooker, cut them into several pieces so that they fit better in the plastic tray and cook faster.
• A cooked vegetable in a slow cooker can be served as an excellent side dish for meat or fish dishes.
• Slices of a fragrant vegetable will look original with lettuce or any other greens.
• You can cook cobs in a slow cooker both in a purified form and in leaves. In the second case, it will take longer for the grains to boil properly.
• An excellent option would be spicy sauce with the addition of butter. Melt it, add spices (ground cardamom) as well as chopped walnuts. Drizzle with freshly made sauce. Serve the salt separately.

Try making tender corn on the cob, it's not hard at all. Check out the recipe below, and then feel free to start culinary experiments, the result will definitely please you.

Ingredients:

How to cook

Step 1

First you need to prepare the vegetable for further heat treatment. Carefully remove the leaves, remove all hairs from the surface of the cob.

Step 2

Now pour water into the multicooker bowl. For this amount of cobs, about a liter of cold water will be required.

Step 3

Place a special plastic mold designed for steaming on top of the bowl.

Rinse the cobs and cut each of them into several pieces, lay them on the bottom of the mold. Close the multicooker, select the “Steam cooking” mode, set the cooking time to 1 hour. This time you can devote yourself to other things.

Step 4

After the specified time, open the slow cooker, then carefully remove the vegetables from the mold. Put the cobs on a plate, rub them well with salt. Serve a fragrant dish to the table. Now you can enjoy the incomparable taste of boiled corn.

See another version of this dish:

Corn is excellent delicious product which both adults and children love. Mostly this cereal is consumed boiled, however, many people also like canned corn.

There are a lot of ways to cook corn, and one of them is cooking with a slow cooker.

Choosing the Right Vegetable

Before you start cooking this product, you should choose it. A lot depends on the choice of corn in the store or on the market.

It is worth knowing what varieties of corn exist. It is divided into four main types:

• feed;
• canteen;
• for making popcorn;
• for treatment.

As for fodder corn, we can say that this product is the most common on the market.

Feed corn is purchased most often, and this is due not only to its taste, but also to the price.

The low price also contributes to the fact that this variety is often bought as livestock feed. However, it is possible to give such a product to animals only after it has completely matured. And for a person, such corn is sold in an unripened form.

This variety of corn contains a lot of starch. The color of the grains is orange.

Table corn, in turn, is divided into two subspecies - food and sugar.

• Food corn is notable for its bland taste - it is unsweetened. It contains much less starch than feed. The color of its grains is usually milky yellow. And you can find it on the market a little later forage - around the beginning of August.
• Sweet corn is more in demand than food corn. This is due to its taste - it is much sweeter than the previous variety, which is why it got its name. Her grains are very large, and their color is bright yellow.

Popcorn corn has no special taste. However, for such treatments, it is just right. It is also often used as animal feed.

Medicinal corn is in great demand among folk healers. It is absolutely unsuitable for eating.

When choosing this vegetable, it should be clearly understood that any corn will be tasty only in its season, namely: in July and August. Corn harvested before these months will be unripe, and harvested later will be, on the contrary, overripe. Speaking about quality, it is worth saying that it can also be determined visually, but this is exclusively the work of the master.

For cooking, you should choose corn with light yellow grains. They should be soft, and, at the same time, elastic. They need to be located close to each other. In the case when there are dimples on the corn grains, it can be said for sure that it is unsuitable for cooking, since it has already ripened for a long time. For cooking, as you know, only an unripe product is required. However, if all storage rules are not followed, such dimples may also appear on unripe cobs.

It is also important not to forget about the leaves, which should not be dried or yellow. Perfectly, a good product has bright green leaves. It is undesirable to buy corn that does not have leaves.

How much time do you need to cook?

The cooking time depends on the cooking method. The longest process is considered to be cooking corn in a saucepan. It takes from thirty minutes to two hours.

More fast way is cooking in a pressure cooker. The processing time is no more than twenty minutes. For a pressure cooker on the stove, this process will take six or eight minutes.

Cooking with a slow cooker takes about twenty minutes. You can boil corn in any of these devices.

Description of cooking methods

Very often, cooking corn is more difficult than choosing it. After all, how many people, so many opinions. Some like hard, some like soft. It is worth dwelling on different ways product preparation.

For a couple

It's a good idea to cook the corn in a pressure cooker. It is useful in that, due to the increased pressure inside it, the cooking process is much faster than in a saucepan. Corn in such a device turns out to be very tasty, and the vitamins present in it are partially preserved.

Before the cooking process, it is necessary to carefully clean the cobs from the leaves, and then wash them under running water so that no dirt remains on them.

The removed leaves should be laid out at the very bottom of the saucepan. Peeled corn should be placed on top of these leaves and pour water. Salt the product only after the water starts to boil. If you do this earlier, the vegetables will turn out very tough and not quite tasty.

You need to set the steam mode. The included device should work for about twenty minutes. If cooking is carried out at the bottom, then the time can be reduced to twelve minutes.

It is also important that the pressure cooker is able to retain heat for quite a long time, so cooked corn can be left directly in it for a short period of time.

If the pressure cooker works on the stove, then the process will also not be particularly difficult. Here it is necessary to heat the water in advance and pour it on the cobs. This product will be ready in six to eight minutes. The amount of water should be such that the cobs are completely covered with it.

Cooked corn can be rubbed with salt to give it a more distinctive flavor. You can also use a small amount of butter instead of salt.

In addition to the pressure cooker, there is another wonderful kitchen appliance - the slow cooker. The advantage of a slow cooker is that it has several ways to cook corn. It can be both boiled and stewed.

In a slow cooker

Just like in the previous version, the corn should be washed well and cleaned of leaves. Usually, three or four cobs are placed in a slow cooker. There should be three to four cups of water in the pot.

In addition to "Steaming", the multicooker also has the "Extinguishing" mode. This method is also quite widespread. Here it is necessary, as in the previous methods, to peel the corn, and put the resulting leaves on the bottom of the multicooker. Cobs are placed on top, and an additional layer of leaves is laid on them.

Then it is necessary to cover the products with water, and such preparation lasts no more than one hour. Cooked cobs are rubbed with salt and served at the table.

in the bowl

For cooking in a bowl, you should thoroughly wash the corn from the dirt, however, it is not necessary to clean it from the leaves. With the help of them, corn receives special flavor during cooking.

It is advisable to choose all the cobs so that they are the same size. The specimens placed in the bowl must be filled with water. If the corn is young, then the process will take no more than thirty minutes. And in the case of mature corn, it will take about two hours.

To determine whether the corn is cooked or not, you can take a fork and take a test. If the grains are soft and juicy, then cooking is complete. At the end, the water from the pan should be drained, and then cover it with a dry towel. The process of such evaporation makes the product more palatable, and it should last about fifteen minutes.

in the microwave

Peeled corn should be poured with a little cool water and left for sixty to seventy minutes. After that, it must be put in a small bag, pouring two tablespoons of warm water into it.

It is very important to tightly tie the bag, and then make a couple of small holes in it. The product is placed in a shallow bowl, and then in the microwave. Cooking should be at full power, no more than fifteen minutes.

Take out the cooked corn carefully, as it is very hot.

In the oven

The baking dish must be greased with oil for the taste and tenderness of the product. Vegetables should be washed and peeled well in advance. They are placed on the bottom of the mold and filled with warm water so that the product is half covered.

Cover the mold with a small piece of foil, and then send it to the oven. The oven temperature should be 180 degrees. If the cereal is young, then the cooking time will take no more than forty minutes. And in the case when it is more mature, the time is about two hours. At the end of cooking, the product should be treated with salt or butter.

At the end of summer, as soon as grandmothers selling boiled corn appear on the streets of the city, our son literally goes crazy. He can eat this delicacy as much as he wants. Well, I always worry, because no one monitors the sanitary conditions in which enterprising old women prepare their goods. And in the end, we decided to cook corn in a slow cooker for a couple. Especially since it's so easy and delicious!

You will need

• 2 ears of corn (or more if it fits in the bowl of your multi;
• 1-2 multi-glasses of water;
• Salt;
• Butter.

Cooking won't take long. First of all, of course, you need to open the cob, remove the golden core by removing the panicle and green leaves.

It is not necessary to wash the corn, and in no case should you salt it!

Pour some clean water into the multicooker pan. The more liquid, the longer it will boil, but on the other hand, the bottom of the multicooker should be completely covered with water.

Place the corn in the plastic mesh bowl that came with the slow cooker. Large cobs can be cut across into several pieces. In our Polaris PMC 0527D multicooker, only two pieces fit entirely.

Select the “Steam cooking” program (if there is no such mode, choose stewing) and cook for 25 minutes.

After the corn is ready, and you get the cobs from the multicooker, you can sprinkle them with salt and grease with butter.

To be honest, I have never tasted better corn! Even if the cobs are not quite young, they retain their juice when steamed and in a slow cooker they turn out to be much juicier and more tender than corn boiled in water.