Now it's time to enjoy delicious corn! Just remember that you need to cook corn correctly - only then will you be able to truly enjoy this dish. But we’ll talk in more detail about how to do this. And the first question that will certainly be answered is how long to cook corn on the cob?

How to cook corn correctly?

The process of cooking corn is quite simple. It is necessary to place young cobs (choose those whose color is white or light yellow) in a pan filled with cold water. Add salt to the water to taste (or not), bring to a boil, and then keep on the fire for about 15 minutes - during this time the young corn should have time to cook.

But maybe you are wondering how long to cook corn, if you prefer older ears? In this case, after the water boils, you need to keep the pan on the fire for about 50 minutes - this time is enough for the corn to completely cook. However, there are times when the cobs have to be cooked a little longer - you can carefully taste the grains with a fork and thus assess the degree of their readiness.

After cooking the corn, season it with salt as needed.

Detailed instructions for cooking corn

1. Having purchased young corn at the market or store, you must thoroughly clean it of dirty leaves and wash it well. At the same time, it is better to leave a certain amount of clean leaves on the cobs - this way you will make the finished corn more flavorful.

2. For cooking, you need to choose a large, thick-walled pan. Moreover, corn cobs should always be placed exclusively in cold water.

3. Cook the cobs with the lid closed, making sure that the water completely covers the corn (it is advisable that there are several centimeters of water above the surface of the cobs).

4. The readiness of corn can be determined either by taste, or, which is much simpler, by touching the grains with an ordinary fork.

5. Having removed the finished corn from the pan, rub it with butter (you can do without this), as well as salt and spices. The quantity of these ingredients is chosen by each housewife according to her own taste. Moreover, you can salt the corn even at the stage of its preparation - some housewives do this, but it should be remembered that in this case the grains will be somewhat harder.

Cooking corn in the microwave or in a double boiler

Today, at a time of amazing technological progress, you can often hear questions about how to cook corn in a microwave, pressure cooker or double boiler. Therefore, it is necessary to provide the necessary clarifications.

So, if you are the proud owner of a pressure cooker, you can prepare delicious boiled corn in just 5 or 10 minutes. In a microwave oven, it will take a little longer to cook the cobs - from 10 to 15 minutes. But a double boiler will allow you to cook corn in 15 minutes - this time is enough for a young cob to acquire the necessary taste qualities.

Boiled corn should be served exclusively hot. And even if it was cooked earlier, the corn should be reheated before serving. Please note that storing cobs in the refrigerator for more than 2 days is not recommended - during this time they will completely lose their amazing taste and may even deteriorate.

By the way, experienced housewives know how to not only boil corn, but also stew it in sour cream, as well as can it. These dishes will also be extremely tasty, nutritious and healthy.

Boiled young corn on the cob in its popularity can be compared with watermelons or s. Few people can refuse the captivating aroma of a freshly brewed summer delicacy and the delicate taste of milk grains.

Cooking young corn at home is not difficult. You just need to choose the right cobs and decide on the cooking time. You can cook corn traditionally in a saucepan or use a double boiler, slow cooker, or microwave.

How to choose the right young corn on the cob?

If you want to get a really soft and delicate taste of the grains, then you need to take only food and sugar grades of young corn for cooking, but not feed grades. Even with prolonged cooking, fodder or overripe cobs will remain harsh and dry in taste, and it is unlikely that you will be able to enjoy the usual delicacy.

A suitable product has a milky grain structure with milk splashing when pressed on it. The color of this corn is light cream, almost white, and the husk is green with stigmas that are slightly darkened and dried out at the tip, but fresh inside. Of course, the ideal option for cooking would be recently picked cobs. But not always and not everyone has such an opportunity. When purchasing corn at the market or in a store, we choose cobs with green, never dried out husks and moist, slightly sticky stigmas underneath.

How to properly cook young corn on the cob?

We remove young ears of sweet corn from leaves, stigmas and kernels and rinse with cold water. Place them in a saucepan or any other container of a suitable size and fill until completely covered with water. You can also use peeled husks and stigmas when cooking, placing them on the bottom and on top of the cobs. Thus, the corn turns out more flavorful and juicier.

Add salt to taste and granulated sugar to the water at the rate of one teaspoon per liter of water. This is a traditional recipe for cooking corn cobs, which, if desired, can be changed according to your preferences, and you can add new ingredients, spices, or even cook the dish in its pure form, and season the finished cobs.

Depending on the degree of ripeness, cook the corn for twenty to forty minutes. We check readiness by picking out one grain with a fork and tasting it. If, against all odds, you decide to cook corn of fodder varieties or overripe corn, then the cooking time must be increased to three or even five hours.

How to cook young corn in a double boiler?

If you have a steamer, you can successfully use it to boil young corn. Moreover, with this method of preparation, maximum beneficial properties will be preserved, and the taste will be rich and aromatic.

To do this, place corn cobs, previously cleared of husks and stigmas, in an oiled container of the device and cook for forty minutes. You can peel the corn after cooking. In this case, cooking will take a little longer.

How to cook corn in the microwave in a bag?

To cook young corn in the microwave, soak the unhusked ears in cold water for one hour and then place them in a plastic bag. Add two tablespoons of water to it, pierce the top in several places and tie it. After fifteen minutes of cooking on high power, the corn will be ready. Let it cool a little, peel it and enjoy your favorite taste.

Ready-made aromatic corn cobs can be seasoned, if desired, with a variety of toppings or sauces, and also served with grated cheese or just salt.

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Corn is a herbaceous annual tall plant. Its height sometimes reaches three meters. The purpose of growing this crop is to obtain edible cobs. In the list of the most important crops, corn is located just behind wheat and rice.

This culture is divided into nine botanical groups: filmy, waxy, starchy-sugar, starchy, sugary, popping, semi-dentate, tooth-like and siliceous.

People call corn the queen of fields. It is extremely unpretentious, but there are still three conditions for obtaining a good harvest: the soil on which the plant grows must be loose, well fertilized and must be watered abundantly. It is best to fertilize with manure, which is preferably applied during the digging process in the fall.

Corn grain is used in the production of alcohol, starch, flour and cereals. Oil is produced from corn germ.

Scientists who have conducted research in the field of this crop are confident that regular consumption of corn significantly reduces the likelihood of stroke, cardiovascular disease and diabetes. This is due to the fact that the plant is rich in dietary fiber, potassium, fiber, vitamin E, phosphorus and a host of other useful substances. When the body consumes all these microelements, metabolic processes are activated, which leads to a significant improvement in human health and well-being.

Nutritionists are confident that by consuming this plant, older people improve and maintain their vision. But first of all, you need to eat corn properly. Yellow corn kernels contain a huge amount of carotenoids. And this substance, by the way, remarkably helps improve vision. You just need to remember that in cooking it is preferable to use young grains of a milky-waxy degree of maturity, rather than overripe and old ones.

How to cook corn

Here is the most traditional way to cook corn:

• The cobs must be cleared of leaves. Wash a few leaves and place them on the bottom of the pan.
• Place the whole corn in the pan; very large cobs can be broken into two parts.
• Pour water until it completely covers the contents and close the pan with a lid.
• Bring water to a boil and reduce heat.
• Cook the corn over low heat until tender. How long it needs to be cooked is written below.

How long to cook corn

Corn can be used as fodder or as food; both can be eaten. Feed corn is tougher and not as sweet as food corn. Food - more juicy and sweet. Depending on the type of corn, as well as the degree of ripeness, it should be cooked from 10 minutes to 3 hours. For cooking, it is best to use fresh corn. You can identify it by its bright green leaves and wet tendrils.

How long to cook young corn

Young (or, as it is also called, milk) edible corn needs to be boiled for 10 - 30 minutes, young feed corn - about an hour and a half.

How long does it take to cook old corn?

Old edible corn is boiled for about one hour, old feed corn - 3-5 hours.

Other ways to cook corn

Corn can be cooked not only in the traditional way - on the stove, but also using modern household appliances.

• You can cook corn in a slow cooker for 15 minutes, setting the “high pressure” mode
• In the microwave - at maximum power for about 30 minutes, but add water to the bowl every 15 minutes to completely cover the corn
• Corn in a double boiler - it takes about the same time to cook as in a saucepan on the stove.

Both adults and children look forward to midsummer to enjoy sweet and aromatic young corn. Despite the fact that this cereal crop is very common in our country, not every housewife knows how to properly cook corn so that it turns out soft and juicy. Traditionally, the cobs are boiled in a saucepan and served as a separate dish with coarse salt or a piece of fresh butter.

There are also a lot of delicious and unusual recipes from boiled or canned corn grains. It is usually added to a variety of salads and light snacks. Of course, you can buy a ready-made canned product in a jar, but the amazing taste of fresh boiled corn, cooked yourself, cannot be replaced.

Corn is famous not only for its taste, but also for its high content of beneficial microelements and amino acids necessary for humans. Therefore, during cooking it is very important to preserve as many useful substances as possible in the product. Cooking corn on the cob is not at all difficult. However, you must follow some rules in order to ultimately get a good result.

1. Choose the right product

In summer, a huge number of ripe golden cobs appear on the market and in supermarkets. Although they are all very similar in appearance, do not rush to buy the first product you come across. To save yourself the effort and money, follow these simple guidelines to choose good quality corn. So, what should you pay attention to when choosing it?

The first is the degree of maturity and variety. Very often, out of ignorance, housewives buy feed varieties instead of food grades. Feed corn grains are usually denser and practically unsweetened. They are suitable for preparing various soups and side dishes. Dried kernels of this variety can also be used to make popcorn. For serving boiled, for salads and appetizers, sweet corn with tender and juicy grains is better suited.

The second tip is to buy unhusked corn on the cob. The freshness of the product can be determined by the leaves. The leaves of young corn are bright and green, and the stigmas are light and slightly moist. To check the freshness of the product, open the leaves so that the entire cob to the base is visible. The grains should have a soft lemon color and be smooth. Lightly press one of the grains with your fingernail. If the tender skin bursts and milky juice flows out of it, then this corn is milky fresh. It is this product that has a pleasant sweetish taste and will be especially tender and juicy after cooking. If starch has already appeared in the grains, they will be quite hard and unsweetened.

2. Prepare the cobs before cooking

Before boiling corn on the cob, remove any dirty or damaged leaves from the cob. Remove only the top leaves, leaving a few thin leaves. They will give the finished dish a pleasant aroma and make it more juicy. For the same purpose, we will not tear off all the stigmas; we will tear off only the upper darkened part of the hairs. Before cooking corn on the cob, rinse it thoroughly under running water.

For cooking, it is better to choose cobs of approximately the same size so that they cook evenly. If they are very large, they must be cut in half before cooking.

3. How to properly cook milky corn?

Depending on the degree of ripeness and type of corn, the cooking time will vary. Young corn should be cooked as follows. Pour purified water into a thick-walled deep pan and bring it to a boil. Add a little granulated sugar to the water at the rate of 1 teaspoon per liter of water, as required by the recipe.

This cereal contains many useful vitamins and amino acids, which must be preserved during cooking. This is why it is important to observe the temperature regime. Experts say: in order for boiled corn to retain its beneficial properties, it must be cooked at a constant, fairly high temperature. Place the cobs in boiling water and wait until the water boils again. Then cover the pan with a lid and reduce the heat slightly to medium power. Boil the ingredients for 15-20 minutes.

Young corn is easy to overcook, so it is necessary to time the cooking time and strictly adhere to the cooking time. After 15 minutes we will check the readiness. If the grains are soft enough, carefully remove the cobs from the water. During cooking, make sure that the cobs are completely submerged in water. The top ears tend to float, so they need to be turned periodically to ensure all the corn cooks evenly.

4. How to cook Bonduelle corn?

This question interests many mothers, because this particular variety (also called sugar) is very useful for baby food. It will take you the same amount of time to cook Bonduelle corn until it's done as it would take to cook young ears of corn.

5. How long does it take to cook old cobs?

The grains of middle-aged corn have a bright, rich yellow color. If you want the kernels of boiled corn to remain dense, boil it for 30-35 minutes according to the recipe. In order for the grains to become loose and softer, you need to boil the cobs longer - about 45 minutes.

6. How long and how to cook forage corn?

Unlike food grades, cobs of fodder corn need to be cooked much longer - 3-4 hours, regardless of its size and age.

7. How to cook corn in a saucepan?

Regardless of the variety and degree of maturity of the cobs, every housewife needs to know how to cook corn correctly so that it turns out juicy and soft. There are two recipes.

The first recipe is the fastest and easiest. The cobs, peeled from the top leaves, should be placed in a pan as close to each other as possible. Then fill them with cold purified water so that it is 5 centimeters higher than the top cob. Place the pan on the fire, bring to a boil and boil the corn until tender. Determine how much time this requires according to the degree of maturity of the cereal crop.

The peculiarity of the second recipe is that the bottom and side walls of the pan need to be lined with clean corn leaves. Place the cobs on top so that they do not touch the walls of the pan. We also cover the corn with leaves on top and fill it with cool water. Boil the cobs until tender, making sure to keep an eye on how long they sit on the stove.

8. How to cook ready-made corn in milk or cream?

If you like to experiment, try this cereal recipe. Mix 125 ml of pasteurized milk and 60 ml of medium fat cream and bring the mixture to a boil. Carefully trim the kernels from four cooked cobs and add them to the simmering mixture. Boil the ingredients for 10 minutes. Then add 50 grams of melted butter mixed with a tablespoon of wheat flour. Mix the ingredients and boil them for another 10 minutes, then pour 125 ml of dry white wine into the mixture. Boil for 10 minutes until the alcohol evaporates. At the end of cooking, add salt and a little freshly ground black pepper.

9. Checking readiness

Now you know how to cook corn so that it turns out delicious.
To check its readiness, you need to wait for the time allotted for its preparation, then try one grain. If it becomes soft enough and is easy to chew, the dish is ready. To make the corn even softer and more tender, leave the finished cobs in the water, covered, for another 5 minutes, as required by the recipe. Then remove from the water, carefully remove the leaves if you cooked the cobs in them and serve hot.

10. Submission

Only after finishing cooking should the cobs be thoroughly rubbed with table salt. According to the recipe, you should not salt the corn before cooking or immerse the cobs in salted water. Salt speeds up the process of liquid release from the grains, so they will turn out tough and less juicy.

Another option for serving sweet corn is with butter. A piece of butter is placed on the hot cob and the aromatic grains are rubbed with it. You can also melt the butter first and then dip the corn in it. There are as many cooking recipes and serving options as there are nations. For example, in Mexico it is customary to grease a hot cob with a slice of lemon and sprinkle with salt. The taste is unusual and piquant.

Bon appetit!

Fragrant, juicy golden grains came to Europe from Mexico back in the 16th century. The delicate delicacy became the favorite food of the king and the poor. Tasty, vitamin-rich cobs are preferred by adults and children. To ensure that they do not lose their value for the body, you need to know how to prepare them correctly.

How long to cook corn

Corn grains are enriched with carbohydrates, fats, iron, protein, vitamins and minerals. They are distinguished by nutritional and biological activity, improve metabolic processes, are easily digestible, and promote rapid saturation. For vegetarians and people on diets, they are indispensable. To retain maximum benefits, you need to know how to cook corn. The secret of cooking this product lies in the correct choice of variety and ripeness of the heads of cabbage. After reading them, any housewife will know how long to cook corn.

There are fodder and food varieties; they can be young or fully ripened; they differ from each other in taste, shape and color of the cobs. For human consumption, it is preferable to use edible, sugar varieties that have the amount of calories necessary for the normal functioning of the body. It is easy to distinguish young ears from ripe ones: as soon as you bite into the grain, a sweetish milky juice splashes out. It's important not to let them overcook so they don't become tough. How to cook and cooking time directly depends on these qualities:

• young heads of cabbage – 10-15 minutes;
• matured - from 2 to 4 hours.

How to Boil Corn on the Cob

When purchasing, you need to choose “dressed” corn. The peeled one loses its freshness and juiciness, becoming wrinkled and dry from exposure to air and sunlight. The greens should be bright and rich - this indicates that they have not been stored for a long time. How to cook so as not to lose the beneficial properties during the cooking process? You need to know how long to cook corn on the cob, what points to consider:

1. Break larger cobs in half.
2. Place tightly in prepared container.
3. The water should cover the corn.
4. Bring to a boil over high heat and cook over low heat.
5. Cook dairy varieties for 10-15 minutes.
6. Mature – 2-3 hours.

How long to cook corn kernels

To be able to prepare a tasty product in winter, milk corn grains are stored for future use. To do this, you need to know how to cook corn, freeze it, and preserve it. You can also store fresh grains, but then they must be boiled. How long you want to cook the corn kernels depends on how you want to use them.

Ingredients:

• corn grains - 3 cups;
• water – 1 liter;
• salt – level teaspoon;
• sugar – 1.5 tablespoons.

Preparation:

1. Pour boiling water over the cobs for half an hour.
2. Using the blunt side of a knife, separate the grains.
3. Add sugar and corn. Salt is added at the end of cooking.
4. Cook grains over low heat for 15 minutes, frozen grains for 20 minutes, and boil canned grains for 2 minutes.

How to cook corn

Young corn cobs cannot be stored for long. Even covered with a protective suit of leaves, they dry out and lose moisture. When stored, old ones may ripen and become unfit for consumption. On the contrary, if the heads of cabbage are young, the grains will begin to turn black and rot. To store them a little longer, wrap the cobs in parchment or foil and place them in the refrigerator compartment intended for storing vegetables. Cooking corn includes the following rules:

1. Remove leaves and corn silk.
2. Select heads of cabbage that are the same size.
3. Discard blackened, rotten grains.
4. Inspect for insects and caterpillars. Having found pests, place the cobs in cold salted water and soak for 30-40 minutes.
5. When cooking, use the bottom leaves and discard the top ones.

How to Boil Corn on the Cob in a Saucepan

It is convenient to cook heads of cabbage in a deep, thick-walled container. The lid should fit tightly to the pan. Place the pre-prepared cobs in boiling water. To ensure they retain their value, simmer over low heat. How long to cook corn on the cob in a pan depends on the variety, preparation, and container chosen. The recipe is simple:

1. Line the bottom of the pan with clean corn leaves.
2. Place the peeled heads of cabbage tightly.
3. The water level should be 5-6cm higher than the corn.
4. To reliably preserve the taste and color, the cobs and top can be covered with leaves.
5. After the required time has passed, check readiness by piercing the grain with a fork.
6. Remove the finished product from the boiling water with tongs and let the water drain.
7. Place on a platter and serve with butter and salt.

Corn in a slow cooker

There is a multicooker in almost every home, but not everyone knows how to cook cobs in it. The following recipe will tell you how to cook corn in a slow cooker: no corn leaves are used, no need to salt the water, the rest of the recipe is no different from cooking cobs in a saucepan. Place the washed heads of cabbage, freed from stalks and greens, tightly in a cup. Pour water above their level, select the “Cooking” program, set the time. After the beep, open the lid and use kitchen tongs to pull out the delicious, aromatic cobs, as in the photo shown.

Corn boiler

Sweet cobs do not lose their popularity. Retail outlets selling delicacies are becoming more and more common; boiled cobs are becoming a profitable business. To prepare them, a special apparatus has been created for steaming corn; it is also called a professional corn cooker. The next photo shows what it is.

The control panel is equipped with controls to set the desired mode. You can control the temperature using a thermostat. If the set includes two chambers, it becomes possible to cook whole cobs and grains at the same time. Simple equipment does not require complex maintenance or care. To produce a quality product, you must not deviate from the operating rules; if the sound signal indicates a decrease in the water level, it must be topped up. So, the rules:

• compliance with the temperature regime;
• ensuring its stability;
• water level control;
• the device must be clean;

Corn steamer

In a corn steamer, the kernels are tender and crumbly. The technology is simple and accessible to everyone: peeled heads of cabbage are placed vertically in a perforated basket, as in the photo. After filling in the water, close the lid and set the timer to the desired time, taking into account the variety and ripeness. A double boiler is economical, reduces cooking time, cooking lasts from 30 minutes to one hour, large and old cobs take longer to cook. When the dish is ready, each boiled cob is sprinkled with salt and greased with oil.

How to cook corn correctly

Whether to eat young or old cobs, milky ripe or overripe - everyone decides for themselves. Whatever you prefer, the unique grains will not lose their taste and beneficial qualities during heat treatment. Knowing how to cook corn properly is essential. You need to act like this:

1. Heads of cabbage can be placed in cold water or boiling water.
2. Add salt towards the end of cooking, or serve with the finished dish.
3. If you add a small piece of butter or sugar, the grains will be tender, buttery, and acquire a creamy taste.
4. Once boiling, turn the heat to moderate.
5. Check doneness by piercing the grain with a fork.
6. Serve the finished product immediately, do not cook for future use.

How to cook corn soft and juicy

The recipe for making the delicacy is already known, but there are little secrets in how to cook corn soft and juicy. If you choose early-ripening varieties, for example, "Bonduelle", success will be obvious: the cobs are almost the same length, the grains are compacted, and have excellent taste. If you follow sensible recommendations, even forage varieties can maintain juiciness:

1. Cut large heads of cabbage into 2-3 pieces.
2. The color should not be saturated, light.
3. Place mature grains in boiling water.
4. Salt ready-made.
5. Add milk, cream or butter to the water.

How long to cook young corn

Clean the heads of cabbage and place tightly in a cooking container. It is possible to preserve the taste and tantalizing aroma if you arrange them with green corn leaves. To prevent them from floating, cover with a plate and bring to a boil over high heat. Remember how long to cook young corn - full readiness occurs in 15 minutes.

How to cook frozen corn

The recipe for this version is not much different from cooking fresh ones. They are inexpensive and easy to prepare; the taste and benefits of frozen heads of cabbage remain the same. If you have frozen corn heads and kernels, you will need to know how long to cook frozen corn. Here are the simple rules:

1. The preparations are not defrosted.
2. Place in cold water.
3. When it boils, add ½ teaspoon of salt and sugar.
4. The grains are boiled for 10-15 minutes.
5. Whole heads of cabbage are cooked for half an hour.

How to cook mini corn

The cream-colored heads of cabbage have an excellent taste even when raw. Cooking recipes allow you to boil them, fry them, bake them in the oven, or grill them. You can eat it together with a head of cabbage; after heat treatment it becomes soft. These small cobs are unusual for us; many believe that they are not ripe. Having bought exotic products, we sometimes don’t know how long to cook mini-corn. The recipe consists of standard rules for preparing this product, the only difference is the reduced cooking time, about 5-7 minutes. You can’t overcook it, it will lose its tenderness and aroma.

In order for boiled corn to meet the expectations of your taste buds, you need to choose the right cobs in the store or at the market. The most delicious ones are sold until the end of August. Later ones may be overripe and tough.

You can check the age of corn by crushing one grain. A white liquid resembling milk will flow from the young seeds.

Young corn with grains of milky white or light yellow color is ideal for cooking. The cob should be soft to the touch, but at the same time elastic. The grains should fit tightly together and be approximately the same size.

Pay special attention to the leaves. Good corn is green, dense, and fresh.

The perfect cob / butimhungry.com

You should not buy corn without leaves. Perhaps the seller deliberately removed them to hide the poor quality of the product from you.

How to cook corn on the stove

Boil water in a saucepan and put the corn in it. There is no need to remove the leaves: when cooked, they will add additional flavor and juiciness to the corn. But it’s better to get rid of the stigmas. The cobs should be the same size so that they cook at the same time.

Young corn is cooked for 20–25 minutes, mature corn for at least 2 hours.

To speed up the cooking process, you can soak old corn in water for 2-4 hours beforehand. The grains will soften and cook faster.

Towards the end of cooking, remove a sample from the dish: use a fork to pry up one grain and bite into it. If it is soft and juicy, the corn is ready. Drain the water, close the pan tightly with a lid and wrap in a towel. Wait 10–15 minutes. This evaporation makes the corn more delicate in taste.

Remove the leaves from the finished hot corn and serve. Salt and butter - to taste.

How to cook corn in the microwave

Clean the corn and soak in cold water for 1 hour. Then put it in a plastic bag, pour 2 tablespoons of clean water at room temperature into it. Tie the bag tightly and poke a couple of small holes in it to allow steam to circulate. Place the cobs in a bowl and place it in the microwave. Cook for 15 minutes on maximum power.

You can cook it even faster. Wash the cobs, remove leaves and fibers. Wrap the corn tightly in a paper towel soaked in water and place on a plate. Select maximum power and place the cereal in the oven for 5 minutes. All! The corn is ready.

Remove the corn from the microwave using tongs; it will be very hot.

How to cook corn in a slow cooker

Remove fibers and leaves from the cobs and wash thoroughly. Pour water into the multicooker to the maximum mark, place the corn inside. If the whole cob does not fit into the bowl, cut it into several pieces. Select high pressure mode and set the timer for 15 minutes. At the end of cooking, take out the corn, let it dry a little, season with salt and oil to taste.

How to cook corn in a pressure cooker

Clean the corn from all excess and wash. Place the cobs (whole or chopped) in the bowl of a household appliance. Cook the corn on high power if the pressure cooker is electric, or on medium heat if the pressure cooker is mechanical. Cooking time is from 10 to 40 minutes depending on the age of the cobs.

Eat the corn hot immediately after cooking. When cooling, the grains lose their juiciness and harden.

How to cook corn in the oven

Grease a deep baking dish with butter. Place the corn, washed and cleared of leaves and stigmas, there. Pour warm boiled water so that the cobs are half in it. Cover the pan with a sheet of foil. Place the corn in an oven preheated to 180°C for 40 minutes if the corn is young, and for 120 minutes if the cobs are mature. Add salt to the finished dish.

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.