We often make canned corn salad. However, fresh cobs can be used during the season of this vegetable. With them, the salad turns out to be much tastier and healthier. To do this, they must be boiled properly. How? Read on.
Recipe content:
- Ingredients
- Step by step cooking
- Video recipe
Fragrant, juicy and tasty boiled corn is the most summer dish. As soon as it appears on sale, we immediately buy it in order to fully enjoy the familiar taste of childhood. It is loved by both children and adults, especially when properly cooked. It is better to cook ripe milk corn. Rounded grains will help to distinguish it from old ears, do not take dimpled grains, these are old fruits. The appearance of the leaves on the cobs is also important: they should be fresh and tightly attached to the cobs. If the leaves are dry and yellow, then the corn is old.
Another plus of the vegetable is that it is very healthy. Corn contains vitamins B, C, D, K, PP. It also contains potassium, iron, magnesium, copper, phosphorus, glutamic acid and other useful substances. For a long time, corn has been used to treat gout, cardiovascular system, kidney and liver diseases. Its regular use can improve memory, metabolism and cleanse the body of harmful substances.
Corn is boiled in a pot of boiling water, a double boiler, a microwave oven, and even baked in the oven. There are many ways. But today we'll talk specifically about cooking. And although it's simple, you need to know something.
- Caloric content per 100 g - 123 kcal.
- Servings - 2
- Cooking time - 40 minutes
Ingredients:
- Corn - 2 pcs.
- Salt - 0.5 tsp
- Drinking water - 2 l
Step by step cooking of boiled corn:
1. Clean the ears from dirty leaves and rinse under running water. Although it is not necessary to peel the cobs from the leaves. Corn can be boiled with them, removing spoiled leaves from above. Choose cobs of the same size so that the corn cooks evenly.
2. Place them in a saucepan. If it's small, break the corn in half. If there are rotten rows of kernels on the cob, cut them off.
3. Sort the leaves, selecting fresh and beautiful ones. Rinse under running water and cover the fruit on top.
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4. Fill everything with drinking water and put on the fire to boil.
5. Boil water, reduce temperature to minimum, cover and simmer for half an hour. Salt the corn 10 minutes until tender. Young ears boil very quickly. The older the ear, the longer it takes to cook. Young ears are boiled for 20-30 minutes, ripe - 30-40 minutes, fully ripe - 2-3 hours. It is important not to overcook the corn, otherwise the grains will begin to harden.
Remove the cooked corn from the pan, cool slightly so as not to burn and start tasting. If you use it for salad, then carefully cut off the grains with a knife, as close to the stump as possible.
See also a video recipe on how to cook corn.
