Boiled corn is a summer dish. With its appearance on the shelves, we immediately buy cobs in order to enjoy the familiar taste from childhood. In this review, I share tips on how to cook corn properly.
Recipe content:
- How to choose cobs for cooking
- Several recommendations
- Ingredients
- Step by step cooking
- Video recipe
Delicious, aromatic and juicy boiled corn, in addition to its taste, also contains a lot of useful properties. It contains many trace elements (potassium, magnesium, copper, iron, glutamic acid, phosphorus), it contains vitamins C, D, K, PP and group B and other useful properties.
How to choose cobs for cooking
To make the corn come out soft and juicy, you need to choose it correctly. Fresh young corn is sold exclusively during the season, which lasts until the end of August. The cobs sold later are overripe and tough. Suitable for cooking are fruits with light yellow or milky white grains. The bright yellow color indicates the age of the product: the brighter, the older. The grains should be slightly soft, while elastic, tightly spaced to each other and of the same size. And inside the grains there is a white viscous liquid that resembles milk. The grains are not round and with dimples - the corn is ripe and not suitable for cooking. Leaves on the cob should not be yellow, dry and lagging behind the grains. Without leaves, corn is generally not worth buying.
Overripe corn can be made soft and juicy. To do this, it is cleaned of fibers and leaves, divided in half, poured with cold milk and water in a 1: 1 ratio, and left to soak for 4 hours. Then it is boiled in the usual way - in water.
Several recommendations
- Salt the corn 5 minutes before cooking or while serving. Otherwise, if it is salted during cooking, the grains will turn out to be tough.
- A little butter or sugar added to the water will give corn a delicate taste.
- Boil the fruits after boiling over medium heat.
- The product is consumed immediately after cooking, because cobs harden when they cool.
- Caloric content per 100 g - 123 kcal.
- Servings - 4
- Cooking time - depends on the degree of maturity of the ears
Ingredients:
- Corn - 4 pcs.
- Salt to taste for serving
Cooking boiled corn
1. Remove the leaves from the cob and rinse under running water. Although cleansing corn leaves is not required, it can be boiled with corn. Then just peel off the top dirty or spoiled leaves.
2. Soak the ears in cool water for an hour before boiling.
3. Put the corn in the pot, about the same size, otherwise it will cook unevenly. Divide large ears in half before boiling. Put a few leaves removed from it on top, they add flavor. But before that, wash them first.
4. Pour water over the fruit and place on the stove to boil. Close the lid tightly, reduce the temperature and cook until tender. The exact cooking time depends on the maturity of the corn. An older ear takes longer to cook; a young ear will take no more than 20-30 minutes. Ripe corn is boiled for 30-40 minutes, and completely ripe ears reach readiness in 2-3 hours.
5. It is important not to overcook the corn, so do not miss the right moment, otherwise the grains will begin to harden.
Tip: for cooking, it is best to use a cast iron pan or any other with thick walls.
6. Ready corn is served immediately after boiling, sprinkled with salt. If you do not eat it right away, then store it directly in the corn broth. But after 2 hours, the cobs will lose their taste. That is why such an amount should be prepared, which is supposed to be eliminated in one sitting.
They usually eat corn with their hands, holding it by the two ends of the cob. The place of the intended bite is salted, dipped in sour cream, tomato paste, mustard sauce or other mixture. They bite the grains in a circle or in rows. Do this carefully at first, as it can be hot inside because the cob takes longer to cool than the kernels. There are also special forks for the product (2 pcs.) That stick into the edges of the corn and help not to burn yourself.
See also a video recipe on how to cook corn.
