How to properly and how long it is necessary to boil the corn in a saucepan without the cobs: recipes and tips

Corn is a favorite dish among children and adults. Properly cooked grains are soft, juicy and unsurpassed in taste. How to cook corn, on the cob or not? Boil the corn in a saucepan can be without cobs. There are quite a number of recipes that can satisfy everyone’s desires.

Features

Corn is distinguished by a number of biological features. It is worth noting that this is a heat-loving plant. Seed germination occurs at a temperature of 7-8 degrees. Swelling requires 40% water to grain weight. If all these conditions are met, seedlings are formed for 5-6 days.

As soon as a corn has 3-4 leaves, it is possible to see the presence of the first tier of nodal roots. With each formation of a new pair of leaves, a new tier of nodal roots is formed. When growing on black soil, the root system reaches a depth of 3-4 m, and along the sides, roots extend up to 120-150 cm.

At the initial stage of the growing season, corn is characterized by slow growth and requires prolonged lighting. At this time, at the growth point of the plant, all future organs are laid, as a result of which the corn is afraid of clogging in the first 3-4 weeks. If it becomes overgrown with weeds during this period, then for a short period of time the harvest will drop dramatically.

The minimum temperature for the formation of seedlings, leaves and stems remains 10 degrees. Spring frosts up to 2-3 degrees shoots tolerate well, but the fall of 3 degrees has a negative effect on them.

What is useful?

Boiled corn is not only tasty, full, but also useful. Such a dish can be an excellent snack, side dish, or even a separate meal. In addition to the indispensable taste, cereal is very useful for the body. The composition contains all the necessary for the full operation of the human body vitamins and trace elements:

• vitamins B, C, D, K, PP;
• potassium;
• phosphorus;
• iron;
• glutamic acid.

Features of grain crops in the ability to clean the body of toxins and remove cholesterol from it.

How to choose?

Before cooking corn, it is important to choose the right one. Here are the following features:

1. Buy vegetables in season (July-August). Choose only young and fresh ears. In a young vegetable, they are milky-white or yellowish.
2. Bought corn should be juicy and elastic. The pips are all of equal size, tight to each other. When pressed, they should release a liquid that is similar to milk.
3. Dry and shriveled grains are not suitable for cooking. When dried, the sugar inside the grain turns into starch, and the vegetable itself loses its sweetness and flavor.
4. Be sure to inspect the leaves. They should be bright green, fresh and fit snugly together. In this case, the antennae are slightly moist.

For uniform cooking of corn, choose cobs of equal size with grain of the same size.

Training

Before you start cooking, corn should be preparedUsing the following recommendations:

1. Remove leaves from cobs, wash them under running water.
2. Soak the vegetable in cold water for 1 hour.
3. Grain separated from the head.
4. Leave the seeds for 4 hours, and only then proceed to their cooking. Then they will be soft and juicy (how to boil the corn so that it is soft and juicy, read in this article).

How to cook at home in a saucepan?

With salt

How much time do I need to boil the corn in a saucepan? This is a classic recipe using young cobs. Procedure:

1. Prepare the pot. Put there already prepared corn kernels.
2. Pour water so that it covers the grain by 2-3 cm.
3. Use a better tank with a thick bottom so that the product warms evenly.
4. For extra flavor, lay leaves and stigmas at the bottom of the tank.
5. Set the pot on the stove, wait until the water boils, salt (30 g), reduce the fire and wait 10 minutes. This time is enough for young corn to cook (how much and how much time to cook young corn on the cob in a saucepan, you can find out here).
6. You can try a few grains to taste. The finished product is soft and juicy.
7. Discard hot grains on a sieve, salt and place on a prepared plate. The dish is ready to eat.

Learn more recipes for cooking corn on the cob with salt here.

Without salt

In the process of cooking, use the salt only at the end, you do not need to add it to the pan, as it slows down the cooking process, therefore, the corn will cook longer. Procedure:

1. Put the prepared grains in a container, pour a mixture of milk with water (1: 1), set on the stove.
2. As soon as the grain boils, reduce the heat and simmer until cooked under the lid.
3. Check the readiness of the grains, you can use a fork. They should be soft.
4. After cooking, drain the grains and place on a platter. Top with a slice of butter and spices.

Custom recipes

Very often, young corn is boiled in a pan with milk. This method is quite expensive compared to the classical one, but the finished grains acquire a mild taste and incredible taste sensations.

Recipe number 1:

1. Put already prepared corn grains in a thick-walled pan.
2. Add milk from above, so that the seeds are covered by 2-3 cm.
3. Salt is not necessary, set the pan on the stove and simmer on low heat for 20 minutes.
4. Discard the finished grain in a colander, add butter and wait 3-5 minutes for it to be absorbed. Sprinkle with salt to taste.

Recipe number 2:

1. Boil the corn, using the classic recipe with salt.
2. Remove the grain and lay on a plate.
3. Boil 2 cups of milk, pour corn. Set on fire and keep there for 10 minutes.
4. Before the end of cooking add a slice of butter.
5. Salt the finished dish immediately before use.

Attention! Before removing the pan from the fire, no need to rush to remove the seeds. Let them stand and feed a little milky-oil taste and aroma.

How to store boiled vegetable?

It should be noted that corn is not stored for a long time, so you should not prepare it for the winter. Purchased product must be immediately welded. But already cooked product can be prepared in advance and at the same time preserve its freshness and taste before use.

To keep the dish in the refrigerator is the most suitable option, but not longer than 2 days.. And the welded grain with a plate wrap cling film. Exceeding the specified storage time is not desirable, since the corn will lose its taste and aroma.

Boiled corn is a true delicacy, and also a source of a large amount of vitamins. The presented cooking recipes allow you to cook the corn quickly, while the dish turns out delicious, fragrant and nutritious. And you can give it more piquancy and originality, if combined with other ingredients.

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