Successful recipes: how fast enough to cook corn?

Tender corn boiled on the cob is a favorite delicacy of many more from the action. Unfortunately, you can enjoy the excellent taste of cereal only a couple of months a year, so you should make sure that its taste matches the expectations. Your attention the most successful recipes for cooking corn in the traditional way - in the pan.

Features and benefits of the product

Corn is one of the most important cultivated cereals in industrial agriculture, which often appears on the dinner tables of the majority of the world's population in one form or another.

The product is moderately high-calorie, nutritious and incredibly useful.. Despite the considerable amount of starch in corn, it is undoubtedly worthy of attention if only because it contains a whole complex of vitamins (groups B, PP, C, D, K, etc.) and trace elements (phosphorus, magnesium, copper, potassium), necessary for our body like air.

With regular moderate consumption of corn, you can significantly reduce the risk of developing cardiovascular diseases, stroke, diabetes, improve metabolic processes in the body, keep the eye muscles in tone (due to the content of carotene, which is so important for our vision), etc.

Selection and processing of vegetables for the cooking process

To make boiled corn really tasty, it is necessary not only to cook it well, but also to choose the right one. Gentle and juicy corn kernels will be only until the end of the season, which falls on the end of August. After the season, corn on the shelves in most cases will be overripe, and, therefore, tough.

For cooking in a pan, young cobs are best suitedwhich have light yellow or milky-white kernels. Pay attention also to the appearance and condition of the grains: they must be moderately elastic and at the same time soft, fairly large and tight to each other.

It is best to buy corn right in the leaves, which, by the way, should not be dry and lagging behind the cob.

Before you proceed directly to the process of cooking corn, it is necessary to thoroughly wash it under running water, and then clean the leaves and whiskers. If desired, the husk can be left by removing only damaged or dirty leaves: so the corn will retain more juiciness (how to cook the corn properly, so that it is soft and juicy, we told in this article).

Before boiling the cob, it is desirable to soak for 40-60 minutes in cold water. For cooking it is better to take cobs of the same size so that they are evenly cooked.

Ways, how can you cook tasty at home?

Boiled without salt

Before cooking corn, it must be thoroughly washed and cleaned from dirty, damaged leaves. For cooking corn best thick-walled pan of cast iron. First of all, the cobs are laid tightly enough into it, then poured with cold water (it should cover the cobs on top by 2-3 cm). The pan is covered with a lid.

After boiling water, the fire must be reduced to a minimum, because the corn can not be cooked over high heat. Cooking time is usually no more than 15 minutes.. 5 minutes before the product is ready, water should be salted. To make the corn more tender, you can add a little sugar or butter during cooking.

Determine the readiness of corn can be, pricked with a fork a couple of grains and try them. After cooking, you do not need to immediately take the corn out of the pan: give it a little "rest". So the product will become more tender and soft. Boiled corn served to the table hot. If desired, you can grease it with butter and sprinkle with black pepper.

Salt in the beginning

Many believe that corn, on the contrary, should be salted at the beginning of cooking, and not at the end, which means that such a recipe is worthy of attention. According to the recipe, corn can be used as dairy, and medium ripeness (still white, but already quite mature).

Cooking:

1. The product is thoroughly cleaned of leaves and whiskers (throwing away all the husk is not necessary, leave those leaves that were closest to the cob, they will be useful during the cooking process).
2. A thick-walled deep pan (preferably cast iron) is taken. A small layer of leaves is laid on the bottom, then a row of corn cobs, which are covered from above with a dense layer of leaves.
3. Corn is poured with water (it does not need a lot of water, it should only cover the cob) and generously salted.
4. Water should be brought to a boil, then reduce the heat and cook for about 20 minutes (young) or 40-50 (more mature).
5. After the end of cooking for 10-15 minutes, corn is best left under the lid in water.

You can serve either hot, smeared with butter, or cold (in this case, the corn is kept in water in the refrigerator until it is served on the table).

Details on how to cook the corn cobs in a saucepan with salt, read in this material.

Mint with cheese

A very savory and tasty dish can be obtained by slightly varying the standard recipe for cooking corn in a saucepan. To prepare 4 large corn cobs you will need:

• Lemon - 1/2 pcs.
• Cheddar or any hard cheese - 50 g.
• Mint - 4 sprigs.
• Salt, butter to taste.

Cooking:

1. Clean the cobs of leaves and whiskers, put them in a thick-walled pot, cover with cold water.
2. Bring to a boil and then cook on low heat for about 20 minutes - if the cobs are young (more about how and how long the young corncobs are cooked in a saucepan, you can find out here).
3. Remove the lemon zest from a lemon, rubbed it on a fine grater.
4. Finely chop the mint leaves with a knife.
5. Cheese rub, like zest, on a fine grater.
6. Mix the ingredients, add salt to taste.
7. Leave the finished corn in the pan for 10 minutes, then put on the dish, grease with butter and roll in the lemon-cheese mixture.

In milk

Non-standard, but very tasty recipe for corn on the cob in the pan. You will need the following ingredients:

• Corn cobs - 6 pcs.
• Milk - 2 liters.
• Butter - 1 tbsp. spoon.
• Salt - to taste.

Cooking:

1. Corn must be completely peeled.
2. Then put in a thick-walled deep pan, pour over the milk and add butter to it. The corn languishes over low heat.
3. After boiling milk, the product is boiled for about half an hour (periodically check its readiness, since milk slows down the cooking process).
4. Ready corn laid out on a dish and rubbed with salt. Serve hot.

Learn how to choose corn cobs for cooking, as well as see the best recipes, here.

How to store cooked food at home?

If the finished corn could not be eaten in one sitting, it is important to take care of the safety of the product. So that the taste of the corn kernels is not spoiled, cob should be stored exclusively in the refrigerator. So, you can leave them in the water in which they were boiled, or you can get the “remnants of luxury” out of the water, dry and wrap with cling film (each ear separately). In this form, the product can be stored for up to 3 days.

It is easy to heat the corn: you can do it either in a water bath or by sending it to the microwave for a minute.

In order to cook the vegetable quickly enough, it is necessary to pre-soak it for 40-60 minutes and choose young cobs for cooking.

Now you know how to cook corn in the pan, in order to preserve all its nutritional properties and to achieve amazingly sweet taste. Successful culinary experiments!

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