Milk corn is a favorite dish of many children and adults. A young vegetable in itself is quite juicy and sweet, and if you add milk, then all the taste will only increase. There are quite a few recipes for making corn with milk, so that everyone can choose the ideal option for themselves. Let us tell you how to cook corn on the cob (and without them) in milk - with and without butter.
What is useful?
The use of corn is that it fills the human body with unsaturated fatty acids and essential amino acids. It:
- arachidonic, linoleic, linolenic acid;
- tryptophan and lysine.
The following vitamins and trace elements are contained in corn kernels:
- vitamins B1, B2, PP, E, C, D, K;
- mineral salts of potassium, phosphorus, magnesium, calcium, iron, sodium;
- trace elements nickel and copper.
Action on the body:
- Starch and protein found in corn kernels contribute to the formation of muscle mass.
- The vegetable removes harmful substances and slags from the body, normalizes the work of the gastrointestinal tract, serves as a good prevention of the development of tumors.
- Glutamic acid improves memory, is indispensable in the treatment of cholecystitis and hepatitis.
- Corn is an indispensable product for children. It contributes to the better formation of bone tissue, and the concentration of phosphorus in no less than in fish.
- Corn fills the human body with microelements, without which the correct metabolism and full-fledged work of the nervous system is impossible.
- In addition, the cob contains more than 20 vitamins that are so beneficial to the body.
Attention! In the process of cooking, some of the vitamins and microelements are lost, but about 20% of them still remain in the vegetable, which indicates its usefulness even when cooked.
Details on how and how much to cook fresh corn to preserve the nutritional value and taste, read in this article.
Choose a product
Choosing a vegetable for cooking, you need to pay attention to its variety. There are two types of corn - feed and food. The first type is much inferior in taste to food, as there is practically no sugar in it. Such cobs are stiff and tasteless. With milk it is better to cook sugar varieties. They have tender, sweet grains, and they are also easy to heat treat.
Pay attention:
- If the ear quality, then he has an attractive appearance.
- They should not be cracked or dented.
- The leaves are tight to the base of the cob, they have a soft green color.
- The pips are bright yellow, milky white, and have a smooth and shiny surface. They all fit snugly together.
- The aroma should be tender and appetizing.
Preparatory stage
To prepare a tasty and healthy dish, you need to adhere to the following recommendations:
- Carefully wash the cob, remove all leaves.
- Soak the cobs for 1 hour in cold water before cooking. Due to this, it is possible to accelerate the process of thermal treatment and give the grains additional softness.
- Corn is better sorted by size. Then uneven cooking can be avoided. If the cobs are too large, then cut them into 2 pieces.
- If for cooking to use already overripe vegetable, then before cooking it should be soaked in a mixture of milk and water (1: 1). Hold for 4-5 hours, after which it will become young and fresh (how and how much to cook mature and overripe corn, read here).
Main part
The following ingredients are required for cooking:
- milk - 2-3 liters;
- corn - 5-6 cobs;
- butter - 50 g;
- salt - to taste.
How to cook corn on the cob in a pan with milk and butter? Cooking process:
- Wash young corn thoroughly, do not clean it, just cut off the tips.
- Put the vegetable in a saucepan, pour in milk, cover with a lid and simmer over low heat until ready - about 20 minutes (you can learn how to cook young corn and how long it should be cooked).
- Clean the finished corn, rub with coarse salt and oil. Serve immediately after cooking.
Now you know how to cook corn on the cob in milk with butter.
Important! Liquid which remained after preparation should not be poured. It is suitable as a basis for dairy sauces. It can also be frozen for further boiling of other cobs.
View other recipes for cooking corn on the cob here.
Corn can be boiled even with milk powder. This will require the following ingredients:
- corn - 2-3 kg;
- water - 2-4 liters;
- dry milk - 40 g
Preparation Procedure:
- Wash and clean the cobs, put in the pan.
- Add water. Ensure that it covers the cob 5 cm.
- Add dried milk. Cook over low heat for 2 hours.
- Salt and rub the finished product with butter.
To prepare the dish without the cobs prepare the following ingredients:
- cobs - 4 pieces;
- milk - 100 ml;
- cream - 1/3 cup;
- butter - 2 tbsp. l .;
- flour - 1 tbsp.
Preparation Procedure:
- To clean off the corn cobs, put them in the pan.
- Heat the mixture of milk and cream over low heat.
- Pour the corn into this mass, simmer on the fire for 10 minutes.
- Separately, melt butter and add flour.
- Enter the resulting composition in the corn.
- Additionally, you can add a glass of dry white wine. He will give the dish a refined taste.
- After boiling, boil the mass for another 10 minutes, add salt and seasonings.
There is a classic option for the preparation of dairy corn. It requires the following products:
- corn - 4 ears;
- milk - 200 ml;
- cold water;
- corn leaves;
- butter - 30 g;
- salt, sugar - to taste.
Cooking process:
- Remove leaves, debris and fibers from cobs. Rinse thoroughly under cold water. Leaves do not need to throw.
- All cobs should be approximately equal size. If there are large, then before cooking, cut them into 2 or 3 parts.
- Cover the bottom of the pan with leaves. Place pieces of corn on top of them and cover them with other leaves.
- Pour the water over the cob so that it covers them lightly.
- Add milk, salt and set on the stove on a slow fire.
- As the liquid boils, simmer on fire for 8-10 minutes.
- Then remove the pan from the heat and cover tightly with the lid. Insist 15 minutes. After this dish is ready to eat.
Important! After cooking the corn should not be delayed with its use. When cooled, the vegetable loses all its tastes, and the grains acquire rigidity.
Now you know how to cook corn with milk quickly and tasty.
How to cook corn in milk?
How to store?
Storage of boiled vegetables can occur entirely, without separating the grains from the cobs. Although, separating the grains, you can use them like nuts. If the corn was properly cooked, then the seeds of it were quickly and easily separated. Put them in a dry, clean ceramic container and store in the refrigerator. Only storage should not be too long - just a few days. After that, the grains will lose their crunchy and taste qualities.
It is best to use home canning. To do this, you need to prepare a brine using the following ingredients:
- water - 1 l;
- sugar - 30 g;
- salt - 30 g
Cooking like this:
- Water pour grains in pre-sterilized jars, and then roll them up.
- You can add spices and spices, and the amount of salt you want to change.
Such storage of boiled corn can occur throughout the winter, while the taste will not be affected.
Corn is a vegetable that is loved by both adults and children. But you can make it even tastier with the help of milk. The cooking process is quite complicated, and a large variety of recipes will allow every day to please the whole family with tasty and healthy dishes.
