How to choose the right corn, as well as how and how long to cook it so that the product turns out to be soft and tender enough - read in this article.

Boiled corn - Many people's favorite summer dish. As soon as it ripens in the garden or appears on the shelves, we immediately bring it home.

Corn is not only very tasty, aromatic and juicy, but also very beneficial for the human body. It contains vitamins such as: B, C, D, K, PP, composition: copper, magnesium, phosphorus, potassium, iron, glutamic acid, etc.

How to choose corn for cooking

Fresh and young corn must be purchased during the season, which ends no later than August. If you buy it later, the fruit may be hard or overripe.

If you cook corn, it is better to use cobs with milky light or white-yellow grains. If the grains are soft and elastic, located close to each other and have the same size, then such corn will be very juicy and tender. A strong yellow tint indicates that the cob is quite old and may taste tough.

Also look at the leaves, they should be yellowish and dry. Do not buy corn without leaves and ensure that the kernels are round and without dimples.

How to prepare corn

  1. Rinse the cob under clean water, and also clean the leaves from any dirt or rotten leaves.
  2. Also, before cooking, it is recommended to soak the corn in not too cold water for 1-2 hours.
  3. Cobs of the same size are cooked together. It is advisable to divide cobs that are too large into two equal parts.
  4. If the corn is ripe, then many housewives first clear the cobs of fibers and leaves, then cut them into 2 parts and fill them with a special mixture. The liquid is prepared from cold water and milk in a 1:1 ratio. Place corn in this mixture for 4-6 hours, and then the plant can be boiled in plain water.

How long to cook corn

Before cooking corn, it is necessary to determine its ripeness. Young cobs are boiled for no more than 30 minutes, and ripe fruit should be boiled for about 40 minutes. Cobs that are too ripe usually require more than 2 hours of cooking.

The plant must be immersed in boiling water and it is advisable to add salt only 3-5 minutes before cooking or during serving.

To give the corn a juicy and tender taste, it is recommended to add a little butter or sugar to the water. Also, do not cook the plant over high heat; after boiling, reduce the heat to low.

  • See also -

After cooking, eat the corn immediately; you can eat it with butter and salt. Do not leave it in the refrigerator as it will harden.

How to cook delicious corn - video

As autumn approaches, corn season begins. Fresh cobs are very juicy and appetizing, almost everyone likes their taste. But how street vendors prepare it remains questionable. It’s better to figure out how to cook corn at home and enjoy it without

any fears. A couple of simple steps - and the perfect side dish for the whole family is ready. It is important not only to know how to cook, but also to choose the cobs. Let's take a closer look at the process.

Making the right choice

Even if you know for sure that it is soft and juicy, the dish may turn out tasteless due to old dry cobs. Choose young, small, light-colored cobs. The bright yellows and oranges are clearly overripe and will be very tough. It’s also easy to make sure it’s juicy - break off one grain and crush it with your fingers. If it is soft and easily yields, the corn is young and fresh. If the grain has hardened and dried out, the cob has been cut off long ago or is simply completely overripe. Of course, they can also be prepared fairly well, but if you have a choice, it’s better to take younger cobs.

Before you start cooking, you should remove the leaves from the cobs and rinse them under running water. Don't throw away the tops - they should be placed in the bottom of the corn cooking pot.

This way the cobs will not burn when they come into contact with the bottom. In addition, using the leaves before they are soft and juicy also provides a special taste, acting as a seasoning. Fill the cobs with water until they are completely covered. Be sure to use a saucepan with a lid for cooking, which can be removed only after the water has boiled. Don't add salt right away.

How long should I cook?

You've learned how to cook corn soft and juicy right before, and the pan with the cobs is already on the stove. How long to wait for a delicious dish? Start counting from the beginning of boiling. Young cobs will be ready in a quarter of an hour. To prevent the grains from bursting during cooking, add salt to the already boiled water. A teaspoon will be enough for a liter of water. note

Note that it is strictly not recommended to add salt to the water when cooking overripe corn. It will turn out too tough. How to cook corn soft and juicy if it is old and dry? Cook for at least fifty minutes, in some cases up to one and a half hours. You can use a fork to make sure the cobs are cooked. Separate a few grains and taste. If they are soft, you can turn off the heat. To improve the taste of overripe cobs, it is recommended to keep them in the broth for a couple of hours after turning off the stove. The young ones can be eaten immediately, while still hot. As a rule, no special additions are required. Simply season with coarse salt or lightly grease with butter. If you wish, you can try olive oil, or you can do without any oil at all, especially if the cobs are very soft and juicy on their own, but with cream the taste will be more delicate and milky.

Now there is a lot of canned corn on store shelves, which can be added to soup, main courses, baked goods and salads.

But there's nothing better than freshly cooked corn on the cob. She gives off such a scent!

But it turns out that not everyone knows how to cook it. How to choose for cooking.

The fact is that not just any cob can be cooked.

After all There are several types of corn: starchy, bursting, tooth-like, sugary, flinty.

Sweet corn is used for cooking. Despite the fact that this is a grain crop, it is the table varieties, to which this corn belongs, that are equated to vegetable plants.

To cook corn, do not wait until it is completely ripe. It is harvested when the cobs are in the milky-wax ripeness phase.. At this time, the corn kernels are very soft, juicy, as if filled with milk.

It is then that corn grain is most useful and is a valuable food product.

  • Corn kernels contain B vitamins, carotene, vitamin E, as well as a large amount of microelements: magnesium, phosphorus, calcium, iron, potassium.
  • Almost all the amino acids that the body needs are present.
  • For better absorption of the proteins found in corn, it is recommended to use it in combination with milk, cheese and other dairy products. They enrich corn dishes with amino acids important for the body: tryptophan, lysine, methionine.
  • Dishes made from milky corn are not only recommended for healthy people, but also used in dietary nutrition, as they improve digestion.

How to choose corn for cooking

  • Cobs prepared for boiling should not be overripe. After all, the hardened grain will remain the same after cooking. It should be soft and at the stage of milky-waxy ripeness. The color of this corn is milky white or slightly yellowish. If the grains are bright yellow in color, then they are already overripe, which means they are hard.
  • The shape of the grains also matters. The grains of milk-ripe corn are dense and round. Fully ripened grains develop dents, which indicate that the corn is overripe and is not very suitable for cooking.
  • Young corn has green and bright leaves. They fit tightly to the cob. Old corn leaves are already dry and hard.
  • Cobs for cooking are selected with the maximum number of grains that should not be eaten away by insects or disease.
  • It is not recommended to buy corn without leaves. This may indicate that the corn has been attacked by pests or is overripe.
  • Picked ears of corn cannot be stored. Firstly, the sugars that are in the grain begin to turn into starch from long-term storage. And secondly, ripened grain will dry out and become unsuitable for cooking, and slightly unripe grain may rot.

How to prepare corn for cooking

  • Before cooking, remove the stem from the cob so that the leaves do not fall off. Because corn is cooked with them.
  • The cob is washed well under running cold water.

Video recipe for the occasion:

How to properly cook corn in a saucepan

Method 1

  • Corn is prepared as described above.
  • Place in a wide pan.
  • Pour in cold water so that it covers the cobs.
  • Place on the stove and bring to a boil.
  • Reduce the heat and cook the cobs at a low simmer until tender. Cooking time (from 20 minutes to 1.5 hours) depends on the variety and degree of ripeness of the corn. Well-cooked grains are soft and have a pleasant taste and smell.
  • At the end of cooking, add salt. If you add salt at the beginning, the grains can remain hard for a very long time.
  • Turn off the heat and leave the cobs in the liquid for 20-30 minutes.
  • Take it out of the water.
  • Boiled corn is freed from leaves and placed on a plate. Serve a piece of butter separately.

Method 2

  • Cook the prepared corn together with the leaves at a low boil until tender.
  • At the end of cooking, add salt.
  • Remove the pan from the stove and keep the corn in the water for some more time.
  • Remove the cobs from the liquid and remove the leaves.
  • The grains are separated.
  • Place them on a plate and pour butter or milk sauce over them.
  • If the grains are needed for a salad or vinaigrette, pour them into a colander, wash in cold water and wait until it drains completely.

Method 3. Corn in milk

  • Corn of milky ripeness is freed from leaves and washed well under cold running water.
  • The grains are separated from the cobs.
  • Pour hot milk over them and cook until tender (take 200 ml of milk for 150 g of grains).
  • 10 g of butter is mixed with 8 g of flour.
  • Combine with milk and corn and boil, stirring. Season with salt.

How else is corn cooked?

Many housewives peel corn from leaves and boil it in this form.

  • Take a wide pan and place leaves taken from the cobs on the bottom.
  • The stalk and top of the corn are cut off, which is most often without grains or dried out. If the cobs are very long, then they are cut in half.
  • Place in a pan and cover with the remaining leaves on top. This will help the cobs not float to the surface.
  • Fill with water. It's better to use boiling water.
  • Place on the stove and bring to a boil at maximum heat.
  • Reduce heat and cook corn until soft.
  • Remove the pan from the stove, and leave the cobs in the water for another 15–20 minutes.
  • Place the corn on a plate and sprinkle with salt.

How to cook corn in a slow cooker

  • The corn stalk is cut off and the leaves are removed. The top without grains is also cut off.
  • Wash well in cold water.
  • If the cobs are large, cut them in half.
  • Several leaves are placed at the bottom of the bowl, and corn is placed on them.
  • Pour enough water to cover the cobs by 3–4 cm. Cover the top with leaves. Do not cook corn in large batches to avoid water splashing over the edge of the bowl.
  • Close the multicooker and turn on the “Steam” function.
  • Cook for 30–40 minutes.
  • Leave the cobs in water for 20 minutes and then place them on a plate.

How to cook corn in the microwave

Method 1

  • The peeled and washed corn is placed in a strong plastic bag or baking bag and tied. Punctures are made in several places with a needle to allow steam to escape.
  • Place the packaged cobs in the microwave.
  • Cook on high for 8-10 minutes.

Method 2

  • The de-leafed and washed corn is placed in a microwave-safe pan.
  • Pour boiling water over so that it only lightly covers the cobs.
  • Place in the oven and cook at maximum power for 35–45 minutes until soft. At the same time, make sure that the water does not boil away and top it up on time.
  • At the end of cooking, add salt.

How to cook corn in a double boiler

  • Hulled and washed corn is placed on greased bowls.
  • Install on a steamer with a full tank of water.
  • Cook the cobs for 20–30 minutes until done.
  • Place on plates and sprinkle with salt.

How to cook corn in the oven

  • The cobs, cleared of leaves and washed well, are placed in a deep container, for example for baking.
  • Pour boiling water over until it covers them completely.
  • To prevent the top of the corn from browning and drying out, cover the dish with foil.
  • Place in the oven, heated to 120 degrees.
  • Cook until soft for about 40 minutes. Add boiling water if the water has boiled.
  • The finished corn is sprinkled with salt and served with butter.

Corn boiled using any of these methods is served hot, because it is then that it fully reveals its aroma and excellent taste.

Boiled corn is a favorite summer delicacy for both adults and children. It would seem that what could be simpler than boiling a few golden cobs to enjoy their delicate taste? But it turns out that you need to put in some effort, and even know a few secrets, to make the corn truly juicy. It is very important to be able to choose a product and take into account the cooking time.

Choosing the right one: what to consider

Corn is not just tasty, but also a very healthy product. It is rich in vitamins and microelements necessary for our body:

  • vitamin A is responsible for metabolism;
  • vitamin C strengthens the immune system;
  • vitamin E protects the body at the cellular level;
  • vitamin B (thiamine) strengthens the cardiovascular, nervous and digestive systems;
  • fiber cleanses the body of toxins;
  • Potassium helps provide fluid to the body.

In addition, corn contains substances that regulate the functioning of the thyroid gland and are responsible for the health of hair, nails and skin.

Its taste after cooking depends on how correctly you choose the ears of corn. Young corn has light yellow kernels, small cobs and not long. The rows of grains must be perfectly even, dense and of the same color. To make sure you have young corn, cut the kernel. If white juice similar to milk comes out, the corn is not overripe. You can also cut the stalk: in young corn it is whitish and light.

Young milk corn is best suited for cooking.

Sweet corn has whitish, tender tendrils at the end of the cob, which are denser and darker brown in fodder or overripe corn. Pale yellow color indicates medium ripeness of the cob. This type of corn will take longer to cook than young or milk corn.

Overripe corn has bright yellow kernels. These cobs will cook for about 2 hours. In addition, you need to take into account the area in which the corn grew: southern varieties are much softer than northern ones.

Cook the delicacy in a saucepan

This traditional method is familiar to each of us since childhood. At first glance, it is very simple, but you need to take into account some secrets and features.

  1. Cook your corn the same day you buy it or pick it. Under this condition, it will retain its beneficial properties and become soft and tender.
  2. Wash the cobs before cooking and remove any dirty leaves. Clean, young leaves do not need to be torn off. During the cooking process, they will give the corn an appetizing aroma.
  3. Take a large saucepan with thick walls. Place the cobs in several rows and pour in cold water so that it covers the corn by a few centimeters. Close the lid tightly and do not remove it until the cobs are cooked. If the corn is young and soft, it is enough to cook it for 15-25 minutes after boiling.
  4. You can tell if the corn is ready by tasting it or by piercing the kernels with a fork. After the cooking process is finished, do not remove the corn from the pan immediately, let it sit for about 10 minutes.

Please note: there is no need to add salt to the water during cooking, otherwise the corn will become hard. Ready-made cobs are salted, or rather, they are rubbed with salt and oil, spices or sauces are added if desired.

If the corn cobs are too large for the pan, you can cut them before cooking. Ready corn is served hot.

More options?

A modern kitchen is equipped with various devices that greatly facilitate the process of preparing dishes for housewives. The same applies to corn, which can be cooked in a steamer, pressure cooker, oven and microwave.

  1. To boil corn in a steamer, rinse it without removing the bottom layer of leaves and place the cobs in the pan. pour 1 glass of water - this will be enough to create steam. For young corn to be completely ready, 5-10 minutes are enough. Old or feed corn will be steamed in a steamer for 40 minutes.
  2. To cook cobs in a pressure cooker, rinse them, place them in a container and fill with water. Close the lid and put on fire. For young corn, 10-15 minutes after boiling is enough, for overripe corn it will take 40 minutes.
  3. To cook corn in the oven, take a deep baking dish, grease it with butter and tightly place the washed, peeled cobs. Pour enough boiling water to cover the corn. Preheat the oven to 120 degrees, place the pan with corn there and bake for 40 minutes.
  4. There are two ways to cook corn in the microwave: fast without water and slow with water. It is important to know that only young corn can be cooked in the microwave. For the first option, place the cobs in plastic bags and tie them tightly. Set the device to 800 W and cook for 10 minutes.
  5. You can also quickly cook corn like this: cut the cob into pieces without peeling the leaves, and cook in its own juice for 5 minutes at 800 W.
  6. To cook corn in the microwave slowly, with water, rinse the cobs, place them in a special container, cover with cold water and cover with a lid. Set the power on the device to 700-800 W and set the timer for 45 minutes. Make sure that the water does not boil away and add it to the container if necessary.

Frozen and vacuum-packed corn: cooking secrets

Modern food storage methods allow us to enjoy corn not only in the summer, but throughout the year. For example, you can buy frozen corn on the cob at the store. It is treated with steam and instantly frozen, which allows you to preserve all the healing properties of the product. Preparing this corn is very simple: put it in boiling water and cook until tender. After the water boils a second time, 20-25 minutes are enough until it is completely cooked.

Vacuum packaging is usually used not for cooking corn, but for storing it in finished form. You can buy such cobs and, if necessary, heat them in the microwave, saucepan, slow cooker or frying pan. Before this, the vacuum packaging must be removed.

Several interesting recipes

Corn can be a rather unusual dish that will decorate any festive table. To do this you need to put in a little more effort and use your imagination.

Try cooking corn in milk and cream. For this you will need:

  • 4 ears of corn;
  • 0.5 glasses of milk;
  • 1 glass of cream with a fat content of 30%;
  • 30 grams of butter;
  • 0.5 glasses of white wine
  • 1 tablespoon flour;
  • 2 eggs
  • salt and spices.

Boil 4 ears of corn and remove the kernels from the cob into a bowl. Heat the milk and a quarter glass of cream in a saucepan, add the grains and cook for 10 minutes.

Melt the butter, mix it with 1 tablespoon of flour, add the mixture to the corn and cook for another 10 minutes. Pour in dry white wine and leave to simmer for another 10 minutes. then add salt and spices to taste. Grind the remaining cream with the eggs, add to the corn and cook for another 10 minutes.

In this recipe, you can use whatever spices you like: pepper, bay leaf, basil, cinnamon, tarragon and much more.

Corn can be cooked in the oven

Corn baked in sour cream is a very spicy and tasty dish that your family and friends will surely enjoy. Take the following products:

  • 5 ears of corn;
  • 0.5 cups sour cream;
  • 100 grams of cheese;
  • 50 grams of butter;
  • 2 handfuls of dill, parsley and onions.

Cut the grains from the boiled cobs, pour sour cream and melted butter over them, and stir. Place on a baking sheet or baking dish, sprinkle with grated cheese.

Preheat the oven to 160 degrees, place a baking sheet with corn and bake for 15 minutes. After cooking, sprinkle the corn with finely chopped herbs and serve hot.

Video about cooking corn on the cob

While summer delights us with hot sunny days, do not deny yourself the pleasure of eating delicious, juicy and healthy corn! Share your corn recipes with our readers. Bon appetit and a bright summer!

It's time to remember how to properly cook corn on the cob. But first, taste it raw - perhaps you will like it better this way.

A juicy, flavorful ear of corn, sprinkled with salt and topped with butter, brings back memories of childhood, when it was the height of pleasure. Today, together we will prepare milk corn on the cob, exactly the same as in childhood.

How to choose the right corn

At the market, check that the grains on the cobs are soft; when you press on them, liquid should release. Give preference to specimens that have not been cleared of stigmas and leaves, as they prevent drying out. After purchasing, don’t delay cooking: the faster you cook, the tastier it will be.

Ingredients:

  • Corn cobs - 6-8 pcs.
  • Water - 4 l.

How to properly cook corn on the cob?

Remove all leaves and corn silk from the cobs. Do not throw away the green, young leaves; we will need them for cooking corn. Corn silk is a very useful product, used for medicinal purposes as a choleretic agent.

Preparations based on corn silk have antioxidant properties, have a beneficial effect on metabolic processes in the body, lower blood sugar levels, and improve the functioning of the liver and pancreas.

Take a saucepan with a thick bottom (preferably). This can be an enameled, cast iron or aluminum pan of large diameter. Put the kettle to heat up, and in the meantime, place green corn leaves, previously washed, on the bottom of the pan. The entire bottom should be filled with leaves. The more leaves are removed during cooking, the juicier and more aromatic the corn cobs will be.

If there is a lot of corn, lay several layers, topping them with leaves. So, alternating cobs and leaves, fill the entire pan.

Do not add salt when cooking! Better salt the already cooked hot corn!

When all the corn is in the pan, pour boiling water from the kettle and put on fire. Boil the corn cobs for 20 minutes, then turn off and let sit in the water for another half hour.

Corn cobs should be completely covered with water. To prevent them from floating, you can place an inverted plate on top or simply cover with a lid.

Salt the finished corn, evenly rubbing grains of salt over the entire surface. Then take a knob of butter and rub it over the cob to absorb the butter.

How long does it take to cook corn?

Young milk cobs are cooked for no longer than 20 minutes. If you get feed varieties with hard grains, it may take 40 minutes. How to distinguish feed from dairy? The more intense the color of the grains, the longer the heat treatment will be required. To check if the corn is done, break off a few kernels and taste them.

Corn kernels can be stored for future use by scraping them off the cooked cobs with a knife and placing them in a plastic bag or container. In winter, you can use corn for stews, pizza, and any other second and first courses. If you have a lot of space in your freezer, you can freeze raw cobs and cook them in the winter.

How do you cook corn? Are there any secrets in your family? Share in the comments!
On our video channel on You Tube, I posted a step-by-step video recipe on how to properly cook corn, I wish you pleasant viewing!

Many people sprinkle the corn with cheese, pepper, and brine. What additives and spices do you like? I will be glad to receive responses to the recipe. All the best!

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