How to cook corn on the cob: 6 recipes

Boiled corn is loved by all people, regardless of gender and age. Despite the obvious simplicity of cooking, boiling the ears requires some knowledge and skill. Corn contains a lot of useful vitamins, due to its high energy value, saturation is maintained for a long time. By popularity, corn cobs are equal to watermelons and ice cream. To enjoy all the charms, you need to responsibly approach the cooking process.

Useful properties of corn

1. Nutritionists recommend consuming at least 1 ears of boiled corn per day. In this way, you will provide the body with a daily norm of beneficial vitamins and amino acids.
2. Corn is rich in vitamins of all groups, including PP, E, C, B. Cob include ascorbic acid, magnesium, tryptophan, amino acids, iron, potassium, lysine, calcium.
3. Due to such an impressive list, the activity of the gastrointestinal tract, heart muscle, and vascular system is normalized. Poisons and toxins are removed from the body.
4. Doctors strongly prescribe 50 g of boiled corn to their diabetic patients. per day. This amount normalizes the level of glucose in the blood, preventing an increase in sugar.
5. In addition to all of the above, boiled corn on the cob struggles with metabolic disorders, allergies, digestive system pathologies, and overweight.
6. Corn cobs accelerate brain activity, develop memory, and prevent heart attacks and strokes. The product also puts in order the psycho-emotional background, forms muscle and bone tissue.

Varieties of corn and their differences

1. The final result depends on the degree of maturity and variety of ears. To date, there are 2 main types of corn. The first is ordinary feed (for growing animals). The second is sweet, food, ideal for cooking.
2. You can eat both varieties, but the taste will vary. The forage appearance is more rigid, fresh, while food cobs have juiciness, milk, sweetness.
3. Feed-type corn is cooked longer (about 4 hours) due to solid starchy grains. Young sweet ears are cooked within 20-50 minutes and literally melt in your mouth.

Cooking Corn Selection

1. Ideal for heat treatment are fruits that are harvested relatively recently (1-5 hours ago). Young cobs are better digested and contain maximum nutrients.
2. Choose corn with leaves (unpeeled). The shell does not allow the weathering of grains and indicates the freshness of the fruit. To identify high-quality corn, give preference to specimens with light green leaves.
3. Feel the fibers enveloping the corn. The antennae must be wet. If you notice yellowness on the leaves, the corn has been harvested a long time ago. It is better to refuse such products, since juiciness will be minimal.
4. You can evaluate the quality and suitability of corn directly at the point of sale. Press with a fingernail on one of the grains located at the base of the cob. If you notice the juice, the corn is “milk”, that is, it is ideal for cooking.
5. Old age is determined easily. Late maize has hard and dry seeds. The older the fruit, the less granulated sugar is found on the cob (after a while, the sweetener turns into starch).

How to cook corn on the cob: classic

1. Capacity for cooking. Prefer a pan with a very wide bottom and high sides. Such a move will allow you to dip the cobs in whole form, without breaking them into pieces. Make sure the pan has a thick bottom. The best option is a cauldron with a tight-fitting lid. The pressure cooker will help speed up the process. To maintain the beneficial properties of corn, cook the cobs at 190-230 degrees at low power.
2. Preparing the ears for cooking. To start the heat treatment, prepare the corn. Some remove fibers and leaves. Others leave the “natural shell” in place, cutting off only dirty and spoiled specimens. The leaves will retain the juiciness and sweetness of the corn, but after heat treatment they are more difficult to remove. Therefore, completely remove the leaves and fibers, then put them in a pan, alternating with peeled ears.
3. Laying ears in a pan. Place the corn leaves on the bottom, lay the corn on top of them. Then make another sheet layer, cover it with ears. Continue until you fill the container 2/3 of the volume. Also, the leaves need to be placed on the sides to seal the fruits. Sorting is ready, cobs can be poured. In no case can salt fruits. The loose composition will wash the liquid from the grains, the finished dish will be dry.
4. Filling dishes with corn in water. Cob can be poured with boiling water or cold water, act on personal preferences. Add fluid so that it covers the product completely. Heat treatment lasts 45 minutes on average, however, depending on the variety, the procedure can last from 30 minutes to 4 hours. Throughout the process it is necessary to monitor readiness, add hot water as it evaporates. Do not increase the power; cooking takes place at medium intensity.
5. Determination of readiness. Throughout the heat treatment, evaluate corn for readiness. Nip off one grain, try. Grains should become soft. When the product is easy to chew, you can remove the composition from the fire. At this moment, serve the cobs by rubbing them with salt and spices (the latter are added as desired). The easiest way to eat a dish is when it is cut into pieces. At the same time, each section is impaled on the cooking sword to avoid burns. You can grind butter or vegetable oil on the surface of the ears.
6. Storage of the finished dish. If you are not going to eat corn now, leave it in a pan with hot water that did not evaporate after cooking. If you remove the product earlier, it will become chapped, grains will wrinkle and lose their appetizing appearance. In water, the product can be kept for 3 hours at least, while maintaining a temperature of 60 degrees. If we talk about aging in the refrigerator, the shelf life is 2 days.

How to cook corn in milk

1. Wash the cobs, remove the fibers, cut the leaves. Rinse the corn, chop each ear into 2-3 equal sections.
2. Pour so much fat milk into the pan so that it covers the contents completely. Bring to a boil, send the cobs inside.
3. Cook a treat for at least 40 minutes, constantly evaluating readiness with a fork. Grains should break up.
4. When you reach the desired structure, send a slice of butter into the milk. Turn off the heat, keep the cobs in liquid for another 30 minutes.
5. After this time, melt the butter, mix it with salt. Rub the resulting mixture with each piece of corn. Throw the ears on the skewers, eat.

How to cook corn in a slow cooker

1. The slow cooker is good because, thanks to its use in corn cobs, all useful elements are completely preserved. And this means that the use of such a product will bring maximum benefits.
2. Before sending the product for cooking, remove all leaves and remove hairs.Do not salt the cobs, put them in the appliance bowl, adhering to several layers.
3. You can fill the contents with pure water or milk, it all depends on personal preferences. However, a couple of slices of butter must be added to the liquid to emphasize the taste.
4. When all preparations have been completed, close the lid. Set the function "Steam cooking" or "Cooking" lasting 35-40 minutes.
5. After turning off the timer, do not rush to open the multicooker. Let the corn brew for another half hour. After this period, remove the cobs, rub them with salt and butter.

How to cook corn in a pressure cooker

1. The pressure cooker is a thick-bottomed wide pan with a lid, which is fixed with clamps. The tank has a hole for the exit of steam, which speeds up the process.
2. For the preparation of corn, give preference to young ears of corn with the most juicy grains and green leaves. If the latter has partially dried up, discard such a product.
3. Boil in advance the water needed to fill the dishes 2/3. Pour the pot with corn cobs peeled from the fibers, save the leaves.
4. Add water, close the lid. Bring the liquid to a boil, then cook for another third of an hour. Next, remove the finished product, grate with salt and butter.

How to cook corn in a double boiler

1. Cooking ears in a double boiler is somewhat reminiscent of a slow cooker, useful properties are fully preserved. Clean the cobs in advance, get rid of the fibers and leaves.
2. Put the components in the mesh compartment of the double boiler, pour 600-800 ml into the common bowl. water depending on the amount of corn. Set the timer for a quarter of an hour, after this period proceed with tasting.

How to cook corn in the oven

1. Prepare all the necessary foods in advance. You will need salt, butter, corn, olive oil. Do not remove leaves or remove hairs.
2. Lubricate the pan with olive oil, place the corn cobs on it. Pour in water so that it reaches the middle of the fruit. Cover the contents with foil, leave a small hole.
3. Preheat the oven to 210 degrees, after 10 minutes, send a baking sheet with ears on the inside. Cook corn for 25 minutes, then reduce the oven power to 180 degrees. Cook another 1 hour.

Practical recommendations for cooking corn

1. In order for the grains to retain all useful properties in their structure, fill the ears with boiling water or milk.
2. Never salt water during heat treatment. Otherwise, the bulk composition will draw out the liquid and sugar, the corn will turn out to be hard.
3. If you do not like to rub cobs with salt during use, add a loose component 3-5 minutes before the end of cooking.
4. To give grains a delicate taste, add granulated sugar in water or milk in combination with butter.
5. If you boiled the corn and did not use it immediately, do not repeat the heat treatment again. Otherwise, the grains will become hard.

Traditionally, corn is cooked in a pan, but you can use a slow cooker, pressure cooker, oven. Pour the cobs with warm milk or water, do not add salt. Rub the cobs with butter or vegetable oil immediately before use.

Video: How to Cook Delicious Corn