Corn is a unique product that came to us from sunny Mexico. Great taste and bright aroma made the corn a favorite delicacy of many people. In addition, there are many recipes for the preparation of this product, and they all differ in simplicity. Boil the cob is not difficult, the main thing is to know the subtleties of cooking, how many minutes to cook the corn.
Choosing cobs is a key point in cooking. Quality product can be identified by dense green leaves. If they are not there, then it is better to search more, since it is difficult to determine the freshness of the cob in this case. In addition, it is the foliage that is protected from mechanical damage and dirt.
Also, the lack of foliage may indicate that the corn was sprayed with pesticides, as a result of which the leaves lost their presentation and were cut off before sale.
The pips should fit tightly to each other and have a light yellow color. The fibers should be slightly wet. The presence of black specks on the grains indicates the defeat of insects, they are not recommended to use.
The best choice would be young corn. Such cobs are popularly referred to as "dairy heads", since their seeds are filled with a viscous liquid, resembling milk by consistency. When pressed, the seed of the young corn is pressed, but returns to its original shape.
A more mature head can be determined by the color of the grains, their hue is more saturated. It is impossible to say which corn is better, because it depends on taste preferences.
The process of cooking corn on the stove
Before cooking it is necessary to remove the leaves from the cobs and separate the antennae, then rinse thoroughly. This is important, because, firstly, it is disinfection, and secondly, particles of dirt and dust can spoil the taste of the dish.
The cooking pot should have a thick bottom. There are practically no limitations - it can be both an enameled and a large aluminum container. Also, before cooking it is desirable to soak the cabbages in cold water for about an hour.
It is recommended to put part of the washed leaves on the bottom of the pan. With this little trick you can get a richer taste and aroma. And the more leaves are used, the more noticeable the effect will be.
Lay the cobs on top of the leaves and then cover them with another layer of leaves, thus filling the pan. Then pour the contents of the container with water and close the lid. At the end of cooking the leaves should be thrown away.
This is one way of cooking. It is often recommended to first boil the water and only after that place the cobs and leaves in it.
Now, in detail about how and how many minutes to cook corn on the cob in a saucepan. So, for the preparation of young corn enough 10-15 minutes. It is necessary to take into account the fact that it is very easy to digest the young ears, so you should precisely measure the time and follow the cooking process.
Cooking time varies depending on the degree of its maturity. So, the old cobs must be boiled for 30-40 minutes. If you want to preserve the density of the grains, then 30 minutes of cooking is enough.
If it is required that the corncob is friable, the cooking time should be increased to 45 minutes. When cooking, you can add some sugar.
If the corn is overripe, then the cooking process is increased to 2-3 hours. In order to facilitate the cooking process, mix the water and milk in equal proportions and pour the cob with this mixture, after cleaning them and breaking them into pieces.
Leave to soak for 4 hours. After such manipulations, you can prepare the cob in a standard way.
How to cook corn in a slow cooker, steamer, pressure cooker
Finding out above everything about cooking delicious cobs in a saucepan on the stove, you need to know how and how many minutes you have to cook the corn in a slow cooker, pressure cooker and double boiler.
Before cooking the cob should be thoroughly rinsed under running water and remove all excess. For cooking fresh corn, 30 minutes is enough, if the cobs are old, you can increase the cooking time to 50 minutes. Load the cobs into the slow cooker and fill with water. It is recommended to put its leaves on top of the heads, this will give the product a brighter taste.
Enable the mode "Cooking" or "Soup". In some models of multivarcs present mode "Legumes" - it is perfect. Cooking time will be 30-50 minutes. At the exit the corn will turn out fragrant and tasty. When cooking in a double boiler, cleaned the cobs should be laid out on a wire rack, and water should be poured into the container. Leave on for 30-50 minutes. When using a pressure cooker, the cooking time is reduced to 15-20 minutes. The cooking process is identical for all three devices.
How to file
Corn should be served hot, so it is much softer and tastier. Take it out of the broth is immediately before a meal. The taste of corn will reveal more fully, if you serve it with butter before serving. Sprinkle with salt to taste.
Useful properties of corn
Corn is not only a tasty and nutritious product, but also useful. A unique feature of this type of legumes is that in the process of growth the head does not accumulate in itself the harmful substances coming from dressings and fertilizers.
Corn has the property of retaining useful elements even during the cooking process. Due to the presence of choline in it, otherwise vitamin B4, it can reduce cholesterol levels and improve metabolism. Also, this type of legumes is rich in vitamin A, E, H and various trace elements, such as: phosphorus, potassium, sodium, zinc and even gold.
The beneficial properties of corn cobs were appreciated not only by the chefs, but also by the pharmacists. Doctors noticed that the systematic use of boiled corn helps cleanse and heal the body. Grains are rich in antioxidants, which not only strengthen the immune system, but also prevent cancer.
Boiled corn is a universal summer dish that will appeal to everyone, young and old. Moreover, using corn, you can stock up on vitamins and minerals for the year ahead.
A few more secrets of cooking delicious corn - in the next video.
