How to boil corn with salt. Cooking time for corn in a saucepan. How long does it take to cook corn? The best cooking methods. Cook in a double boiler

Corn will always work if you initially choose quality product and cook it correctly. The tips below will help you decide which cobs to cook:

pay attention to the shape, choose round-shaped cobs for cooking, plump and large in appearance;
assess the degree of maturity. Look at the color with the tendrils: in ripe fruits they become light. If they brown, this means the corn is clearly overripe and therefore not suitable for cooking;
The leaves of good cobs are green and not withered. Sometimes, in order to hide the age, unscrupulous sellers specially cut off the yellow, wrinkled leaves; such corn cannot be bought;
If the corn grains have dimples and are intensely yellow in color, this means that the fruit is overripe. Try to pick up the largest grain with your fingernail and pierce it; if the nail goes in and white juice begins to stand out, then you can buy the cobs.

Milk corn is considered the most delicious for cooking. It consists of many small and sweet grains of a milky yellow color. From heat treatment the cob becomes very tender, but does not become overcooked and does not lose its juiciness. When cooking, follow these tips:

sort the corn by size. To ensure that the fruits are cooked at the same time, choose identical cobs. If only large corn remains, it can be cut into 2 parts;
Cook small unripe fruits without adding salt for the first 10-12 minutes;
Keep young milk fruits in boiling water for no more than half an hour. The optimal time for preparing it is 20-25 minutes;
if you doubt the readiness of the product, separate a few grains from the base;
Cook overripe fruits for at least 40 minutes.

You can cook corn without removing the young green leaves. Immerse it in cold water for a couple of hours and after a while you can cook it.

Simple cooking method

Even if you have no experience in cooking cobs, feel free to go for it, this process is simple and will not take more than half an hour. You can cook soft and tender corn in a few steps:

choose fruits that are suitable in size and according to the above characteristics, then wash them; the leaves may or may not be cut off. The leaves will give the fruits additional juiciness and bright aroma;
Pour cold, clean water over the corn and leave for an hour. During this time it will soften a little;
After the time has passed, place the clean, washed cobs in a large saucepan, add water and wait until it boils. All fruits must be under water;
Time it for 20-25 minutes. All this time, the cobs should boil in the pan.

When the specified time has passed, remove the corn from the water and place in a colander. Wait until all the water has drained and the fruits have cooled slightly. If desired, sprinkle them with salt and brush with oil, the dish is ready to eat.

Note!

The water remaining in the pan after cooking can be reused to prepare new cobs.

Recipe for cooking in milk and salt

There are several cooking recipes, they differ in ingredients, but the most popular method has gained popularity by boiling corn in milk. The fruits are literally imbued with milky taste, which is why they turn out tender.

4-5 corn cobs;
3 liters of milk;
piece butter- 40 g;
salt to taste.

How to cook:

Rinse the fruits with water to remove contaminants. There is no need to peel them, just cut off the ends. Fill the pan with milk, add the corn there, cover with a lid and set to cook. As soon as the contents boil, reduce the heat to the minimum level and cook the cobs for about 20-25 minutes.

After the time has passed, place the boiled cobs on a flat plate, brush with a piece of butter and sprinkle with coarse salt. You can serve immediately after cooking while the fruits are still warm. Although even when cooled they will still be tasty. Bon appetit!

How to cook with milk and sugar

If you prefer the taste of sweet corn kernels, then add a little granulated sugar when cooking. You can add other spices if desired. It takes no more than 30 minutes to prepare.

4-8 corn cobs;
500 ml low-fat milk (up to 2.5%);
600 ml water;
100 g butter;
granulated sugar – 2 tbsp;
a pinch of salt.

How to cook:

Remove leaves from the cob, wash under water, and dry with a paper towel. If the fruits are too large, break them in half.

Fill the pan with water until it is about half full, then add the corn into it. Cold water should cover the cobs completely. Place the pan on the stove. Turn on the heat and cover with a lid to start boiling faster. As soon as the contents of the pan boil, remove the lid, add granulated sugar, butter and milk, and add a little salt to taste.

Note!

If you doubt the quality of the cobs, add more sugar. It will help improve the taste and bring out the natural sweetness.

Cook the fruits for another 10-15 minutes from the moment of re-boiling, then remove the pan from the heat and you can take a sample. Bon appetit!

Bonduelle cooking recipe

Bonduelle is a sweet corn variety that is loved by everyone without exception. That’s what the common people call it: “sugar” and it’s the first thing they sell on the shelves. You can cook it in different ways, depending on your taste preferences. To save the cobs useful qualities, they need to be prepared in this way:

Rinse the corn under running water and remove dirty leaves;
put the washed fruits in a pan, fill it with water so that the liquid barely covers the fruits;
cook the corn over low heat for 10-15 minutes from the point of boiling. Do not add salt during cooking as it will make the corn kernels tough.

At the end of cooking, drain the water and place the cobs on a plate. When they have cooled a little, brush them for shine. vegetable oil or a piece of butter, and then sprinkle with salt. Do not delay serving, otherwise the cooled fruits will already taste harsh.

A very nutritious culture, this is explained by its rather high calorie content. About 300-350 kilocalories per 100 grams of grains. Competes with some varieties of legumes in terms of calorie content. Corn contains:

vitamin E;
ascorbic, folic, pantothenic acid;
B vitamins;
vitamin D;
vitamin C;
rare vitamins: K, PP.

And also a set:

magnesium;
potassium;
copper;
nickel;
phosphorus.

People may not like it because of its starch content, but this nuance does not interfere with its nutritional and beneficial properties. It does not accumulate or retain chemicals supplied to it through fertilizers, which cannot but attract attention. In terms of environmental safety, corn is ahead of many products of plant origin. Useful properties Corn is preserved even after cooking. The shell of the grain is not destroyed during cooking.

Effect on the body:

slows down tissue aging processes;
has an inhibitory effect on cancer cells, reduces the risk of developing cancer;
indicated for endocrine system disorders;
for diseases of the brain;
for diabetes and obesity (included in dietary nutrition);
the vitamins it contains have an effect on memory;
Corn has a positive effect on the functioning of the neuromuscular system: it promotes the nutrition and restoration of nerve cells, and also has a positive effect on the formation of muscle fibers.

REFERENCE! Everything about corn is useful: the cob, the kernels, the fibers, the leaves, the stalk!

Contraindications for use:

People with increased blood clotting and thrombophlebitis should consume boiled corn in small quantities.
It is not advisable for people with too low body weight to consume corn, since one of its properties is to reduce appetite, which is why it is used in many diets.
It is also not suitable for the diet of patients with stomach and duodenal ulcers, since, by causing intestinal bloating, it can aggravate the patient’s condition.

Product preparation

Freshly picked cobs are best for cooking.. Young cobs are considered more tasty; they are also popularly called milk corn, because when you press a fingernail on the grain, the so-called milk is released.

You should buy unhusked corn; its leaves will indicate not only the freshness of the cob, but will also prevent it from drying out ahead of time. A young ear with bright green leaves. If the leaves are already turning yellow, it means that the corn was picked a long time ago and may have already lost some of its juiciness.

The degree of corn ripeness affects not only the cooking time, but also the taste of the product. As corn dries out, the sugar inside the kernels begins to turn into starch, which strips it of its flavor and sweetness.

IMPORTANT! An overripe cob is a tougher and drier seed!

Preparing corn for cooking:

Before you start cooking corn, the cob must be washed under running water and cleaned of dirty leaves. You don’t have to peel the cob, just remove the spoiled leaves.
Before starting to cook, many people soak the corn for an hour in cool water.
If the cobs are very large, you can cut them into two or more parts. It is better to select cobs of the same size for cooking.

To salt or not?

There are a lot of opinions about whether you should salt the water during the corn cooking process or do it 5 minutes before cooking. Here only your personal taste impression can tell you, and for it, at a minimum, you need to cook the corn several times and different recipes.

Regular recipe in salt water

Preparing corn for cooking:

We remove dried and dirty leaves, but fresher ones can be left, as they will give a more pleasant taste to the corn after cooking.
We wash the corn under running water.
We choose a voluminous and wide pan for cooking; the cobs should fit completely into it; the bottom of the pan should preferably be thick so that they do not stick to the bottom.
If you have large cobs and the pan does not allow you to place them whole, cut them into pieces.
Place the cobs in a saucepan, add water so that it completely covers them and bring the water to a boil over high heat (you can also add corn after the water has boiled).
After the water in the pan has boiled, reduce the heat and cook the corn for 15-20 minutes if the corn is young, or more than 40 minutes if it is mature (?).
5 minutes before the end of cooking, add salt (a teaspoon per 1 liter of water).
At the end of cooking, taste the corn (separating a few kernels from the cob with a fork). If it is already soft, turn off the stove and let it cool under the lid. If you use it immediately, then take the finished corn out onto a plate.
If desired, you can rub it with salt and coat it with butter to make it tastier.

Using corn kernels

Many people ask whether it is possible and how to make it salty? Can. Let's consider how to prepare it correctly?

Pour water into a large saucepan and bring to a boil. The volume of water should be sufficient to cover the grains.
Salt the water if you are only going to boil the corn and will not subject it to any further processing.
Place the corn in boiling water for 2-3 minutes. Stir to ensure the kernels do not stick together and the corn cooks evenly.
After 2-4 minutes, take out one or two grains with a spoon for testing.
Drain the water from the pan while holding a sieve over the sink. The side dish is ready!

Step-by-step recipe with photos

And here you can see a photo of how to cook corn step by step:

Non-standard preparation

Grandma's way

Place a small layer of clean leaves on the bottom of the pan.
Place corn on top of them (it’s better to cut the cobs in half).
On top is the same layer of leaves so that it completely covers the cobs.
When you cook according to this recipe, you should definitely salt the cereal. And abundantly.
Pour water so that it completely covers the cobs and put on fire.
Bring to a boil and reduce heat. How much to cook? Very young corn will be ready in 20-30 minutes, more mature corn will take 40-50 minutes to cook.
After the cooking process is completed, the corn should cool in the broth, covered. Then it turns out amazingly juicy and soft (see methods for preparing soft and juicy corn in a saucepan, you can)!
For those who like it hot with butter, the cooling process can be omitted.

With mint and basil

This recipe is quite unusual. Let's look at how to cook such a dish and how much salt to add.

You will need:

2 ears of corn;
1 sprig of mint;
1 sprig of basil;
1 teaspoon dry oregano;
1 teaspoon dry dill;
black pepper;
2 peas of allspice;
2 cloves of garlic;
50 grams of butter;
salt.

Preparation:

Clean the corn cobs and pat dry.
Finely chop the herbs, spices and chop the garlic, add butter and mix thoroughly.
Then generously coat each cob with the resulting spicy mixture.
Wrap the corn in foil so that the juices can escape.
Place the cobs in a baking dish and let sit for 15-20 minutes.
Then place the corn in an oven preheated to 200 degrees, where you keep it for about 50 minutes.

With honey and chili sauce

You will need:

4 ears of corn in husks;
4 tablespoons butter;
1 tablespoon honey;
1/2 teaspoon chili powder;
salt.

Preparation:

Preheat the oven to 170-175 degrees.
Place the corn in the husks on the grill and cook for 35 minutes.
In a bowl, mix oil, honey and ground red pepper.
When the corn is done, remove from the oven and carefully peel off the husks and remove the corn rings.
Cover the top of the cobs with a thick layer of the prepared sauce and let stand for 5 minutes.

In a steamer

You can cook both peeled and unpeeled corn in a double boiler; with the second option, cooking will take longer.

You will need:

corn on the cob;
butter – 20 g;
walnut – 50 g;
ground cardamom;
salt.

Preparation:

After peeling, place the corn in a steamer container greased with butter and cook for 30-40 minutes until tender.
In a saucepan, melt 15 g of butter separately, mix with 50 g of crushed walnut, cardamom, remove from heat.
Place the finished cobs on a plate and pour with nut butter, serve salt separately.

Boiled salted corn a well-deserved popular dish. After spending some time you eventually get delicious side dish. The choice of cooking method depends solely on your wishes. Try everything, and then, for sure, you will have a signature recipe that is loved exclusively by you.

Many people love boiled corn. To make it juicy and soft, you need to know how to cook corn at home. There are no difficulties in preparing it, but failure to comply with some subtleties can spoil the product.

Choosing corn for cooking

You can cook any corn, but overripe cobs, even after prolonged heat treatment, will not be soft enough.

Without going deeply into the variety of varieties, we can distinguish two main varieties: sugar and fodder. Both varieties can be eaten, but the sugar variety has the best taste.

It is better to use freshly harvested young ears at the stage of milky-wax ripeness. Overripe grains, bright yellow in color, are very hard. If the cobs lie for a long time from collection to processing, the sugars they contain turn into starch. The product loses taste and valuable qualities, becomes hard, and unripe grains begin to rot.

Preparing corn for cooking

First of all, remove fibers, dry and dirty leaves, and tops (if they are dry or without grains). But you can leave the inner leaves at your discretion. When cooked, the leaves prevent the grains from releasing their flavor into the water, and this method gives the corn a special taste.

But after cooking, peeling the cobs is somewhat more difficult. Therefore, if you decide to remove all the leaves first, you can simply put them in the pan.

After cleaning, the cobs are washed. Then it is advisable to soak for 4 hours in cold water with milk 1:1.

When the corn is prepared, you can start cooking.

Cooking corn on the cob in a saucepan

It is preferable to choose a pan with a thick bottom and a tight lid. A cauldron or other cast iron container works well. It should be large enough in volume for the cobs to fit freely. Otherwise, they can be cut into pieces.

You can place fresh corn leaves on the bottom of the pan. Place the cobs on them. Cover the top with leaves again so that there are no exposed areas. If the cobs were not completely cleaned, but were left with leaves, then this advice is not relevant.

Pour water until the contents of the pan are completely covered. You can take cold water, but it is better to immediately pour boiling water.

Place on high heat. When the water boils, reduce the heat and cook for another 5 - 15 minutes. If the corn is mature, increase the cooking time. You will have to cook the corn for 30 minutes to 2 hours. Feed corn takes longer to cook than sweet corn, and it also depends on the degree of ripeness. Young, not overripe corn, on the contrary, becomes tough from prolonged heat treatment.

After cooking, do not rush to drain the broth. Leave the corn in it, covered, until cool, or at least 30 minutes.

To cook corn in milk, take the kernels separated from the cobs. They are placed in a pan and poured with hot milk. For 150 grains you will need about a glass of milk. Cook until done.

Then mix 10 g of softened butter and 8 g of flour. Add this mixture to the pan with the corn and cook for another 5 minutes, stirring. Ready dish salt.

When to salt corn

It is customary to salt corn at the very end of cooking or rub it with salt after removing it from the broth. The fact is that salt water has higher density, than fresh, and does not allow the grains to boil sufficiently. This mainly applies to overripe corn. But if you have young milk cobs and they were previously soaked in milk, you can salt the water right away.

When cooking feed corn, it is advisable to add sugar to the water.

Video on how to quickly cook corn in 7 minutes

Today we invite you, together with us, to carefully understand and remember how to cook corn. How to choose and cook for real delicious corn, bringing us and our children only pleasure and joy.

At first glance, identical cobs may actually turn out to be completely different in taste, which depends on the type, variety of corn and its degree of maturity. Without delving too deeply into the variety of varieties, all corn can be divided into two main types: food or sweet and regular feed, which is intended mainly for animal feed. You can eat both food and feed corn. Some “gourmets” like the harsh and less sugary feed varieties even more, but still it is food corn that has the best taste, because its juicy sweet grains simply melt in your mouth. For preparing young edible corn early varieties it will take from 15 minutes to one hour, while forage and late varieties will have to be cooked from two to five hours.

How to choose corn

It is best to choose freshly picked ears of young edible corn for cooking. You should buy unhusked corn, since the natural “wrapper” will indicate not only the freshness of the cob, but will also prevent it from drying out prematurely. First of all, bright green leaves and slightly damp, cool “antennae” will help you identify young cobs. If the leaves begin to turn yellow, it means that the corn was picked a long time ago and may have already lost some of its juiciness.

So that there is not a single doubt about the quality of the purchased product, you can carry out a simple ripeness test: at the very base, press one of the grains with your fingernail: if it turns out to be soft and juice comes out, then everything is in perfect order - this is young, so-called milk corn . The tougher and drier the seed, the riper and older the cob.

The degree of corn ripeness affects not only the cooking time, but also the taste of the product. The fact is that when corn dries, the sugar inside the grains begins to turn into starch, which deprives it of its aroma and sweetness.

How to cook corn on the cob:

1. You can cook corn in several well-known ways: in the microwave, double boiler, multicooker. We will cook on the stove.

2. We clean the cobs from leaves. We wash the bottom leaves and place a few pieces on the bottom of the pan.

3. Then we fold the whole cobs, breaking very large ones into two parts.

5. Cover the pan with a lid and bring to a boil.

6. After boiling, reduce the heat. Cook over low heat until done.

7. How long to cook corn depends on the degree of maturity. This can be from half an hour to 2 hours. To find out for sure, we take out one ear of corn, remove the grain from it with a knife and taste it.

8. Drain the water, transfer the cobs to a large plate, sprinkle salt on top, grease with oil if desired, and serve hot to the table as an independent dish or as a side dish.

How long to cook corn?

The cooking time is calculated from the degree of its ripeness; corn cobs can be divided into 3 types of maturity: slightly unripe, mature and overripe.

1. If the corn is pale yellow in color and tastes very soft and juicy, it is enough to cook such cobs for about 15 minutes after the water boils.

2. The yellowish color indicates its average degree of ripeness; when you try a raw cob, it is juicy and starchy. The cooking time for this type of corn is about 30 minutes; this type of maturity is considered optimal when cooking corn.

3. Pronounced yellow seeds indicate its overripe state. Such cobs are tough, and sometimes very tough. They should be cooked for 60 minutes to 2 hours.

More on how to boil corn on the cob

Cooking corn optimally in thick-walled and deep dishes(better - a cauldron or cast iron) with a tight-fitting lid. Cooking boiled corn in a pressure cooker gives good results. My favorite method is boiling unhusked corn on the cob. At the same time, it is laid out in a bowl and filled with water to a level of up to 5 cm above the layer of corn. This cooking method makes the grains as sweet and juicy as possible.

You can also cook corn with peeled cobs. The secret of proper cooking in this case, the corn leaves are laid out on the bottom of the dish, then the cobs are placed and covered with the remaining leaves on top. This is done so that the corn kernels do not come into contact with the cooking utensils.

Cook the dish only until the grains soften, which is checked by piercing them with a fork. Cooking for too long, as well as cooking in salt water, makes corn on the cob too tough. It is better to lightly sugar the water during cooking and add salt only after cooking.

The dish must be served freshly cooked, as the corn is not as tasty after it cools. For juiciness, you can rub the peeled cobs with butter. It is better to salt boiled corn not with fine, but with coarse salt; you just need to lightly rub the grains with it.

How to cook milk corn

Let's try to boil our first, juiciest and most tender milk corn. For this recipe, only very young corn is suitable, the kind whose soft kernels, when crushed, release a large amount of juice onto your finger. Peel four ears of young corn from leaves and stigmas, and then rinse thoroughly in running water. Boil three liters of water in a deep saucepan. Don't add salt! Place the prepared cobs in boiling water and bring to a boil again over high heat. Once the corn cobs float to the surface, reduce the heat to medium, cover the pan and simmer your corn for 5 to 10 minutes. After this time, immediately remove the corn from the water, drizzle with melted butter, sprinkle with salt and serve. Do not overcook young milk corn! Cooking for too long can cause it to become tough.

How to cook mature corn

Mature corn differs from very young corn in a much brighter taste and aroma, but such corn should be cooked longer. Remove leaves and stigmas from four ears of corn. Don't throw away the leaves! Soak the shelled corn in cool water for one hour and then rinse thoroughly. If necessary, cut each cob crosswise into two halves. Boil three liters of water in a deep saucepan, add half the corn leaves, bring to a boil again, add the cobs and bring the water to a boil again over high heat. When the water boils, reduce the heat to medium, cover the pan with a lid and cook the corn for 40 - 45 minutes. Once the time is up, add salt to taste and the remaining leaves. Cook everything together for another 15 - 20 minutes. Remove the finished corn from the water, dry it slightly, pour in butter and sprinkle with salt. Serve immediately.

How to cook corn in the oven

Tender young ears of corn can be boiled by placing them in the oven. When prepared in this way, they turn out extremely aromatic and tasty. Grease a baking dish with vegetable oil and place four whole ears of corn in it, not peeled of leaves. Add hot water so that it covers the cobs halfway. Carefully cover the dish with corn with foil and place in an oven preheated to 200⁰ for 40 - 120 minutes, depending on the degree of ripeness of the corn. Remove leaves from the finished corn, pour melted butter over it, sprinkle with salt and serve.

How to cook corn in a double boiler

Corn cooked in a double boiler turns out to be very tasty and tender. You can steam both de-leafed and unshelled corn. Corn cooked with leaves is much more flavorful, but requires a little more time to cook. Pour enough water into the steamer, grease the rack with butter and place the ears of corn on it. Close the steamer tightly and cook the corn for 30 to 40 minutes until tender. While your corn is cooking, prepare the sauce. Melt 15 gr. butter in a small saucepan, add 50 g to it. crushed walnuts and a pinch of ground cardamom. Stir quickly and remove from heat. Place the finished corn on a dish, pour over the aromatic nut butter and serve. Serve salt separately.

How to cook corn in the microwave

If you are short on time, delicious boiled corn can be prepared in microwave oven. Soak young corn cobs without removing leaves for an hour in cool water. Once the time is up, transfer the corn cobs to a plastic bag, add a couple tablespoons of water and seal tightly. Place the bag in a microwave-safe bowl and poke a couple of tiny holes in it to allow excess steam to escape. Bake in the microwave at maximum power for 10 - 15 minutes depending on the ripeness of the grains. Remove the finished corn from the bag, remove leaves and stigmas, brush with melted butter and sprinkle with salt. Prepared this way in a fast way The corn turns out to be very aromatic and tasty, but it should be served immediately; once it cools down, your corn will lose most of its taste.

Almost everyone has known the pleasure of crunching a golden cob since childhood. boiled corn. In July and August, it is sold almost anywhere: on beaches, in markets, carefully wrapped in a towel and folded into buckets by sellers, in neat piles in its raw form on any counter with.

The temptation is great, and the delicacy is very healthy, but for some reason it can immediately turn out to be at least vaguely similar to the taste from childhood. The whole point is in the small nuances of choice and preparation.

The benefits of boiled corn

Golden cobs are a healthy and low-calorie dish. The calorie content of boiled corn is 123 calories per 100 grams, while it contains a whole complex of essential microelements: potassium, iron, copper, phosphorus, manganese, magnesium, iron, essential amino acids, vitamins B, C, E and PP, as well as a lot of fiber, which improves the functioning of the gastrointestinal tract. To provide a person with the daily requirement of vitamin B1, you need to eat only 2-3 cobs.

The benefits of boiled corn for the human body are undeniable. Nutritionists advise eating it for those who suffer from diabetes, allergies, metabolic disorders and heart and vascular diseases. Positive influence boiled vegetable It also affects nerves, hematopoiesis, memory and muscle formation.

There is an opinion that regular use Golden delicacies can reduce the risk of developing cancer.

Due to its satiety and low calorie content, boiled corn is not recommended for frequent consumption by people with appetite disorders and during exacerbations of gastrointestinal ulcers. Those who have a tendency to thrombosis and increased blood clotting should treat it with caution.

How long to cook corn

Corn varieties are divided into two main categories: those intended for food and feed. In fodder varieties, what is primarily valued is not taste, but nutritional value, because it is used for the production of compound feed.

Unlike young food grade corn, which takes 15-60 minutes to cook, feed grade corn can take up to five hours to cook!

However, there are those who value fodder cobs even higher than food cobs for their moderate sweetness and a certain hardness. It is quite difficult to make a mistake with the variety, because the overwhelming amount of vegetable crops that are brought to markets is, of course, food.
It is much easier to make a mistake in distinguishing between young and later hard cobs.

How to choose the right corn for cooking

Counting on tasty treat, when choosing corn for cooking, you need to pay attention to:

"Wrapper" of cobs. Cleaned, it often looks more “presentable”, but the tendrils and leaves will tell about the “age” of the cob. It should also be noted that cooking corn on the cob makes it tastier. The leaves should be green and the brown tangled “whiskers” should be alive and moist. The yellowness of the “wrapper” and the dryness of the “whiskers” will indicate the potential hardness of the cob.

Ripeness. Corn that remains tender and soft when cooked is called milk corn, i.e. unripe. To check ripeness, simply unroll the cob a little and press on one of the grains at the base of the cob. On “milk” corn, the juice easily comes out, while harder varieties are pressed through with force. Choosing corn that is too “old” is the main mistake buyers make, which leads to the finished dish not being tasty enough. After all, the ripeness of the cob not only greatly increases the cooking time, but also affects the sweetness, because as the cob dries, the sugar inside the grains polymerizes into starch.

How to cook delicious corn on the cob in a saucepan

There are many important nuances in preparing the dish. Here's what affects the taste of the finished dish:

Sometimes you need to check the readiness of the grains so that they do not overcook and become hard. To do this, you can pick up the grain at the base of the cob with a fork. If it tastes sweetish, soft and easy to chew, you can turn off the heat, and take out the cobs, serve and put them on the table.

To do this, the cobs are taken out of the container, shaken, draining off excess water, peeled from adhering peels and placed on skewers so that you don’t have to handle the cob itself. The finished dish is rubbed with oil, salt and spices to taste.

How to cook delicious corn in a slow cooker

Video recipe delicious boiled corn cooked in a slow cooker. Fast and easy!

How and how long to store boiled corn

The most aromatic and softest corn is the one taken off the stove literally minutes ago, prepared from young fresh cobs. But you want to enjoy it at any time of the year, and you may not want to eat all the cobs at once. To save nutritional properties and the taste of the dish you need to know a few important details.

Storing boiled corn. If the cobs are not planned to be served immediately, then the cobs should be allowed to cool along with the water: this way it will retain its juiciness and fresh appearance for a long time. The finished dish does not lose its taste during 3-4 hours of storage in the hot broth formed during cooking. Then, to avoid spoilage of the product, the cobs should be put in the refrigerator. There they can be stored for up to two days.

How to Freeze Corn

In the cold and “corn-free” season, frozen semi-finished products, which are sold in any supermarket, will come to the rescue.

At enterprises they are prepared as follows: raw young cobs are steamed and quickly frozen, which guarantees preservation useful substances and taste. The cooking time for frozen cobs is even shorter than for fresh ones: after boiling, it needs to be cooked for 20-25 minutes.

It is served to the table in the same way as described above. In cold winter, spring and slushy late autumn, such bright “pieces of summer” will lift your spirits and pleasantly surprise your family and guests.