We officially declare: “Corn season is open!”

And from this article you will learn as many as 7 recipes for juicy and tasty corn cobs cooked in a double boiler.

Cooking corn in a double boiler is simple and convenient: the cob is cooked in its own juice with a small amount of aromatic seasonings. As a result, the corn turns out sweet and aromatic, tender and surprisingly tasty.

Whether you use foil or not is up to you. But it is imperative to first peel the corn from the husk. Otherwise, you will have to tinker with it after cooking, when you least want it.

Main ingredients:

• Double boiler;
• Foil;
• 6-10 peeled ears of corn;
• Olive oil;
• Salt;
• Ground pepper;
• Seasonings: herbs, ground red pepper, ground cumin, lime juice, pesto, curry powder, coconut milk.

Corn with salt and pepper

This is the basic, simplest boiled corn recipe.

1. Place the cob in the middle of a sheet of foil, coat the corn with olive oil, and sprinkle with freshly ground pepper and salt.
2. Wrap each ear of corn tightly in foil.
3. Place the foil-wrapped corn in a steamer, seam side up.

There is no need to fill the entire steamer to the brim; 3/4 of the total volume is just right. No need to add water. Close the lid. Cook for 2 hours on full power, or 4 on low.

Spiced corn with lime juice

Coat the corn cob with olive oil and season with salt and pepper as above. Pour lime juice over everything evenly (half a lime per 2-3 cobs), sprinkle with red pepper and add a little cumin.

Boiled corn with fresh herbs

Brush the peeled ear of corn with olive oil and season with salt and pepper. Chop any fresh herbs you like and sprinkle them over the corn. It can be dill, cilantro, basil, thyme, rosemary, sage, tarragon, marjoram.

Corn with coconut milk and curry

Brush a hulled ear of corn with coconut milk (instead of olive oil) and season with salt and pepper to taste. Sprinkle with curry powder and add a dash of garlic powder.

Corn with pesto sauce

Pesto sauce already contains olive oil and seasonings, so there is no need to add them separately. Therefore, we take pesto sauce and simply coat the cob of corn with it. Easy and delicious!

Corn with spicy Asian ketchup "Sriracha"

This is another sauce that has all the necessary ingredients in its remainder (olive oil, salt and pepper). However, remember that this recipe is suitable for those who like it hot, that is, spicier.

Just brush the cob with a little ketchup. Excess can be removed with a paper towel.

Recipe for cooking corn in a steamer without foil

You don't have to use foil. However, the corn is less moist but still very tasty.

Brush a cleaned ear of corn with olive oil and sprinkle with salt and pepper. Grease the walls of the steamer with oil too. Pour in 1/4 cup of water and add corn. Cook with the lid closed.

Experienced housewives believe that only by steaming corn can the beneficial composition of the component be preserved as much as possible, its unique taste and special texture preserved. How much a component needs to be processed depends on many factors. On average, it takes about 35-40 minutes. If you plan to cook only grains, then this period will be reduced to approximately 15-20 minutes. But forage varieties or stale specimens will have to be boiled even in a double boiler for at least an hour. In this case, there will be no guarantee of obtaining a product of the quality that was required.

There is no point in counting on receiving benefits and gastronomic pleasure from corn, which no longer contains the necessary components. That is why you need to choose the right corn for cooking in a double boiler. To deal with this, you should learn a few simple recommendations and become familiar with a number of quite important points:

• Forage varieties cannot be prepared perfectly. Unfortunately, they are the ones most often sold in the markets. Therefore, it is better to overpay a little by buying corn in a supermarket (making sure from the inscription on the label that this is not a feed crop).

Tip: Even if the steamer has several levels, it is best to use one. Let this increase the cooking time of the cereal (if all the cobs or grains do not fit), but all the components will be cooked equally. Even the most advanced devices are not able to guarantee the same impact on the contents of containers, so often some components turn out to be raw, while others manage to acquire a rubber texture.

• Milk maturity occurs in August-September. It is at this time that you can find sweet and juicy corn grown in fields rather than in greenhouses. By the way, this is the kind of corn that best tolerates freezing, which does not have any negative effect on the quality of the cereal.
• Be sure to inspect the grains before purchasing. Their creamy, milky white or soft lemon color indicates youth, freshness and high quality of the component. This is the product that is best steamed. Older cobs are best boiled in water.
• There are a few other signs of good corn. The surface of the grains should be smooth, shiny, without dimples. The leaves are welcome green, moist, tightly adjacent to the cob.
• It is recommended to cook corn separately from other ingredients. Its grains absorb extraneous odors too actively, which can negatively affect the quality of the final dish.
• It is better to pour filtered or settled water into the steamer bowl. Otherwise, a thin limescale deposit may appear on the surface of the products. It is not harmful to the body, but does not significantly spoil the taste.

Steaming the cereal is the most gentle option for affecting corn. But this does not mean that you do not need to follow recommendations on how much to process a component. If you cook cobs or grains for a long time, they will retain their benefits, but at the same time they will practically lose their taste and acquire a not very pleasant texture.

Technique for processing corn in a steamer

The procedure for steaming corn is very simple. There are several ways to process a component in a double boiler. Regardless of what you choose, it is recommended to first soak the peeled cobs in clean cold water without any additives for one hour. This will allow you to get the most juicy dish.

After this, we put the products in a colander, wait for the excess water to drain and proceed according to one of the following schemes:

1. Steaming the cobs. We clean the cobs from the leaves and place them on a tray with holes whole or cut into portions. The product needs to be cooked for 35-40 minutes. Exactly how much depends on the power of the steamer and the freshness of the corn. There is no need to salt the cobs; this may increase the time it takes to cook them. Add the finished product, grease it with butter and serve.
2. Steaming grains. In this case, after soaking, we clean the corn and separate it into grains, which we wash again. We throw them into a colander. After the excess moisture has drained, place the component on a suitable tray, trying to arrange them in as thin a layer as possible. It is enough to cook the cereal in this form for a quarter of an hour. You should not check the readiness of the dish earlier; not only will this increase the cooking time, it will also create the likelihood of getting a thermal burn.

It is worth considering that if you plan to cook a product on several levels at once in a double boiler, the holding time will have to be increased by at least 7-15 minutes (depending on how many “floors” the products occupy and what kind of partitions there are between them). In this case, you do not need to try to get the finished products immediately after turning off the timer. It's better to let them sit for at least a couple of minutes.

Corn is a very tasty and healthy cereal that contains a huge amount of vitamins, minerals and essential amino acids that our body is unable to synthesize on its own. This product is boiled in water, baked on the grill, fried, cooked in a double boiler and a slow cooker. And today we will talk about the last method of preparing it. Steamed corn turns out very juicy, sweet and at the same time retains all the benefits of fresh grain.

How to cook delicious corn?

In order for the corn to turn out soft and juicy, it is necessary, first of all, to choose good ears. This is maize of sugar milk varieties. Moreover, it is necessary to focus attention not only on the color and size of the grains, which should be light and pale, but also on the leaves - it is desirable that they are not wilted and completely dry.

On a note! If the color of the grains is too bright and they have dimples, then this indicates that the cob is already too “adult” and is not suitable for steaming!

Remember, a fresh head of cabbage will always be wrapped in fresh leaves. If the foliage has turned yellow, dried out and no longer fits tightly enough to the cob, then this indicates that the corn was picked about 5-7 days ago. And after cooking, its grains will probably turn out to be tough and tasteless. Also, you should not purchase corn that has already been peeled, since, most likely, the crop was treated with pesticides during cultivation, or the seller wants to hide the dubious freshness of the product in this way.

It is advisable to purchase small cobs of approximately the same size, and try to take ones that will fit in a bowl intended for steaming. If the corn turns out to be too big, it doesn’t matter, you can cut it into two parts - this way the grains will cook evenly and will be equally juicy and soft.

Before you start directly cooking corn in a slow cooker, it must be cleaned of leaves and fibers. To make the cobs cook faster, they are pre-soaked in cold water for an hour. The prepared corn is steamed for 30-40 minutes.

If the corn is overripe

If it so happens that you have at your disposal not young corn, but one that has reached full maturity, then you need to do the following with it: free the cobs from leaves and fibers and fill them with a mixture of milk and water. Their ratio should be equal.

After 4 hours, the corn must be thoroughly rinsed under running water and started cooking. This preliminary procedure will help to obtain juicier and more aromatic beans. They will take about an hour to prepare.

Let's look at the recipes!

Corn with butter

Cooking corn in a multicooker on a steam bowl is quite simple. And if you have such an assistant in your kitchen, then making a tasty and aromatic dish with it will not be difficult.

We will need:

• 3 cobs;
• 400-500 ml of water;
• 40-50 g butter;
• a pinch of salt.

We clean the corn from leaves and fibers, and cut off the bare part of the stem to which they were attached with a knife. We wash the heads of cabbage under running water.

On a note! If you are going to cook corn that you grew yourself on your own plot, then it is not necessary to wash it!

We place small cobs whole on a wire rack with holes, and cut large ones that do not fit in half. Fill a plastic basket with corn, pour water into the bowl, select the desired mode, for example, “Steam”, “Stew” or “Soup”, set the timer and close the lid. Press “Start” and wait for the signal that will notify you that the dish has finished cooking.

After a characteristic sound, carefully open the lid, release steam and taste the grains. If they are not soft enough, the cooking time must be extended by another quarter of an hour. Place the finished corn on a plate and sprinkle with fine salt.

Steamed corn in the sleeve

If you want to get spicy, tender corn, soaked in the aromas of your favorite herbs and spices, then you need to use a regular baking bag. To prepare this dish you will need:

• 2-3 cobs;
• clove of garlic;
• spices;
• 40-45 g butter;
• a pinch of salt.

We free the cobs from leaves and fibers, and, if necessary, rinse under running water. We cut each one into two parts and place them in a plastic container to find out how many of them will need to be placed in the sleeve.

Melt the butter in a microwave oven or in a steam bath. We peel the garlic and pass it through a press. Combine the prepared ingredients. Add herbs, salt and mix.

Advice! You can use any spices and herbs. You can also add fresh herbs, but you just need to chop them first!

Pour the prepared dressing into a bowl and dip each head of cabbage in it. Turn over several times to moisten all the grains, and transfer the corn to a baking bag. We tie it and leave it on the table for about an hour so that the cobs are thoroughly soaked in the aromatic dressing.

Pour water into the multicooker bowl - about 4 multicooker glasses and close the lid. You can use hot water - this will speed up the cooking process somewhat. Select the program required for steaming dishes and press “Start”. Corn in the sleeve usually takes no more than 40 minutes to cook, and if you chose young cobs, then half an hour will be enough for them.

After the signal, open the lid, carefully cut the bag and taste the grains for doneness and salt. If necessary, you can add more salt to the cobs, try to wrap the sleeve again and leave under the lid for another ten minutes. Serve the finished corn immediately to the table.

Steamed corn kernels

In the summer, when corn is sold almost everywhere - both in markets and in stores, it does not seem like a curiosity to us. After all, this is the season for such a culture. And we can enjoy its taste every day. But it’s another matter when there is snow outside the window, and juicy cobs are no longer available. But even at this time of year, corn can be easily cooked by steaming frozen kernels. And if you prepared them in advance by putting them in the freezer, or you currently only have grains in stock, then now is the time to find out what to do with them next.

Ingredients you will need:

• 350 g corn grains;
• 50-60 ml cream;
• a couple of tablespoons of butter;
• salt.

We take out the corn grains and pour them into the plastic bowl of the device.

On a note! If you want to cook only grains, but you have cobs, then they are quite easy to cut with a knife. Especially if the corn is frozen!

Grate the frozen piece of butter and sprinkle on the corn. Add a little salt and sprinkle with cream (can be replaced with regular milk). Pour water into the bowl, just short of the top mark.

Turn on the “Steam” program and cook the grains for a quarter of an hour. Then turn off the device, select the “Stew” mode and continue cooking the corn. If there are a lot of grains, then during the cooking process it is advisable to turn them several times with a spatula. This way they will cook as evenly as possible.

After the beep, turn off the multicooker and pour the finished grains into a deep bowl. If desired, they can be sprinkled with herbs, favorite spices, fresh herbs, or added salt.

Recommendation! Recipe for a delicious dressing for corn grains: grate a piece of Parmesan cheese on a fine grater, add chopped basil leaves, a pinch of thyme and hot ground pepper on the tip of the skin. Mix everything and sprinkle hot grains!

Corn in foil

Steaming corn in a slow cooker in foil is another easy way to make the kernels extra flavorful and keep the young ears juicy. We will need:

• 3 young ears of corn;
• 15 ml olive oil;
• 500-600 ml water;
• spices;
• salt.

We free the heads of cabbage from leaves and fibers, and cut off the unnecessary part of the stem. Cut a square piece of foil and place the corn in the center. You should first decide how many cobs will fit in a plastic bowl with holes.

Pour olive oil into a small plate, soak a pastry brush in it and brush over the corn. Sprinkle with salt and spices and rub them thoroughly into each cob. Close the foil, making a tight seam on top.

On a note! The foil must be wrapped carefully, and the tighter the seam, the juicier the corn will be, since it will cook in its own juice!

Pour water into the main bowl of the multicooker, place a plastic container on top, place the heads of cabbage in foil in it and close the lid. Select the steaming mode and set the timer for half an hour.

After the signal sounds indicating that the time is up, open the multicooker lid and unroll the seam.

You can serve any sauces as additional dressings. It could be a mixture of tomato sauce and mayonnaise, sour cream with garlic and fresh herbs, lime or lemon juice with olive oil, or just your favorite spices.

Bon appetit!

All materials on the website are presented for informational purposes only. Before using any product, consultation with a doctor is MANDATORY!

Proper nutrition is the key to health, well-being and excellent appearance. Steamed dishes, such as corn boiled in a steamer, are especially beneficial. The grains have an original, pleasant taste, they contain a huge amount of useful substances, and you can eat them even on a diet.

Product benefits

The chemical composition of the cereal is quite rich, it contains vitamins (in mg):

• A - 0.01 - participates in most body functions, improves vision;
• B6 - 0.62 - helps restore and strengthen the immune system;
• PP - 3.61 - strengthens blood vessels;
• B1 - 0.37 - necessary for the nervous system;
• E - 0.49 - improves the condition of the skin and hair, participates in antioxidant processes;
• B2 - 0.21 - accelerates metabolic processes;
• C - 3.6 - prevents weakening of immune defense;
• B3 - 0.87 - normalizes cholesterol levels;
• K - 0.4 - prevents the development of cancer, is necessary for the normal absorption of calcium in the body;
• B4 - 29.1 - normalizes metabolic processes and the functioning of the nervous system.

Corn also contains other useful substances (in mg):

• iron - 3.7;
• sodium - 35;
• manganese - 0.51;
• zinc - 0.5;
• magnesium - 127;
• calcium - 7;
• potassium - 287;
• phosphorus - 210;
• selenium - 0.024
• copper - 314.

Depending on the variety of corn, its calorie content per 100 g of edible portion can vary from 96 to 125 calories. At the same time, the cereal contains a minimum of fat - 2.4 g (7%), enough protein - 4.2 g (14%) and more than 22 g (over 80%) of carbohydrates. Corn is not suitable for protein diets, since it contains a lot of carbohydrates, but it can be eaten in moderation with a mixed (protein-carbohydrate) diet.

Important! The carbohydrates contained in the product are broken down slowly, so they do not harm the figure.

Cereals consumed during the diet help:

1. Cope with constipation.
2. Remove waste products from the body.
3. Remove swelling.
4. Increase the activity of intestinal microflora.
5. Prevent and stop the development of allergies

Important! People with a tendency to form blood clots, with increased blood clotting and with diagnosed peptic ulcers are not recommended to eat the product.

Cooking recipes

To make corn boiled in a double boiler tasty, you need to choose good cobs. They should be:

• yellowish-milky color (bright yellow grains are also suitable for eating, but will be tougher after cooking);
• the grains should be elastic, plump and soft at the same time;
• the leaves should fit snugly to the cob; if they are missing, they should be discarded
• purchases because this is a sign that the plant has been treated with pesticides;
• There should be no signs of spoilage or rot on the leaves and grains.

To cook corn in a double boiler, you need to choose cobs of the same size; if you get larger ones, cut them in half. The corn takes from half an hour to two hours to cook. Exactly how long to cook depends on taste preferences. It is quite simple to determine the readiness of the cereal - you should tear off one grain and taste it.

Classic way

To prepare corn in the classic way, you will need a minimum of ingredients:

• corn cobs washed under running water;
• water;
• butter;
• salt.

The cooking process itself is simple - the cobs are placed in a steamer in an even layer, water is poured into the unit. The steamer is turned on for 35 minutes, after this time the readiness of the cereal is checked; if the grains are too hard, then add another 10 minutes. The finished cobs are placed on plates and greased on all sides with butter - this will give the dish an incomparable taste.

Important! Salt is served separately; there is no need to add it during cooking - its presence will increase the cooking time and make the texture of the grains coarser.

Separately grains

If you need to boil corn kernels, they are carefully separated from the cob, washed under running cool water and dried. After this, pour the grains in a thin layer onto the partition, pour the required amount of water into the unit and turn on the timer for a quarter of an hour. After turning off the timer, leave the grains in the steamer for another 3-5 minutes - this will make them juicier.

Important! Grains and cobs should be cooked separately from any other products, since they absorb foreign odors very quickly.

"With a twinkle"

For lovers of spicy dishes, this recipe is suitable:

1. Corn cobs are cleared of leaves and washed.
2. The product is coated with Sriracha ketchup or other hot sauce and packaged in foil.
3. The closed cobs are placed in a steamer, with the seam on the foil at the top.
4. Pour water into the steamer and turn it on at maximum power for 2 hours.
5. The finished cobs are removed from the foil and served.

Important! The steamer load should not exceed 3/4, this is important for uniform cooking of the product.

Spicy with lime

To prepare the dish you need:

• corn;
• olive oil;
• salt;
• lime juice;
• caraway;
• ground red pepper.

The cooking process is not complicated: the prepared cobs are greased with olive oil, lightly sprinkled with salt and pepper, and placed on foil. Then sprinkle with lime juice, sprinkle with cumin and wrap. Prepare the dish for at least one and a half hours.

The juice squeezed from 1 lime is enough to prepare 6-8 cobs.

With pesto sauce

This recipe is simple, and the finished dish is original.

To prepare the cobs you need:

• cut foil;
• Place the cobs coated on all sides with pesto sauce on it;
• pack the foil tightly;
• turn on the timer on the multicooker for 2.5 hours;
• Serve the finished dish without foil on portioned plates.

Important! The sauce already contains spices and vegetable oil, so there is no need to coat the cobs with them additionally.

"Real jam"

To prepare a dish that can be served even on a holiday table, you will need:

• corn cobs;
• fresh bacon slices;
• sliced ​​cheese of your favorite variety;
• Coconut oil;
• ground dried garlic;
• curry seasoning;
• foil.

The cooking algorithm is as follows:

1. The cobs are cleaned, washed, dried, and then greased with coconut oil.
2. They are then wrapped in slices of cheese and bacon.
3. Next they are sprinkled with spices and wrapped in foil.
4. The prepared products are placed in a double boiler for 1.5-2 hours.

Before serving, the dish can be sprinkled with finely chopped herbs and a little melted butter.

With nut dressing

Corn prepared using any of the above methods will taste better if served with sauce.

It is prepared from:

• butter;
• walnuts;
• cardamom

To make the sauce, you need to melt the butter, without bringing it to a boil, and grind the walnuts in a coffee grinder. Mix melted butter and nuts, add cardamom to this mixture. Boil the mixture for 2 minutes. The prepared sauce is poured over the cooked corn before serving.

Ingredients are taken in arbitrary quantities, focusing on your own taste preferences.

So that corn cooked in a double boiler can satisfy even the most demanding eaters with its taste, You should listen to a number of recommendations:

1. When cooking cobs without using foil, you do not need to peel them from the leaves - their presence will not spoil the taste of the dish.
2. Before placing the cereals in a double boiler, place them in cool water for an hour and a half. This is done to make the dish juicier.
3. Corn can be greased with butter both after cooking and before it - this will enhance its taste and speed up the cooking process.
4. It is not recommended to salt the cobs or water in the steamer before cooking - salt will make the grains coarser in structure.

Important! Only filtered water should be used for cooking. It is permissible to use tap water only if it contains a minimum lime content and does not have any foreign odor.

Useful video: juicy and sweet

How to quickly cook corn in a double boiler so that it turns out juicy and does not lose its beneficial properties? Watch the video below.

conclusions

Steamed corn is a delicious dish that absolutely everyone will love. It can be eaten while losing weight or served on a holiday table. It is quite filling, but not excessively high in calories, and is also rich in nutrients that are not lost during heat treatment of the product. Boiled corn will appeal to absolutely everyone, because it can be prepared in various ways.

How to spend more time on yourself and your family, rather than spending hours cooking? How to make a dish beautiful and appetizing? How to get by with a minimum number of kitchen appliances? The 3in1 miracle knife is a convenient and functional kitchen assistant. Try it with a discount.