We officially announce: "Corn season is open!"

And from this article you will learn as many as 7 recipes for juicy and tasty corn on the cob 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 fragrant seasonings. As a result, corn is sweet and fragrant, tender and surprisingly tasty.

Whether or not to use foil is up to you. But pre-cleaning the corn from the husk is a must. Otherwise, you will have to mess with it after cooking, when you least want to.

Main Ingredients:

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

Corn with salt and pepper

This is the basic, easiest boiled corn recipe.

1. Place the cob in the middle of a sheet of foil, brush 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 the steamer, seam side up.

It is not necessary to fill the entire double boiler to the brim, 3/4 of the total volume is just right. You don't need to add water. Close the lid. Cook for 2 hours at full power or 4 hours at low power.

Spicy corn with lime juice

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

Boiled corn with fresh herbs

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

Corn with coconut milk and curry

Brush the peeled corn on the cob with coconut milk (instead of olive oil), season with salt and pepper to taste. Sprinkle with curry powder and add a dash of garlic powder.

Corn with pesto

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

Corn with spicy Asian Sriracha ketchup

This is another sauce that has all the necessary ingredients in it (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 double boiler without foil

Foil may or may not be used. However, the corn is less moist, but still very tasty.

Brush the peeled corn on the cob with olive oil, sprinkle with salt and pepper. Grease the sides of the steamer with oil too. Pour in 1/4 cup water and add corn. Cook with the lid closed.

Cobs should be well cleaned and washed in running water. Carefully inspect the grains - if you come across rotten or spoiled ones, immediately cut them off with a knife. Put the prepared corn in a convenient saucepan or deep bowl and cover with clean cold water. Leave for one hour, then rinse again. Such preparation is necessary if you bought vegetables on the market and are not sure of their freshness.

Steamed corn in a slow cooker is cooked quite simply and quickly.

Pour two glasses of water into the main bowl and place another on top - for steaming.

Put the prepared corn in one row - at a time it will be possible to cook three medium ears.

If you need grains for making salads or you are preparing a diet treat, you need to close the multicooker with a lid and turn on the timer.

When choosing the time, how much to steam corn, pay attention to the degree of maturity. Dairy grains will be ready in 10 minutes, more mature ones in 25-30 minutes.

If you want to make your own treat, you can use another steamed corn recipe.

Remove a piece of butter from the refrigerator and let it thaw a little. Add chopped cockerel, allspice or garlic to softened butter. Salt does not need to be added, otherwise the grains will be less juicy.

Coat prepared corn cob on all sides with oil and herbs and cook for 15 minutes.

Serve cooked corn to the table immediately, while it is still hot. You can cut the grains, add a piece of butter with herbs or mayonnaise, mix and serve as a fragrant snack. Bon appetit!

The corn brought to us in the late 60s of the last century was not in vain immediately called the queen of the fields. It is a very valuable fodder and industrial crop. But many are interested in it from a completely different angle - in the stage of milk maturity, corn is a very tasty and nutritious dish. If you know all the subtleties, how and how much to cook corn, you can get real pleasure from juicy, fragrant and soft cabbages.

In this article, we will take a closer look at how to cook corn in a saucepan, double boiler, slow cooker, and also whether it can be cooked using a microwave.

How long to cook corn

in a saucepan sweet varietal corn will be ready in 25 minutes.

In a slow cooker it can be cooked in 40 minutes, with the pressure cooker function - in 10.

Using double boiler cobs will be cooked in 40 minutes.

Microwave cooks corn in 5 minutes.

Sweet Corn Secrets

It's no secret that the taste of corn directly depends on the variety. Previously, in the markets during the season, the so-called field (aka fodder) corn with medium-sized grains of light yellow color, as well as sugar with larger white grains, was mainly sold. It took quite a long time to cook such varieties, tasty corn was obtained if the cobs of milky maturity were chosen (when you press the grain, opaque white juice should easily appear).

Today, on sale, it is easy to find varieties specially bred exclusively for eating and canning. So, the name Bonduelle stuck to many of them. In fact, this is not a variety of corn, but the name of one of the brands that began to supply jars of canned sweet corn to our shelves. Be that as it may, we will not delve into the names of varieties of sweet corn, let the name Bonduelle continue to be associated with the standard of the highest quality corn, this time on the cob.

How to choose the tastiest corn

Distinguishing sweet corn from ordinary field corn is quite simple.

• ears are shorter and wider;
• in sweet corn, the stigmas are always light, and in fodder - dark;
• grain size practically does not decrease from base to tip;
• the grains are often much larger and more tightly packed together;
• when pressed even on large grains, opaque white juice is easily released.

Visually, all the differences can be seen in the photo:

How to cook corn properly

In fact, cooking corn is very simple. But there are a few tricks that will maximize the aroma and emphasize its taste.

Many people think that it is impossible to cook corn with salt, that it will become hard and will not cook properly. Actually it is not. If you cook corn without salt, but only salt when serving, it will turn out fresh and tasteless.

To cook the most delicious corn, there are a few tricks:

• do not throw away the leaves in which corn grows, and corn stigmas, they can be covered with the bottom of the pan during cooking - this will significantly improve the taste and aroma of the finished product;
• in addition to salt, add a little (1-2 tbsp, depending on the volume) sugar to the pan;
• cook corn over medium heat under a closed lid;
• the cooking time of young sugar cobs should not be more than 30-40 minutes;
• boil as much at a time as you can eat, reheated corn is much less tasty;
• before serving, it is good to first grease the cobs with butter, and then salt with medium-grind sea salt.

How to boil corn in a pot

Pot cooking is the most common method. To do everything right you need:

1

2

3

Rinse also the husks and stigmas.

4

5

6

Close the lid, send to the stove and cook for 25 minutes after boiling over medium heat.

7

You can serve corn simply by carefully salting it, or you can grease it with butter to taste.

How to cook corn in a slow cooker

The slow cooker, in terms of its characteristics and abilities, is simply designed for cooking corn. The process is not much different from cooking in a saucepan and looks like this:

1

Peel the cobs from the husk and trim the ends with a knife.

2

Wash the corn thoroughly in running water.

3

Rinse also the leaves and stigmas.

4

Put the husks and leaves on the bottom of the pan, put the cobs on top. Add salt and some sugar.

5

Pour cold water over so that it covers the corn.

6

Turn on the Cooking mode for 40 minutes.

If your slow cooker is equipped with a pressure cooker function, then the cooking time will be 7-12 minutes.

You can also cook corn in a slow cooker using a steamer. In this case, the leaves and stigmas do not need to be added, but the corn is salted at the end of cooking when serving.

How to cook corn in a steamer

In a double boiler, you can cook corn quickly and relatively simply. The only negative is that adding salt and sugar so that the corn is saturated with delicious juice will not work. But this is not an obstacle, since sweet young corn is delicious on its own.

To cook corn in a double boiler you need:

1

Peel the cobs from the husk and trim the ends with a knife.

2

Wash the corn thoroughly in running water.

Appetizing yellow corncobs are loved by many, but not everyone knows how to cook them correctly. But everyone has their favorite way to use the boiled queen of the fields. Someone prefers to grease with butter and eat hot, while others season the already cooled vegetable with salt. The main thing is to know how to cook corn correctly in order to cook a young cob quickly and tasty.

How to cook corn properly

Before you send the vegetable to the pan, you need to clean the cobs. For reasons of hygiene and cooking aesthetics, it is best not to boil unpeeled corn. It is not necessary to completely clean it - when cooking, it will even add richness to the taste. Before cooking, you need to hold the corn in cold water for about an hour. There are several ways to prepare a dish. What may be needed:

• thick-walled cast-iron pan;
• double boiler;
• oven and earthenware;
• microwave oven and baking sleeve.

The best choice of cooking utensils is a thick-walled cast-iron pan with a lid. It is a must to cover. Then even mature corn will not lose its appetizing flavor and will cook much faster. But in practice, most people cook in a stainless steel pot. The capacity is selected based on how many ears are planned to be cooked.

How long to cook corn

It won't take long to cook medium-sized cobs. Young corn will cook in 10 minutes, and mature vegetables will have to cook twice as long. Try to choose roughly the same cobs. If they are large, it is better to cut them into two parts so that they cook evenly. Thick heads of cabbage can be divided into several parts.

on the cob

Let's conditionally divide the corn into three degrees of ripeness and find out approximately how much time will be spent on cooking. Cobs can be slightly underripe, mature and overripe. Learn to determine how long to cook old corn and how to cook young corn. Cooking fodder vegetables is not worth it. Inside the grains of overripe corn, sugar is converted to starch. Because of this, it loses its aroma and sweetness. Even boiling the product with milk will not change the taste for the better.

mature

Ripe sprouts have a rich color and require longer processing. Cooking takes up to half an hour. You can cook in whatever is more convenient for you to use. If you do everything right, in the end you should get delicious corn. It is not necessary to wait until the water with corn on the cob boils. Often they are already placed in boiling unsalted water. This shortens the cooking time a bit.

Young

For cooking, it is preferable to take fresh young cobs intended for human consumption. It is better to choose unpeeled food-grade milk cobs. By the appearance of corn stigmas and leaves, it is easy to determine the freshness of a cereal crop, and they also protect it from drying out. How to identify a fresh product:

• bright green leaves;
• pale and slightly moist "antennae";
• pale yellow cob;
• soft juicy grains.

Unripe cobs are soft and juicy. Ready to eat 10-15 minutes after boiling in boiling water. Even tastier corn is obtained if, before putting it in a saucepan, put some washed leaves on the bottom. Part of the leaves should be laid out on top of the cobs, then cover the pan with a lid. In this way, you can cook a tasty and frozen product.

How long to cook corn

Cooking time for corn depends on the cooking method and degree of maturity. Dairy varieties are boiled for 10-15 minutes, and if the cobs are placed in boiling water, they will be ready even earlier. It will take the same amount of time to cook in the microwave and if you use a slow cooker. But for a couple, the cooking process will last 10 minutes longer than in boiling water.

in a saucepan

In a container of a suitable volume, draw water, with the expectation that the cobs are completely covered with water. Cover the pot with a lid and wait for the boiling process to begin. When it boils, reduce the heat to low. How long to cook corn, determine by readiness. It's easy to check it out. Remove one piece from boiling water and use a knife to remove the grain. After tasting it, it will become clear whether to continue cooking corn or it’s already enough.

If the heads are ripe, it is important not to overcook, otherwise the grains will turn out tough. They harden from long cooking. Cobs of milk maturity are also harmful for long-term cooking. They will be too watery. The ripeness of the product is determined by color. Dairy ones look pale yellow, while overripe ones look bright yellow. Based on the degree of ripeness, determine how much to cook the corn. When you think the cobs are done, drain the water. How to serve and how to season the dish is a master's business. Sweet corn is good on its own. And you already know how to cook!

In a double boiler

How to steam young corn depends on the variety and maturity. You can put the cobs in the steamer bowl right in the leaves. Unlike traditional cooking in a pot of water, steaming will take longer. But some 30 minutes of waiting and on the table you have the most delicate dish for a side dish or a snack. If you want to diversify the taste - prepare a sauce from 15 g of melted butter, 50 g of crushed walnuts and ground cardamom. Season the sauce to your preference.

in the microwave

In order not to use boiling water, arm yourself with a recipe for cooking cobs in the microwave. Just 10 minutes at maximum power and you can eat delicious boiled corn. But there is one caveat: an hour before cooking, hold the vegetables in cool water, otherwise the grains will turn out tough. You need to cook in a tied bag for baking with 3-4 tbsp. l. water in a microwave safe bowl. Punch holes in the bag. Corn cobs prepared in this way smell incredibly tempting and even after cooling they do not lose their appetizing appearance and taste.

Video

Proper nutrition is the key to health, well-being and excellent appearance. Steamed dishes, such as steamed corn, are especially useful. Grains have an original pleasant taste, they contain a huge amount of nutrients, and you can even eat them 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 to 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, hair, participates in antioxidant processes;
• B2 - 0.21 - accelerates metabolic processes;
• C - 3.6 - prevents the weakening of the 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 the edible part can vary from 96 to 125 calories. At the same time, in cereals, a minimum of fat is 2.4 g (7%), enough protein is 4.2 g (14%) and more than 22 g (over 80%) of carbohydrates. Corn is not suitable for protein diets because it is high in 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.

Grains eaten during the diet help:

1. Deal with constipation.
2. Remove decay products from the body.
3. Remove puffiness.
4. Increase the activity of intestinal microflora.
5. Prevent and stop the development of allergies

Important! People with a tendency to thrombosis, with increased blood clotting and with an identified peptic ulcer are not recommended to eat the product.

cooking recipes

To make steamed corn tasty, you need to choose good cobs. They should be:

• milky yellow (bright yellow grains are also suitable for eating, but after cooking they will be tougher);
• grains should be both elastic, poured and soft;
• leaves should fit snugly on the cob, if they are absent, discard
• purchases, as this is a sign of pesticide treatment of the plant;
• on leaves and grains there should be no signs of damage and rot.

To cook corn in a double boiler, you need to choose cobs of the same size, if larger ones are caught, they are cut in half. Cooking corn from half an hour to two hours. How long to boil depends on taste preferences. The readiness of the cereal is quite simple to determine - you should tear off one grain and taste it.

Classic way

To cook corn in the classic way, you 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 double boiler 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 harsh, then another 10 minutes are added. Ready cobs are laid out on plates and greased on all sides with butter - this will give the dish an incomparable taste.

Important! Salt is served separately, it is not necessary to add it during cooking - its presence will increase the cooking time and make the texture of the grains rougher.

Seperated grain

If you need to cook corn kernels, they are carefully separated from the cob, washed under running cool water and dried. After that, cereals are poured in a thin layer on the partition, the required amount of water is poured into the unit and the timer is turned on for a quarter of an hour. After turning off the timer, the grains are left in the double boiler for another 3-5 minutes - this way they will turn out more juicy.

Important! Grains and ears should be cooked separately from any other products, as they absorb odors very quickly.

"With a spark"

For lovers of spicy dishes, this recipe is suitable:

1. Corn cobs are cleaned of leaves, washed.
2. The product is smeared with Sriracha ketchup or other hot sauce and packaged in foil.
3. Closed ears are placed in a double boiler, while the seam on the foil should be located on top.
4. Water is poured into the double boiler and turned on at maximum power for 2 hours.
5. Ready cobs are freed from foil and served.

Important! The load of the steamer 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;
• red ground pepper.

The cooking process is not complicated: the prepared cobs are smeared 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.

Juice squeezed from 1 lime is enough to make 6-8 cobs.

With pesto

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

To prepare the cobs you need:

• cut foil;
• lay on it cobs smeared on all sides with pesto sauce;
• tightly pack the foil;
• 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 additionally coat the cobs with them.

"Real jam"

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

• corn cobs;
• slices of fresh bacon;
• sliced ​​\u200b\u200bcheese of your favorite variety;
• Coconut oil;
• ground dried garlic;
• seasoning curry;
• foil.

The cooking algorithm is as follows:

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

Before serving, you can sprinkle the dish with finely chopped herbs and pour a little melted butter.

With nut dressing

Cooked in any of the above ways, corn tastes better when served with sauce.

It is prepared from:

• butter;
• walnuts;
• cardamom.

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

Ingredients are taken in any quantity, focusing on their 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 can not peel them from the leaves - their presence will not spoil the taste of the dish.
2. Before placing cereals in a double boiler, they are placed in cool water for an hour and a half. This is done to make the dish more juicy.
3. Corn can be lubricated with butter both after cooking and before it - this will enhance its taste and speed up the cooking process.
4. Salting cobs or water in a double boiler before cooking is not recommended - salt will make the grains coarser in structure.

Important! Only filtered water should be used for cooking. It is only permissible to use tap water if it has a minimum lime content and does not have an extraneous 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 when losing weight or served on a festive table. It is quite satisfying, but not excessively high in calories, and is also rich in nutrients that are not lost during the heat treatment of the product. Boiled corn will appeal to absolutely everyone, because you can cook it in various ways.

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