Hello everyone! Today is such a wonderful day, despite the fact that for almost several days the weather is not happy, it is raining and very cloudy. But, on the other hand, in the bazaars and in the market, there are large mountains of corn cobs everywhere.

Therefore, I wanted to tell you how to properly prepare this seemingly simple, but at the same time, sometimes time-consuming dish.

Who among you loves corn, admit it ?! I just adore her, my favorite gourmet, I love her even in salty form, even in sweet one. The main thing is that it should be very juicy and soft, and then for sure, not only will you lick your fingers, but you will also swallow it.

I think that this delicacy will not leave anyone indifferent, even children. But in fact, there is a reason, because it contains a huge amount of useful substances, but which ones do you know? I will say briefly, boiled corn will reward you with 30 types of vitamins and microelements, can you imagine ?! Here, now, I would say ooooooo!

About how to correctly and quickly, as well as how long to cook corn, when and at what point to add salt or sugar, I want to devote this short note. In general, stay in touch with me, do not switch, as they say on TV, find out all the cooking chips.

Whatever one may say, but in order for these yellow gifts of nature to turn out to be very tasty, you need to know some secrets that will help to make and please your loved ones with juiciness and softness.

Important! Choose the right kind of corn. It should not be fodder, but food. How do they differ from each other and how not to confuse and buy the desired type on the market or in the bazaar? My answer is easy and straightforward: take exactly those cobs that are lighter, the fodder is very yellow in appearance.

Step number two, you only need to choose fresh, almost plucked corn. The old one is not good, how to do it, and what other subtleties of cooking are there, read on for a detailed step-by-step description with a photo.

We need:

• corn
• water (milk)
• butter

Cooking method:

1. To begin with, despite the simplicity of this delicious gourmet, beginners and young housewives make mistakes. First of all, as I said above, take only the one that is fresh and looks great in appearance.

Important! Pay attention to the tops, they should also not be withered, but fresh. Try to buy with leaves, because it is the foliage that protects the corn from dryness, and then the grains on the cob will be smooth, beautiful and not skinny, they should be the same as in this photo below.

It is best to take milk corn or, as it is now fashionable to choose exactly the "Bonduelle" varieties, it turns out at home the way you are used to eating on the beach or buying in the markets from grandmothers. This variety is very sweet, soft, cooks very quickly in literally 15-20 minutes.

2. The second important condition for good corn is the grains, their appearance. Pay attention to them, if you see one like in the picture, then refrain from buying, it is better not to take and not cook this.

Important! The grains should not be with pits, depressions, they are already dry, and due to this, the dish can turn out to be solid.

It can be seen that all the juiciness has already gone, when you press on the grains, milk should stand out.

3. At the very beginning of cooking, usually all leaves are removed from the cobs.

Important! Remember, the more yellow, the brighter the color on the cob will be, perhaps even already orange, this means that the fruit is old.

I advise you not to clean immediately, but place them together with the foliage in water, or even better in milk and soak. The ratio of milk to water should be 1 to 1.

Then the corn will turn out even more tender. Keep it in water or water with milk for at least one hour, keep this in mind.

4. The next step, you can boil the corn along with the leaves, or you can peel it, and put the leaves and stigmas on the bottom of the pan. In my opinion, the aroma will remain, but it will be more convenient to cook.

Important! Choose cobs, the same size, the same thickness, then they will all weld at the same time.

5. Take a saucepan, preferably a cauldron or refractory with a thick bottom, a larger size, put the leaves on the bottom, and then the cobs. Remove the beginning and tail from the ears in advance, they are not edible.

Important! Fill with water, the main thing is to have cool boiling water, this is very, very important, not cold.

If the peeled corn does not fit in the pan, then do not worry, you can easily tear it in half with your hands.

6. The water in the saucepan should cover all the ears; be sure to cook under a lid over low heat for 20-30 minutes.

Important! You cannot salt ahead of time, otherwise the grains will become hard and tasteless. It will be possible to salt at the end of cooking, or better, when it is already cooked. How much salt and how much? I usually adhere to such proportions for 1 liter I take 0.5 tablespoons of coarse salt. How are you doing?

Interesting! To improve the taste, add oil at the end, before turning the stove off, and if you want the taste to be sweet, add granulated sugar to taste, but this is not necessary, if desired.

7. How to understand that the seeds are ready and can be consumed? This can be done with a fork or a sharp stick such as a toothpick. Just pierce it and you will see, if the corn is boiled, then the grain will fall apart, taste it.

Important! The more yellow the corn is, the longer it will take to cook it, up to 2-3 hours. But in our case, 20-30 minutes, since we have fresh young and precisely the "Bonduelle" varieties.

Corn's readiness can also be determined by the intoxicating smell in the kitchen.

8. You can leave the ears for an hour to soak in hot water, or you can immediately serve. Rub each piece with salt or sprinkle lightly, whichever you prefer, and brush with traditionally butter. Eat hot. Bon Appetit!

9. If you overexpose it on the table and it cools down, then later it will become hard and not so attractive.

Important! If you are not going to eat corn right away, then it is better, then, leave it in water, but not more than 3-4 hours. If you want to store it for more than a day, then put it in the refrigerator, but remember, it is best to use it warm or hot.

Cooking Corn on the Cob Recipe

In this video, I also learned about one very important point that must be performed in order to achieve more aroma and juiciness. To anyone interested, I share this link from the YouTube channel:

How much to cook young cobs of corn in a pot of water

This question is probably the most popular. Everyone is always puzzled and do not know what to do. Let's figure it out. Although I think that from what you have already read above, you yourself understood everything.

Light corn will cook much faster than yellow forage varieties. 15-20 or 25-30 minutes should be enough for good corn preparation.

Interesting! Remember that if you digest the cobs, you will get a firmness in the taste of the grains.

Only fodder varieties are cooked for more than 2 hours.

If you want to shorten the cooking time, then break the cobs in half or cook in the microwave.

Important! You need to salt only at the end of cooking, in water or then, on the surface of the corn itself, as if rubbing it.

Corn in a multicooker-pressure cooker

Due to the fact that the world does not stand still and new technologies appear every day, this is by the way a big plus, they came up with a miracle assistant, such as a multicooker. If you also have it as a pressure cooker, then I will say this doubly more pleasant.

Indeed, with this electric appliance, you can cook corn much faster, and most importantly, even easier.

There are two methods of cooking, this is the usual method, or the steaming method.

Cooking method:

1. As usual, start by peeling the corn well, washing it and placing it in the multicooker bowl.

2. Second action - fill it with hot water.

3. Turn on the desired mode. If you do not have the opportunity to select the time in the modes, then turn it on for an hour, and after 15 minutes turn off the mode, and then let it stand in the "Heating" mode for 20-30 minutes.

4. The best part is tasting. You can sugar or salt on top, anoint with butter, to give a creamy delicate taste.

Now use this instruction to steam the corn. Of course, you can also use a double boiler for this. In this case, instead of a steamer, we will have a steamer bowl from a multicooker.

1. Pour water on the bottom of the bowl and place the leaves and stigmas of the corn.

Important! Do not forget to wash everything well under running water.

2. Take a special cup with holes and place the cobs on it, if they are too large, do not worry, break them in half with your hands.

3. Well now select a suitable mode such as "Steam cooking" and set the time to 20 minutes.

4. In the meantime, set the table, because very soon it will cook and take on this wonderful bright yellow color. Bon Appetit! When serving, you can also sprinkle with salt or sugar, anoint with oil.

Interesting! In one TV show, I saw that at the end, after pulling out, the corn is sprinkled with grated cheese and, accordingly, it melts on it while it is hot. You might want to experiment, good luck!

How to quickly cook corn in the microwave

Are you surprised? That such a method of cooking exists, by the way, I was also a little stunned when I found out. But, this is the fastest way, so to speak, in a quick hurry. Note that this is the only option without leaves, and even in 10 minutes.

We need:

• whole corn of dairy varieties - 2 pcs.

Cooking method:

1. Rinse the ears well, and then soak for one hour in a bowl of water.

Interesting! You can set the time to 5 minutes, and then take it out, coat it with butter, put it back in the bag and turn it on for another 5 minutes.

3. After the time has elapsed, check whether the grains have become soft, pierce them with a toothpick, everything should work out.

4. Such a beautiful creation of nature will certainly delight you and your loved ones. Try to do it at home, well, just delicious! Take note of this recipe and you won't wish it!

Video on how to freeze corn for the winter

Probably everyone always wants to leave the gifts of summer for a little longer, we all make different pickles, jams, preparations, but what to do with corn? Yes, everything is elementary simple, you need to freeze it, but as you ask, see everything yourself and you will learn how to do it with ease:

That's all for me, please your loved ones. Until next time, subscribe to my group in contact, see you soon)))

Best regards, Ekaterina Mantsurova

An article on how to choose and boil corn correctly, as well as prepare a special sauce for it.

First you need to find out what quality corn you bought. It is best to purchase corn from supermarkets or convenience stores. Because in the market you will most likely be sold a fodder variety instead of a food grade. Fodder was originally intended for animal feed. A person, of course, will not poison her, but she will not get much pleasure either.

If this is early ripening corn intended for human nutrition, then it is cooked from 30 minutes to 1.5 hours maximum. And if you buy fodder or late varieties, then you will have to cook it from 2 to 5-6 hours.

In the future, we will talk about cooking exactly food corn.

Corn can be cooked in a saucepan, microwave, or double boiler. We strongly recommend that you use a double boiler whenever possible. There it acquires the most intense taste and at the same time does not lose its useful substances.

The method of cooking corn in a saucepan: put young food (it is white or pale yellow in color) corn in a saucepan with cold water, bring to a boil and cook for 30-25 minutes. Cook old (bright yellow) ears of corn for 50-60 minutes.

Method for cooking corn in a double boiler: peeled cobs, it can be in 2 layers, are placed in a double boiler on the grate, the permissible maximum of water is set in the container for generating steam, the double boiler is closed with a lid and is prepared before it is turned off. If the corn is ripe, you may need to top it up, for a young one you can have an incomplete water capacity. Cook for 30-40 minutes depending on the maturity of the cob.

How to cook corn in a microwave oven: wrap the corn in plastic wrap and put it in the microwave. It takes 3 minutes to cook corn in the microwave.

Grease boiled corn with butter, rub with salt and spices to taste and can be served.

A few important tips to follow when cooking corn:

1. Corn cobs before cooking must be washed and cleaned from dirty sheets, do not remove clean sheets.
2. Corn is boiled without salt, so that it does not become tough.
3. Corn stalk is not eaten.
4. It is better to cook corn in a deep thick-walled saucepan with the lid closed.
5. Boiled corn is served immediately after boiling on a hot plate.

We also bring to your attention a special sauce for boiled corn. Ingredients: sour cream, a spoonful of sugar, salt, pepper (preferably mill), garlic and plus herbs (parsley, basil). Recipe: beat all the ingredients and pour the sauce over the hot cobs before serving.

Bon Appetit!

Important and very useful advice for all hostesses on how to cook corn correctly.

Boiled corn is probably one of the most favorite inexpensive summer dishes for many. Fragrant, juicy, tasty and satisfying boiled corn has been remembered by us since childhood. By the way, corn has many beneficial properties for the human body. It contains vitamins of group B, C, D, K, PP, as well as magnesium, potassium, copper, iron, phosphorus, glutamic acid and many other various useful substances.

Preparing corn for cooking consists in rinsing it first under clean running water and removing all dirty leaves. It is not necessary to completely peel the cob from the leaves. The main thing is to remove completely dirty and spoiled leaves before cooking.

Before cooking, it is advisable to soak the corn for an hour in cool water. Cobs of the same size should be cooked, this is necessary so that the corn is cooked all evenly. If the ears are too large, it is a good idea to cut them in half.

How to cook old corn

How to cook overripe corn? Even overripe and old (that is, not young) corn after boiling will be soft and juicy if boiled properly. To do this, you must first clean the cobs from the fibers and leaves, then cut them in half and then pour a mixture of ordinary drinking cold water with milk in a 1: 1 ratio, that is, 1 part of milk is needed for 1 part of cold drinking water. In this milk mixture, the corn should lie for a total of 4 hours, after which it can be boiled in the classical way.

How many minutes to cook corn

How long to cook corn directly depends on its degree of maturity. For example, young corn will be ready in 20-30 minutes of boiling, while ripe corn should be boiled for 30-40 minutes. The cooking time for well-ripened ears is 2-3 hours. In this delicate matter, the main thing is not to overcook the corn, so that the grains do not begin to harden. By the way, young corn is delicious even without salt, tender and soft, and only thirty minutes is enough for boiling.

It is ideal to boil the corn cobs in a cast iron pot that has fairly thick walls, with the pot lid closed. Corn is also cooked well in an earthenware saucepan. You can also cook corn in a double boiler or even a microwave oven. Some people manage to bake it in the oven.

How to cook corn properly

• The corn should be dipped in boiling water.
• You do not need to salt the water before and during cooking, otherwise the grains will be hard.
• Corn is usually salted 5 minutes before cooking or before serving.
• You can add a little sugar and butter to the cooking water, which will give the dish a delicate taste.
• You cannot boil corn on high heat. Reduce the heat as much as possible immediately after boiling.
• When it cools, the corn hardens a little, so it is advisable to eat it almost immediately after cooking while it is still warm.

Corn belongs to those few vegetables that do not undergo genetic modification during the growth process. It is not absorbed by harmful substances that fertilize the soil.

Yet corn does not lose its nutritional properties during heat treatment... But you need to cook corn correctly.

So that the ear not only gives the body vitamins and trace elements, but also pleases with a delicate sweetish taste and a very pleasant smell.

How and how much corn on the cob should be boiled?

Cooking process of young fresh corn

You ask yourself: "how many minutes to cook young corn?" - there are no strict rules in this matter. It all depends on the variety of corn, as well as on the maturity of the ear itself.

If the corn is young, then it should be cooked for only 10-15 minutes.

Distinguishing young ears from older ones is quite simple. Young corn is very light in color. It is almost white, sometimes pale yellow.

Some people think that young corn tastes better than older corn, but in reality it all depends on the cooking method and personal preferences.

Young ears are boiled in slightly salted water. Also, when cooking, add a teaspoon of sugar to the water (per liter of water).

Young corn is very easy to digest. Therefore, 15 minutes must be recorded strictly by the clock. Then check the readiness again.

How long does it take to boil old cobs?

Kernels on old cobs will have a rich yellow hue. Such corn is cooked for half an hour, even forty minutes. If you want to keep the density of the grains, then it is recommended to cook the ear for only thirty minutes.

If you want the grains to burst, and the corn turned out to be loose, then cooking time can be increased up to 45 minutes... Only after the end of the cooking process and removing the cobs should they be rubbed well with salt. Possible options for feeding corn will be discussed below.

How long does it take to cook Bonduelle sweet corn?

Many are interested in this question, because it is this variety of corn is considered very useful for baby food... This variety is also called sweet corn.

There is no special secret in cooking. It is necessary to do everything in the same way as if in front of you is an ordinary young corn.

How to cook?

Regardless of the age of the ears, they must be properly cleaned and placed in the pot. With cleaning, everything is simple - you need to free the ears from the green leaves. Do not throw away the leaves, because they will come in handy during the cooking process.

Method number 1

The cobs are stacked tightly to each other in the pan. They are filled with water so that it is 3-5 cm higher than the edge of the last ear.

Method number 2

Another cooking method is to line the bottom of the pan with leaves.

Put the cobs on top, and cover the top with leaves.

Care must be taken that the ears do not come into contact with the sides of the pot. If it happens somewhere, then between the pot and the cob, you should also put the leaves... To fill with water.

It is important! To check whether the corn is ready or not, you have to wait for the cooking time and taste one grain. If it is soft and easy to chew, then the corn is done.

I would like to draw special attention to the fact that we are not talking about fodder varieties of corn, but about those that are grown for human consumption.

If the varieties are fodder, then it takes three or even four hours to cook such corn, regardless of its age.

Which cookware should I choose for cooking?

Deep and thick-walled pans are ideal for boiling corn. Alternatively, you can use a cast iron or cauldron. Be sure to choose the dishes that can be tightly closed with a lid.

You can cook on both a gas and an electric stove. The only thing to consider is the strength of the heat. The heat should be no more than 250 degrees.

If corn is boiled on a gas stove, then the fire should be low. Compliance with all these conditions will help corn to retain its nutritional properties to the maximum.

How to serve?

There are different traditions of eating delicious boiled corn. The most common in our territories is to grease a hot cob with a large piece of butter and eat.

Alternatively, you can pre-melt the butter and dip the cob into it.

In Mexico for example, boiled corn is smeared with a slice of lemon and sprinkled with coarse salt. In this form, it is eaten. A very interesting and piquant taste is obtained.

What else can you do with corn: recipes

Experiment lovers may try to boil already boiled corn kernels in milk and cream. To do this, grains must be cut from four boiled ears.

Heat half a glass of milk and a quarter cup of cream in a saucepan, add the cut grains. Cook for ten minutes. Melt a cube of butter separately, add a spoonful of flour to it. Mix well and add to corn.

Cook for another ten minutes. Then add half a glass of dry white wine and cook for another ten minutes. At the end of cooking, do not forget to add salt and pepper.

Italians from boiled corn kernels casseroles are made. It is necessary to take several cobs of boiled young corn, rub the grains through a sieve. Combine the resulting mixture with whipped egg yolk, add butter and a little cream.

You will get a kind of dough, which must be divided into two halves and rolled out in the form of cakes. Place the first crust on a baking sheet, sprinkle it with grated cheese and grate with the second crust. Bake until tender, literally 15-20 minutes.

The time it takes to boil corn depends on whether the cobs are young or old and are going to be eaten.

In any case, if these are corn varieties grown for human consumption, and not for animal feed, then corn is cooked very quickly - up to an hour. It is also important to choose the right dishes so that boil the cobs with a tightly closed lid.

Boiled corn is a great addition to almost any meal. Very nutritious and tasty, it has long occupied its place of honor on our table in the summer. How to cook corn cobs properly so that they turn out to be really tasty?

How long should you boil an ear of corn?

First, you need to find out what kind of corn bought on the market belongs to. There are special varieties for consumption, and there are food for animals. How long does it take to cook food grade corn? It is softer and half an hour is quite enough, but the coarser fodder will have to be cooked much longer - from two to three hours.

If you bought corn on the market and found small multi-colored grains on the cob at home, leave it. This variety is intended for making popcorn.

The most important advice on how to cook corn correctly is as follows: the cobs are boiled for about 20 minutes, and after this time they are completely softened for eating. If you miss this point, the corn will become tough again and the cooking time will increase significantly.

Those who like to experiment can be offered an interesting way of cooking in the oven. Rub the cobs with butter and wrap them in foil with a sprig of dill. To add a piquant taste, you can rub a little with garlic.

How to cook fresh corn?

We decided on the cooking time, now you need to choose a cooking method. It is best not to discard the leaves when peeling the cobs. The leaves must be rinsed under running warm water and placed on the bottom of the pan, put corn on top and pour water over everything.

We put the pan on fire. After the water boils, you need to salt it. To add a richer taste to the water with salt, you can send some spices, for example, allspice and peas - this will give a spicy and very appetizing aroma.

It is correct to boil corn in a thick-walled pot as the cooking time takes a long time. Close the lid tightly. Boil very well in a cast iron pot. It is perfectly acceptable to cook corn in a double boiler or microwave. It is very easy to cook corn in a pressure cooker, as it saves both time and energy. It only takes 5-10 minutes.

Keep in mind that after it cools, the corn will immediately harden, which will be an unpleasant surprise for your teeth. It is best to serve the boiled corn immediately after it is cooked, while it is still hot. To help the ears retain their flavor and softness, brush them with butter. It will also greatly enhance the taste.

For gourmets, you can serve corn sprinkled with grated cheese. In order not to make a mistake when buying and choose soft corn, pay attention to the cobs and leaves: they should be intact and bright green.

How to cook old corn?

If you find dimples in the center of the grains, then the ears are definitely old. You can cook them, but they will be tougher, regardless of the time and method of preparation.

Cooking fresh corn is much easier as it is tender and cooks very quickly. But it happens that fresh and juicy corn begins to age over time. How to cook old corn? If you don't throw your hand out, you can correct the situation using little tricks.

Cook old corn in the same way as young corn. The only difference is in the cooking time. If the cobs have lain for only a couple of days, it is enough to increase the cooking time by 20 minutes. But for the cobs that have been lying for a week, you will have to increase the cooking time by an hour and a half.