Corn is a special plant, common, but at the same time mysterious and not fully understood. It is a tall-stemmed plant with long leaves that does not require much maintenance and produces a stable, cob-like crop. For consumption, the cobs, which have reached milky-wax ripeness, are boiled, baked, dried, followed by grinding into cereals and flour. Other cooking methods are also used. The most common and simplest of them is boiled corn.

How to cook corn in a saucepan?

To begin with, the ears are cleaned of leaves and fibers called corn silk. The bottom of the pan is covered with leaves. Cobs of the same size and ripeness are stacked on them. From above, they are also covered with leaves, filled with water. Then the pan is placed on the stove. So much water should be poured so that the corn is completely covered and even on top, depending on the ripeness. If the ears are of high maturity, then additional cooking and more water are required.

When cooking, one should take into account not only the degree of maturity of the grains, but also the variety. Corn can be sugary, dense, fodder, milky, glassy white or different shades, brown. How much corn to cook in a saucepan? Usually, for young juicy cobs, a boil of 10 to 30 minutes is enough. Young fodder corn should be boiled longer - 1.5 hours. It takes 3 to 5 hours to boil old cobs.

Queen of the fields

Corn is one of the most important cereals. It grows on fertile soils of vast fields in central Russia, in the Caucasus and Transcaucasia, in the Krasnodar and Stavropol Territories. All parts of this plant are used for consumption: leaves, stems, ears, stigmas. In a young, immature state, she goes to feed livestock, to prepare silage. Finished grain is processed into flour, cereals, starch, medicines: glucose, corn oil. Stigma is used to treat kidney and urinary tract diseases. In everyday life, it is used as a dietary product. Many people know how to cook corn in a saucepan, because they do not mind eating a boiled, salted ear.

A dry stem with leaves in winter is a good feed for cattle. The stumps freed from the grains are ground and used as compound feed for animals. The grain is used for the production of alcohol. Waste from production goes to fertilizers.

The composition and healing properties of the plant

Corn is rich in vitamins B, C, E, PP, as well as trace elements necessary for the body, such as iodine, fluorine, molybdenum, iron. Moreover, it is the only plant that contains gold.

The healing properties of the plant have not yet been fully studied. Those that are already known are widely used in traditional and folk medicine. It is used as a choleretic agent in the treatment of kidneys, to enhance the body's resistance to various diseases. The presence of plant proteins and fiber has a beneficial effect on the body. Corn oil promotes the elimination of bad cholesterol.

Beneficial features

The benefits of eating maize are invaluable. "Corn: Boil - Time to Give Thanks" is a topical saying, because the time will really be well spent! During boiling, the ears do not lose their healing properties. Unlike other plants, corn does not absorb pesticides. This is an environmentally friendly food without harmful impurities.

How to cook corn in a saucepan should be clear to everyone. It is simple, safe and beneficial: it lowers blood sugar levels and promotes cell regeneration. It can be eaten by nursing mothers - breast milk is saturated with useful substances. Corn can help relieve constipation.

Cooking methods

Corn can be cooked at will for every taste: boil, fry, bake on the cob or grains, cook porridge, bake pancakes, bread. In the republics of Transcaucasia and the North Caucasus, corn flour is widely used for the preparation of national dishes - dumplings, chureka. The latter is baked on coals and eaten with sour milk and cheese. Galushki - with melted butter. Corn dishes are nutritious and digestible.

From starch, you can make various jelly with the addition of berries to your liking. To do this, the berries are first boiled in free water. For 1.5 liters of water, a handful of currants and one hundred grams of sugar are taken. Separately, 20 g of starch is stirred in cold water and poured into boiling water with constant stirring. You should not boil for a long time - two minutes is enough. Pouring jelly into glasses or cups for cooling, you get not only a beautiful, but also a delicious dessert.

In addition, corn is often baked in the oven or microwave.

Contraindications

Along with the positive qualities of corn, it also has contraindications. It can reduce appetite and lead to weight loss. Therefore, it is contraindicated for thin people, especially those suffering from stomach ulcers. You should not get carried away with it in case of thrombosis - corn promotes blood clotting. However, depriving yourself of a tasty, fragrant ear forever is wrong. It just shouldn't be overused. Occasionally you can afford to eat an ear or two. For this, it is useful to know how to cook corn properly.

There are several ways: in a pressure cooker, a double boiler. But the more common method described above is to boil corn in a saucepan over low heat. Better yet, boil young fresh cobs. In 15 minutes of boiling, they will be ready and ready to eat. To determine readiness, it is enough to push the grain with a fork. If it pierces easily, then it's ready.

Cooking young corn

It doesn't take a lot of time and labor to prepare it. The recipe for how to boil corn in a saucepan, described above, applies to young ears. The only difference is in the cooking time. Young corn is cooked much faster than "old" corn. Ripe and dried grains can be cooked as a separate dish. They can be fried in a pan. A soft and airy popcorn is obtained from a certain variety.

Young corn should only be boiled on the cob. Its fresh juicy grains cannot be cooked otherwise. How much to cook young corn? Just 10-15 minutes.

If the cob leaves are dry and yellowed, and the corn stigmas are dark brown, then the kernels in it will be overripe, dry and hard. It will take at least four hours to cook them. When the grains are boiled and taste like porridge, then they are ready. How much corn on the cob to boil in a saucepan depends on its degree of ripeness.

Mature cobs

Old dry beans can be used to make soup. To do this, they should be soaked for 3 hours in cold water. Cook with beans and smoked pork ribs. Salt should be at the end of cooking. Coriander is added as a seasoning. Such a soup is brewed for a long time - 2 hours, but it turns out rich and very tasty.

How much corn on the cob to cook in a saucepan depends on its degree of ripeness. It is very useful for the body, but you should not abuse it. It must be remembered that there may be substances in it that cause individual intolerance. You should not risk your health, you should consult a doctor.

In order for boiled corn to live up to your taste buds, you need to choose the right cobs in the store or market. The most delicious are on sale until the end of August. Later ones can be overripe and harsh.

You can check the age of corn by crushing one grain. A white liquid resembling milk will flow from the young seeds.

Young corn with grains of milky white or light yellow color is ideal for cooking. The ear should be soft to the touch, but elastic at the same time. The grains should fit snugly together and be approximately the same size.

Pay particular attention to the leaves. In good corn, they are green, firm, fresh.

Perfect ear / butimhungry.com

Don't buy corn without leaves. Perhaps the seller deliberately removed them to hide the poor quality of the product from you.

How to cook corn on the stove

Boil water in a saucepan and dip the corn into it. You do not need to remove the leaves: when boiling, they will give the corn additional flavor and juiciness. But it is better to get rid of the stigmas. The ears must be the same size so that they cook at the same time.

Young corn is cooked for 20-25 minutes, mature corn - at least 2 hours.

To speed up the cooking process of old corn, you can soak it in water for 2-4 hours beforehand. The kernels will soften and cook faster.

Towards the end of cooking, remove a sample from the dish: pry one grain with a fork and bite through. If it's soft and juicy, the corn is done. Drain the water, close the lid tightly and wrap with a towel. Wait 10-15 minutes. This evaporation makes the corn more delicate in taste.

Remove the leaves from the hot corn and serve. Salt and butter to taste.

How to cook corn in the microwave

Peel the corn and soak in cold water for 1 hour. Then put it in a plastic bag, pour 2 tablespoons of clean water there. room temperature... Tie the bag tightly and make a couple of small holes in it for steam to circulate. Send the cobs to a bowl and microwave it. Cook for 15 minutes at maximum power.

You can cook it even faster. Wash the cobs, remove leaves and fibers. Wrap the corn tightly in a paper towel dipped in water and place on a plate. Select maximum power and place the cereal in the oven for 5 minutes. Everything! The corn is ready.

Use cooking tongs to remove corn from the microwave: the dish is very hot.

How to cook corn in a slow cooker

Clean the ears from fibers and leaves, wash thoroughly. Pour water into the multicooker up to the maximum mark, put the corn inside. If the ears do not fit entirely into the bowl, cut them into several pieces. Select high pressure mode, set a timer for 15 minutes. At the end of cooking, take out the corn, let it dry a little, season with salt and butter to taste.

How to cook corn in a pressure cooker

Peel off any excess corn and wash. Place the ears (whole or cut) into the bowl of the household appliance. Boil the corn at maximum power for an electric pressure cooker, or over medium heat for a mechanical pressure cooker. Cooking time is from 10 to 40 minutes, depending on the age of the cobs.

Eat hot corn immediately after cooking. When cooled, the grains lose their juiciness and harden.

How to cook corn in the oven

Grease a deep baking dish with butter. Put the washed and peeled corn from leaves and stigmas there. Pour warm boiled water so that the ears are half in it. Cover the mold with a sheet of foil. Send the corn to an oven preheated to 180 ° C for 40 minutes if the grain is young, and for 120 minutes if the ears are ripe. Add salt to the finished dish.

How to cook corn

Young corn
Color: white, pale yellow.
How to cook: Place in a pot of cold water and bring to a boil.

How much to cook: the cooking time is 10-15 minutes.

Old corn

Color: bright yellow
How to cook: Place in a pot of cold water, put the pot on fire and bring to a boil.

How much to cook: Cooking time from 45 minutes to 2 hours. Next, rub the finished corn with oil and salt, but don't overdo it.

How much to cook corn in a saucepan
As soon as you have purchased corn, it is advisable to boil it on the same day. The sooner you do this, the better and tastier our corn will be. It will be soft and tender, as well as retain all its beneficial properties.
Remove dirty leaves from corn cobs and rinse with water. Do not remove clean sheets of corn, as they will give the corn a pleasant and appetizing smell during the cooking process. Choose a larger saucepan. The sides of the pot should be as thick as possible. Place the washed and peeled corn cobs in a saucepan and cover them with water so that all the corn is in the water. It is desirable that the water is 2 centimeters higher than the corn.
If the corn does not fit in the pot, you can cut it into several pieces. Cooking corn is necessary under a closed pan lid. After boiling, wait 15 minutes, after which the corn should be ready.

After cooking, you need to insist the corn for 5-10 minutes in a saucepan with a closed lid. Then remove from the pan, rub with butter and salt. Also, you can use various spices. Boiled corn must be served hot, then it is tastier to eat. Important - do not add salt during cooking, the corn will be tough!
You can taste the corn's readiness or check the softness of the corn kernels with a cutlery.

If you do not know how to choose corn, then the following recommendations are especially for you. When choosing corn, you need to follow simple rules:
1. The ears of corn should not be large and long;
2. The color of the young corn kernels should be light yellow, not pale. Slightly older maize has a pale yellow color. If the corn has bright yellow kernels, it means that it is overripe. Such corn will cook for a very long time, up to 2 hours;
3. Each row of corn must be even and of the same color;
4. If you want to check whether the corn in front of you is young or old - cut one grain of the cob, white juice should stand out from the grain of the young corn.

After we have chosen the cobs correctly, we need to store them somewhere. The next question arises: how to store corn?

Raw corn can be stored for up to 2 weeks in the refrigerator. Cooked corn should be eaten immediately after cooking. Cooked corn can be stored in the refrigerator for up to 2 days.

Well, and finally, let's find out the calorie content of corn. One ear of corn contains more calories than peas or beans. It is very high in calories. The energy value of corn per 100 grams is 330 kcal.
Corn in a double boiler
How to cook: Rinse the corn with water and place the corn cobs in the leaves in a double boiler. Pour a glass of water over the corn to create steam. The duration of boiling young corn is 10 minutes. Duration of old or fodder corn is 40-50 minutes.

Corn in a slow cooker

How to cook: First of all, you need to remove leaves and panicles from the corn, then rinse under cold water. Put the cobs into the multicooker bowl, pour in the pre-prepared boiling water, close the lid and select the "steam" mode in the menu. Cooking duration is 20-25 minutes. Grease the finished corn with butter and rub with salt, it will turn out much tastier.

Corn in a frying pan
How to cook: Rinse the corn cobs with water and place in a skillet. Pour water over the corn so that all of the corn is covered with it. The duration of boiling young corn is 10-15 minutes. The duration of boiling old or fodder corn is 40-45 minutes.

Oven corn
How to cook: Peel and wash the corn. Place the corn in a greased baking dish. Pour boiling water over the corn so that the water barely covers the corn.
Preheat the oven to 120 degrees, then place the corn pan in the oven and bake for 40 minutes.

Microwave corn
How to cook: To cook corn in the microwave, you only need young corn. Peel and rinse the corn with water. Place the ears in a microwave safe container, fill with water and cover. Set the operating time on the microwave - 45 minutes with a power of 700 watts.
Observe periodically so that the water in the corn container does not boil away. If necessary, add boiling water to the container.

Rinse the corn and place the cobs on the leaves in a double boiler. Cook young corn in a double boiler for 5-10 minutes. Cook fodder or old corn in a double boiler for 40 minutes. To cook corn in a double boiler, add 1 cup of water to create steam.

How to cook corn in the oven

Rinse the corn, peel and place tightly in a deep baking dish greased with butter. Pour boiling water over the corn so that it barely covers the corn. Preheat the oven to 120 degrees, put the form with corn in the oven and bake for 40 minutes.

How to cook corn in a pressure cooker

Wash the corn, put it in a pressure cooker, add water so that the corn is completely covered with it, boil young ears for 10-15 minutes, old or fodder ones - 40 minutes.

How to cook corn in the microwave

Fast way - no water
For boiling corn in the microwave without water, the type of corn is important - it can only be young corn. Put the corn in a food plastic bag, tie tightly and cook for 10 minutes at 800 watts. Or, cut off a piece of the cob, leaving the corn in the leaves, and simmer in its own juice for 5 minutes at the same power.

Slow method - with water
Only young corn is suitable for microwave cooking. Wash the corn, place in a microwave safe container, add water and cover. Set the microwave for 45 minutes and 700-800 W. It is important to ensure that the water in the microwave does not boil away, and, if necessary, add boiling water to the container.

Calorie content of boiled corn
130 calories per 100 grams.

Shelf life of corn
Store raw corn before cooking for up to 2 weeks in the refrigerator in the vegetable compartment.
Boiled corn is eaten immediately after cooking, after which its taste and nutritional properties are gradually lost. Store boiled corn in the refrigerator for a maximum of 2 days.

Store the boiled corn directly in the corn broth. Already 2 hours after boiling, the corn will begin to lose its taste, therefore, it is necessary to cook the amount of corn that is supposed to be eliminated at a time.

Cooking pot
For boiling corn, a wide and deep pot is most suitable, so that corn can fit with a margin. If there is no such pan, break each corn into 2-3 pieces.

The benefits of boiled corn Corn is rich in vitamins A (regulates metabolism), C (immunity), E (protects the body at the cellular level), thiamine (vitamin B1, which is responsible for the growth and development of the cardiovascular, nervous and digestive systems), (ensures the proper functioning of the thyroid gland and is responsible for the health of skin, nails and hair). Corn is rich in fiber (helps cleanse the body of toxins) and potassium (providing the body with fluid), it is well absorbed by the body.

How to choose the right corn
The seeds of young corn are light yellow, the cobs themselves are small and not very long, the rows of corn are perfectly even, dense, of the same color. Like on a picture. :) If you want to make sure that the corn is young, cut the grain - you should highlight the juice, white as milk. Or, cut the stump - it should be light, whitish. Pale yellow maize - middle "age", will take longer to cook. Overripe, with bright yellow grains, will cook even longer, up to 2 hours. Consider the area where the corn was grown - southern corn tends to be softer.

Recipe: baked corn in sour cream Cut off the kernels from the cobs of boiled corn (5-6 pcs.), Pour over sour cream (half a glass). Put the corn with sour cream on a baking sheet, sprinkle with grated cheese, add a little butter. Bake in the oven for 10 minutes. Serve the corn with herbs. See how else

Corn has a number of biological characteristics. It should be noted that this is a thermophilic plant. Seed germination occurs at a temperature of 7-8 degrees. Swelling requires 40% water by weight of the grain. If all these conditions are met, seedlings are formed on the 5-6th day.

As soon as 3-4 leaves of corn are formed, you can see the presence of the first tier of nodal roots. With each formation of a new pair of leaves, a new layer of nodal roots is formed. When growing a crop on chernozems, the root system reaches a depth of 3-4 m, and along the sides, the roots spread to 120-150 cm.

At the initial stage of the growing season, corn is characterized by slow growth. and requires long-term lighting. At this time, at the point of plant growth, all future organs are laid, as a result of which the corn is afraid of clogging in the first 3-4 weeks. If it becomes overgrown with weeds during this period, then the yield will sharply decrease for a short period.

The minimum temperature regime for the formation of seedlings, leaves and stems remains 10 degrees. Spring frosts up to 2-3 degrees tolerate shoots perfectly, but autumn frosts of 3 degrees have a negative effect on them.

How is it useful?

Boiled corn is not only tasty, well-fed, but also healthy. Such a dish can be a great snack, side dish, or even an independent meal. In addition to the indispensable taste, grain is very useful for the body. The composition contains all the vitamins and microelements necessary for the full functioning of the human body:

• vitamins B, C, D, K, PP;
• potassium;
• phosphorus;
• iron;
• glutamic acid.

Features of a grain crop in the ability to cleanse the body of toxins and remove cholesterol from it.

Attention! With regular use of the vegetable, the work of the digestive system of the body is normalized. Boiled product in tandem with butter is a wonderful remedy for constipation.

How to choose?

It is important to choose the right corn before cooking. There are the following features here:

For uniform cooking of corn, choose cobs of equal size with grain of the same size.

Preparation

Before you start cooking, the corn should be prepared using the following guidelines:

1. Remove the leaves from the cobs, wash them under running water.
2. Soak the vegetable in cold water for 1 hour.
3. Separate the grains from the head.
4. Leave the seeds for 4 hours, and only then start cooking them. Then they will become soft and juicy (read about how to cook corn so that it is soft and juicy).

One of the favorite dishes for both adults and children is boiled corn. But in order for this vegetable to turn out sweet and juicy, you must adhere to some rules. Read our materials on how to cook deliciously and correctly, as well as how and how much to cook.

How to cook in a saucepan at home?

With salt

How long does it take to cook corn? This is a classic recipe using young cobs. Procedure:

1. Prepare the pot. Place already prepared corn kernels there.
2. Pour water so that it covers the grains by 2-3 cm.
3. It is better to use a container with a thick bottom so that the product warms up evenly.
4. For additional aroma, place leaves and stigmas on the bottom of the container.
5. Place the pot on the stove, wait for the water to boil, add salt (30 g), reduce the heat and wait 10 minutes. This time is enough for young corn to boil (you can find out how and how long to cook young corn on the cob in a saucepan).
6. You can taste a few grains. The finished product is soft and juicy.
7. Discard hot grains on a sieve, salt and place on a prepared plate. The dish is ready to eat.

You can find out more recipes for cooking corn on the cob with salt.

Without salt

During the cooking process, use salt only at the end; you do not need to add it to the pan, as it slows down the cooking process, therefore, the corn will take longer to cook. Procedure:

Non-standard recipes

Very often, young corn is boiled in a saucepan with milk. This method is quite expensive compared to the classic one, but the finished grains acquire a mild taste and incredible taste sensations.

Recipe number 1:

1. Place the prepared corn kernels in a thick-walled saucepan.
2. Add milk on top so that the grains are covered by 2-3 cm.
3. You do not need to salt, place the pan on the stove and simmer over low heat for 20 minutes.
4. Discard the finished grains in a colander, add butter and wait 3-5 minutes for it to be absorbed. Sprinkle with salt on top to taste.

Recipe number 2:

1. Boil corn using the classic salt recipe.
2. Remove the grains and place on a plate.
3. Boil 2 cups of milk, pour over the corn. Set on fire and keep there for 10 minutes.
4. Add a slice of butter before cooking.
5. Salt the finished dish immediately before use.