Good day to all!

Today we will cook with you corn in a pan. Moreover, we learn to do this not anyhow, but correctly so that it delights you with a juicy, fresh taste and awesome aroma.

By the way, did you know that this cereal culture is the only one of its "brothers" that contains gold! No wonder its grains in shape and color are so similar to gold bullion.

As for the nutritional value of corn, in 100 g it contains 125 kcal, 4 g of protein, 2 g of fat, 22 g of carbohydrates. This boiled product perfectly satisfies hunger, and for a long time, and also saturates you with a large number of vitamins and minerals.

To make the corn juicy, aromatic and healthy, it is necessary to choose and cook it correctly. So, it will be especially tasty not fodder (bright yellow), but food (lighter or white) cereal, moreover, recently plucked from the garden. If you buy corn in a store, then you should know: the wilted leaves indicate that it has been lying on the counter for several days, so it is better not to take it.

This recipe was shared by reader Julia from Khabarovsk. She wrote to me that her boiled corn always turns out to be very juicy and soft due to the fact that she chooses only fresh and young ears for cooking. Well, let's try!

Ingredients:

• Corn - 4 pcs.
• Water (boiling water) - 1 liter
• Butter

To get started, free the corn from greens, cut off the “tails”.

Place the cut leaves in a pan.

Put the corn on top.

Pour boiling water and cook for 20-30 minutes (no more!).

Sprinkle with fine salt.

Take a slice of oil and rub it with freshly prepared cereal. Enjoy your meal!

How long should corn on the cob be cooked?

First of all, I want to note that the time of cooking the cobs in the pan depends on whether they are young or old. Light yellow corn indicates that you have a young and fresh cereal in your hands. Therefore, it is enough for her 15 minutes after boiling to boil well.

If you have corn in the dark ears, then it is not the first freshness. Therefore, it can take significantly more time to cook it - from 40 minutes to 1.5 hours, depending on the size and amount of cereal. So, 3 pieces of young maize will be cooked in about 20 minutes.

So, for corn on the cobs to boil well, you must completely immerse it in water and close the pan with a lid. In the process of cooking, it is very easy to check its readiness, armed with a toothpick and piercing the grain.

After you remove the cereal from the pan, you can rub it with salt, a piece of butter and your favorite spices. Peerless and hearty meal is ready. Bon appetit and healthy snack!

How much corn is cooked in a pot without an ear?

Corn without cobs is cooked a different amount of time, depending on what they will be used. If for bait, then they should be cooked from 30 minutes to one hour with preliminary exposure to water (for swelling) for 2-3 days.

By the way, it should be noted that the grains of this cereal crop are an excellent bait for fishing carp, crucian carp, rudd, roach, ram, bream, common carp, grass carp and even chub. The video (see below) shows detailed instructions for making an excellent fishing feed.

If you need bonduelle corn for preservation, then you can not cook it at all beforehand. It will be enough to fill with hot brine and roll up banks.

However, I have acquaintances who harvest this cereal for the winter every year, after boiling it in a pan for 15 to 30 minutes. At the same time, they assure that corn is especially tasty if sugar is added to it during the cooking process in the amount of 1 tablespoon, as well as ½ tablespoon of salt per liter of water.

Cooking corn to make it tasty and sweet

The main secret of cooking boiled sweet and tasty cereal is in the so-called corn stigmas (“strings”). How? Find out now!

To prepare, take:

• Corn in any quantity
• Boiling water - 1-1.5 l
• Salt to taste and desire

The method of preparation in stages:

Separate the corn from the greens.

Corn leaves are placed in a pan, previously freeing them from stigmas ("strings").

Gently spread the corn on top of the leaves.

From above we cover a shock of “hair”. Attention: this particular chip will help give boiled cereal sweetness and juiciness!

Cover the remaining leaves like a blanket.

Pour boiling water over the pan.

Press with a fork and set on fire.

Cook with the lid not fully closed in the pan 15 minutes after boiling.

We free the corn from the leaves and remove it from boiling water. Rub salt to taste.

How to cook corn on the cob in a pan with salt and milk - a detailed recipe from the video

Impregnation with milk gives the cereal culture an additional portion of vitamins, as well as extraordinary softness and a unique creamy taste. Try it and be sure to want supplements!

We will need:

• Young corn - 5 pcs.
• Salt to taste
• Milk - 300 or 500 ml.
• Butter to taste

The method of preparation in stages:

Gently place the corn in a pan.

Sprinkle it with salt.

Pour milk.

We put on the fire and wait for it to boil.

Cover and cook for 5 minutes over low heat.

We take out our corn.

Rub it with butter. Enjoy your meal!

The following video introduces three more ways to cook corn with milk. Only here, to give boiled cereal special taste and aromatic properties, various spices and spices are added. After all, every housewife has her own cooking secrets!

Cooking Bonduelle corn on the cob (delicious!)

Bonduelle is considered the most sugar among other varieties of corn. That is why caring mothers love to cook it for their kids. Try this recipe too! I’m sure you will like it.

Prepare the following ingredients:

• Corn Bonduelle

The method of preparation in stages:

Thoroughly peel the corn from leaves and “tails”.

Put it in the pan.

Pour in cold water.

Cover the corn with washed leaves.

Put on fire. After boiling, cook for 10-15 minutes.

Remove the corn from the pan and sprinkle it with small salt to taste.

A step-by-step recipe on how to cook fresh young corn in a pan

There is nothing tastier than just cooked cereal! However, it can be ruined if cooked for a long time and incorrectly. Therefore, to prevent this from happening to you, I share with you a proven recipe.

Take:

• Young corn
• Boiling water

The method of preparation in stages:

Peel the corn and cut the ends on both sides.

Put the washed leaves in the pan, and corn on top of them.

Pour boiling water.

Put on fire, cover the pan with a lid and wait until it boils.

After boiling, cook the young corn for 20 minutes.

After cooking, sprinkle it with salt. Enjoy your meal!

Video on how to properly and quickly cook corn in a pot with salt and sugar

You know, while I was preparing this article for you, I found a video on YouTube on how to cook cereal crops 10 times faster. Honestly, I got a big name, and I watched the minute clip.

The bottom line was that the ears of corn were half cleared of leaves and put in the microwave for 5 minutes. After that they were pulled out and completely freed from the remaining leaves, and then rubbed with salt and oil.

In my opinion, this method of cooking corn is unacceptable because of its non-environmental friendliness. Therefore, if you agree with me and want to learn how to cook it quickly and safely for your health, see the next video.

What is boiled corn good for people?

If you are a lover of this cereal crop, you should know that even when boiled, corn retains more than 80% of the available nutrients. No other cereal can surprise you with such indicators. Moreover, in a boiled form, it is able to normalize the water-salt balance, as well as the body's work at the cellular level.

Corn perfectly stimulates the activity of the brain and heart. That is why it is especially useful for children and the elderly. In addition, boiled cereal culture helps to saturate the body well, calm down and get rid of insomnia. And if you suffer from chronic fatigue and frequent ailments, start consuming 60-70 g of boiled corn grains daily for a month - you will definitely like the result.

Leaning on cereals is especially good for those who had a wonderful time on the eve of a festive feast. The fact is that corn perfectly removes alcohol from the body, and also relieves the stomach of heaviness.

Cereal culture is also useful for infertility - both male and female. And while carrying the baby, it strengthens the skeletal system, hair and nails, and also helps the formation of collagen in the skin.

Do you like boiled corn? Maybe you have your own recipe for cooking it in a pan? If so, I really look forward to hearing from you. See you in the next blog posts!

The end of summer is just a paradise for corn lovers. If desired, it can be baked in foil in the oven, dried on the grill or boiled. The last way to cook corn is the easiest. Agree, the difficult thing is to clean the cobs, put them in a pan, pour water and put to cook, there is nothing. However, after one of my friends asked how to cook corn on the cob in a saucepan, how to cook it, I wondered if everyone had mastered this simple culinary science.

It is important to buy sugar corn because it will be sweet and tasty, and fodder, intended for animal feed, as you do not cook, it will still not be tasty.

How to distinguish fodder corn from sugar? Both sizes can be the same, the feed can be both large and small in size, however, like sugar. At the bazaar choosing, you can distinguish them easily by hair color. Feed corn has brown and dark brown hair, whether it is young or old. Young sweet corn has a light green, almost white, possibly even transparent, hair color. In old sweetcorn, the color of the hair darkens only at the tips, that is, only at the tips the color may be brown.

So, you bought the right corn, now you can boil it. Do not store it for a long time without a refrigerator. But if you bought it with excess, then you can freeze it in the freezer. To defrost it, just take it out and leave it at room temperature; it also thawes well in cold water. After defrosting, its taste will not change. By the way, they sell it frozen in stores.

So, for boiled corn you will need:

• freshly picked corncobs - how much the pan will hold.

How to Cook Delicious Boiled Corn on the Cob in a Pan

We get a large capacious capacity. We clean the cobs of leaves and put them in a wide pan.

It is desirable, of course, that they fit entirely in it. If you don’t have such a vessel, break the ears in half. We do not add salt to the pan; for 1 loaf, you can put 1 tablespoon. Sahara. You can not add anything at all and boil it in plain water.

By the way, in Mexico corn is cooked in sweet syrups, milk.

We send the pot to the stove with high heat. Make sure that the water covers all ears, this is one of the nuances of the proper cooking of corn in a pan. By the way, in the village or in the village you can cook corn in large cauldrons, it will turn out even tastier, especially if the cobs are only picked.

How many minutes do you need to cook corn?

After boiling, cook, slightly reducing the power of fire, 15-20 minutes. We turn it off after the water begins to foam and become turbid, at this moment sugar comes out of the ears and corn without it will become less tasty.

You have probably heard that corn is cooked for at least 40 minutes, we used to cook like that before, but then we tried to cook less and it turned out that the corn is tastier and it is completely ready.

How to check corn readiness?

It’s easy to check, take out a swing, hold a corn on a plate with a fork and cut off a few grains and try. But do not hesitate, in 15-20 minutes it will be ready.

And finally, salt. Ready corn, if desired, can be slightly sprinkled with salt. I do this almost always. Salt in combination with sweet young grains gives an amazing taste.

Some grease boiled ears with butter, it's a matter of taste.

We even saw Americans who grease the boiled ear of boiled corn with mayonnaise, that was a surprise.

And the Mexicans pepper it or vice versa served with a sweet sauce.

Boiled corn is stored in the refrigerator for 1 day, in two days corn grains will become floury and tasteless. Chilled corn, if desired, can be heated in the microwave, it is also good and just cold.

We literally sell raw and boiled corn on every corner and buying it again I heard a girl ask the seller how to cook corn on the cob in a pan and how much time. At first I was surprised at such a question, because it is so simple, but then I thought, it seemed a simple matter - to cook the ears of corn, but here there are some subtleties. We’ll talk about them.

How to cook corn on the cob in a pot

As soon as they start selling corn, I immediately remember the summer in the village, when the boys on bicycles brought ears of young corn from the fields, the grandmother cooked them and we, children, enjoyed eating juicy corn, sprinkling it with salt. My love for corn didn’t pass, and all my family eat it with pleasure, but whatever the corn disappoints, you must first choose it correctly.

How to cook corn cobs - recipe

Cooking corn in a pan is the easiest and most traditional recipe. Remembering her grandmother, she always cooked on the cobs in a wide pan, so I do, but if there is no such pan, then you can break the cobs in half.

• First you need to wash the corn with the leaves, then peel the leaves and hairs.
• Cover the bottom of the pan with the inner leaves that were closer to the cob, lay the corn on them, cover them with leaflets. If you have several layers of corn, lay each layer with leaves; during cooking they will give the corn additional flavor and juiciness.
• Pour cold water into the pan and put on a big fire so that it boils faster. But as soon as it boils, reduce the heat. I heard that corn is poured with boiling water right away, I think this option is also possible.
• An important point - do not immediately put salt if you want to get a tasty and juicy product after cooking. If you do not like to salt it with food, then you can add salt directly to the pan, but 5 minutes before the end of cooking. But in my opinion, it’s tastier when we salt it already in the process of eating, or maybe it's just childhood memories. But we eat corn that way.

How much to cook corn in a pan

Cooking time depends on the variety and the age of the corn. Very young, milk cobs will be ready in about 10 minutes. But we do not really like such corn, we like it to be a little older, it has a more saturated corn flavor and juiciness is also enough. Such corn is boiled for 20 to 30 minutes. You can check the readiness with a toothpick, if the kernel is easily punctured, then the corn is ready or taste it, if softness suits you, then the cooking process can be finished.

Do not be discouraged if you still come across fodder corn, edible and healthy in any case, just not so juicy. Boil it for you, of course, will have more - an hour, and maybe longer.

Do not immediately remove the finished corn from the pan, turn off the heat and let it stand in the water in which it boiled for 30 minutes, this will also give it additional juiciness and taste. During this time, it just cools down a bit.

How to store corn

• Bringing the ears of corn home, do not store them for a long time, it is better to boil immediately. If it is not possible to cook immediately, put them in the refrigerator. It is necessary to clean the leaves immediately before cooking.
• If you bought or were treated with excess corn, then you can freeze it by first cleaning it from leaves and hairs and putting it in a plastic bag. After defrosting, corn does not lose its beneficial and palatability. You can defrost it naturally or by putting it in cold water.
• They do not recommend storing boiled corn for a long time, for a maximum of 1 - 2 days, and then in the refrigerator, putting the ears in a plastic bag. Longer storage will affect taste, grains will lose their juiciness.
• Repeated heat treatment of boiled ears should not be done, the grains may become hard. They say that you can heat it in the microwave, I don’t know, I haven’t tried it, for me it’s good and cold.

They say in Mexico, corn is cooked not in water, but in milk, adding butter at the end of cooking. Mexicans love to serve corn with sweet sauces, and pretty peppery.

You can grease boiled corn with butter, and Americans like to grease the boiled corn cob with mayonnaise.

How you will eat corn is up to you, but I really hope that tips on how to cook corn on the cob in a saucepan are useful to you and, as long as the season, you will enjoy a delicious and healthy summer dessert.

Enjoy your meal!

Elena Kasatova. See you by the fireplace.

How to cook corn depends on many factors. In order to be able to enjoy juicy and aromatic pulp of a product at home, it must be correctly selected, processed and prepared. Depending on the variety and freshness of the product, this can take from 15 minutes to 2 hours (sometimes even more). The process itself is not difficult, you just need to take into account its specificity and adhere to a number of rules.

You can boil the component not only in the pan, but everything that can be found in the home kitchen will fit as a tool: a double boiler, an oven, a slow cooker, a pressure cooker and even a microwave. And those who are wondering how to cook soft corn, it is recommended to study the method of boiling the product in milk or cream.

How to choose corn?

Even old corn or fodder cereals can be cooked deliciously if you handle the manipulation with all responsibility. True, this will have to spend a lot of time and effort. In order not to create unnecessary chores for yourself, when choosing a product, you should pay attention to the following points:

1. We select not too long cobs with perfectly even rows of grains of light yellow or cream color.
2. To check the quality of the product, you need to separate one seed from the cob, break it or cut it. The appearance of milky white juice is an indicator of the youth and freshness of the component.
3. Particular attention should be paid to the product of the Bonduelle variety. It retains freshness longer than other analogues, therefore, even after several days and even weeks of storage, it can be boiled in the same way as dairy products.
4. There is another way to make sure that a fresh product has gotten into your hands; for this, you should break the head in half. It is good if its cut is whitish, bright and moist.
5. To distinguish sweet edible corn from fodder corn, it is necessary to examine its antennae. They should be tender and light, not dense and brownish.

Initially, not the best quality product is difficult to bring to the optimal state, even if you carefully follow the recommendations on how to cook corn. But there are chances, you just need to choose the best option for influencing the workpiece and clearly withstand the right amount of time.

The traditional way of boiling ears

At home, corn lovers most often use the classic version of boiling the ears. It is simple and affordable, allows you to process young and old products so that it is juicy.

• Processing should be carried out immediately after the acquisition or collection of ears. We wash them, clean from dry and dirty leaves. We remove clean green leaves, just like the antennae, but do not throw it away.

Tip: Do not immediately pour the decoction in which the product was prepared. If at one time it is not possible to eat all the cobs, then this liquid can be used to store them. However, in any case, after a couple of hours, the taste characteristics of the dish will begin to deteriorate.

• In a pan with thick walls, spread the bottom with leaves, then put the cobs, fill them with cold water. Again, lay out the leaves and antennae again. We wait for the mass to boil, after which we reduce the fire and tightly close the container with a lid.
• Particular attention should be paid to how much to cook corn, depending on its initial characteristics. Fresh food products and slightly stale cobs of the Bonduelle variety will be ready after 15 minutes in boiled water. Feed grade and 2 hours may not be enough.
• After the set time, we check the component for readiness and act according to the circumstances. Sometimes you have to add water several times until the corn is cooked. In this case, you need to use boiling water.

Do not immediately pull out the finished product, if you give it another 10 minutes to infuse in the pan, it will turn out really tasty and juicy. Only after that we get out the components, rub them with salt, spices, grease with butter and serve.

How to cook the product in a double boiler, oven, pressure cooker, microwave?

What kind of appliances can not be found in modern kitchens. And all of them facilitate the process of boiling corn at home. To cook the desired dish and not to control it every minute, you should use the following approaches:

• Double boiler. The washed ears are placed in a bowl of a double boiler along with leaves and antennae. Do not sprinkle the blanks with salt, as many do. Because of this mistake, boiled corn is often dry. Long product processing is not necessary. Fresh products and cobs of Bonduelle will be ready in 10-15 minutes. Boiling old or fodder products will take about 40-45 minutes.

• Oven. Lubricate the baking dish with butter, spread the ears, pour them with boiling water. We place in the oven preheated to medium temperature for 40 minutes, evaluate the result and, if necessary, add the dish.

• Pressure cooker. Milk corn or Bonduelle products should not be boiled like that, you can overexpose a high-quality component. But this is the best option when frozen or fodder products need to be softened as much as possible. Soak it in water and cook for at least 40 minutes.

• A microwave is an option with water.The main thing is that the products are fresh and young. We put it in a container with water, cover it and cook for 45 minutes at medium power. If necessary, add boiling water to the bowl.

• Microwave - a dry approach.  Real salvation for those who want to know how to quickly cook corn. We divide the ear into 2-3 parts, put it in leaves and cook in our own juice for 5-7 minutes at medium power.

Subsequent processing is no different from that provided for traditional cooking. Rub the finished product with salt, oil and spices, serve.

How to process dried corn?

To cook dried cereal deliciously, you should perform the following manipulations:

• In a saucepan we combine the dried corn grains (50 g is about 1 ear) and water. The liquid should overlap the mass by 1-2 cm. Immediately add a little salt and spices.

Tip: Frozen products should first be thawed, otherwise it will not let the liquid boil for a long time, which will negatively affect the final result. Moreover, the conditions for defrosting should be natural (without hot or cold water, a microwave).

• The composition is brought to a boil, keeping the lid open. Then close the lid, turn off the fire and wait literally a minute. We insist a mass of 10 minutes, after which it again needs to be put on the stove.
• So we continue for 2 hours, gradually adding boiling water so that all the moisture does not evaporate.

Before you cook the corn, past dried, it can be soaked in cold water for 5-6 hours. Then during cooking it will not have to be insisted, it will only be necessary to hold it on fire for an hour.

Features of boiling the product in milk and cream

To cook a familiar product very tasty, you can do the following:

• For 4 ears of boiled corn, take half a glass of milk, fat cream, white dry wine and two tablespoons of butter.
• From the already boiled ears, remove the grains, fill with milk and cream, cook for 10 minutes after the appearance of steam.
• Melt the butter, add to the corn. After 10 minutes we introduce the wine. After another period of time, add salt, spices and seasonings to taste.
• We insist the mass under the lid on a very low fire for another 10 minutes and serve as an independent dish.

Even boiled corn is a source of many nutrients and nutrients. It is perfectly absorbed by the body, rarely causes an allergy and goes well with other foods. It can be served as a side dish or as a dessert. In the latter case, the finished product should not be salted, but rubbed with sugar.

It's time to remember how to cook corn on the cob. But first, try the raw tastes - perhaps you will like it better in this form.

Juicy, fragrant ear of corn, sprinkled with salt on top and flavored with oil, recalls childhood, when he was riding pleasure. Today, together we prepare milk corn on the cob, exactly the same as in childhood.

How to choose the right corn

On the market, check that the seeds in the ears are soft, and when pressed, liquid should be released. Give preference to specimens that are uncleaned from stigmas and leaves, as they prevent them from drying out. After the purchase, do not delay cooking: the faster you cook, the tastier it will turn out.

Ingredients:

• Corn cobs - 6-8 pcs.
• Water - 4 l.

How to cook corn on the cob?

Remove all leaves and corn stalks from the ears. Do not throw away green, young leaves, they will be useful to us for cooking corn. Corn stigmas - a very useful product, is used for medical purposes as a choleretic agent.

Preparations based on corn stigmas have antioxidant properties, have a beneficial effect on metabolic processes in the body, reduce blood sugar, and improve the functioning of the liver and pancreas.

Take a pan with a thick bottom (preferably). This can be an enameled, cast-iron or aluminum pan of large diameter. Put the kettle to heat, and in the meantime, lay on the bottom of the pan green leaves of corn, previously washed. The whole bottom should be filled with leaves. The more leaves leaves when cooking, the juicier and more fragrant will be the corn cobs.

If there is a lot of corn, lay several layers, shifting them with leaves. So, alternating ears and leaves, fill the entire pan.

Do not add salt when cooking! Better salt the ready-made hot corn!

When all the corn is in the pan, pour boiling water from the kettle and put on fire. Cook the corncobs for 20 minutes, then turn it off and let stand in the water for another half hour.

Ears of corn should be completely covered with water. In order to prevent them from popping up, you can put an inverted plate on top or simply cover with a lid.

Salt the finished corn by rubbing evenly grains of salt over the entire surface. Then grab a piece of butter and swipe the cob to absorb the butter.

How long does it take to cook corn?

Young milk ears are cooked for no longer than 20 minutes. If you got forage varieties with hard grains, it may take 40 minutes. How to distinguish feed from dairy? The more intense the color of the grains, the longer the heat treatment will be needed. To check the readiness of the corn, break off a few grains and taste them.

Corn kernels can be prepared for future use, if you scrape them off the cooked ears with a knife and place them in a plastic bag or container. In winter, you can use corn for stews, pizza, any other second and first courses. If your freezer has a lot of space, you can freeze raw cobs and cook in the winter.

How do you cook corn? Are there any secrets in your family? Share in the comments!
  On our video channel in You Tube I posted a step-by-step video recipe on how to cook corn properly, I wish you a pleasant viewing!

Many sprinkle corn with cheese, pepper, watered with brine. What additives and spices do you like? I will be glad to receive feedback on the recipe. All the best!

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