How to cook corn correctly and for how long - important tips. How to cook corn: useful tips

Boiled corn is loved by all people, regardless of gender and age. Despite the obvious simplicity of preparation, boiling cobs requires certain knowledge and skill. Corn contains a lot of useful vitamins, due to its high energy value saturation is maintained for a long time. In terms of popularity, corn on the cob is equated to watermelons and ice cream. To enjoy all the delights, you need to responsibly approach the cooking process.

Useful properties of corn

1. Nutritionists recommend eating at least 1 ear boiled corn in a day. In this way, you will provide the body with a daily norm of useful vitamins and amino acids.
2. Corn is rich in vitamins of all groups, including PP, E, C, B. Cobs include ascorbic acid, magnesium, tryptophan, amino acids, iron, potassium, lysine, calcium.
3. Due to such an impressive list, activities are normalizing gastrointestinal tract, cardiac muscle, vascular system. Poisons and toxins are removed from the body.
4. Doctors strongly prescribe boiled corn in the amount of 50 grams to their diabetic patients. per day. This amount normalizes the level of glucose in the blood, preventing an increase in sugar.
5. In addition to all of the above boiled corn on the cob fights metabolic disorders, allergies, pathologies digestive system, overweight.
6. Corn cobs accelerate brain activity, develop memory, prevent heart attacks and strokes. Also, the product puts in order the psycho-emotional background, forms muscle and bone tissue.

Varieties of corn and their differences

1. The final result depends on the degree of maturity and variety of cobs. To date, there are 2 main types of corn. The first is the usual, fodder (for raising animals). The second is sweet, edible, ideal for cooking.
2. You can eat both varieties, but the taste will be different. The feed type is more rigid, insipid, while the food cobs are juicy, milky, and sweet.
3. Feed-type corn is cooked longer (about 4 hours) due to hard starchy grains. Young sweet cobs are cooked for 20-50 minutes and literally melt in your mouth.

Choice of corn for cooking

1. Fruits harvested relatively recently (1-5 hours ago) are considered ideal for heat treatment. Young cobs are better boiled and contain a maximum of useful substances.
2. Choose corn with leaves (unpeeled). The shell does not allow weathering of the grains and indicates the freshness of the fruit. To identify high-quality corn, give preference to specimens with light green leaves.
3. Feel the fibers that wrap around the corn. Antennae should be wet. If you notice yellowing on the leaves, the corn was harvested a long time ago. It is better to refuse such products, since the juiciness will be minimal.
4. You can evaluate the quality and suitability of corn directly at the point of sale. Press your fingernail on one of the grains at the base of the cob. If you notice the juice, the corn is "dairy", which means it's perfect for cooking.
5. Old age is easily defined. Late corn has hard and dryish seeds. The older the fruit, the less granulated sugar is contained in the cobs (after time, the sweetener turns into starch).

How to cook corn on the cob: a classic

1. Container for cooking. Prefer a pot with a very wide bottom and high sides. Such a move will allow you to dip the ears in one piece without breaking them into pieces. Make sure the pot has a thick bottom. The best option is a cauldron with a tight-fitting lid. A pressure cooker will help speed up the process. To preserve the beneficial properties of corn, cook the cobs at 190-230 degrees at low power.
2. Preparing cobs for cooking. To start the heat treatment, prepare the corn. Some remove fibers and leaves. Others leave the "natural shell" in place, cutting off only dirty and spoiled specimens. The leaves will retain the juiciness and sweetness of the corn, but after heat treatment, they are more difficult to remove. Therefore, completely remove the leaves and fibers, then put them in a pan, alternating with the peeled cobs.
3. Putting cobs in a pot. Place the corn leaves on the bottom, lay the corn on top of them. Then make another sheet layer, cover it with cobs. Continue until the container is 2/3 full. Leaves should also be placed on the sides to seal the fruit. Sorting is ready, cobs can be poured. In no case should you salt the fruits. The loose composition will wash the liquid out of the grains, ready meal will be dry.
4. Filling dishes with corn water. Cobs can be poured with boiling water or cold water, act according to personal preferences. Add liquid in such a way that it covers the product completely. Heat treatment lasts 45 minutes on average, however, depending on the variety, the procedure can last from 30 minutes to 4 hours. Throughout the process, it is necessary to monitor readiness, top up hot water as it evaporates. Do not increase the power, cooking takes place at medium intensity.
5. Definition of readiness. Throughout the heat treatment, evaluate the corn for doneness. Pinch off one grain at a time, try. The grains should become soft. When the product is easy to chew, you can remove the composition from the fire. It is at this point that serve the cobs, rubbing them with salt and spices (the latter are added as desired). It is easiest to eat the dish in a state cut into pieces. In this case, each section is impaled on a culinary sword to avoid burns. You can rub butter or vegetable oil over the surface of the cobs.
6. Storage of prepared food. If you're not going to eat the corn now, leave it in a pot of hot water that hasn't evaporated from the boil. If you remove the product earlier, it will become weathered, the grains will wrinkle and lose their appetizing appearance. The product can be kept in water for at least 3 hours, keeping the temperature at 60 degrees. If we talk about aging in the refrigerator, the shelf life is 2 days.

How to cook corn in milk

1. Wash the cobs, remove the fibers, cut off the leaves. Rinse the corn, chop each ear into 2-3 equal sections.
2. Pour enough fat milk into the pan to completely cover the contents. Bring to a boil, send the cobs inside.
3. Boil the delicacy for at least 40 minutes, constantly evaluating readiness with a fork. The grains must disintegrate.
4. When you reach the desired structure, send a slice into the milk butter. Turn off the heat, keep the cobs in the liquid for another 30 minutes.
5. After this time, melt the butter, mix it with salt. Rub the mixture into each piece of corn. Prick the cobs on skewers, use.

1. The multicooker is good because, thanks to its use, all useful elements are completely preserved in corn cobs. And this means that the use of such a product will bring maximum benefit.
2. Before sending the product for cooking, remove all leaves and remove hairs. Do not salt the ears, put them in the bowl of the device, adhering to several layers.
3. You can fill the contents with pure water or milk, it all depends on personal preference. However, a couple of slices of butter must be added to the liquid to emphasize the taste.
4. When all preparations are completed, close the lid. Set the function "Steaming" or "Cooking" for 35-40 minutes.
5. After turning off the timer, do not rush to open the multicooker. Let the corn rest for another half an hour. After this period, remove the cobs, rub them with salt and butter.

How to cook corn in a pressure cooker

1. A pressure cooker is a thick-bottomed wide pan with a lid that is fixed with clips. The container has a hole for steam to escape, which speeds up the process.
2. For cooking corn, give preference to young cobs with the most juicy grains and green leaves. If the latter are partially dry, discard such a product.
3. Boil the water needed to fill the dishes 2/3 in advance. Fill the pan with de-fibred corn cobs, save the leaves.
4. Add water, close the lid. Bring the liquid to a boil, then cook for another third of an hour. Next, extract finished product, rub with salt and butter.

How to cook corn in a steamer

1. Cooking cobs in a double boiler is somewhat reminiscent of a slow cooker, beneficial features are fully preserved. Clean the cobs in advance, get rid of the fibers and leaves.
2. Put the ingredients in the mesh compartment of the double boiler, pour 600-800 ml into the common bowl. water depending on the amount of corn. Set the timer for a quarter of an hour, after this period proceed to the tasting.

How to cook corn in the oven

1. Prepare everything in advance necessary products. You will need salt, butter, corn, olive oil. Do not remove leaves or remove hairs.
2. Grease a baking sheet olive oil, place corncobs on it. Pour in water so that it reaches the middle of the fruit. Cover the contents with foil, leaving a small opening.
3. Preheat the oven to 210 degrees, after 10 minutes, send a baking sheet with cobs inside. Boil the corn for 25 minutes, then lower the power oven up to 180 degrees. Cook for 1 more hour.

1. In order for the grains to retain all the useful properties in their structure, pour the cobs with boiling water or milk.
2. In no case do not salt the water during the heat treatment. Otherwise, the bulk composition will draw out the liquid and sugar, the corn will turn out to be tough.
3. If you do not like to rub salt on the cobs during use, add the loose component 3-5 minutes before the end of cooking.
4. To give the grains a delicate taste, pour into water or milk. granulated sugar combined with butter.
5. If you boiled corn and did not consume it immediately, do not repeat the heat treatment again. Otherwise, the grains will become hard.

Traditionally, corn is boiled in a saucepan, but you can use a slow cooker, pressure cooker, oven. Pour the cobs with warm milk or water, do not add salt. Rub the cobs with butter or vegetable oil immediately before use.

Video: how to cook delicious corn

Corn was brought to Europe from sunny Mexico in the 16th century. European gourmets could not resist this exquisite delicacy, and corn, appetizing, juicy ripe, sugary and tender, with a tantalizing aroma, took its rightful place on the tables of royalty and the poor. There are many ways to cook corn, and all of them are simple, the main thing is to choose high-quality cobs and master some of the intricacies of cooking a vegetable. In this case, success is guaranteed!

Choosing the "right" cobs

If you want corn to be delicious, soft and nutritious, you should carefully consider its choice in a store or market. It is advisable to buy cobs with leaves, which are a natural "package" for grains, protecting them from damage and mechanical damage. At the same time, it is good if the leaves are green and not yellow, as this indicates the degree of freshness of the vegetable, and soft, milky yellow, sweet grains without mold, spots and bald spots should be easily separated from the cob. Bright yellow and hard grains after cooking, as a rule, are hard and tasteless.

Corn Cooking Secrets

• Before cooking, corn can be soaked for a couple of hours to soften the grains.
• Cooking cobs is best in unsalted water, as salt hardens the cobs.
• You can cook corn directly with the leaves, after removing the fibers - this will give it aroma and juiciness.
• Boil young corn for no more than 20 minutes, and overripe for at least 2 hours. In the process of readiness, you can take a sample - if the grain is soft, tasty and sweet, the corn is ready!
• Drain the water, close the pan with a lid and wrap it with a warm towel, as the cobs should “reach” a little after cooking. Such evaporation will make the corn more tender and palatable.
• Peel the cobs from the leaves, sprinkle with salt, pour with butter, and you can start the royal meal.

Alternative ways to boil corn

In the oven. Lubricate a deep form with oil, lay out the washed cobs, pour in water (it should half cover the cobs), cover the form with foil and place in the oven for 40-120 minutes - depending on the ripeness of the grains.

In a double boiler. Fill the container with water, grease the grate with butter, put the corn and cook for 40 minutes with the lid tightly closed.

in the microwave. Soak the cobs for an hour in cool water, then place them in a plastic bag, add a couple of tablespoons of water there, tie tightly and make a few small holes for steam to escape. Cook the corn in the microwave at maximum power for 15 minutes in a special dish.

In air grill. Wrap the ears in cling film, put in an air grill and bake at a temperature of 210 degrees for 35-40 minutes.

In a slow cooker. Pour water into the multicooker to the maximum level, lay out the cobs, cover them with the removed leaves, set the high pressure mode, and after 15 minutes, juicy, spicy and amazingly tender corn is ready!

Corn can be grilled, made from it delicious salads, popcorn, tortilla, polenta, cornbread, preserve, fry, add to soups, pizza, pie fillings and vegetable stew. A huge number of varieties of corn grow in Mexico - white, red, blue, and even black, and for us, Russians, yellow is enough if you learn how to cook it correctly and with taste!

In order for boiled corn to meet the expectations of your taste buds, you need to choose the right cobs in a store or market. The most delicious are sold until the end of August. Later ones may be overripe and tough.

You can check the age of corn by crushing one grain. Young seeds will ooze a white liquid resembling milk.

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

Pay special attention to the leaves. In good corn, they are green, dense, fresh.

The Perfect Cob / butimhungry.com

Do not buy corn without leaves. Perhaps the seller deliberately removed them to hide the poor quality of the goods from you.

How to cook corn on the stove

Boil water in a saucepan and drop the corn into it. It is not necessary to remove the leaves: when cooked, they will add additional flavor and juiciness to the corn. 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 - at least 2 hours.

To speed up the cooking process old corn You can pre-soak it in water for 2-4 hours. The grains will soften and cook faster.

Closer to the end of cooking, take a sample from the dish: pry one grain with a fork and bite through. If it is soft and juicy, the corn is ready. Drain the water, cover the pan tightly with a lid and wrap with a towel. Wait 10-15 minutes. Such evaporation makes the corn more tender in taste.

Free the cooked hot corn from the leaves 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 poke a couple of small holes in it to allow the steam to circulate. Send the cobs to a bowl, it - in the microwave. Cook for 15 minutes at maximum power.

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

Remove the corn from the microwave with tongs: the dish is very hot.

How to cook corn in a slow cooker

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

How to cook corn in a pressure cooker

Clean the corn from all excess and wash. Put the cobs (whole or chopped) in the bowl of the household appliance. Cook the corn on maximum power if the pressure cooker is electric, or medium heat if it is mechanical. Cooking time - from 10 to 40 minutes, depending on the age of the ears.

Eat hot corn immediately after cooking. When cooling, 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 the leaves and stigmas there. Pour warm boiled water so that the cobs 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 cereal is young, and for 120 minutes if the cobs are ripe. Add salt to the finished dish.

The last part of the hottest time of the year is heaven for corn fans. This cereal is prepared different ways: browned on the grill, dried in the oven or simply boiled.

Cooking takes the least time and effort, so even a beginner can handle this simple culinary solution. It would seem that cooking this cereal should not raise any questions, but in fact, how much time should be devoted to this stage in order to get the most delicious product?

It is important to reach the “golden mean” so that the product does not turn out to be overly raw or overcooked.

For more information on how to cook corn, read further in the article.

How to choose corn?

To create a successful dish, it is important to purchase the product correctly. Purchase sweet corn, thus it will in any case have a pleasant aftertaste, while varieties bred specifically for feeding animals do not have a pleasant taste.

So, how to distinguish one variety from the second? The fact is that the shape and size of the ears of both varieties can be completely different, which is their common feature. The main difference in the choice of these two varieties may be the shade of the hairy part of the heads.

Forage varieties have brownish hairs, while young sweet cobs have light, sometimes even transparent hairs. More mature sweet varieties have a light hairy part, however, the tips of the hairs may have a brownish color.

After purchasing corn, it is important to talk a little about its proper storage. It is better not to store the product outside the refrigerator for a long time, otherwise it will lose its juiciness and richness of taste.

In case you buy too much corn, boil most of it and put the rest in the freezer. Thus, the cereal will retain its structure, rich taste and juiciness under freezing conditions.

In order to defrost it, simply place it on a plate at room temperature. Thus, the cob will retain its structure without changes in taste and other characteristics.

By the way, often in stores you can find this product in a frozen form. Next, let's talk about how to boil corn on the cob in a saucepan in such a way that the final product leaves a good impression on everyone who tastes your dish.

The choice of this cereal is, perhaps, the key point that determines its further taste. In a store or supermarket, look for cobs that have a light yellow tint. They have reached the ideal state of ripeness, while darkish varieties will have an unpleasant dryish taste.

Prepare the desired container for cooking. Pour water into it and fill with desired amount of corn on the cob. Add some salt to the water and turn on the stove. After the water reaches a boil, boil the contents of the pot for about fifteen minutes. After this time, the young corn will be able to reach the correct level of cooking.

According to some cooking techniques, a pinch of sugar may be added to the water in order to enrich the overall taste of the cereal.

Mexicans add syrups and even milk to the water for cooking this product. You need to add sugar with the calculation of 1 tablespoon per dozen heads of cabbage. We will tell you more about how much to cook young corn below.

Check the final product for readiness. To do this, prepare a fork and lightly pierce the boiled cobs. If the corn has reached a suitable level of readiness, the fork will go in easily, it will take a little effort to work on the raw cereal.

For proper cooking make sure that the water level in the saucepan is high enough to completely cover all the contents. If the water is two to three centimeters higher than the fruit, they are guaranteed to cook evenly and correctly.

After the product is cooked, you can bring it to an even more “tasty” state. To do this, rub it with salt, oil or a mixture of various spices.

If you add salt to the water while boiling the cabbages, they will become coarser. Therefore, they need to be salted five minutes before readiness or already during the serving of the finished product.

Do not cook the product on constant high heat. Reduce the intensity of the flame after the water boils.
It is best to eat a freshly prepared warm product. The fact is that when cooling, the fruit begins to noticeably harden, which significantly reduces its taste.

It is best to lower the cobs not into cold, but into water already brought to a boil.
In addition to sugar, you can add a little butter to the water: this will make the product more tender and soft.

How much to cook young corn

Let's talk a little about cooking young cobs. It is worth considering that the younger the product, the less time it takes to cook.. The same rule works in reverse: the older the corn, the longer it will take to reach full readiness.

So, by placing young products in a cauldron, they will reach a state of readiness in 20-25 minutes. After you remove the water from the pan, cover the container with a lid and wrap it with a warm towel. This method will help the product to steam well, become soft and juicy.

How to cook corn properly

After the water in the pan reaches a boil, you need to slightly reduce the gas and cook it for twenty minutes.

After this time, the water in the cauldron will become more cloudy and begin to foam: in this case, it is urgent to remove the product from the pan. Cloudy water indicates that the cereal has begun to secrete sugar, and if this is not stopped, the fruit will lose its rich, slightly sweet flavor.

There is an idea among the people that this product must be cooked for at least forty minutes. This opinion passed from hostess to hostess from generation to generation until someone decided to reduce the cooking time.

This decision prompted the culinary experts to think that this fruit reaches readiness much earlier than this time and its taste is even more intense.

How long to cook bonduelle corn

This variety of corn is a real find for vegetarians and the elderly. The fact is that in the first case, the product is able to give right amount a protein that can be easily digested, and in the second case, it helps prevent atherosclerosis - a disease of cholesterol plaques.

In case you decide to purchase this variety, you will probably be faced with the question of how long it will take to cook bonduelle corn.

To prepare this variety of cereal, you need to deal with its processing. Clean the corn from unnecessary darkened particles, wash thoroughly and place in a container. Hairs and leaves can be placed on the bottom to enrich the overall taste.

Break the cobs that are too large into several pieces so that they can be conveniently placed in a container. If desired, add a pinch of sugar to the cauldron and turn on the stove. After boiling water, boil the contents for ten to fifteen minutes.

After this time, leave the cobs in the water for about five minutes to soften them. Serve on a plate with butter or salt.

To cook cereal in a slow cooker, you will have to go through all the cooking steps described above, but you need to specify the “legume” cooking mode. If this item is not available, you can turn on the classic “cooking” or “soup” mode.

During cooking, you can periodically check the readiness of the product with a fork. Don't forget to fill your kitchen machine to the top and cover the top of the cobs with leaves.

Cooking corn in various ways: cooking time

There are many options for preparing this cereal in such a way as to bring out the multifaceted taste of corn. To successfully create a dish, the cook must be well aware of how much to cook corn on the cob, and what are the tricks to make it as tasty as possible.

To cook the cobs in the oven, you need to prepare a deep baking sheet and grease its surface with butter. Next, sort, clean and wash the cobs thoroughly.

Place them in a baking dish and fill it with water up to half. Next, cover the container with foil and set it to bake for one or two hours. The exact roasting time depends on the maturity of the ears, so in this case, you need to pay attention to the degree of their preparation. More on this will be written later.

Double boiler

The steamer must be filled with water. Grease the grate with butter, place the peeled cobs in it and close the lid tightly. In this case, the cooking time most often reaches forty minutes.

Microwave

A microwave oven is a piece of kitchen equipment that is in almost every home. In order to start cooking corn with the help of microwave oven, put the cobs in water for about an hour, then in a plastic bag, pour some water into it and tie it tightly.

Be sure to poke a few holes in the bag to allow steam to escape from it periodically. Turn the microwave on to the highest setting and cook the corn for fifteen minutes.

air grill

To prepare the product using an air grill, wrap them in cling film and lay them out. Next, set the temperature to about 205 degrees and cook the cobs for forty minutes.

How to check the readiness of corn

We figured out how much to cook corn on the cob, but how do you know if it is ready? There are several ways to understand this. Remove the head of cabbage from the saucepan with a fork, place it on a board or plate and cut off a few grains. Taste them and then determine the degree of readiness of the product. Stick a fork into the grains and determine their softness, and therefore readiness.

The final product can be stored in the refrigerator for a day. After this time, the heads of cabbage will lose their juiciness and become dry. This will make them almost unfit for consumption, which is why you need to calculate the amount of food being prepared.

"Extra" heads of cabbage can be placed in a bag and frozen. Defrosting can take place at room temperature or with a microwave oven.

Overripe corn: can it be fixed?

In order to get rid of the unpleasant qualities of overripe cereal, there is one way. To do this, clean the heads of cabbage, cut them in half and fill with a mixture cow's milk and water in equal proportions.

After four hours, the heads will again become soft, juicy and sweet. Therefore, they are suitable for further use. By the way, old cobs can be boiled for two or even three hours to achieve readiness.

How long to cook beans

We figured out how to cook corn on the cob in a saucepan, but how long does it take to cook various kinds legumes? Very often, a novice cook is at a loss when thinking about this question, since most packs of legumes do not indicate the exact cooking time. In order to avoid such an unpleasant situation, we recommend that you read the following recommendations.

It takes a long time to cook whole peas. Before cooking, you need to place the legumes in a container of water and leave it for an hour or an hour and a half. Then drain this water and fill with new cold fluid.

Cooking whole peas will take about an hour and a half, while its halves do not require pre-soaking and cook for about half an hour.

Before cooking large beans, pre-soaking is required in the same way as in the case of peas. Soak it in cold water for about six to ten hours.

Drain the water and boil it for an hour. Beans from the pods will be ready in seven minutes after the water starts to boil. Frozen beans will take about the same time to cook.

To cook lentils, you need to lower it into boiling water. The variety affects the cooking time: red lentils are ready 10 minutes after boiling, green - after 30, brown - after 40.

How to choose the right corn, as well as how much to cook it to make the product soft and tender enough - read in this article.

Boiled corn - favorite summer dish of many people. As soon as it ripens in the garden or appears on the shelves, we immediately bring it home.

Corn is not only very tasty, fragrant and juicy, but also very useful for the human body. It contains vitamins such as: B, C, D, K, PP, composition: copper, magnesium, phosphorus, potassium, iron, glutamic acid, etc.

How to choose corn for cooking

Fresh and young corn should be bought in the season, which will end no later than August. If bought later, the fruit may be hard or overripe.

If you cook corn, it is better to use cobs with milky-light or white-yellow grains. If the grains are soft and elastic, located close to each other and have the same size, then such corn will be very juicy and tender. A strong yellow hue indicates that the cob is quite old and can taste tough.

Also look at the leaves, they should be yellowish and dry. Don't buy leafless corn and make sure the kernels are round and without dimples.

How to prepare corn

1. Rinse the cob under clean water, and also clean the leaves of various dirt or rotten leaves.
2. Also, before cooking, it is recommended to soak the corn in not too cold water for 1-2 hours.
3. Cobs of the same size are boiled together. Too large cobs, it is desirable to divide into two equal parts.
4. If the corn is ripe, then many housewives first clean the cobs from fibers and leaves, then cut them into 2 parts and fill them with a special mixture. The liquid is prepared from cold water and milk in a ratio of 1:1. Put the corn in this mixture for 4-6 hours, and then the plant can be boiled in plain water.

How long to cook corn by time

Before cooking corn, it is necessary to determine its ripeness. Young cobs are boiled for no more than 30 minutes, and ripe fruit must be boiled for about 40 minutes. Cobs that are too ripe tend to take more than 2 hours to cook.

The plant must be dipped already in boiling water and salted preferably only 3-5 minutes before readiness or at the time of serving.

To give the corn a juicy and delicate taste, it is recommended to add some butter or sugar to the water. Also, do not cook the plant over high heat, after boiling, reduce the heat to low.

• See also -

After cooking, eat corn immediately, you can eat it with oil and salt. Don't leave it in the refrigerator as it will harden.

How to cook delicious corn - video