Cook the corn on the cob in the slow cooker. Boiled corn in a slow cooker

Useful and delicious corn- a great delicious product if cooked correctly. Cooking corn in a slow cooker guarantees you high quality boiled corn: soft and juicy.

Boiled corn: product features

Corn is a cereal. It is useful and is a favorite product for many - not only for children, but also for adults. It can be used both boiled and fried, as well as stewed or canned.

Often, corn is recommended to those who for some reason refuse meat, because it has a lot of protein and it is quite high in calories. For the same reason, it should be used with caution by those who are prone to excess weight: 100 grams of boiled corn contains 122 kcal.

Mostly in the composition of boiled corn there are carbohydrates - about 4 grams. per 100 grams of product, fats 2.2 gr., and carbohydrates 22.7 gr. Those. excess carbohydrates.

It will take a lot of time to cook the cobs in a saucepan, but if you cook corn in a slow cooker, the cooking process is fast, and without the participation of the hostess.

Needless to say, corn prevents aging, improves the functioning of the stomach and improves memory. Young cobs will do a great job with toxins and toxins. And most importantly, all useful components are preserved during the steaming process.

Corn in a slow cooker (classic recipe)

Ingredients:

• Two liters of water.
• Corn on the cob (the amount depends on their size and the volume of the pan).
• Salt and butter to your taste.

Cooking corn in a Redmond slow cooker:

1. We clean the cobs from leaves and debris, rinse.

2. If you are lucky and the cobs came with leaves, then put the leaves on the bottom of the multicooker bowl (preferably not dry, but greener, those that were closer to the cobs). Place corn on top (if it does not fit, you can cut it in half). Cover the top again with cob leaves (optional).

If the corn went without leaves, wash it and fold it as it is.

3. Pour a liter and a half of water (it should cover half of the cobs). We choose from all the programs "cooking / cereals / porridge / soup" and set the time to 20-25 minutes. During this time, the corn in the Redmond slow cooker should be cooked.

The fact is that young cobs are cooked quickly, 15-20 minutes. And the old ones are longer, 20-30 minutes. In any case, you can not digest - the corn will become tough. For the same reason, you can not add salt to the boil.

4. As soon as the signal sounds, we take out the corn, rub it with salt and a piece of butter (the latter is optional).

Steamed corn in a slow cooker

If you want, you can use steam cooking, although in this case there will be a question about the capacity of the container for cooking on time in your multicooker model. As a rule, there is enough space for one person's lunch, so the ears will have to be cut.

Cooking time is about 20 minutes.

Do not overcook, and salt after cooking! Serve hot.

Corn is an excellent and tasty product that is loved by both adults and children. Mostly this cereal is consumed boiled, however, many people also like canned corn.

There are a lot of ways to cook corn, and one of them is cooking with a slow cooker.

Choosing the Right Vegetable

Before you start cooking this product, you should choose it. A lot depends on the choice of corn in the store or on the market.

It is worth knowing what varieties of corn exist. It is divided into four main types:

• feed;
• canteen;
• for making popcorn;
• for treatment.

As for fodder corn, we can say that this product is the most common on the market.

Feed corn is purchased most often, and this is due not only to its taste, but also to the price.

The low price also contributes to the fact that this variety is often bought as livestock feed. However, it is possible to give such a product to animals only after it has completely matured. And for a person, such corn is sold in an unripened form.

This variety of corn contains a lot of starch. The color of the grains is orange.

Table corn, in turn, is divided into two subspecies - food and sugar.

• Food corn is notable for its bland taste - it is unsweetened. It contains much less starch than feed. The color of its grains is usually milky yellow. And you can find it on the market a little later forage - around the beginning of August.
• Sweet corn is more in demand than food corn. This is due to its taste - it is much sweeter than the previous variety, which is why it got its name. Her grains are very large, and their color is bright yellow.

Popcorn corn has no special taste. However, for such treatments, it is just right. It is also often used as animal feed.

Medicinal corn is in great demand among folk healers. It is absolutely unsuitable for eating.

When choosing this vegetable, it should be clearly understood that any corn will be tasty only in its season, namely: in July and August. Corn harvested before these months will be unripe, and harvested later will be, on the contrary, overripe. Speaking about quality, it is worth saying that it can also be determined visually, but this is exclusively the work of the master.

For cooking, you should choose corn with light yellow grains. They should be soft, and, at the same time, elastic. They need to be located close to each other. In the case when there are dimples on the corn grains, it can be said for sure that it is unsuitable for cooking, since it has already ripened for a long time. For cooking, as you know, only an unripe product is required. However, if all storage rules are not followed, such dimples may also appear on unripe cobs.

It is also important not to forget about the leaves, which should not be dried or yellow. Ideally, a good product has bright green leaves. It is undesirable to buy corn that does not have leaves.

How much time do you need to cook?

The cooking time depends on the cooking method. The longest process is considered to be cooking corn in a saucepan. It takes from thirty minutes to two hours.

More fast way is cooking in a pressure cooker. The processing time is no more than twenty minutes. For a pressure cooker on the stove, this process will take six or eight minutes.

Cooking with a slow cooker takes about twenty minutes. You can boil corn in any of these devices.

Description of cooking methods

Very often, cooking corn is more difficult than choosing it. After all, how many people, so many opinions. Some like hard, some like soft. It is worth dwelling on different ways product preparation.

For a couple

It's a good idea to cook the corn in a pressure cooker. It is useful in that, due to the increased pressure inside it, the cooking process is much faster than in a saucepan. Corn in such a device turns out to be very tasty, and the vitamins present in it are partially preserved.

Before the cooking process, it is necessary to carefully clean the cobs from the leaves, and then wash them under running water so that no dirt remains on them.

The removed leaves should be laid out at the very bottom of the saucepan. Peeled corn should be placed on top of these leaves and pour water. Salt the product only after the water starts to boil. If you do this earlier, the vegetables will turn out very tough and not quite tasty.

You need to set the steam mode. The included device should work for about twenty minutes. If cooking is carried out at the bottom, then the time can be reduced to twelve minutes.

It is also important that the pressure cooker is able to retain heat for quite a long time, so cooked corn can be left directly in it for a short period of time.

If the pressure cooker works on the stove, then the process will also not be particularly difficult. Here it is necessary to heat the water in advance and pour it on the cobs. This product will be ready in six to eight minutes. The amount of water should be such that the cobs are completely covered with it.

Cooked corn can be rubbed with salt to give it a more distinctive flavor. You can also use a small amount of butter instead of salt.

In addition to the pressure cooker, there is another wonderful kitchen appliance - the slow cooker. The advantage of a slow cooker is that it has several ways to cook corn. It can be both boiled and stewed.

In a slow cooker

Just like in the previous version, the corn should be washed well and cleaned of leaves. Usually, three or four cobs are placed in a slow cooker. There should be three to four cups of water in the pot.

In addition to "Steaming", the multicooker also has the "Extinguishing" mode. This method is also quite widespread. Here it is necessary, as in the previous methods, to peel the corn, and put the resulting leaves on the bottom of the multicooker. Cobs are placed on top, and an additional layer of leaves is laid on them.

Then it is necessary to cover the products with water, and such preparation lasts no more than one hour. Cooked cobs are rubbed with salt and served at the table.

in the bowl

For cooking in a bowl, you should thoroughly wash the corn from the dirt, however, it is not necessary to clean it from the leaves. With the help of them, the corn gets a special flavor during cooking.

It is advisable to choose all the cobs so that they are the same size. The specimens placed in the bowl must be filled with water. If the corn is young, then the process will take no more than thirty minutes. And in the case of mature corn, it will take about two hours.

To determine whether the corn is cooked or not, you can take a fork and take a test. If the grains are soft and juicy, then cooking is complete. At the end, the water from the pan should be drained, and then cover it with a dry towel. The process of such evaporation makes the product more palatable, and it should last about fifteen minutes.

in the microwave

Peeled corn should be poured with a little cool water and left for sixty to seventy minutes. After that, it must be put in a small bag, pouring two tablespoons of warm water into it.

It is very important to tightly tie the bag, and then make a couple of small holes in it. The product is placed in a shallow bowl, and then in the microwave. Cooking should be at full power, no more than fifteen minutes.

Take out the cooked corn carefully, as it is very hot.

In the oven

The baking dish must be greased with oil for the taste and tenderness of the product. Vegetables should be washed and peeled well in advance. They are placed on the bottom of the mold and poured warm water so that the product is half covered.

Cover the mold with a small piece of foil, and then send it to the oven. The oven temperature should be 180 degrees. If the cereal is young, then the cooking time will take no more than forty minutes. And in the case when it is more mature, the time is about two hours. At the end of cooking, the product should be treated with salt or butter.

Step 1: Prepare the corn.

We spread the corn on a cutting board and, using a knife, cut off the leaves at the base of the head.
Then we clean from corn stigmas.

We wash the cobs and leaves under running water and put them on different plates.

Step 2: prepare the butter.

Put a piece of butter on a cutting board and chop with a knife. We move the finely chopped component into a clean saucer and leave it aside for a while. It is this product that will give the corn a milky taste and aroma.

Step 3: cook boiled corn in a slow cooker.

We cover the bottom of the multicooker with half the leaves and then lay out the heads of corn. Important: if the cobs do not fit in the container, then they can be cut into two halves. Cover everything with the remaining leaves and pour clean water into the pan. Attention: depending on the volume of the multicooker, more liquid may be required. The main thing is that it completely covers the dish. Now, to taste, pour salt here and lay out pieces of butter. We close the multicooker with a lid and set "Cooking" mode for 30 minutes.

After the allotted time, turn off the appliance, take out the top leaves and throw them away, since they will no longer be useful to us. Transfer the corn itself with kitchen tongs to a flat serving plate.

Step 4: serve boiled corn in a slow cooker.

Serve boiled juicy sweet corn to the dinner table along with spices and salt.
Enjoy your meal!

If you want to cook corn durum varieties, then the cooking time must be increased by 1–1.5 hours so that the cobs become soft;

You can not add butter to the slow cooker, but grease the corn with it just before serving it to the dinner table;

To make the dish tasty and juicy, you must first choose high-quality sweet corn. To do this, pay attention to the color and density of the grains. They should be pale yellow and easily pierced with a toothpick. The cob itself in appearance should be ripe and without greenish unformed grains.

Boiled corn is on par with summer treats like ice cream and watermelon. Both adults and children love it, and nutritionists call corn cobs golden because of the huge content of glutamic acid, iron, phosphorus and vitamins in it.

You can cook the queen of the fields, as traditional way in a saucepan on the fire, and using modern gadgets (slow cooker and microwave). Fragrant and juicy - this is how boiled amber grain should be, but often the housewives get it dry and tough, despite the fact that the whole process seems quite simple.

To avoid mistakes and cook the popular summer delicacy correctly, a selection of tips on choosing the right cobs for cooking and the cooking rules below will help.

Before proceeding with the preparation of this cereal, you need to select the cobs suitable for this purpose. In regular corn cobs, the color is milky white or light yellow; when pressed, splashes of white milk are released from the grain, which indicates their milky maturity.

It is also important to pay attention to appearance grains on the cob. They should be rounded, slightly soft, but elastic. Kernels with dimples are not suitable for cooking, since such corn is already overripe.

The leaves covering the grains should be green, and the stigmas should be dry at the tip and slightly damp, sticking to the hands under the leaves. You should not buy cobs with dry leaves (this indicates that the corn was plucked a long time ago), and also without leaves, which may indicate that the plant was treated with pesticides, after which the leaves curled up and were removed so as not to spoil the presentation.

After the right young queen of the fields has been selected and bought, every housewife asks herself: how much time will it take to cook it? The answer to this question depends on many factors: the selected variety, the degree of maturity of the grains, whether the peeled cobs are boiled or in the leaves, the chosen container, and others.

Peeled spike-shaped inflorescences of sugar-grade dairy corn will cook faster, but cooking in leaves, in a thick-walled cast-iron pan or mature fodder corn will take several times longer.

On average, it will take 20-30 minutes to cook young corn, but mature cobs can be cooked up to 2-3 hours. In any case, you will have to check the readiness of the cobs, and not focus on time. To check readiness, you need to pick out one grain with a fork and taste it.

Before cooking, the cobs need to be prepared. This preparation includes the following processes:

1. Inflorescences with the correct degree of grain maturity are cleared of leaves and stigmas. This is a standard procedure, but you can also cook raw corn. So it will be more fragrant and juicier, according to some housewives;
2. If there are upper rows of grains that are rotten or unsuitable for human consumption for other reasons, they must be removed (cut off);
3. Then the peeled cobs are soaked for 60 minutes in cold water. This is done so that worm bugs that could hide between the grains and dust surface;
4. After soaking, the corn is washed well under running water. This completes the preparatory work, and you can start cooking.

To boil young corn, the bottom of a pan of suitable size is lined with leaves and stigmas taken from the cobs, then prepared corn is laid, covered with a second layer of leaves and stigmas on top. Everything is filled with water and sent to the fire to cook until cooked.

If desired, you can add sugar to the pan at the rate of one teaspoon per liter of water, but salt is not recommended to be added during cooking. It will make the finished grains tough, so it is better to salt the already cooked corn with it. In extreme cases, salt 5 minutes before the end of cooking.

In a slow cooker, amber grain can be boiled in water or steamed. In the first case, the cobs washed and peeled from green leaves are placed in a multicooker bowl, filled with water (but not higher than the maximum level mark) and cooked using the “Bean”, “Stew”, “Soup”, “Cooking vegetables” or simply “Cooking” options. » depending on which of them are in the Miracle Helper menu.

The duration of cooking will depend on the power of the equipment, the variety and degree of maturity of the corn cobs. It can take anywhere from 15 minutes for young sweet corn cobs to 40 minutes for more mature fodder corn cobs.

So that the finished vegetable has more rich taste and aroma, with leaves and stigmas taken from the cobs, you need to line the bottom of the multi-pan and cover them with corn on top.

When preparing the Queen of the Fields in a steam multicooker, a special grill (or a stand with holes) is used. The distance from it to the lid is small, so there is a risk that the ears simply will not fit into it. To prevent this from happening, the vegetable will have to be cut into small pieces of a suitable size.

You need to pour some water into the multicooker bowl, install a special grid-stand, put corn on it and cover everything with a lid. Prepared cobs are cooked from 30 minutes. The options that are used are "Steam", "Steam" or "Steam".

Cooking corn is a rather long process, but with the help of microwave oven, you can reduce the cooking time to 5 minutes. This will allow you to enjoy a cob of freshly cooked fragrant corn in the season, even at work, instead of harmful snacks.

It is noteworthy that you can cook corn in the microwave in three different ways:

• in wet paper towels;
• in a plastic bag;
• in a container of water.

The first method is the fastest (previously announced 5 minutes), but it has a drawback. In this way, you can not cook more than two or three ears at a time. Corn cobs need to be cleaned of leaves, washed well, wrapped in two layers with a cellulose towel, soaked in water and squeezed out excess moisture from the paper a little.

It takes 5 minutes to cook wrapped ears if the oven power is 1000 watts. With a lower power, the cooking time increases by one to two minutes. Wet paper towels will help keep the cobs from drying out and turning into corn mummy.

According to the second method of cooking corn in the microwave, put the pre-washed and dried cobs in a special bag and tie it very tightly. Corn cobs are cooked in a bag, depending on the power of the microwave, from 7 to 10 minutes.

And finally, the last method is the closest to classic brew in a pot of water. Prepared cobs are placed in a glass pan suitable for use in a microwave oven, then everything is poured with water and sent to the microwave.

Cooking corn in this way takes 45 minutes (three intervals of 15 minutes). Every quarter of an hour, if necessary, add water and turn the ears over to the other side. There is no limit on the amount of corn that can be cooked at one time.