Boiled corn on the cob. How long to boil corn so that it is juicy, soft and tender

It's time to remember how to properly cook corn on the cob. But first, taste it raw - you might like it better this way.

Juicy, fragrant corn cob, sprinkled with salt on top and flavored with butter, reminds of childhood, when it was the height of pleasure. Today we will cook milk corn on the cob together, exactly the same as in childhood.

How to choose the right corn

In the market, check that the grains on the cob are soft, when pressed on them, liquid should be released. Give preference to uncleaned specimens from stigmas and leaves, as they prevent 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 liters.

How to cook corn on the cob?

Remove all leaves from the cobs, as well as corn stigmas. Do not throw away green, young leaves, they will be useful to us for cooking corn. Corn flakes - 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 levels, improve the functioning of the liver and pancreas.

Take a heavy-bottomed pot (preferably). It can be an enameled, cast iron or aluminum pan with a large diameter. Put the kettle on to heat up, and in the meantime, put green corn leaves, pre-washed, on the bottom of the pan. The entire bottom should be filled with leaves. The more leaves left during cooking, the juicier and more aromatic the corn cobs will be.

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

Do not add salt when cooking! Better salt the already cooked hot corn!

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

Corn cobs should be completely covered with water. In order to prevent them from floating up, you can put an inverted plate on top or just cover with a lid.

Ready corn salt, rubbing salt grains evenly over the entire surface. Then take a piece of butter and run it over the cob so that the butter is absorbed.

How long does it take to cook corn?

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

Corn kernels can be harvested for the future if they are scraped off the cooked cobs with a knife and placed in a plastic bag or container. In winter, you can use corn for stews, pizza, any other second and first courses. If you have a lot of space in your freezer, 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 You Tube video channel, 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, water with brine. What additives and spices do you like? I would love feedback on the recipe. All the best!

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For those who follow the figure and health, nutritionists recommend using corn more often in their diet. This is a low-calorie product, which at the same time is rich in protein, starch, ascorbic acid and many vitamins. These are the most necessary vitamins for people A, C, D, as well as potassium, magnesium and various trace elements. Naturally, preference is given Interested in how long everything will depend on the ripeness of the vegetable.

The most delicious and juicy is young milk corn. It does not take much time to prepare it. How long does it take to boil young corn? Quite a bit, literally forty minutes. For this we need: corn - a few cobs, salt to taste. Pour cold water into a five-liter saucepan. Professionals recommend adding salt after it has completely boiled, and the calculation is something like this: one teaspoon of salt per liter of water. Otherwise, the corn will be dry and hard. When the water boils, salt and lay the corn. Perfect option- when corn is cooked immediately, as they say, from the garden. It will be the most delicious, soft, juicy. How long to cook young corn? Cooking time will take 30-40 minutes. If the cobs were stored for a very long time in a cool place, then more time will be required, sometimes about an hour and a half.

To prepare ripe and large corn, you need to use another

way. How many hours to cook corn will depend on the size of the ears, on the shelf life. Experts claim that with long-term storage this vegetable becomes rough and hard. It is from these qualities that will depend on how long to cook corn. If the cobs are fresh, then it will take about two to three hours. For cooking you will need: a few ears of corn, salt (to taste). We take a pan (and you need a five-liter one), line the bottom with leaves. This is necessary so that the corn does not come into contact with the bottom and does not burn. At the same time, corn leaves will give the vegetable a special pleasant taste. Next, lay the cobs. Fill everything with water. After boiling, salt, close the lid and cook until tender. will depend on the cooking temperature and the maturity of the cobs. If it has been stored for a long time, then it will take about four hours.

Boiled corn is good and cold. It can be consumed directly from the cob, or it can be used for other dishes. It will be an excellent addition to side dishes, and is good as a component of salads. added to any vegetable salad a few spoons of boiled corn will not only be a decoration, but also a good flavoring additive.

To prepare a salad with corn, you will need: boiled corn from one cob, boiled eggs (3 pieces), lettuce leaves, cheese (100 grams), shrimp (two hundred grams). We spread torn lettuce leaves on the bottom of the salad bowl, on top - a layer of chopped eggs, corn, then shrimp, peeled and boiled. Sprinkle with grated cheese. We coat each layer with mayonnaise, and for those who follow the figure, it is better to use olive oil.

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 the 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 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, add 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 readiness. 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 heat. 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 are not going to eat the corn now, leave it in the pot with hot water, which has not evaporated after cooking. 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 texture, drop a slice of butter into the milk. 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 ears, 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 with 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 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

How to boil corn

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

How long to cook: Cooking time 10-15 minutes.

old corn

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

How long to cook: cooking time from 45 minutes to 2 hours. Next, rub the cooked corn with oil and salt, but do not overdo it.

How long to cook corn in a pan
As soon as you have purchased corn, on the same day, it is desirable to cook it. 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.
Clean the corncobs of dirty leaves and wash them with water. Do not remove clean sheets of corn, as during the cooking process they will give the corn a pleasant and appetizing smell. Choose a larger pot size. The walls of the pan should be as thick as possible. Put the washed and peeled corn on the cob into a saucepan and fill it 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 pan, then you can cut it into several pieces. It is necessary to cook corn under the closed lid of the pan. After boiling, we 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 under a closed lid. Then remove from the pan, rub with butter and salt. Also, you can use different spices. Boiled corn must be served hot, then it is tastier to eat. Important - do not pour salt during the cooking process, the corn will be tough!
You can determine the readiness of corn by taste, or check the softness of corn grains with a cutlery.

If you do not know how to choose corn, then the following recommendations are especially for you. When choosing corn, you must follow simple rules:
1. Corn cobs should not be large and long;
2. The color of the grains of young corn should be light yellow, not pale. The slightly older corn has a pale yellow color. If the corn has bright yellow grains, then it means that it is overripe. Such corn will cook for a very long time, up to 2 hours;
3. Each row of corn should 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 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 in the refrigerator for up to 2 weeks. Boiled corn should be eaten immediately after cooking. Cooked corn will keep in the refrigerator for up to 2 days.

And finally, let's find out the calorie content of corn. One ear of corn contains more calories than peas or beans. She is very high in calories. The energy value Corn per 100 grams is 330 kcal.
Corn in a steamer
How to cook: Rinse the corn with water and place the corn cobs in the leaves in a double boiler. Pour a cup of water over the corn to create steam. The duration of cooking young corn is 10 minutes. The 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 the leaves and panicles from the corn, then rinse under cold water. We put the cobs into the multicooker bowl, pour in the pre-prepared boiling water, close the lid and select the “steamed” mode in the menu. The duration of cooking is 20-25 minutes. Grease the finished corn with butter and grate with salt, it will turn out much tastier.

Corn in a pan
How to cook: Rinse the corn on the cob with water and place in a pan. Fill the corn with water so that all the corn is covered with it. The duration of cooking young corn is 10-15 minutes. The duration of cooking old or fodder corn is 40-45 minutes.

Corn in the oven
How to cook: Peel and wash the corn. Place corn in a greased baking dish. Pour boiling water over the corn until the water barely covers the corn.
Preheat the oven to 120 degrees, then put the mold with corn in the oven and bake for 40 minutes.

Corn in the microwave
How to cook: To cook corn in the microwave, you only need young corn. Clean and rinse the corn with water. Put the cobs in a container for microwave ovens, fill with water and cover with a lid. On the microwave, set the operating time - 45 minutes with a power of 700 watts.
Watch periodically to make sure that the water in the corn container does not boil away. If necessary, add boiling water to the container.

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Classmates

Corn is a herbaceous annual tall plant. Its height sometimes reaches three meters. The purpose of growing this crop is to obtain edible cobs. In the list of the most important crops, corn is right behind wheat and rice.

This culture is divided into nine botanical groups: membranous, waxy, starchy-sugar, starchy, sugary, bursting, semi-dentate, tooth-like and siliceous.

In the people, corn is called the queen of the fields. It is extremely unpretentious, but there are still three conditions for obtaining a good harvest: the soil on which the plant grows must be loose, soundly fertilized and must be watered abundantly. It is best to fertilize with manure, which is preferably applied during the digging process in the fall.

Corn grain is used in the production of alcohol, starch, flour and cereals. Oil is produced from corn germ.

Scientists who have conducted research on this crop are confident that regular consumption of corn significantly reduces the likelihood of stroke, cardiovascular disease and diabetes. This is due to the fact that the plant is replete with dietary fiber, potassium, fiber, vitamin E, phosphorus and a host of other useful substances. During the consumption of all these trace elements by the body, metabolic processes are activated, which leads to a significant improvement in human health and well-being.

Nutritionists are sure that by using this plant, older people improve and maintain their eyesight. But first of all, you need to eat corn properly. Yellow grains of corn include a huge amount of carotenoids in their composition. And this substance, by the way, remarkably improves vision. You just need to remember that in cooking it is preferable to use young grains, milky-waxy maturity, and not overripe and old.

How to boil corn

Here is the most traditional way to cook corn:

• The cobs must be cleared of leaves. Wash a few leaves and lay them on the bottom of the pan.
• Put the whole corn in the pan, very large cobs can be broken into two parts.
• Pour in water to completely cover the contents and close the pan with a lid.
• Bring water to a boil and reduce heat.
• Cook the corn over low heat until tender. How much it needs to be cooked in time is written below.

How long to cook corn

Corn is fodder and food, you can eat both. Feed corn is tougher and less sugary than food corn. Food - more juicy and sweet. Depending on the type of corn, as well as on the degree of maturity, it should be cooked from 10 minutes to 3 hours. For cooking, it is best to take fresh corn. You can identify it by bright green leaves and wet tendrils.

How long to cook young corn

Young (or, as it is also called, milk) food corn should be boiled for 10 - 30 minutes, young fodder - about an hour and a half.

How many hours to cook old corn

Old food corn is boiled for about one hour, old feed corn - 3-5 hours.

Other Ways to Boil Corn

Corn can be cooked not only traditional way- on the stove, but also using modern household appliances.

• You can cook corn in a slow cooker - 15 minutes, setting the "high pressure" mode
• In the microwave - at maximum power for about 30 minutes, but every 15 minutes adding water to the dishes to completely cover the corn
• Corn in a double boiler - it takes about the same time to cook as in a saucepan on the stove.