But there is nothing better than freshly cooked corn on the cob. I cook only in salted water. The corn turns out sweet and not strong. How to cook What to do next? Corn, like all vegetables, is divided into varieties. This variety is also called sweetcorn. They asked: "Is this the corn they cook?". Cooked 20 minutes after boiling.

Corn is one of the few vegetables that are not subjected to gene modification during growth. Corn also does not lose its nutritional properties during heat treatment. You ask the question: “how many minutes to cook young corn?” - there are no strict rules in this matter. It all depends on the variety of corn, as well as on the maturity of the ear itself.

Young corn has a very light shade. Some believe that young corn tastes better than the older, but in fact it all depends on the method of cooking and personal preferences.

Grains in old cobs will have a rich yellow tint. Many are interested in this issue, because it is this variety of corn that is considered very useful for baby food. There is no special secret in cooking. It is necessary to do everything the same way as if before you is ordinary young corn.

Regardless of the age of the cobs, they must be properly cleaned and placed in a saucepan. Leaves do not throw away, because in the process of cooking, they are useful. Another method of cooking is to lay out the bottom of the pan leaves. If this happens somewhere, then between the pan and the cob should also be put leaves.

How and how much should I cook corn on the cob?

If it is soft and begins to chew easily, the corn is ready. The deep and thick-walled dishes are more ideal than any other suitable for cooking corn. You can cook both on the gas and on the electric stove. The only thing to consider is the power of the heat. Heat should be no more than 250 degrees. If the corn is boiled on a gas stove, then the fire should be small.

There are different traditions of eating delicious boiled corn. The most common in our territories is to lubricate the hot cob with a large piece of butter and eat. In Mexico, for example, boiled corn is smeared with a slice of lemon and sprinkled with coarse salt. In this form, it is eaten. Very interesting and savory taste is obtained. Fans of experiments can try to boil already boiled corn grains in milk and cream. Boil another ten minutes. Then add half a cup of dry white wine and cook for another ten minutes. At the end of cooking do not forget to salt and pepper.

It is necessary to take a few cobs of boiled young corn, rub the grain through a sieve. Combine the mixture with beaten egg yolk, add butter and a little cream. Get a kind of dough, which must be divided into two halves and roll out in the form of cake layers. Photos of corn from our readers! A lot of time is spent on cooking boiled corn. Boiled corn is my favorite delicacy since childhood, and I look forward to the moment of its ripening.

The most delicious corn

Boiled corn is a real treat. I usually cook when the cobs of milk maturity. And it is not necessary to clean it, but tear it along with green leaves and boil it in the leaves. What kind of corn should be chosen to make it soft and soft, what to look for when buying, how to boil properly, when to salt and a few more subtleties.

In Ukraine, where he often visited as a child, they took corn such that the grain for grain was found due to over-ripeness. Cooked in leaves in huge pans for 4-6 hours. Then they coated it with butter and salt. The ears were soft, nourishing and awesome fragrant and tasty.

How much time to cook old cobs?

The thing is that there is feed corn, and there is food corn (that is, for human consumption, and not grown for animal feed). The cultivation time of corn depends on the variety. There are varieties of white or very light yellow, and yellow and even orange-red-purple corn. Take a seed and try it: if the flesh is sweet, soft, creamy - in general, “dairy” means that the corn is very young.

The smell and color - this is not an indication that the corn cooked. All finish - gave the corn. How to cook now, I do not know. Yes, and here they have written a lot ... Bake the corn in the oven on the grate, placing a bowl of water under the grate (if young)!

You can store fresh corn in the refrigerator for a long time, but in the leaves. Young corn cooks exactly 7 minutes (from the moment of boiling!). One day I didn’t add salt to the water - the corn turned out to be savory ... I buy yellow and cook for 20 minutes. After cooking, it becomes bright yellow. Cooked fast and soft. Small. Washed, threw in a saucepan, poured water almost to the top, put on the fire and cooked until boiling, then cooked for 15 minutes. Soft I used to think that it should be cooked for two or three hours.

Good to all and happiness! The most delicious corn is obtained if it is put on the engine (several cobs 5-10) without removing the upper leaves and the hood is closed. After 30-40 minutes the corn is ready.

Yesterday cooked initially juicy 3 minutes. It is cooked from 7 to 15 minutes, not three hours, especially 2 days! Hard because it is old, and it is not necessary to cook it (and it is useless), and popcorn will be good! How to determine that the young: bite the grain and white juice will flow, cook boldly and eat. I cooked it for 15 minutes in salted water (I immediately salted it and put it in boiling water, then I read that you shouldn’t add salt, but oh well .... The one that was sold in the markets in thousands of ways, but it is impossible to eat.

Hello! I bought a very beautiful-looking corn on the market. After cooking, it turned dark and turned brown. Cooked for 20 minutes. Juicy, soft and very sweet. Many have time to love corn on a summer holiday. Boiled corn, like peas, had never been bought before, and they sold it in rare places.

I cook corn in

The then collective farm fields in Siberia were full of sunflowers and corn. Now we all buy corn on the market from the villagers, and not always after cooking it comes out juicy and sweet. Another distinctive feature of old corn from young is the color: in the first one it is dark yellow, in the second one it is pale, closer to white.

1. You can cook corn in several known ways: in a microwave, a double boiler, a slow cooker. Now not only in banks, corn is sold. Yes, boiled corn is really tasty and useful at the same time. The discussion was delayed in order, in my opinion even the lazy one knows how and how much to cook the corn. I cook about two hours, it all depends on the size of the corn cobs.

How to cook corn

Young corn

Already at the end of July, the first pale golden ears of corn, marketed by enterprising grandmothers with large, tightly wrapped buckets, appear on the markets of Central Russia. And when the cherished lid opens for the next customer, the market spreads such   The invocative smell of boiled corn, which is impossible to resist! Running, smelling where they sell? Then, burning with greed, you take out the hot cobs from a hot bucket .. even salt is not necessary. Just type corn ... more and hurry. And enjoy. Nibbling her sweet sweet grains from the cob.

But not every mistress of corn turns soft. And not all corn needs to be cooked for a long time. Today we will tell how to choose a tasty corn and how to cook it properly.

How to choose a delicious corn

Cobs of young corn

Friends, the best corn is young, table varieties. She quickly cooks and turns out the softest, juicy and delicious.

• By color young corn: light yellow.
• In size, it can be small, short, and long.
• The seeds of young corn have not yet grown and are not very close to each other, there is still space between them. On the cob of mature corn, (which is boiled longer, and it tastes more rigid), the seeds are already bursting with, closely.

In any case, before you buy, try a grain of corn - do not hesitate, otkovyrnite it from the cob. If the corn is young, the grain will be soft and juicy when biting, it has not had time to starch, there is a lot of moisture in it. If it is solid, then either the corn is old, tough, or - you didn’t come across the table, but the feed variety of corn.

Corn feed is distinguished by dark yellow cobs with hard grains. Although it is edible, it is still called aft   and as planned by breeders, it is grown for livestock feed, not for human nutrition. Feed corn can be eaten, but it will have to be cooked indefinitely.

Feed corn on the cob. Photo: elsoms.com

Corn storage time

Fresh corn cobs can be stored for several days in a cool place or in the vegetable compartment of the refrigerator.

It is better not to store boiled corn, eat immediately (as a last resort - the next day). Cold cobs are not so tasty, and they dry up-harden, and the flavor is not the same.

Cooking corn on the cob at home!

How to cook corn

• Clean the corn cobs from the leaves and panicles. Wash.
• Put in cold unsalted water. There should be a lot of water. Bring to a boil, slightly reduce the heat and cook the corn cobs until softened.
• Take the corn out of the water. Cool slightly, sprinkle with salt. And enjoy her wonderful taste!

How much to cook corn

• Cook young corn for 10-15 minutes.
• Cooking time for fodder or old corn can vary from 1.5 to 3 hours.

How to understand that corn is ready

To find out if the corn is ready, you need to pick a grain with a fork, pick it off the cob and try it. If it is soft, you must remove the corn from the water. She's ready.

Boiled young corn on the cob in its popularity can well be compared with watermelons or. Few people can refuse the captivating aroma of freshly brewed summer delicacy and the delicate taste of milk grains.

At home, cook young corn will have no difficulty. You just need to choose the right cobs and determine the time of their cooking. Corn can be prepared traditionally in a saucepan or use a steamer, a slow cooker or a microwave.

How to choose the young corn on the cob?

If you want to get really soft and delicate taste of grains, then you need to take for cooking young corn only food, sugar varieties, but not forage. Even with long cooking, fodder or overripe cobs will remain harsh and dryish in taste, and it is unlikely that you will enjoy the familiar delicacy.

A suitable product has a milky grain structure with milk sprinkling when pressed on them. The color of such corn is light cream, almost white, and the husk is green with slightly darkened and dried at the tip, but fresh inside the stigmas. Of course, the newly chopped cobs are the ideal option for boiling. But not always and not everyone has this opportunity. When buying corn on the market or in a store, we choose cobs with green, by no means dried, husks and with damp, slightly sticky stigmas under it.

How to cook young corn on the cob?

Young ears of sweetcorn remove the leaves, stigmas and rods and rinse with cold water. We put them in a saucepan or any other container of a suitable size and fill it until full coverage with water. You can also use peeled husks and stigmas when cooking, laying them on the bottom and on top of the cobs. Thus, maize turns aromatic and juicier.

Add salt to taste and granulated sugar at the rate of one teaspoon per liter of water. This is a traditional recipe for cooking corn cobs, which, if desired, can be changed according to your preferences, add new ingredients, spices, or even prepare the dish in its pure form, and spice up ready-made cobs.

Depending on the degree of ripeness, cook the corn for twenty to forty minutes. Readiness check, otkovyrnuv one grain with a fork and try it to taste. If you decide, in spite of everything, to prepare fodder or overripe maize, then the boiling time should be increased to three or even five hours.

How to cook young corn in a double boiler?

If you have a double boiler, you can successfully use it to cook young corn. Moreover, with this method of cooking, maximum useful properties are preserved, and the taste will be rich and fragrant.

To do this, place in the oiled container of the device peeled from the husks and stigmas, corn ears and cook for forty minutes. You can clean the corn after cooking. In this case, the preparation will take a little longer.

How to cook corn in the microwave in the package?

In order to cook young corn in the microwave, soak the unpeeled cobs for one hour in cold water, and then put them in a plastic bag. We add two tablespoons of water into it, pierce it from above in several places and tie it up. After fifteen minutes of cooking at high power the corn will be ready. We give it a little cool, clean and we can enjoy your favorite taste.

Ready-made flavored corn cobs can be seasoned, if desired, with a variety of topping or sauces, and also served with grated cheese or just salt.

How to choose corn

This question I want to highlight separately. Personally, I think that the younger a corn is, the sweeter and tastier it is. Therefore, try to choose sweet corn of milky ripeness, when the kernels are slightly yellowish and soft, but not completely white, otherwise it will be tasteless. If you choose the corn ripe and bright yellow, then it will certainly be hard and not as tasty and sweet as milk. It is very important!

It is best to do the following test. Pop off one grain and taste it. If sweet corn, then feel free to take it.

Now for the variety. It is no secret that in the markets it is very often possible to meet summer residents or farmers selling corn. But most often it turns out fodder varieties that have a mediocre taste, and cook for a very long time. Therefore, before buying, always check the grade. As far as I know, in our open spaces there are only two dessert varieties of Dutch sugar and Bonduelle. Keep this in mind.

Thus summarize. The best corn is milky sweet sweet corn.

Crimean recipe (1)

Ingredients:
- corn (2-3 cob);
   - milk (0.5 liters);
   - salt and butter to taste.

Yes, the secret is in milk. But first things first. First, let's figure out how to choose corn. Good corn should cook 10-15 minutes. Stern will have to cook for 3 hours. Once I cooked half a day, but I didn’t achieve softness. Unfortunately, I do not know how to distinguish between feed and edible. But you can try. You need to choose the ears of young corn, with green and wet fibers and soft and light grains. It is best to cook the corn immediately after the break, also you should not keep it clean. In both cases, some processes begin to occur (sorry, I do not know which ones), and the corn loses its charm.

Well, sort of chosen. Clean and cut in half to make cooking more convenient.

Now the secret is that corn should be soaked in milk for 4 hours. Then it becomes tender, with a light milky taste. Do not worry, do not necessarily take pure milk, you can dilute with water, approximately in half. So, fill and leave. As agreed, at 4 o'clock.

Well, everything is ready, now we grease our ears with butter, sprinkle with salt (you can still pepper) to taste and eat. Boiled corn can be a full meal, lunch or breakfast. Now you know how to cook the corn so that it is soft and delicious. and I congratulate you on this.

Recipe (2)

First you need to clean the corn from the husk, remove hair and all the garbage.

Here it is - the queen of the fields!

2. Then rinse well under running water.

3. Now take a deep wide pan and fill it up to half with water. It is possible and more, it all depends on the size of the pan and how many cobs immediately you are going to cook. Remember that when laying corn, the water will have to completely cover it.

Then put the water on a medium heat and bring it to a boil.

4. When the water boils, place the cobs in the water. The important point is that you do not need to salt water! Although it depends on your taste, but if you add salt, in the process of cooking the corn can produce juice and become harsh in taste. Therefore, it is better to salt it after cooking.

5. Now the most important question. How much to cook corn? I will say right away - there is no universal recipe. It all depends on the degree of ripeness and variety of the corn itself. Dairy sweet corn cooks usually about 15-20 minutes. But the hard feed can boil for 2-3 hours until it becomes soft. Therefore, it is necessary to check readiness in the process of cooking all the time. Approximately every 10 minutes. Do as I do. Just pick one cob and pick off the seed. Try the taste. If it is soft, juicy and easy to chew, then the corn is ready. You can shoot.

6. The most delicious corn - piping hot. Therefore, as soon as it is cooked, immediately reach out and place on a plate. If you don’t eat everything right away, then you don’t need to drain the water from the pan. Let the corn in it and remain cool, so as not to fade.

7. Now put the corn on a plate, brush with a piece of butter and salt the taste.

That's all. Now you know that cooking corn on the cob is not as easy as it sounds. And your own cooking recipe can only be derived with time, through trial and error. Experiment and everything will work out.

Recipe (3)

Corn on the grill or in the oven

C corn field acres (remember the movie "No Trespassing"?) is very popular in America, North and South. Various garnishes, soups, salads, sauces, breads and muffins are made from it, baked, boiled, stewed, fried, made flour and pancakes. I remember how in Crimea you could buy boiled corn with salt on the beach. And it seemed awfully tasty then. At the present time I often use corn: in the winter I like to add it to various stewings, salads, in the summer to cook on the grill. There are many really good / tasty ways to grill corn. You can soak it in water and bake it in its leaves, or you can cook it in foil. This method is better accustomed to others in our family. And everyone who tried this corn, were very pleased.

All people like boiled corn, regardless of gender and age. Despite the obvious ease of preparation, boiling cobs requires some knowledge and skill. Corn contains a lot of useful vitamins, due to the high energy value of saturation remains for a long time. By the popularity of corn cobs are equal to watermelons and ice cream. To enjoy all the charms, you need to take a responsible approach to the cooking process.

Useful properties of corn

1. Nutritionists recommend to use at least 1 corn on the cob per day. In this way, you will provide the body with the daily rate of beneficial 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, the activity of the gastrointestinal tract, cardiac muscle, and the vascular system is normalized. From the body poisons, toxins.
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, not allowing an increase in sugar.
5. In addition to all of the above, boiled corn on the cob fights metabolic disorders, allergies, pathologies of the digestive system, and overweight.
6. Corn cobs accelerate brain activity, develop memory, prevent the occurrence of heart attacks and strokes. Also, the product puts in order the psycho-emotional background, forms the muscle and bone tissue.

Corn varieties and their differences

1. The end result depends on the degree of maturity and the grade of the cobs. To date, there are 2 main types of corn. The first - the usual, fodder (for raising animals). The second is sweet, food, ideal for cooking.
2. You can eat both varieties, but the taste will vary. The feed species is tighter, bland, while the cobs have juiciness, milkiness, sweetness.
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 collected relatively recently (1-5 hours ago) are considered ideal for heat treatment. Young cobs are better boiled soft and contain a maximum of useful substances.
2. Choose corn with leaves (unpeeled). The shell does not allow the veining of the grains and indicates the freshness of the fruit. To determine the quality of corn, give preference to specimens with light green leaves.
3. Feel the fibers enveloping the corn. Antennae should be wet. If you notice yellowness on the leaves, the corn was harvested long ago. It is better to refuse such products, because juiciness will be minimal.
4. Assess the quality and suitability of corn can be directly at the point of sale. Press a fingernail on one of the grains located at the base of the cob. If you notice the juice, corn is “milk”, that is, it is ideal for cooking.
5. Old age is determined easily. Late corn has hard and dry seeds. The older the fruit, the less sugar is contained in the cob (after a time the sweetener turns into starch).

How to cook corn on the cob: a classic

1. Capacity for cooking.   Prefer pot with a very wide bottom and high sides. Such a move will allow you to dip the cobs in a solid form, without breaking them apart. Take care that the pan has a thick bottom. The best option is a cauldron with a tight-fitting lid. To speed up the process will help the pan-pressure cooker. To preserve the useful properties of corn, boil the cobs at 190-230 degrees at low power.
2. Preparation of cobs for cooking.   To start the heat treatment, prepare the corn. Some remove fiber and leaves. Others leave the "natural shell" in place, cutting off only dirty and damaged specimens. The leaves will retain the richness and sweetness of the corn, but after heat treatment it is more difficult to remove them. Therefore, completely remove the leaves and fibers, then put them in a pan, alternating with peeled cobs.
3. Laying the cobs in the pan.   Put the corn leaves on the bottom, put the corn on top of them. Then make another sheet layer, cover it with cobs. Continue until you fill the container at 2/3 of the volume. Also, the leaves must be placed on the sides to seal the fruit. Sorting is ready, you can fill the cob. Salt the fruit in any case impossible. Bulk composition will wash the liquid from the grain, the finished dish will be dry.
4. Filling the dishes with corn water.   Cobs can be poured boiling water or cold water, act according to personal preferences. Add liquid so that it covers the product completely. Heat treatment lasts 45 minutes on average, but depending on the grade, the procedure can last from 30 minutes to 4 hours. Throughout the process it is necessary to monitor readiness, top up with hot water as it evaporates. Do not increase power, cooking takes place at an average intensity.
5. Definition of readiness. Throughout the heat treatment, evaluate the corn for readiness. Pinch off one grain, try. The kernels should be soft. When the product is easy to chew, you can remove the composition from the fire. At this very moment, serve the cobs, rubbing them with salt and spices (the latter are added if desired). It is easiest to use the dish in a state cut into pieces. In addition, each section is nakalyvaetsya on the culinary sword in order to avoid burns. You can grind butter or vegetable oil on the surface of the cobs.
6. Storage of the finished dish.   If you are not going to use corn now, leave it in a pan with hot water that has not evaporated after cooking. If you remove the product earlier, it will be weathered, the kernels will wrinkle and lose their appetizing appearance. In water, the product can be kept at least 3 hours, keeping the temperature at 60 degrees. If we talk about exposure in the refrigerator, the shelf life is 2 days.

How to cook corn in milk

1. Wash the cobs, remove the fibers, cut the leaves. Rinse the corn, chop each cob into 2-3 equal sections.
2. Pour into the pan so much full-fat milk that it covers the entire contents. Bring to a boil, send the cobs inside.
3. Cook the treat for at least 40 minutes, constantly evaluating the readiness with a fork. The grains must fall apart.
4. When you reach the desired structure, send 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 with each piece of corn. Pin the cobs on skewers, eat.

1. The multicooker is good because thanks to its use in corn cobs all useful elements are fully preserved. This means that the use of such a product will bring maximum benefit.
2. Before sending the product to boil, remove all leaves and remove hairs. Do not salt the cobs, put them in the bowl of the device, adhering to several layers.
3. You can fill the contents with clean water or milk, it all depends on personal preference. However, you should add a couple of slices of butter to the liquid to emphasize the taste.
4. When all the preparatory activities are completed, close the lid. Set the function of "Steaming" or "Cooking" for a duration of 35-40 minutes.
5. After turning off the timer, do not rush to open the slow cooker. Let the corn stand for another half 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 wide-bottomed wide pot with a lid, which is fixed with clamps. In the tank there is a hole for steam, which speeds up the process.
2. For the preparation of corn, prefer young cobs with the most juicy grains and green leaves. If the latter is partially dried, discard the product.
3. Boil in advance the water needed to fill the dishes for 2/3. Fill the pan with cornfed peeled, save the leaves.
4. Add water, close the lid. Bring the liquid to a boil, then boil another third of the hour. Next, remove the finished product, rub with salt and butter.

How to cook corn in a double boiler

1. Cooking cobs in a double boiler is a bit like a slow cooker, useful properties 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 a common bowl. water depending on the amount of corn. Set the timer for a quarter of an hour, then start the tasting after this period.

How to cook corn in the oven

1. Prepare all necessary products in advance. 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, leave a small hole.
3. Preheat oven to 210 degrees, after 10 minutes, send inside a baking sheet with cobs. Boil the corn for 25 minutes, then reduce the oven power to 180 degrees. Cook another 1 hour.

Practical recommendations for cooking corn

1. In order for the grains to retain all useful properties in their structure, pour the cobs with boiling water or milk.
2. Do not salt the water during heat treatment. Otherwise, the bulk composition will draw out liquid and sugar, the corn will turn out to be tough.
3. If you do not like to rub the cob with salt during use, add a free-flowing component 3-5 minutes before the end of cooking.
4. To give the grains a delicate flavor, pour sugar or milk into the milk or milk combined with butter.
5. If you boiled corn and did not use 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. Fill the cobs with warm milk or water, do not add salt. Rub the cobs with butter or vegetable oil just before use.

Video: how to cook a delicious corn