How To Choose And Cook Delicious Corn - Recipes

One of many people's favorite summer foods is corn. Juicy and young corn appears on the market at the end of July and the beginning of August. It is preferred by both children and adults. It is rich in fiber, vitamins (from groups B, C, D, K, PP,) and trace elements (iron, magnesium, copper, potassium, phosphorus), it also contains glutamic acid and a number of other important substances for the body, which they are not lost during heat treatment of the crop.

There are different ways to prepare corn cobs, but what they have in common is that all processing techniques are easy to perform. Whichever option you choose, you need to know that the quality of the corn is crucial. Finding out what the product is is not difficult at all, it is enough to know some little secrets because a tasty and nutritious end result is obtained with competent choice and proper preparation of corn.

Tips for choosing corn

If you can't tell if corn is suitable for cooking, pay attention to the beans. If they are not rounded and there are dents on them, then they are already well-ripened and are not particularly recommended for the mentioned heat treatment.

Young cobs with milky white and light yellow grains are suitable for cooking, which should be a little soft but elastic.

The grains of the young corn are not large, they are easily removed from the cob. If the corn has large bright yellow grains, it is not young and after heat treatment, it will be hard and tasteless.

If there are blackened grains, spoiled or "bald" spots on the cob, it is best to give up buying corn.

It does not matter the presence or absence of leaves, as well as their appearance.

Buy cobs with leaves. So they have their "original packaging", which keeps the beans fresh and protects them from spoilage or damage during transportation.

Do not buy raw cobs without leaves, as this may be a sign that the corn has been treated with pesticides, which has caused the shell to shrink and this has necessitated its removal before the sale.

Choose corn with green leaves. They must fit snugly together. Yellow and withered are a sign that the head has been torn off a long time ago.

So, once you have chosen the right corn, it's time to boil it. Here are the points you should pay attention to ...

How to cook corn

• Try to cook cobs at the same time, which have approximately the same size grains, because otherwise, they will not cook evenly.
• Cut the large cobs in half before placing them in the pot.
• Removing the leaves is not a mandatory procedure, you can safely leave them. and boil the corn "dressed".
• Before cooking, you can leave the cobs in clean cold water for about an hour, then rinse them under running water.
• If there are rotten grains, cut them.
• The exact time for full cooking of corn depends on the degree of ripening.
• To determine the readiness of the grains, try one of them.

Boil the corn in unsalted water. If you decide to add salt, do it 5 minutes before removing from the heat, but it is best to do this when you remove the finished cobs.

Young (dairy) corn is boiled for 15-20 minutes.

You can check the readiness, piercing the nipple with a toothpick or fork.

Put the cobs in boiling water over high heat. When they rise to the surface, reduce the heat to medium and cook the corn for another 5-10 minutes.

Once removed from the water, spray with melted butter, sprinkle with salt and enjoy the taste.

If you cook more than necessary, the grains will become hard.

Ripe corn needs at least 2 hours of boiling in water.

Fill the leaf-cleaned cobs with cold water. After an hour, rinse.

Put half of the leaves in a pot of boiling water and when the liquid boils, add the corn.

Wait for the water to boil again, reduce the heat to medium, close the pan with a lid and cook for about 40-50 minutes. Then you can add salt. Cover the cobs with the remaining leaves and let them cook until ready.

Remove the prepared corn immediately and serve it with oil and salt.

The cob can be put with the leaves, so the final product will be more fragrant and tastier. In this case, the cooking time is extended by 10-15 minutes.

How to make corn in milk and butter you can learn here

Melt 15 grams of butter, mix it with 300 grams of crushed walnuts, a little cardamom and remove the pan from the heat.

Serve the prepared corn. with aromatic oil and salt.

You can also put the cobs in the steamer with the leaves, but then it will take more time to cook them.

Fill the cobs with the leaves with water for an hour. Then transfer them to a plastic bag, pour 2 tablespoons of water into it and tie it tightly. Pierce the package in several places through which the steam can escape.

Put the corn in the microwave for 10-15 minutes at full power.

Once it is ready, remove the leaves, grease it with warm oil, add salt and enjoy!

Arrange the unpeeled corn leaves in a greased pan. Pour water into the vessel until it reaches half of the cobs. Cover the pan tightly with foil.

Bake in an oven preheated to 200 degrees, and the time depends on the degree of ripening of the corn and can vary from 40 to 120 minutes.

No matter who you will choose the option for cooking corn, you should know that the appetizing crop is served immediately afterwards, and the most delicious is smeared with a piece of butter and sprinkled with salt.

Roasting corn on the cob is an easy and very tasty way to prepare the crop, especially if you choose already ripe cobs. They do not need to be cleaned of leaves, on the contrary - the corn should be covered with a thick layer of them. Soak it in cold water for a quarter of an hour, then remove from the liquid, dissolve the leaves, but do not remove them completely (peel like a banana peel).

Grease the beans with oil, season with spices of your choice, and wrap again cobs with leaves. Then put in the fire, the leaves should be charred on all sides. When the corn is ready, pull aside and cover with a lid (or use aluminum foil to wrap). Leave to stand for 15 minutes, then thoroughly clean the skin, grease the beans, and enjoy them.