How And How Much To Cook Corn On The Cob (in A Saucepan, Slow Cooker, Etc.) Correctly

2024 Author: Bailey Albertson | [email protected]. Last modified: 2023-12-17 12:53

Cooking delicious corn on the cob correctly: cooking secrets

Boiled corn is a favorite summer treat for both adults and children. It would seem, what could be easier than boiling a few golden cobs to enjoy their delicate taste? But it turns out that you need to make some efforts, and even know a few secrets, to get the corn really juicy. It is very important to be able to choose a product and take into account the cooking time.

Content

• 1 Choosing the right one: what to consider
• 2 Cook a treat in a saucepan
• 3 More options?
• 4 Corn frozen and vacuum packed: cooking secrets
• 5 Some interesting recipes
• 6 Video on Cooking Corn on the Cob

Choosing the right one: what to consider

Corn is not only delicious, but also a very healthy product. It is rich in vitamins and trace elements that our body needs:

• vitamin A is responsible for metabolism;
• vitamin C strengthens the immune system;
• vitamin E protects the body at the cellular level;
• vitamin B (thiamine) strengthens the cardiovascular, nervous and digestive systems;
• fiber cleanses the body of toxins;
• potassium helps provide the body with fluid.

In addition, corn contains substances that regulate the functioning of the thyroid gland, which are responsible for the health of hair, nails and skin.

The taste after boiling depends on how correctly you choose the corn cobs. Young corn has light yellow kernels, cobs are small and not long. Rows of grains should be perfectly even, dense and of the same color. To make sure you have young corn in front of you, cut the grain. If a white juice similar to milk is released, the corn is not overripe. You can also cut the stump: in young corn, it is whitish and light.

Young dairy corn is best for cooking

Sweet corn has a delicate whitish tendril at the end of the ear, which is denser and darker brown in fodder or overripe corn. A pale yellow color indicates medium maturity of the ear. Such corn will take longer to cook than young or dairy corn.

Overripe corn has a bright yellow grain color. These cobs will cook for about 2 hours. In addition, you need to take into account the area in which the corn grew: the southern varieties are much softer than the northern ones.

Cooking a treat in a saucepan

This traditional method is familiar to each of us from childhood. At first glance, it is very simple, but you need to take into account some secrets and features.

1. Boil the corn the same day you bought it or picked it. Under this condition, it will retain its beneficial properties and become soft and tender.
2. Rinse the ears before boiling and remove any dirty leaves from them. Clean, young leaves do not need to be torn off. During the cooking process, they will give the corn a delicious flavor.
3. Take a large heavy-walled saucepan. Place the cobs in several rows in it and pour cold water so that it covers the corn a few centimeters. Close the lid tightly and do not remove it until the ears are cooked. If the corn is young and soft, boil it for 15-25 minutes after boiling.
4. You can tell if the corn is ready by taste or by piercing the corn with a fork. After the cooking process is over, do not remove the corn from the pot right away, let it sit for about 10 minutes.

If the corn cobs are too large for the pot, they can be cut open before boiling. Ready corn is served hot.

More options?

The modern kitchen is equipped with various gadgets that greatly facilitate the cooking process for housewives. The same goes for corn, which can be cooked in a double boiler, pressure cooker, oven, and microwave.

1. To cook corn in a double boiler, rinse it without removing the bottom layer of the leaves and place the cobs in a mold. pour 1 glass of water - this will be enough for steam to form. For full readiness of young corn, 5-10 minutes is enough. Old corn or feed corn will cook in a double boiler for 40 minutes.
2. To boil the ears in a pressure cooker, rinse them, put them in a container and fill them with water. Close the lid and put on fire. For young corn, 10-15 minutes after boiling is enough, for overripe corn it will take 40 minutes.
3. To cook corn in the oven, take a deep baking dish, brush it with butter, and place the washed peeled ears tightly. Pour boiling water so that it covers the corn. Preheat the oven to 120 degrees, place the corn pan in there and bake for 40 minutes.
4. There are two ways to microwave corn, fast without water and slow with water. It is important to know that only young corn can be cooked in the microwave. For the first option, put the ears in plastic bags and tie them tightly. Set the device to 800 W and cook for 10 minutes.
5. You can also boil corn in a quick way: cut the cob into pieces without peeling the leaves, and cook in your own juice for 5 minutes at 800 watts.
6. To cook corn in the microwave in a slow way, with water, rinse the cobs, put them in a special container, cover with cold water and cover. Set the power on the device to 700-800 W and set a timer for 45 minutes. make sure that the water does not boil away, and add it to the container if necessary.

Frozen and vacuum packed corn: cooking secrets

Modern food storage methods allow us to feast on corn not only in the summer, but throughout the year. For example, you can buy frozen corn on the cob from a grocery store. It is steamed and instantly frozen, which allows you to preserve all the healing properties of the product. Cooking such corn is very simple: put it in boiling water and cook until tender. After the water boils a second time, 20-25 minutes is enough until it is completely cooked.

Vacuum packaging is usually used not for cooking corn, but for storing it in finished form. You can buy these cobs and reheat them in the microwave, saucepan, slow cooker, or skillet if necessary. Before this, the vacuum packaging must be removed.

Several interesting recipes

Corn can be a rather unusual dish that will decorate any festive table. To do this, you need to make a little more effort and use your imagination.

Try to cook corn in milk and cream. To do this, you will need:

• 4 ears of corn;
• 0.5 cups of milk;
• 1 glass of cream with a fat content of 30% or more;
• 30 grams of butter;
• 0.5 cups white wine
• 1 tablespoon flour;
• 2 eggs
• salt and spices.

Boil 4 cobs of corn and cut the kernels from the cob into a bowl. Heat milk and a glass without a quarter of the cream in a saucepan, add the beans and cook for 10 minutes.

Melt the butter, mix it with 1 tablespoon flour, add the mixture to the corn and cook for another 10 minutes. Pour in dry white wine, leave to simmer for another 10 minutes. then add salt and spices to taste. Mash the remaining cream with eggs, add to the corn and cook for another 10 minutes.

In this recipe, you can use whatever spices you like: pepper, bay leaf, basil, cinnamon, tarragon, and more.

You can cook corn in the oven

Corn baked in sour cream is a very spicy and tasty dish that your family and friends will surely like. Take the following foods:

• 5 ears of corn;
• 0.5 cups sour cream;
• 100 grams of cheese;
• 50 grams of butter;
• 2 handfuls of dill, parsley and onions.

Cut the kernels from the boiled ears, pour sour cream and melted butter over them, mix. Place on a baking sheet or baking dish, sprinkle with grated cheese.

Preheat the oven to 160 degrees, send the baking sheet with corn there and bake for 15 minutes. After cooking, sprinkle the corn with finely chopped greens and serve hot.

Cooking Corn on the Cob Video

While summer pleases us with hot sunny days, do not deny yourself the pleasure of eating delicious, juicy and healthy corn! Share your corn recipes with our readers. Bon appetit and bright summer!