Quick Ways To Cook Corn

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

5 ways to cook corn in 15 minutes instead of an hour

There are many ways to cook corn. For those who have an extra hour and a half, traditional options are suitable. If you want to save time, it's worth picking up some quick recipes.

Cooking in 15 minutes

Many foods, if cooked quickly, lose their flavor and health benefits. But not corn. It can be cooked in minutes without sacrificing flavor or nutritional value.

Fast way in the microwave

You can quickly cook corn in the microwave. In order for the product to be ready in 5-6 minutes, it is necessary to set the power to at least 850 kW.

The ears, soaked in water, are placed on a flat plate so that they do not come into contact with each other. From above, they are covered with a plastic cap, designed specifically for microwave ovens.

Accelerated baking is facilitated by water, which, when heated and evaporated, will remain under the hood and be absorbed into the kernels, making them softer. The result will be a "steam" cooking effect.

But it is worth considering that a lot depends on the age of the corn. Old specimens can hardly be cooked that quickly.

In oil and bag

If you have no desire to wait at all, find five minutes of time and a plastic "sleeve" for baking.

The cooking technology is as follows: dip the peeled ear in water, salt, rub with butter and place in a bag. Tie the edges tight with thread. The microwave will do the rest of the work for you.

With a power of 850 kW, the food will be ready in less than 5 minutes. And all thanks to the package that does not release moisture and oil vapors outside. A vacuum environment is created in which corn is stewed and baked in a matter of minutes.

In milk

Young ears are always softer, tastier and take much less time to cook. However, even old corn, boiled in milk, tastes better and is more satisfying when young. Moreover, the cooking time will not exceed 15 minutes.

You will need 1 liter of milk. You need to cook 2-3 peeled cobs and only in a small saucepan, or in a ladle - the larger the container, the longer the cooking time. You can add salt during the cooking process, directly into the milk, without waiting for the product to be ready.

In a multicooker

Corn cooked in a multicooker retains all vitamins, nutrients, and does not lose its juiciness.

Young cobs must be cleaned of leaves and fibers, cut in two and placed in the reservoir of the device. Fill with water up to the "MAX" mark. Set the high pressure mode and set the timer for 15 minutes.

After cooking, let the ears cool, coat them with butter and season with salt to taste.

On the grill

Smoked corn, cooked on a fire or grill, will be an excellent side dish for a kebab and will go well with fried vegetables.

Before cooking, do not peel it of leaves, you just need to moisten it well in water. This is so that the leaves can retain moisture and create a "steam" effect.

The ears are rubbed with black pepper, salt, spices are added and wrapped in leaves. But greens as a seasoning are undesirable - they will ruin the special taste and smell of the dish.

In this form, the corn is placed directly on the coals and waited for 15 minutes, regularly turning with a fork until the leaves are charred on all sides. Before eating, the ears are greased with butter or olive oil.

Traditional ways

Lovers of classic cuisine should not forget about the most successful, proven recipes. Of course, there are more fields for culinary imagination. But there is no talk of saving time.

In the oven

One of the traditional recipes is baking in the oven. This method is called sparing. There are many variations here: in foil, in baking paper, in a “sleeve”, or without wrapping.

In the oven, the corn is under a mild temperature effect, baked evenly, does not burst or char. And being in foil, it is perfectly steamed “in its own juice”.

To prevent the kernels from bursting, the temperature in the oven should not be extremely high. Enough 170-180 degrees. The traditional cooking method will take about an hour.

French chefs advise to grate the corn with garlic, salt and olive oil before baking. Then her taste will become more refined and delicate.

On the stove

The classic cooking method requires at least half an hour of cooking time.

First, bring the water in a saucepan to a boil. Then place the unpeeled ears in it, while it is better to remove the fibers. During the cooking process, the leaves will add a little pleasant astringency to the taste.

The cooking time in boiling water is: for young ears 25-30 minutes, for mature ears - 40-45 minutes. Old corn will cook faster if you soak it in water for a couple of hours.

After cooking, it is recommended to steam the dish so that it “reaches”, ie. it became more tender and fragrant. To do this, drain the water, wrap the pan in a warm blanket and leave for an hour and a half.

In a double boiler

Steamed corn retains absolutely all the beneficial properties and vitamins.

The cooking technology is simple. You will need to pour water into the steamer, clean the cobs and place them in the tray of the device, you can even in 2-3 tiers.

You will have to wait 35-40 minutes until ready. Older specimens take a little longer to cook. All this time, you should monitor the water level in the steamer and top up if necessary. It is recommended to grease the corn with butter and salt before eating.