How To Cook Corn On The Cob

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How To Cook Corn On The Cob
How To Cook Corn On The Cob

Video: How To Cook Corn On The Cob

Video: Boiled CORN ON THE COB in 15 minutes - How to boil perfect CORN ON THE COB demonstration 2022, December
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Fresh corn on the cob is good both as a snack and as a separate dish for a light summer dinner. Also, corn is an ideal option for a picnic dish, as it does not require special serving and does not get your hands dirty.

How to cook corn on the cob
How to cook corn on the cob

It is necessary

    • corn on the cob (about 4-5 cobs)
    • a pinch of salt
    • large plastic skewers for serving
    • large flat dish

Instructions

Step 1

Take a large saucepan, about 3-5 liters in volume. Fill it halfway with water and put on fire.

Step 2

First, you need to remove leaves and fibers from the corn. Do not leave a single fiber on the cob, as it will interfere with food when cooked and will be much more difficult to remove. Leave a few delicate leaves from the very middle of the cob, discard the rest.

Step 3

Place half of the leaves you have removed from the cob on the bottom of a saucepan of boiling water. Then dip the ears into the water, after cutting or breaking them in half, otherwise you will not be able to put all the ears in the pot. Place the remaining leaves on top.

Step 4

Once the water in the saucepan is boiling, add a large pinch of salt. Place a tight lid on the saucepan and reduce heat to keep the water from boiling over. Cook the corn over low heat, for about 1, 5-2 hours.

Step 5

The finished corn needs to be cooled slightly by opening the lid of the pan. The corn that has cooled down a little must be taken out on a large platter. For convenience, push a large skewer on each side of the corn cob with force, so that the skewer firmly "stays" in the cob - now the corn has comfortable "handles" so that it is convenient to pick it up. Serve warm, but not hot.

Step 6

If you have cooked a lot of corn and you don't feel like eating it cold the next day, you can recommend the following recipe: corn fried in oil.

Take the remaining ears, free them from the skewers and transfer them to a hot skillet. Add one to two tablespoons of butter to the skillet, lightly salt and pepper. Fry on high on each side for 1-1.5 minutes, so that it is browned. The most important thing is not to overcook the corn so that the kernels don't start to burst.

Put the hot cobs on a large dish, return the skewers to their places. If you are a fan of spicy, you can drizzle a little spicy Tabasco sauce over the ears.

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