Boiled corn on the cob is an uncomplicated dish that contains many vitamins, trace elements and other useful substances. Its tantalizing aroma and slightly sweet taste are popular with many. There are several ways to boil corn.
Instructions
Step 1
To make boiled corn really tasty, you need to choose the right one first. Young ears with light yellow or milky white kernels, which should be slightly soft, but elastic, are ideal for cooking. You can also boil bright yellow corn, but it will turn out to be coarser and tougher.
Step 2
The type of leaves is also important: they should not lag too far behind the cob, be yellow and dry. You should not choose cobs without leaves for boiling - this suggests that the corn was most likely treated with pesticides. For this reason, the leaves curled up and they were simply cut off so that they would not spoil the presentation. Try to choose cobs of about the same size for boiling, otherwise they will cook unevenly. Cobs that are too large should be cut in half before cooking.
Step 3
Removing leaves from the cob is optional. You can safely cook corn with them. Before cooking, it is better to soak the corn for an hour in cool water so that the grains swell and are not dry. Rotten rows of grains must be cut off.
Step 4
The easiest way to make boiled corn
Take a saucepan of a suitable size, pour water into it and bring to a boil. Dip prepared corn cobs in boiling water and cook until tender. First over high heat, and after the corn floats, reduce it a little. Salt the cobs only 15 minutes before the end of cooking. You can sprinkle them with salt after boiling. The cooking time for boiled corn depends on its degree of ripeness. So, it is enough to cook young cobs for 25-30 minutes; it may take 1.5-2 hours to cook old corn. Young corn does not need to be overcooked or it will become tough.
Step 5
Cooking boiled corn in a double boiler
Rinse the corn cobs and place them in the steamer bowl. Boil young corn for 7-10 minutes and old corn for 40 minutes. Steamed cobs have a delicate flavor. If desired, after cooking they can be poured with nut sauce, it will perfectly set off the taste of corn. To do this, melt 15 g of butter in a saucepan, add cardamom and 50 g of crushed walnut kernels. Boiled ears should be put on a dish and sprinkled with oil. Salt is served separately.
Step 6
Cooked boiled corn in the microwave
Soak the ears in water for an hour. Place them in a plastic bag and pour in 2 cups of water. Tie it tightly and be sure to make at least a couple of holes. Steam will escape through them. Turn on the microwave at full power for 10-15 minutes. Cooked corn can be brushed with butter, sprinkled with salt and served. Boiled corn is best consumed warm; cold corn is not so good.
