Corn is the oldest of the cultures. She has been loved for centuries. The modern food industry allows today to preserve the best taste and nutritional qualities of corn and bring its summer taste to the consumer at any time of the year - corn is simply frozen immediately after harvest.
It is necessary
-
- frozen corn;
- deep saucepan;
- milk.
Instructions
Step 1
Bring the water to a boil in a saucepan (it is better if it is an enamel saucepan, as it will destroy less nutrients and minerals). Do not rush to salt water - corn becomes harder in salt water.
Step 2
Break the corn apart if it is large, or if it is medium in size and easily interferes with the pot, leave it intact. If your corn cobs have been frozen with leaves, they can be removed and placed in the bottom of the pot to enhance the flavor.
Step 3
Dip corn in boiling water. It is important that it is completely covered with water. If you like, you can pour a cup of milk into the water to add a creamy flavor to the corn.
Step 4
Reduce heat to low and simmer corn with lid closed for 10 to 30 minutes. Periodically check the readiness - pierce the grain with a sharp knife or fork, if it is soft, then the dish is ready. The cooking time depends on the degree of ripeness of the corn: the more mature the corn, the longer the cooking time.
Step 5
When the corn is ready, remove it from the water. Do not leave cooked vegetables in water - they become tasteless and watery. The vegetable broth is rich in nutrients and can be used as a base for first courses or sauces.
Step 6
Sprinkle warm corn with salt, spread with butter, cover and let it brew: now you can feast on it.
