Corn is a healthy product containing up to 70% carbohydrates, proteins, fats and vitamins of groups A, B, C and PP. In addition, it contains many minerals necessary for human health: potassium salts, calcium and phosphorus, only 26 elements from the periodic table. The brighter the color of the corn kernels, the more valuable nutrients they contain. This cereal does not lose its useful properties even when canning and cooking, but you just need to cook corn correctly.
It is necessary
-
- Young corn - 5-6 ears,
- Butter - 20 grams,
- Salt
- ground black pepper.
Instructions
Step 1
Peel the corn of leaves and long tendrils. Cut off stems and tips that have not developed grains. Place the ears in a wide-bottomed saucepan, pour a little water over the ears just to cover the ears.
Step 2
Choose a few - 6-8 pieces of leaves and put them in a saucepan on top, when cooking they will get wet and their weight will not allow corn cobs to float, which are much lighter than water.
Step 3
Put the pot on top of the heat and reduce it when the corn boils. Depending on the variety and degree of maturity, corn is boiled from 40 minutes to 1.5 hours.
Step 4
When the corn is cooked, place the cobs on a platter, season with salt and lightly pepper, pour with melted butter and serve. Eat it hot.
