Probably one of the most summer dishes is boiled corn. This plant, in addition to its excellent taste, is the owner of a lot of useful properties. It contains vitamins of groups C, B, D, PP, K, as well as copper, magnesium, potassium, iron, phosphorus, etc. How to cook corn properly?
Instructions
Step 1
Choosing the right corn for cooking is very important. Fresh and young corn appears in stores and markets only during the season, which ends at the end of summer. If you buy corn later, it is likely to be tough and overripe.
Step 2
For boiling, choose cobs with light green or milky white grains. The brighter the color of the cob, the older the corn. Look at the grains, they should be elastic, of the same size and close to each other. Pay attention to the leaves on the cobs - they should not be yellow and dry.
Step 3
Before cooking, rinse the ear under running water, remove the dirty leaves and leave in cool water for an hour. Cobs of about the same size should be boiled together, otherwise the corn will cook unevenly. Cut large ears in half.
Step 4
If you come across overripe corn, and there is no way to buy mature corn, then peel the cobs from fibers and leaves, cut in half, fill with a mixture of milk and cold water in a 1: 1 ratio. Leave the corn in this mixture for about four hours. After that, boil the cobs in the usual way.
Step 5
Cooking time will depend on the maturity of the plant. The older the ear, the longer. Young cobs should be boiled for no more than half an hour. Allow up to 40 minutes to cook the ripe corn. Cooking time for fully ripe ears can even take several hours. And don't overcook the corn, because this will harden the corn.
Step 6
What is the best way to cook? In a thick-walled cast-iron saucepan with the lid tightly closed. But you can cook in a double boiler, in a microwave oven and even bake in an oven.
