Boiled corn is a tasty and aromatic delicacy, in addition, nutritious: it contains a lot of vitamins, magnesium, potassium and phosphorus, and other useful substances. Cooking young milk cobs is not a problem, but if they have already had time to lie down, bought after August, overripe? Experienced chefs know how to cook corn in a saucepan to keep it soft and juicy, even if it's early fall.
Cooking corn for cooking
To successfully boil corn cobs and enjoy the softness and juiciness of the dish, get unripe specimens if possible. They should have light yellow grains, soft and elastic at the same time, juicy and light inside. Buy corn with leaves that have not been torn off and make sure they are not yellow and completely wilted.
Young ears will cook in just half an hour. But even if they are not young, but did not have time to shrink and shrivel, you can cook the corn in a saucepan so that it is soft and juicy. The main thing is to do everything right.
Choose the same size corn. Rinse thoroughly in running water, remove leaves, hairs, stigmas. Cut each in half and cover with a mixture of cold milk and water, taken in equal parts. Incubate for 4-5 hours. With clean, green leaves closest to the cob, lay out the bottom of a cooking utensil, preferably thick-walled, made of cast iron.
Cooking corn
How much corn to cook in a pot will depend on whether it is young, ripe, or overripe. Thus, the cooking time will range from half an hour to an hour and three to four hours.
Boil water in a large container and only then place the soaked ears in it - then the corn will be juicy. Cover the cobs with a layer of leaves - not thick, but solid. Make sure the water is covering the corn, you don't need too much of it. Add some butter and granulated sugar to make the dish tender.
Reduce heat to low and keep the saucepan covered on the stove for the appropriate time. While hot, rub the cobs with salt and brush with butter, then serve immediately. If you don't like hot corn, season with salt and let cool in broth, covered. The dishes under the lid can be kept in the refrigerator overnight without pouring out the salty broth.
Now you know how to boil corn on the cob in a saucepan. In addition, such a dish can be cooked in the microwave, multicooker, double boiler and baked in the oven. The main thing is to eat corn right away - with long storage it hardens and will no longer please with its delicate taste.
