It's time for a delicious treat - boiled corn. However, buying it ready-made means paying twice as much. Much better to cook it yourself.
Boiled corn is a seasonal delicacy. You can eat it only a couple of months a year, and the rest of the time you will have to be content with a canned product. That is why it is so popular during the summer months and is sold ready-made on every corner. However, the price of boiled corn is twice that of a raw cob, and you can cook it yourself to save money. It will turn out just as well.
Young corn is considered the most delicious. It is juicy, sweet and just melts in your mouth. Before cooking corn, you need to choose the right one. It is imperative to buy raw cobs with leaves, which should be dense and green. It is also worth paying attention to the grains, which should be light yellow, "lined up" in rows. If there are dark spots on the cob, then the corn has been affected by pests - it is better not to use it for food.
First you need to remove all the leaves from the corn and clear the ear from the "hairs". The cooking pot should have a thick bottom. The removed leaves must be rinsed and placed on the bottom of the dish, covering it completely. It is recommended to use leaves so that the grains absorb the aroma and become much softer and juicier. Next, stack the corn as tightly as possible. If the pan is small and the cobs do not fit into it, then they should be cut in half. Cover with leaves. Put the corn back in one layer and cover with the leaves.
It is highly discouraged to add salt during cooking, as it makes the grains dense and it will be difficult to bite them. Next, pour cold water over the corn so that the water is a couple of centimeters above the layers. To prevent the water boiling and splashing out during cooking, cover the contents with an inverted plate and cook.
Cooking time directly depends on the cob. So, young corn is enough for 15 minutes after the start of the boil, and the old one needs to be cooked a little longer - 30 minutes. To make the corn softer and more flavorful, after turning it off, it must be allowed to brew in a saucepan for 30 minutes.
Ready corn can be eaten.
