How to choose good corn
In order for boiled corn to meet the expectations of your taste buds, you need to choose the right cobs in a store or market. The most delicious are sold until the end of August. Later ones may be overripe and tough. You can check the age of corn by crushing one grain. Young seeds will ooze a white liquid resembling milk.
Young corn with grains of milky white or light yellow color is ideal for cooking. To the touch, the cob should be soft, but at the same time elastic. The grains should fit snugly together and be about the same size.
Pay special attention to the leaves. In good corn, they are green, dense, fresh. Do not buy corn without leaves. Perhaps the seller deliberately removed them to hide the poor quality of the goods from you.
How to cook corn on the stove
Prepare a large pot. Peel the corn , while discarding the stigma hairs, and leave the leaves – they will still come in handy.
Place the leaves in the pot so that they completely cover the bottom. They will provide the finished dish with a special flavor.
Lay the corn on a bed of leaves. The ears must be the same size so that they cook at the same time. Too large can be cut in half.
Cover the corn with a layer of leaves. Pour boiling water into the pan so that it completely covers the cobs.
If you’re not sure about the age of your corn and you’re worried it might be overripe, add baking soda to the pot—literally at the tip of a teaspoon. This will make even old ears softer and juicier.
Cover the pot with a lid and place on the stove. After the water boils, reduce the heat and start counting the time: young corn cooks for 20–25 minutes, mature corn takes at least 2 hours.
Closer to the end of cooking, take a sample: pry one grain with a fork and bite through. If it is soft and juicy, the corn is ready. Drain the water, cover the pan tightly with a lid and wrap with a towel . Wait 10-15 minutes. Such evaporation makes the grains more delicate in taste.
Free the cooked hot corn from the leaves and serve. Add salt and butter to taste.
How to cook corn in the microwave
Peel the cobs and soak in cold water for 1 hour. Then put the corn in a plastic bag, add 2 tablespoons of clean water at room temperature. Large cobs can be pre-cut in half. Tie the bag tightly, poke a few small holes in it with a toothpick to release excess steam, and place in the microwave. Cook for 5 minutes at maximum power.
You can cook corn in the microwave in another way. Wash cobs, remove leaves and fibers. Wrap the corn tightly in paper towels or paper towels soaked in water and place on a plate. Select the maximum power and send the cereal to the oven for 5 minutes. Everything! The corn is ready.
Remove the corn from the microwave with tongs: the dish is very hot.
How to cook corn in a slow cooker
Clean the corn from fibers and leaves, wash thoroughly. Break or cut the cobs in half and place them vertically in the multicooker bowl. Fill with water up to the maximum mark.
Select the steam cooking mode, set the timer for 20 minutes. When the time is up, leave the corn inside for another 10 minutes, turning on the “Heating” mode. Then take out the cobs, let them dry a little, season with salt, butter and herbs to taste.
How to cook corn in a steamer
Clean the corn from all excess and wash. Pour water into the lower compartment of the steamer up to the maximum mark.
Cover the compartment with a lid, put a bowl on it and lay the cobs in one layer on the bottom. If there is a lot of corn, you can add another level on top of the first one.
Cover the appliance with a lid, turn it on and set the timer for 15 minutes. When cooking is finished, open the lid and wait for the steam to come out. After that, take out the corn and eat it hot. The grains lose their juiciness and harden when they cool.
How to cook corn in the oven
Grease a deep baking dish with butter. Put the washed and peeled corn from the leaves and stigmas there. Pour warm boiled water so that the cobs are half in it. Cover the form with a sheet of foil .
Send the corn to an oven preheated to 180 ° C for 40 minutes if the cereal is young, or for 120 minutes if the cobs are ripe. Add salt to the finished dish.
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