HOW TO COOK FROZEN CORN AND FRESH AND HOW MUCH, HOW BEST TO STORE (ON THE COB OR GRAINS), WHAT AND HOW TO COOK FROM IT AT HOME

Corn has long been called the "queen of the fields." This nickname was given to her because of the huge number of useful qualities, many of which are stored even in a frozen state.

Inclusion in the diet of corn has a curative effect on human well-being. The product is beneficial at any age, it fills the lack of essential trace elements for better functioning of the body.

Features

Corn can be used in the following cases:

as a laxative, due to it the intestinal microflora is normalized, there is no constipation;
the use of corn has a nourishing effect on the nerve cells, the formation of muscle fibers occurs with the help of the starch contained in it;
to strengthen the memory and improve the performance of the brain, children are given corn, since it contains glutamic acid;
boiled baby corn can be absorbent, which frees the body from toxins, toxins and salt;
used in liver disease, has a choleretic effect.

In addition, corn helps reduce symptoms during menopause, relieve pain in the menstrual cycle.

How useful is this cereal when stored in a freezer?

When frozen, corn practically does not change its properties.

Chemically, corn consists of the following elements:

water 75%;
carbohydrate 23%;
protein 4%;
fat - 1%;
2% of the mass goes to dietary fiber.

In frozen form, in corn, about 9% of group B vitamins are released per 100 grams, 7% - C, 9% - PP, 1% - A, 5% - choline. The product contains a variety of micro-and macronutrients, including the following -Zn, Cu, P, Mn, K, Fe.

Frozen corn contains a huge amount of vitamins and minerals, so it improves the work of the following systems: cardiovascular, digestive, nervous, endocrine.

In a mixed diet, improves appearance, normalizes metabolism, improves skin and hair.

You can store frozen corn in two ways:

on the cob;
in the grains.

Cooking preparation

How to cook frozen and fresh corn? Before boiling the corn, rinse the cobs thoroughly, removing any dirt from the leaves. If desired, you can remove the leaves from the head, without fail leaving a few pieces.. If it comes to frozen corn, then a few hours before cooking it should be removed from the freezer and put in a separate container, where it should be defrosted.

For the preparation of frozen corn, you must have cooking equipment, additional ingredients, recipes and some free time.

Recipes

Is it possible to freeze on the cob, at home, and then cook, how much you need to cook frozen corn, how to cook and with what corn on the cob, and also what to cook from corn in grains? There are several recipes for cooking previously frozen corn. At the same time its preparation is possible with the help of various technical devices.

On the stove

Cooking frozen corn in a saucepan on the stove is the easiest way to cook cereal:

In the process of cooking, clear the cob of leaves and stigma.
Next, put the corn in a clean dish with bulk walls and cover with water to such a state as to completely cover the cobs.
Place the container on the stove.
Corn is cooked until cooked under the lid (how to cook corn on the cob, read here, and how and how much to prepare a fresh vegetable, we told here).
Check whether the corn is ready by poking it with a fork. At this moment, the grains are soft. The cooking time is 1.5 hours.
After that, let the cooked corn cool by adding salt and spices to taste.
Cooked corn before serving can be smeared with sunflower or butter.

Steamed

Steaming corn will require the following components:

3 ears of corn;
2 glasses of water;
3 sprigs of parsley;
butter;
pepper;
a few cloves of garlic.

Starting cooking, clean and rinse the corn cobs under running water.
Remove the spoiled grains.
Put the corn in a prepared dish and pour clean cold water into it.
Soak the plant for 60 minutes, then wash it again. So, you should do if you are not sure that the freezing of corn was of high quality and the product did not deteriorate.
Next, place the corn in the slow cooker, close the lid and turn on the timer. The duration of cooking directly depends on at what stage of maturity the corn was frozen. Milk grains cook 10 minutes, and mature for half an hour.
Then you need to melt the butter and add parsley, pepper and garlic to it, do not salt.
Prepare a cob beforehand, completely cover it with greens and butter, and then put it in a steamer for another 5 minutes (see more recipes for cooking corn in a steamer here).

You can also watch a video, which describes the method of cooking corn for a couple after freezing:

Roasting

Roasted corn is a very satisfying and tasty dish. The roasting method would be ideal if you did not freeze whole heads of corn, but only its grains.

For the preparation of previously frozen corn by roasting method, the following ingredients are required:

3 young ears;
2 glasses of water;
45 grams of butter;
two large spoons of olive oil;
salt.

Pick up the ingredients, prepare the cobs: clean, rinse and cut them into two parts. Put in a frying pan and fry for 5 minutes in olive oil (high heat), you can spend a little more time, as long as the grains are well roasted.
Reduce the heat and pour water, continue cooking until the water evaporates. Turn the cobs over so that they are stewed evenly.
In parallel with this, melt the butter and salt a little.
After cooking corn, put it on a plate and smear with melted butter.

In the microwave

To prepare corn in the microwave, you will need the following ingredients:

several heads of corn;
butter;
water.

Selected cobs are thoroughly washed under running water, and then dried well.
Remove various contaminants and traces of decay from corn leaves.
Take a plate and put a cob on it. Close the door of the microwaves. If its power is 1 kW, then the cooking time will be 5 minutes, if the stove is weaker, then the cooking time will be approximately 7 minutes.
When the time passes, remove the dish, salt it, grease with butter and add spices.

Details on how to quickly cook corn in the microwave in the package, read here.

In the oven

To prepare previously frozen corn in the oven, you will need the following ingredients:

three ears of corn;
100 grams of butter;
4 cloves of garlic;
¼ teaspoon of saffron;
1/3 teaspoon of coriander;
1/3 teaspoon ground nutmeg;
salt and pepper mix - to taste.

Remove the butter from the refrigerator so that it is soft and reaches room temperature. Put the butter in plates and mix with pressed garlic.
Add salt and pepper mixture, coriander, saffron, ground nutmeg. Stir the mixture thoroughly so that the seasonings are evenly distributed.
Take the cob, remove the green foliage and spread it with the prepared mixture. Wrap the cobs in baking parchment and then in foil.
The foil holds heat, producing moisture, corn is prepared in it, the parchment prevents the foil from sticking to the cobs.
Bake the corn in an oven heated to 200 degrees for 30 minutes. Bake the old cobs for 45 minutes.
Do not be afraid of experimenting with spices and spices, pick up your good taste.

More recipes for cooking corn in the oven can be found in this article.

How to store boiled?

There are several methods for storing boiled corn:

Cook the corn, separate the grains from the stem and put them in a glass container. Fill with hot water and salt (dessert spoon of salt per liter of water). Put in the fridge, so the grain is stored for up to 90 days. Periodically add salt water, as the corn takes up part of the salt.
Alternately, lower the cobs first into hot, then into cold water, and then let them dry. Select the grains and put them in a plastic bag. Thus, the grains retain their beneficial properties and good taste.

Corn is a very useful product that should be eaten more often because it is rich in vitamins and minerals. And frozen corn is no exception.