In the culinary business there is nothing better than a simple but tasty dish that does not need to spend a lot of time, and the product that can be used in a completely different way and make various culinary delights is no less valuable. Corn answers both points, but in this article we will pay attention only to the preparation of the cobs themselves.
What is this plant?
Corn is the name of a genus of cultivated plants of the cereal family, diverging into six species. In the modern sense, this definition is called sugar maize (maize). In the preparation of using the cob - a thick axis, covered with golden grains and covered with green leaves.
What is useful grains?
Corn kernels - a source of essential amino acids (tryptophan and lysine) and vitamins: PP, E, D, K, B groups (B1, B2). Ascorbic acid is also present.
100 g of corn contains: 10.3 g of proteins, 60 g of carbohydrates, 9.6 g of fiber, 27 g of sodium. Energy value - 44.1 kcal per 100 g
Consumption of corn cleanses the body of toxins, radionuclides and toxins. In turn, the antioxidants contained in this herb protect against premature aging and are good prevention of oncology and heart disease.
Corn is very useful for the digestive system: prevents the processes of decay and fermentation in the body, regulates the digestive processes and promotes the absorption of other products; recommended for pathologies of the gastrointestinal tract and obesity (or other metabolic disorders). Also unique fats (linolenic, linoleic, arachidonic) help in controlling cholesterol levels.
It is interesting to know that if you experience overwork, exhaustion, nausea or vomiting, you can also taste corn and it will have a beneficial effect on your condition.
Why do you need to boil?
Raw corn has all the listed properties, and has some advantage over boiled, but it is much more difficult for the body to digest and assimilate, resulting in bloating, discomfort or heaviness. Uncooked corn is more calorie.
IMPORTANT. When boiling corn on the cob, never salt the water, otherwise it will become more rigid, and the whole taste will go into broth.
How to properly and tasty cook at home?
- Product selection. Proper preparation begins with the selection of the best specimen, and we need young corn (how to cook young corn and how long it should be cooked, read here).
Useful tips:
Young corn can be found only in the season - no end later than August. Corn found on the shelves after this period will be overripe: tough and less tasty.- Look for cobs with milky white or light yellow grains. If the corn is bright yellow, then depending on how lighter it is, the older it is (we talked about how to cook old corn so that it becomes soft and juicy).
- The grains should be slightly soft, but dense, of equal size and lying tightly to each other. Not rounded grains and dimpled talk about the ripeness of the fruit and unsuitable for cooking.
- Young cobs have a whitish liquid inside the grains.
- Do not buy the cob without leaves. The leaves themselves should not be dry or yellow, well, if they do not lag behind the cob.
- Cooking preparation.
- Rinse the cob and clean the dirty leaves. It is not necessary to remove all the leaves, only remove spoiled ones.
- Before cooking, it is desirable to soak the corn for an hour in cold water.
- For even cooking, select cobs of similar size, and if you have them too large, cut them in half.
If you find that you have overripe corn, then for its tasty preparation, clean the ear of leaves and fibers, cut it in half and pour it with a mixture of cold water and milk in a ratio of 1 to 1. You should be soaking for 4 hours. - Start cooking.
Directly for cooking, you will need a pan (preferably cast iron) and a stove. You can also use a microwave or a double boiler (in this case, you will need foil and corn to remove the husks, spices), or even the oven (foil, baking paper, spices).
Young corn can be found only in the season - no end later than August. Corn found on the shelves after this period will be overripe: tough and less tasty.Step-by-step cooking recipes with photos
In the pan
- To begin with, what should be the water in which the corn is dipped for cooking. Before adding the cobs to the pan, first bring the water to a boil. Do not add salt, if you wish, you can add a little sugar and butter to the water - this will give the taste of corn sweetness.
How much time is needed to bring corn to readiness (how and how much to cook fresh corn, read here, and from this article you will learn how to cook properly, so that it is soft and juicy)? Dip the prepared cobs in boiling water and cook for no more than half an hour if the corn is young. Ripe corn must be cooked from half an hour to 40 minutes. Quite ripe cobs can boil for 2-3 hours. Take care not to overcook the corn, otherwise the seeds will harden.
- You can go the other way:
- Use the clean, closest to the cob leaves and lay them with a small layer of the bottom of the pan. Put on them cut in half (optional, but it would be more convenient) cob and cover them with another layer of leaves so that there are no gaps.
- Now salt (yes, the recipe differs by this). Salt use generously.
- Then fill with water so that the cobs are completely in it, nothing more. After that, you can put on the fire, bring to a boil, and then reduce the fire.
- Cooking time coincides with the conditions in the recipe at number 1.
As for how long they need to be cooked in this way, the cooking time is the same as in the first case.
IMPORTANT MOMENT. Ready corn should cool in the broth under the lid and only then be served on the table.
View tips and recommendations of cooking corn in the pan can be here.
Steamed
When cooking in a double boiler, the final dish will be juicy and tender, with a characteristic sweetness and aroma. The cob must be completely cleaned!
Additional ingredients:
- olive oil;
- salt;
- ground pepper;
- seasonings: greens, ground red pepper, pesto sauce, curry powder, coconut milk.
- Olive oil, pepper:
- Put a cob in the middle of the foil, brush it with olive oil, sprinkle with pepper and salt.
- After that, tightly wrap the cob and lower it into the steamer seam up. Filling the entire steamer is not necessary, 3/4 will be enough. Water is not needed.
- Close the lid and cook for 2 hours on high power, or 4 - on a small one.
- Coconut milk curry powder:
- Instead of olive oil, lubricate the ear with coconut milk, sprinkle with salt and pepper (if desired).
- Next, add the curry powder and put the cob into the steamer.
- Pesto:
The easiest of all the recipes, as this sauce already includes olive oil and seasonings. Just grease the cob and you can load it in a double boiler.
- Fresh herbs:
- Coat the ear with olive oil, add salt and pepper.
- Finely chop fresh herbs and sprinkle corn over them.
- Load in a double boiler.
- Cooking without foil:
- Brush olive oil on corn and steamer walls.
- Sprinkle the cob with salt and pepper.
- Pour 1/4 cup of water into the steamer and place the corn.
- Cook with the lid closed.
View other recipes for cooking corn in a double boiler can be here.
In the microwave
If you do not have much time, then these methods will be for you the most handy., as there is no helper faster than a microwave.
- Untreated from the leaves of the cob lay in the microwave, set the timer for 5 minutes, then cooked corn can be sprinkled with salt and eat.
- For this recipe:
- Dampen a paper towel with water (either thick or, if you have thin, then put two layers together) and tightly wrap the cleaned ear.
- Put in a microwave and turn on the timer for 5 minutes. Is done.
IMPORTANT. Microwaves come in different capacities, so it’s important to check whether the indicated time fits on the cob. And in recipes it is said about one cob, that is, for a larger amount of time it will take more (twice or slightly less) times.
How to quickly cook corn in the microwave in the package, read this article.
How to bake in the oven?
Baked dish will take more time, but thanks to his personal taste, you will also like it.
In foil
For the first recipe you need the following ingredients:
- corn - 2 cob;
- butter - 30 g;
- dried basil - 1 tsp;
- ground coriander - 0.5 tsp;
- salt - 1/3 tsp or to taste;
- ground black pepper - 1/5 tsp. or to taste.
- Remove the butter in advance from the refrigerator so that it warms to room temperature, but do not heat it in a water bath or in a microwave oven. Then put the oil in a deep container, add ground coriander, salt, pepper and dried basil. Basil is preferably mashed before adding. Optionally, you can add any spices, herbs and spices.
- Mix well the oil mixture so that the spices are evenly distributed and leave to infuse.
- Remove the fibers from the cobs and remove the leaves. Wash the fruit and wipe dry with a paper towel.
- Coat the corn well with an oily mass and wrap with parchment paper. It will prevent the foil from sticking to the cob.
- Then cut the foil of the required size and wrap the already wrapped corn in it. You can put two cobs in one piece of foil.
- The oven is heated to 200 degrees. Bake for about 40 minutes. During baking, periodically turn the cobs to prevent them from burning. Serve hot or warm corn.
More recipes for cooking corn in the oven can be found here.
In the leaves
For the recipe in the leaves need these ingredients:
- young corn - 1 pc .;
- salt - 2-3 pinches;
- spices (paprika, ground pepper) - 2-3 pinches;
- butter - 20 g (10 g for baking and 10 g for serving).
- Part of the upper leaves to remove, remove the stigma. Pour water for 15-30 minutes.
- Cover leaves fold, expose the cob.
- Lubricate the oil with softened cob and salt and pepper.
- Return the leaves to their normal position.
- Bake the corn in the oven for 45-50 minutes.
- Put the pieces of butter on the ready and served corn.
If something went wrong
In overcooked corn may not harden, and burst / soften the grain. Dont be upset. From the resulting broth (remove the corn), you can cook corn soup. Throw roasted carrots in broth, cut the potatoes there and boil it all for 10-15 minutes. Add corn kernels, sugar and salt.
Now you know how to cook at home very tasty and healthy boiled corn, as well as the reasons why you should try it. And besides the usual taste of ordinary boiled corn, you can taste other ways: faster and not. Enjoy your meal!
