Many people remember the phrase “corn is the queen of the fields and gardens”, and it is worth agreeing that the queen is indeed. The Incas considered it sacred. The culture is thermophilic and demanding on soils, its cultivation in a warm climate was optimal, where it manages to ripen and acquire that bright color that we know from childhood. We all remember these high thickets and shaggy cobs, which contain a golden set of grains.
Today, corn is considered one of the most popular plant crops. It is actively used as food, feed for livestock, cosmetics and even raw materials for fuel.
How to cook and when to salt? And whether it is necessary to salt it when you cook? Answers to questions about how to cook salted corn at home, can be found below.
Why is this culture useful?
Very nourishing culture, due to this, its rather high calorie content. About 300-350 kilocalories per 100 grams of grains. It competes with some varieties of legumes in calories. Corn contains:
- vitamin E;
- ascorbic, folic, pantothenic acid;
- B vitamins;
- vitamin D;
- vitamin C;
- rare vitamins: K, PP.
As well as a set of:
- magnesium;
- potassium;
- copper;
- nickel;
- iodine;
- phosphorus.
It may be disliked because of the starch content, but this nuance does not interfere with the nutritional and beneficial properties. It does not accumulate and does not retain chemicals entering it through fertilizers, which cannot but draw attention to itself. In terms of environmental safety, corn is ahead of many products of plant origin. Useful properties of corn remain after cooking. The shell of the grain during cooking is not destroyed.
Effect on the body:
- slows down the aging process of tissues;
- It has a depressing effect on cancer cells, reduces the risk of developing cancer;
- shown in the endocrine system;
- in diseases of the brain;
- with diabetes and obesity (included in the diet);
- vitamins contained in it affect the state of memory;
- Corn has a positive effect on the work of the neuromuscular system: it contributes to the nutrition and restoration of nerve cells, and also has a positive effect on the formation of muscle fibers.
Contraindications to the use:
- People with increased blood clotting and thrombophlebitis boiled corn should be consumed in small quantities.
- People with too low body mass is not desirable to use corn, since one of its properties is a decrease in appetite, due to which it is used in many diets.
- Also, it is not suitable for the diet of patients with gastric ulcer and duodenal ulcer, as, causing bloating of the intestine, it can aggravate the patient's condition.
Product preparation
Freshly picked cobs are best for cooking.. Young cobs are considered to be more delicious, in the people they are also called dairy corn, because when pressing with a fingernail on the grain, the so-called milk is released.
It is necessary to buy unpurified corn, its leaves will indicate not only the freshness of the cob, but also prevent premature drying. Young ear with bright green leaves. If the leaves are already turning yellow, it means that the corn has been torn off for a long time and could already manage to lose some of its succulence.
The degree of maturity of the corn affects not only the cooking time, but also the taste of the product. When the corn dries, the sugar inside the grain begins to turn into starch, which deprives it of flavor and sweetness.
IMPORTANT! Overripe cob - stiffer and drier the seed!
Preparation of corn for cooking:
- Before you begin to cook the corn, the cob must be washed under running water and cleaned of dirty leaves. You can not clear the cob, remove only spoiled leaves.
- Before you start cooking, many soak the corn for an hour in cool water.
- If the cobs are very large, you can cut them into two or more pieces. It is better to choose to prepare the cob one size.
Salt or not?
There are a lot of opinions about whether it is worth salting water during the cooking process for corn, or to do it 5 minutes before readiness. Here you can only give a personal taste experience, but for him, at least, corn should be cooked several times and according to different recipes.
The usual recipe in salt water
Cooking corn for cooking:
- Dried and dirty leaves are removed, and more fresh ones can be left, as they will give a more pleasant taste to the corn after cooking.
- We wash the corn under running water.
- We choose a large and wide pan for cooking, the cobs should fit completely into it, the bottom of the pan is preferably thick, so that they do not stick to the bottom.
- If you have large cobs and the pan does not allow to lay them whole, cut them into pieces.
- We put the cobs in the pan, pour water so that it covers them completely and bring the water to a boil over high heat (you can also lay the corn after boiling the water).
- After the water in the pot boils, reduce the heat and boil the corn for 15-20 minutes, if the corn is young, or more than 40 minutes if mature (how much and how much to cook young corn?).
- 5 minutes before the end of cooking add salt (a teaspoon to 1 liter of water).
- At the end of cooking, we taste the corn (by separating a few kernels from the cob with a fork). If it is already soft - turn off the stove and let cool under the lid. If you use immediately, then we take out the finished corn on a plate.
- If desired, rub it with salt and coat with butter to make it tastier.
Using corn kernels
Many are interested in whether it is possible to cook corn without a cob and how to make it salty? Can. Consider how to properly cook?
- Pour into a large pot of water, bring to a boil. The volume of water should be sufficient to cover the grain.
- Salt water if you are only going to boil the corn and will no longer process it.
- Put the corn in boiling water for 2-3 minutes. Stir so that the grains do not stick together, and the corn is cooked evenly.
- After 2-4 minutes, take on the sample with a spoon one or two grains.
- Drain the water from the pan while holding the strainer over the sink. Garnish ready!
Step-by-step recipe with photos
And here you can see a photo of how to cook the corn in a pan step by step:
Custom Cooking
Grandma's way
- At the bottom of the pan laid out a small layer of clean leaves.
- Put the corn on top of them (it is better to cut the cobs in half).
- On top of the same layer of leaves, so that he completely covered the cob.
- When you cook with this recipe, the cereal is definitely worth salt. And abundantly.
- Pour water so that it completely covers the cob and set on fire.
- Bring to a boil and reduce the heat. How much to cook? Very young corn will be ready in 20-30 minutes, more mature 40-50 minutes brewed.
- After the cooking process is completed, the corn should cool in the broth under the lid. Then it turns out amazingly juicy and soft (see how to make soft and juicy corn in a saucepan, you can here)!
- Those who love the hot with oil cooling process can be excluded.
With mint and basil
This recipe is quite unusual. Consider how to cook such a dish and how much salt.
You will need:
- 2 corncobs;
- 1 sprig of mint;
- 1 sprig of basil;
- 1 teaspoon dry oregano;
- 1 teaspoon of dried dill;
- black pepper;
- 2 peppercorns;
- 2 cloves of garlic;
- 50 grams of butter;
- salt.
Cooking:
- Clean the corn cobs and dry them.
- Finely chop the herbs, spices and chop the garlic, add the butter and mix thoroughly.
- Then the resulting spicy mixture abundantly smear each ear.
- Wrap the corn in foil so that juices can spill out of it.
- Put the cob in a baking dish and let it stand for 15-20 minutes.
- Then send the corn to the oven preheated to 200 degrees, where you keep it for about 50 minutes.
With honey and chili sauce
You will need:
- 4 ears of corn in the husks;
- 4 tablespoons butter;
- 1 tablespoon honey;
- 1/2 teaspoon chili powder;
- salt.
Cooking:
- Preheat oven to 170-175 degrees.
- Put the corn in the husk on the rack and cook for 35 minutes.
- In a bowl, mix the butter, honey and ground red pepper.
- When the corn is ready, remove from the oven and carefully separate the husk and remove the corn rings.
- Top with a thick layer to coat the cobs with the prepared sauce and let stand for 5 minutes.
In a double boiler
Cook in a double boiler and you can clean and unpeeled from the corn, with the second option for cooking will take more time.
You will need:
- corn on the cob;
- butter - 20 g;
- walnut - 50 g;
- ground cardamom;
- salt.
Cooking:
- After cleaning, put the corn in a double-sided steamer container, greased with butter, cook for 30-40 minutes until cooked.
- In a skillet, separately melt 15 g of butter, mix with 50 g of crushed walnut, cardamom, remove from the stove.
- Put the prepared cobs on a dish and sprinkle with peanut butter, add salt separately.
Boiled salted corn is quite a popular dish.. Spending a certain amount of time you end up with a delicious side dish. The choice of cooking method depends solely on your wishes. Try everything, and then then, for sure, you will have a recipe that is loved only by you.
