How can you cook young corn and how much time to cook it?

Corn is a familiar food product. It was grown and actively used in cooking recipes many years ago. For the first time it began to grow as a home culture in Mexico in the 12th century. Soon, this wonderful grass spread throughout the world, became the favorite of many nations.

Not paid attention to it and breeders, bringing table varieties with different sweet and delicate taste. But what is its use? How to choose and cook corn, especially young? In this we will understand this article.

The composition and benefits of corn

Corn is an annual plant, is a representative of the cereal genus. Actively grown in the Russian Federation. Used as a food product for humans, as well as for the manufacture of animal feed. The fact is that the grains of this plant are very nutritious, and when prepared correctly the cob will also bring a lot of pleasure from the taste.

The composition of corn includes:

• vitamins (PP, E, D, K, B1, B3, B6, B12);
• vitamin C;
• minerals (salts of potassium, calcium, phosphorus, iron and magnesium);
• trace elements (nickel, copper);
• amino acids (tryptophan, lysine).

100 g of this product contains:

• 10.3 g of proteins;
• 60 g of carbohydrates;
• 7 g of fat;
• 9.6 g fiber;
• 27 g of sodium;
• energy value - 80.1 kcal.

Despite its simplicity, corn has a lot of useful qualities for the human body:

1. It performs cleansing functions. It easily removes toxins and toxins, as well as radionuclides.
2. Women! You note. The Queen of the Soviet fields has rejuvenating properties. It contains many antioxidants, due to which the tissues of the human body longer preserve youth.
3. Also, experts recommend the use of corn in order to prevent cancer.
4. It will also help with heart disease.
5. It is an indispensable product in the diet of baby food. Rich in composition, the product in tandem with good caloric content provides the growing body with many essential substances.
6. Corn is active against rotting and fermentation in the intestines.

Watch the video about the composition and benefits of corn:

Peculiarities of almost ripe fruits

The main feature of the young corn is its taste. The consistency of the grains is softer, tender and sweet. It is necessary to spend less time on its preparation than on mature ears (we told about how to choose and cook young corn correctly, and from this article you will learn about how and how much to cook ripe and overswept vegetables).
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IMPORTANT: Young sweet corn can be eaten even raw. She has a wonderful sweetness.

Young corn has one minus. It does not contain all the vitamins and minerals that were described above. This is because young corn is still unripe, has not passed the entire phase of its developmenttherefore, she did not have time to accumulate in herself the whole range of substances, which was awarded by nature.

How to choose?

In order not to spoil all expectations from the upcoming meal, you need to learn how to choose the right product.

• Eat in season. It is necessary to go to the market for corn in August and early September. It is during this time period that corn passes its natural phase of development, at which the properties of a young plant are preserved.

  If you buy later than September, it will be overripe, not young and not tasty. Her grains will be hard.

• It is important to know the color and be able to recognize the level of softness. Cobs with grains of a milky white or light yellow shade are best suited for cooking. The yellower the corn, the older it is.

  Choosing the cobs, look around and doubt them a little - in fresh grains of the same size, they sit tightly in their seats. The ear itself is slightly soft and elastic.

• Leaf condition. In addition to the grains, it is important to pay attention to the leaves surrounding the cob. If they have lost their fresh look, then the corn has already ripened for a long time, and one can hardly expect juicy taste and aroma from it.

  It is not worth buying a cob without leaves - perhaps the withered leaves were removed specifically to hide the fact that the corn was treated with chemicals.

• Control reception When pressed into grains, milky young corn leaves viscous, white liquid.

  If the shape of grains on the cob is not round, but also with dimples, then it is not suitable for cooking.

Ideally, corn should be boiled for 24 hours after it is picked.. Then it will be perfectly sweet and soft. With the passage of time, sugar breaks down and turns into starch. Tastes vary.

Training

So, consider the basic rules of preparing our delicacy for cooking. To do this, you need: the cobs themselves, the pan (but a cast-iron cauldron is better) with a tight-fitting lid, water, salt, a stove and a good mood.

To start the cob you need to soak in cold water for 60-80 minutes. Cold water softens the grain. This can be done with the leaves, but we advise you to remove them.

Why? Often in the environmentally-friendly grown corn there are spoiled grains, usually at the top of the cob. If you do not remove the leaves, they can be overlooked, and the pathogenic bacteria can spread to the rest of the grain. Therefore:

1. Peel the cob off the leaves and fibers.
2. Remove the affected grain and wash the cobs.
3. Fill the cob with fresh cold water.
4. After an hour they are ready for culinary manipulations.

How much time and how to prepare overripe cobs?

If your experience has failed you and you have acquired middle-aged corn, do not despair:

1. Cut the cobs in half and arrange them milk bath: water + milk (1: 1).
2. After 4 hours in such a liquid, they will be filled with sweetness, and the consistency will soften.

How to cook: recipes

On the stove

The easiest recipe - boiled corn with butter. Ingredients:

• corn - 6 pcs .;
• water - 2 l .;
• butter - 50 g;
• sugar - 1 tbsp. l;
• salt.

Cooking method:

1. Dip the corn into the water. Cobs should be fully covered with water.
2. You can optionally add some sugar to the water.
3. Boil need 10-15 minutes.

After cooking, remove the corn, salt, spread out beautifully on a platter and serve with butter. This is a classic recipe for boiling young corn for a large family with children.

Watch the video about cooking corn in a pan on the stove:

Steam

Also very tasty is young steamed corn. This will require:

• corn - 3 pcs .;
• water - 200 g;
• butter - 30g;
• parsley;
• salt.

Cooking method:

1. Coat with oil and chopped parsley.
2. Place the cobs in a slow cooker in the "steamed" mode.
3. Cook for 15 minutes.
4. After, salt and serve.

Roasting

Very tasty and healthy corn, fried in butter. Preparing it is not difficult.

Ingredients:

• corn - 3 pcs .;
• butter - 40 g;
• spices - to taste;
• salt.

Cooking method:

1. On a hot griddle smeared with butter, lower the ears.
2. Roast each side for 5 minutes, on a small fire. At the same time you need to sprinkle with spices.

Also, you can fry only grains, if you want to cook a side dish. This variant of roasting is faster and juicy. Better allows you to adjust the amount of sprinkled with spices.

In the microwave

Ingredients:

• corn - 2 pcs .;
• butter - 20 g;
• pepper;
• salt.

Cooking method:

1. Wash the corn with the leaves.
2. Let the water run dry.
3. Chop off the tip of the cob.
4. Place in the dish for the microwave cob so that they do not touch each other.
5. Turn on maximum power for 3-5 minutes.
6. After this time, pull out of the microwave, but do not immediately open the leaves. Let the corn stand for another 20 minutes. The cooking process is still ongoing, as there is still water there.
7. Next, clean the corn.
8. Add salt, pepper to taste and brush with butter.

To learn how to cook corn in the microwave in a package quickly, read here, and in this article you will find the best recipes for cooking vegetables in a microwave oven.

In the oven

Especially aromatic and tasty baked corn in the oven with spices. For cooking you will need the following ingredients:

• young corn - 4 pcs .;
• butter - 80 g;
• cilantro - 1 bundle;
• lemon peel;
• salt.

Cooking method:

1. Mix the melted butter, finely chopped cilantro and zest and 1 tbsp. l lemon juice.
2. Coat the cob with the resulting mass.
3. Wrap each ear in foil or paper.
4. Send corn to the preheated oven to 200 degrees for 25 minutes.
5. Salt before serving.

Watch the video about baked corn in spiced butter:

Boiled delicacy

Now consider the basic tenets of cooking our gold product.

• In the pot you need to lay the cobs of the same size.. This is to ensure that our delicacy is cooked at the same time. Otherwise, the small ones will be boiled dry, and the big ones will undercook.

  If you didn’t pay attention to their size when buying, and scored discord, the problem can be solved by breaking the big ones. This does not affect the quality of cooking.

• Young corn should be exposed to temperature for up to 30 minutes.. Here the law: the longer - the better, it does not work. If you cook longer it will lose flavor.
• Dip the corn into the already boiling water.. This will keep the sweetness and elastic, but soft texture.
• No need to add salt during boiling. This results in compaction of the product. Salt must be added directly when serving.
• Do not cook corn over high heat. After boiling, make a minimum of power, so that it languishes.

More about how to cook corn, so that it was soft and juicy, we told in this article.

Cook the corn before serving. After cooling, the grains harden and lose their juiciness.

Conclusion

Many people have memories of childhood, of my grandmother’s house, and of rest on the sea with this product. Delicious, healthy, inexpensive product. That is, it can be described. Therefore, arm yourself with useful tips and delicious cooking recipes, in anticipation of the next season of sweet corn.

Watch the video: How Long Do You Boil Or Cook Sweet Corn On The Cob For Recipe (May 2024).