How to Boil Corn: Simple Rules

This seasonal delicacy, like boiled corn, is not only very tasty, but also healthy. In the cob contains vitamins and trace elements, saturated acids, in addition, corn helps to normalize metabolic processes, removes toxins and toxins, facilitates the state of patients with cardiovascular diseases. So, it's never a mistake to learn how to boil corn properly, and at the end of the summer it's necessary to get a few cobs.

How to choose suitable cobs?

The key to excellent taste and good is not only the right preparation. Corn has several varieties. The fodder is grown to feed animals, it is more rigid and not so tasty, so when buying try to choose a sugar that is designed for people. Good cobs should be with leaves and stigmas, otherwise the grains may be too dry. Finally, the product should be very fresh. Such corn will be juicy and sweet, and the overripe cob will turn out to be tough and tasteless. Cook it will have much longer, and the result will still not be satisfactory.

How tasty to boil the corn?

So, the cooking time is determined by the variety and freshness. Milk corn will be ready in half an hour, and for fodder or overripe cooking it can take up to six hours. For cooking it is best to use a deep pan with a lid and thick walls. The dishes should be warmed evenly. Fire make small, so in the cob there will be more nutrients. Before boiling the corn, rinse the cob and remove the dirty, damaged leaves. Clean and green on corn. Put everything in a saucepan, pour it with water so that its level is five centimeters higher and set to cook. To salt it will be necessary to have a ready dish, otherwise the grains will become stiff. To judge the readiness can be to taste: just separate one grain and try, if it is soft and tasty, corn can be eaten. To start the meal is immediately after the preparation, because the cold cobs will not be so delicious.

How to boil corn in other ways?

In addition to the usual pots when cooking cobs, you can use other devices and methods. For example, make corn in a double boiler. So it turns out juicier and more saturated, more useful substances will be preserved. Before boiling corn in a double boiler, you need to clean it from leaves, antennae, rinse under running water. Then put in a steamer and cook for about a quarter of an hour, and before serving, rub the cobs with oil and salt. If you have a microwave oven, you can also learn how to boil corn with this appliance. Rinse and clean the ears. Cut or break, fill with water so that its level is higher than corn, turn it on to maximum power and set the timer for forty-five minutes. Periodically check the water level and top up if it becomes smaller. There is also an easier way - lay the cobs in a cooking bag in the microwave and leave for seven minutes at maximum power. Quite a bit, and the dish is ready.