Boil or bake? Recipes for cooking young corn

How to Boil Corn on the Cob

The easiest way to cook corn on the cob, and the one you've probably cooked the most, is to boil it.

Fill a large saucepan with water. Add a small handful of kosher salt, just enough to make the water taste salty. Boil.

How to boil corn

Meanwhile, remove the husks from the corn. Depending on the diameter of your pan, you may want to cut the corn in half. But if your pan is quite large, then leave it whole.

Once the water boils, add the corn. After adding corn, the water will stop boiling. Cover the pan with a tight-fitting lid. Once the water boils, the corn is ready. Remove from pan and serve with butter and salt.

How long it takes for the water to return to a boil depends on the size of the pot, the amount of water in it, and the amount of corn you are cooking. But in general, the entire process of cooking corn will take you no more than five minutes. Don't over cook it or it will become very soft.

Cooked corn on the cob

Questions and answers

How to make feed corn into milk?

If you choose the wrong variety, do not rush to get upset. The vegetable can be made soft and juicy. To do this, soak the peeled cobs in milk for exactly 2 hours. After this, the corn is boiled as food - 20 minutes.

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How to cook grains without cobs?

To remove the grains, the cobs are dried. Subsequently, the grains can be processed into flour or boiled. To keep them soft, you need to soak them in water or milk. The container is left in the refrigerator overnight. Then the corn is thrown into boiling water without salt and cooked until soft (30–60 minutes).

How to make corn even tastier?

Hot boiled cobs can be sprinkled with grated cheese. Very tasty corn is obtained when baked in foil with spices (both food and feed). Peeled cobs are rubbed with a seasoning consisting of 100 g of vegetable-milk mixture, 10 g of cumin, 10 g of coriander, 10 g of ground black pepper, 10 g of dry basil, 10 g of dill and parsley, 2 cloves of garlic (chopped), 1 teaspoon salt. Then they wrap each cob in parchment, and then in foil. Allow to soak in the spices for 5 minutes and place in an oven preheated to 200 degrees for 40 minutes.

Corn is one of the few products that retains all its beneficial properties when cooked. Despite its high calorie content (123 kcal per 100 g), it promotes weight loss, removes harmful substances from the body and reduces cholesterol levels. Boiled corn speeds up metabolism, reduces the risk of stroke, diabetes, gives strength and improves mood. To make the dish really tasty, you need to take young food-grade cobs and cook them for no more than 20–25 minutes in unsalted water.

Grilling corn on the cob

To roast corn, first husk, brush with olive oil, and then grill over medium heat using direct heat, covered for 15 minutes.

To lightly char and caramelize the corn, turn it slightly in one direction every couple of minutes.

How to Grill Corn
Another way to grill corn is to remove the husks, season them, wrap them in foil and place the foil packets on the grill for 15 minutes. Some people like to husk the corn, then season it and wrap it back in the husk before roasting. You will need to tie the cobs together with kitchen twine to keep the husks from falling apart when roasting.​

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Cooking corn in the oven

To prepare baked cobs, do this:

• clean and wash corn;
• grease the deep pan with oil;
• sprinkle and add salt to the young cobs;
• put into shape;
• cook for 30-35 minutes at a temperature of 180 C.

The cobs are turned over. If the grains begin to bake, cover the pan with foil.

How to cook young corn in the oven:

1. The prepared cobs are seasoned and placed in an oiled container. Pour hot boiling water up to half the level of the heads of cabbage.
2. Cook for 40 minutes at a temperature of +180 C.

Advice! The mature crop is boiled in the oven for at least 120 minutes.

Roasting corn on the cob

This may be the easiest way. Simply place whole ears of corn directly on the oven rack at 220 degrees. Roast for 20 minutes, then remove, remove the skins, brush with oil, season and serve. A simple, tasty and convenient technique for those cases when you need to urgently, quickly and tasty cook corn.

Roasted corn option

Cooking corn in the microwave

The recipe is simple:

• clean the crop from leaves, mustaches, cut off the stalk;
• soak the cobs in cold water for 40-60 minutes;
• add salt and place the heads of cabbage in a bag in one row;
• make holes in the cellophane, tie the neck tightly;
• place on a dish and cook in the microwave for 10-15 minutes at full power.

On a note! Young cobs are boiled for no more than 5 minutes at full power.

Microwave Corn on the Cob

There is nothing complicated here. The microwave is an absolutely useful tool, and cooking corn on the cob happens to be one of the things it's perfect for. Simply place the shelled corn in a glass or ceramic container. Cover with plastic wrap and cook over high heat for about 3 minutes for two ears of corn; 7 to 8 minutes for four cobs. Once cooked, let the corn sit in the microwave, still covered with cling film, for another five minutes. Then brush with oil, season and serve.

Microwaved corn

Dairy corn - youth in every grain

Corn, even with its joyful yellow color, lifts your spirits. And sweet, juicy, crunchy grains “explode” in the mouth with a fireworks of taste sensations. They are especially bright if you eat young, milky ripe corn. In general, this cereal is quite unusual, since not a single scientist can still understand where it came from on our planet. But whether it came to us from friendly aliens or in some other mysterious and fantastic way, the fact remains: corn is one of mankind’s most beloved products for many centuries.

By the way, the ancient inhabitants of Central and South America, where corn comes from, were excellent agronomists. They noticed that if the corn beds were fertilized with... fish, the maize yield would be much greater. Therefore, they planted corn in holes and put a fish in each hole. And already five thousand years BC, the Indians managed to cook about two hundred dishes with corn.

But let's return to our days. The benefits of eating corn are obvious: easily digestible protein, a balanced amount of fats and carbohydrates, vitamins B, A, C, PP, E, various microelements: phosphorus, zinc, magnesium, potassium, selenium. You will find all this in any corn, but young corn will also cope perfectly with such a task as cleansing the body of accumulated toxins and waste. In addition, dairy corn has fewer calories - about 100 kcal (common ripeness corn has about 120 kcal). For people who want to lose weight or simply carefully count the calories in their daily diet, this difference can be significant.

And young corn is unusually sweet, because it is this grain that contains the most natural sugars. No additional sweeteners, which means no extra sugar, are required when we prepare any dishes with it.

By the way, do you know how the ripeness of corn is determined?

The first glance should be directed at the cob. The grains should be swollen over its entire area, and the threads with which it is entangled should be easily separated. Secondly, you need to check the grains themselves. Gently move the leaves and press the grains with your fingernail: if the liquid that comes out is white, the corn is ripe. It was this white juice that became the milky characteristic of corn. And the color of the grains will help determine the degree of ripeness. In milk-ripe corn they are light yellow; the closer the corn is to the stage of full ripeness, the darker and more saturated the color becomes.

Milk corn is ideal in appetizers and salads. Even in winter it will remind you of the taste of summer!

Corn and avocado salad

Ingredients

• 2 ears of corn
• 2 cucumbers
• 2 avocados
• 0.5 stack. parsley
• 1.5 tbsp. l. lemon juice
• 0.25 stack. olive oil
• salt to taste
• pepper to taste

Preparation

1. Boil the corn in boiling water for about 5 minutes. Then drain the water, let cool and cut the grains off the cobs. Combine corn, coarsely chopped cucumbers and avocados, and parsley in a serving bowl.
2. Whisk the olive oil with lemon juice, salt and pepper. Season with this mixture and toss the salad.

How to choose the right corn for cooking

There are several tricky tips that will 100% help you not make a mistake in choosing cobs:

1. Look at the shape of the corn cobs - large and plump, slightly rounded - these are just right.
2. After you have chosen the ears of corn you like, you need to look at their degree of maturity. This can be easily determined by the color of the corn cob and tendrils - they should be light. The brown color indicates that the cobs are overripe - these are not worth taking.
3. The leaves of the cobs should be green and not withered. You shouldn’t buy corn without leaves; it could dry out and you won’t be able to cook it tasty.
4. The color of the grains should be light yellow or light beige. This is milk corn - the best for cooking.
5. If the corn grains are small and completely milky white, then these are very young ears. They have not yet collected the necessary juice.
6. Kernels with dimples are an indicator of overripe corn.
7. Also, if the corn kernels are bright yellow, then it is already overripe.
8. An additional test for maturity can be another examination of the cob grains. Try piercing the largest kernel at the base of the corn with your fingernail. If the nail goes in easily, it means the corn is milky, moderately ripe and very tasty - you will feel it right away.

You shouldn't choose this kind of corn