Soft and juicy corn: 10 rules for boiling cobs in a pan

It happens that no matter how much you cook corn, it remains tasteless and hard. It's all about the wrong choice of variety. The first and most important rule: to enjoy juicy and soft kernels, you need to choose good quality edible corn. Its ears are short and thick, with green leaves and light-colored grains. If you taste this corn, even in its raw form it will be sweet and soft.

How to cook corn - the golden rules

Many people associate sweet and juicy boiled corn with childhood and summer holidays. How to cook it as tasty as the sellers? Most people think that for this, the cobs need to be cooked for a long time - for 1-3 hours.

“The more time corn cobs are cooked, the softer and sweeter they are” - this opinion is erroneous and works exactly the opposite.

Cooking corn on the cob is not as simple as it seems at first glance. To enjoy the dish, in addition to choosing a variety, you need to follow 9 more rules:

1. Boil good quality edible corn: young, pale yellow, plump, with green leaves.
2. Cook fresh cobs immediately after purchase. After two days, the grains begin to produce starch and become hard.
3. Do not cut the cobs. Cut ones, of course, will cook faster, but will lose their juiciness.
4. Do not soak in water. The vegetable will lose its juiciness and become watery.
5. Place in boiling water (pour boiling water). This way the juice is sealed in the beans.
6. Boil with stigmas and leaves. The green fibers add sweetness and the leaves add flavor.
7. Salt just before serving. Salt water makes corn cobs hard.
8. Do not overcook. Cooking too long promotes starch production.
9. After cooking, let the corn sit in the water for 5-10 minutes. Being very hot, it will dry quickly in the air.

To prevent the grains from darkening, you can add 1-2 teaspoons of lemon juice to the water.

How and how long do you cook corn on the cob in a saucepan?

There are many ways to cook corn on the cob. But most people prefer to use the classic saucepan recipe.

Give preference to a pan with a thick bottom. Corn cooks best in a cast iron pan. You can use enameled or steel dishes, most importantly, not aluminum (the vegetable oxidizes in it).

Cook the corn until it is soft and juicy:

1. Cleaning. We cut off the “butt” - the inedible place of attachment to the stem. We take the leaves from the opposite side and shake out the cob.
2. Wash under running water.
3. We put the leaves on the bottom of the pan, put the cobs, stigmas and leaves again on top.
4. Pour boiling water at the rate of 300-250 ml of water for each cob and cook over medium heat under the lid.
5. After the water boils, reduce the heat to low, open the lid and set aside for 20 minutes.
6. We pierce the cob with a toothpick. If it is soft, turn off the heat. If hard, cook for another 5 minutes.
7. After 5 minutes, take out the corn, grease it with a piece of butter, add salt to taste and taste.

If you don't like to nibble on the cob, cut off the kernels with a knife. Wrap the hot corn in a napkin and place it vertically on the board. Place a sharp knife at an angle of 30 degrees. Swipe from top to bottom.Peel 4 sides.

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.

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.