“Shrimp, squid, raps, boiled corn!” - who did not hear these enticing, loud suggestions, relaxing on the "domestic" seas? And while many people are wary of shrimps with squid and mysterious raps sold on the beaches (you can be poisoned), then corn always remains beyond suspicion and is bought up most quickly. Is it not bliss - wallowing in the sun and gnawing a yellow, tasty, slightly salted ear? But do you know how to cook corn on the cob? Of course, at first glance, it is quite easy. But in order to cook a delicious corn, you still need to know some secrets of its proper preparation. These are the nuances that will be discussed later. So, we need:
- a few heads of corn;
- water;
- salt;
- wooden or plastic skewers.
Before you cook corn on the cob, take a pan, the dimensions of which directly depend on the number of heads of cabbage, pour water in it to about the middle, and put on fire. As the water begins to boil, you will need to peel the corn. It is necessary to remove the leaves and "strings". Try not to leave fibers on the cobs, otherwise then, in the process of eating, they will certainly disturb you. After the corn is peeled, take some of the youngest and most tender leaves (they can be removed from the middle of the ears) and lower them to the bottom of the pot with boiling water, in which you will soon cook the corn.
After all the necessary preparations are made, break or cut the heads of cabbage in half, so it will be more convenient to put them in a pan. If the dimensions of the dishes allow, you can put the whole. The next step on how to cook corn on the cob will be laying out a few more leaves, but already on top of the heads of cabbage. We wait a few minutes until finally the water boils, and add salt there. A lot of salt is not needed, a pinch will be enough. After all the procedures done, you need to cover the saucepan with a lid and make a small light under it.
How much to cook corn on the cob? Long enough, about one and a half to two hours. Some recipes indicate that corn needs to be cooked from 8 to 40 minutes, but this is not true. In fact, in order to cook the cabbage heads correctly, the fire under them does not have to be big. Otherwise, the water will boil away very quickly, and the corn itself will remain hard and undercooked. If you do not believe me, try the wrong recipe on how to cook corn on the cob, this in practice will convince you that you were wrong.
But if you still decide to use the right recipe, then after the heads of cabbage are boiled, drain the water and open the pan lid to allow them to cool slightly. Then put the boiled corn on a large dish, stick a skewer into each part on both sides to make it more convenient to eat. Lightly rub each ear with salt and serve warm.
Of course, it is impossible to eat hot corn, since it is possible to get burned, but in a completely cold form it is not so tasty. Therefore, a reasonable question arises, what to do with boiled ears of corn after they have stood in the refrigerator all night? The answer is simple: you need to take a frying pan, heat in it a little butter, seasoned with salt and pepper, and then lower the cold heads of corn there (it’s better to remove the skewers). It is recommended to fry cold corn over high heat, for a minute and a half, each side. You just need to brown the sides, but do not overcook. If the cobs of corn are greatly fried, then its grains may burst, which will give the effect of a sort of irregular popcorn.
Now you know how to cook corn on the cob, as well as how to fry it properly. You must admit that fried corn is a rather unusual dish, and it can be served with any sauce. Even spicy food lovers will love fried corn if seasoned with Tabasco sauce.