Summer brings with it not only wonderful warm days, but also the corn season. Love for this cereal, I think, comes from ancient times. Our ancestors used it with great pleasure and left us a huge number of recommendations for cooking. In our country there are not so many of them, as, for example, in Mexico or Argentina, but we do not miss a single season, so as not to enjoy this fruit.
Before you cook corn, I would like to talk about the varieties, or rather about the groups into which they are divided. The most common: sugar, tooth-like, siliceous, starchy and bursting. In addition to these, there are four subspecies of varieties. Each group is ideal for specific purposes. So, from starchy and bursting, everyone’s favorite popcorn is cooked. Sugarcorn is very common in our country. It is ideal for canning, consumption in raw and boiled form. Breeders developed early ripe, mid- and late ripe varieties, which gives us the opportunity to enjoy young ears all summer.
As a result of the above, it is necessary to cook corn of certain varieties, suitable for this. No one claims that if you cook a popping ear, you will get something unimaginable, but the fact remains: such species are ideal for popcorn. Varieties for raising livestock can also be eaten, but to taste they are significantly inferior to the varieties provided for this.
Cooking fresh corn is a must! Not in the sense that it is necessary to cook it, but in the sense that it is necessary. In these sun-colored grains is a storehouse of vitamins and minerals. Not enjoying such a treasure is simply blasphemy on our part. Corn is rich in retinol, folacin, vitamin C, thiamine, iron, potassium and magnesium, so necessary for our heart. Eat for yourself, give to your children, do not miss the valuable opportunity to charge your body with such a sweet medicine.
How to cook corn in a pan
Having chosen the desired variety, it is necessary to determine the ripening term of the cob. The harder the grain, the older it is, as a result, it will take a little longer to cook. For example, the Bonduelle sugar variety, plucked at the moment when the grains are slightly yellowed, must be cooked for no more than five minutes. If the ears were picked much later, then the cooking time must be increased by 3-5 minutes. By the way, this rule applies to all cooking methods.
Once you have decided on the quality of the grains, send the peeled ears to the pot with cold water and cook. The necessary time is counted from the moment of boiling. Salt ahead of time is not recommended, from this grain will become hard.
How to cook corn in a slow cooker
Put the peeled ears in a pan, fill with water and turn on the “Steam cooking” mode for 5-10 minutes. You can also put the cobs in a basket designed specifically for this, pour half a glass of water at the bottom of the tank, set the required time.
How to cook corn in a double boiler
Cook according to the variety and type of ripeness. Everything is as usual.
How to bake grilled corn
If you have milk corn at your disposal, then it is just perfect for roasting on charcoal. All that is required of you is to pre-grease the cobs with vegetable oil and fry evenly on all sides. You can wrap each of them in foil, adding a piece of butter, and bake in the coals for about fifteen to twenty minutes.
How to fry corn in a pan
It is better if you use a special grill pan, heated to an average temperature, on which you put the oiled ears and fry them until a golden crust appears.