Corn is one of those crops that do not absorb harmful impurities from fertilizers. Also, it is not susceptible to gene modifications and has innumerable useful properties. And what a tremendous taste and aroma are cooked with cobs of young corn kernels. A real summer treat for children and adults.
Prepare corn at home is not easy, but very simple. We'll tell you how to do it, and you'll see for yourself.
How to cook corn soft?
In order for the cooked corn to please you with its delicious taste and soft, soft structure, it is very important to choose the right product. It should be a very young cob of Bonduelle, almost white, with a slightly noticeable cream tint. Ripened yellow grains no longer give the expected mild flavor, even with increased heat treatment time. And from fodder varieties of corn to achieve softness is almost impossible. Although many like the taste of harsh grains, as they say "in the teeth."
There are no special secrets for soft corn. It's enough to choose the cobs and weld them correctly, as we talk about later.
How delicious to cook sweet corn on the cob in the microwave?
For the preparation of sweet corn in a microwave oven, we remove the cobs from the leaves, corn stigmas and stem and rinse them with cold water. If desired, season the corn with spices or topings to your taste, but do not salt. Next, put the cobs in a dish, suitable for cooking in a microwave, pour one tablespoon of water and cover the lid.
In the absence of a suitable container, we can simply wrap the corn cobs with a moistened paper towel, which if desired is moistened for taste in the juice of lime or lemon. The time of cooking is chosen depending on their quantity. As a rule, one head is necessary for two or four minutes, based on its size and power of the furnace. Be sure to leave spaces between corn for even cooking them.
After the selected cooking time, we check the readiness of the corn very carefully, so as not to get burned. It is better for this purpose to use a fork, pinching one grain. Remember that the dishes that are cooked in the microwave are very hot and, with carelessness, you can get a burn.
If time was enough, leave the dish for another two minutes in the oven, so that the heat is evenly redistributed. Then cook hot corn salt, smeared butter or rubbed with any finely grated cheese.
If you tore off the cobs on your site or are just sure of the quality of the goods you purchased, you can cook the corn right in the green husk, and already ready to clean neatly. Thus, it seems to be steamed, retains the maximum of useful properties and has a terrific aroma. The order and time of preparation is the same as in the above-described method.
For adherents of traditional cooking, we will talk about cooking corn in a saucepan.
How delicious to cook corn in a saucepan?
Corn corn spares from leaves, stigmas and rods, rinse with cold water and, if necessary, soak in it for one hour. This step is necessary if the cobs were bought in a store or on the market, and you are not sure of their freshness and quality.
Fold the corn into a saucepan of the appropriate size, as tightly as possible to each other and pour water to completely cover the cobs. Add salt and sugar to taste, based on one teaspoon per liter of water. Can also be on the bottom
The cooking time depends on the type of corn and its ripeness. Young cobs of table and sweet varieties cook for fifteen minutes. For more ripe corn it will take from thirty to forty minutes. And fodder varieties will be usable only after three to four hours of cooking.
Ready-made fragrant corn cobs are traditionally served with a piece of butter. If desired, you can season them with pepper, various spices and sauces to your taste or sprinkled with cheese.