Ready for cooking corn on the cob. Remove the leaves and "antennae", but do not throw them away and put in a saucepan and cook together with corn. They will give the dish a special flavor.
Select for boiling corn wide and deep pot, for example, you can take pot or cauldron. Put on the bottom of the pan of corn leaves, put them on the cleaned cobs. Place the leaves and sides of the cookware so that the corn is not in contact with its walls.
Close the ears on the top leaves, put corn mustache. Pour the corn inwater so that it covers all the ears completely. Put the saucepan on the fire. Bring the water to a boil and boil the corn on a small fire. The cooking time of the corn depends on the variety and can range from 20 minutes to 3 - 5 hours.
Add some water to the corn in the cooking process, it is important that it was covered with water completely. Water is not podsalivaya, otherwise the corn will turn out less tasty and juicy.
Follow the process of cooking the water should boil. From time to time check dish availability: catch the cob with a fork, separate the few grains and try them. If they are juicy, soft, and easily chewed, the dish is ready.
Ready remove cobs from water, allow to drain water, put them on skewers and RUB with salt. You can also brush the corn with butter and sprinkle with spices. Serve a hot meal on the table.
To cook frozen corn on the cob, dip them in boiling water and boil until tender. After repeated boiling water, they cook 20-25 minutes. Ready corn put on skewers, brush with vegetable or butter, RUB with salt and serve.
Cool boiled corn right in the pot. If it is removed from the water, it will shrivel and lose their appetizing appearance.
Corn can be left in the water (without losing nutrients) for three to four hours at a temperature of 60-70 o C. Keep cooked corn in the refrigerator for two days.