Instruction
1
To boiled corn turned out really delicious, it is necessary to start to choose the right. For cooking perfect young cob with a light yellow or milky-white grains, which should be slightly soft, but elastic. Can be welded and bright yellow corn, but it will be more rough and tough.
2
Another important factor in the appearance of the leaves: they should not lag behind the corn cob yellow and dry. You should not choose for boiling the cobs without leaves - it is said that corn is likely to have been treated with pesticides. For this reason, the leaves are curled up and they just cut, so they do not spoil the presentation. Try to choose for boiling the cobs are about the same size, otherwise they will cook unevenly. Too large cobs before cooking should be cut in half.
3
Remove the leaves from the cob is an elective procedure. You can safely cook the corn with them. Before cooking the corn it is better to soak for an hour in the cool water to the grains swelled and was not dry. Rotten rows of grains must be cut.
4
The easiest way of cooking boiled corn
Take a saucepan of appropriate size, pour in the water and bring to a boil. Dip in boiling water prepared corn on the cob and cook until tender. First on high heat, and once the corn POPs, a little lower. To add salt on the cob should only be 15 minutes before the end of cooking. They can be sprinkled with salt after boiling. The cooking time of boiled corn depends on the degree of maturity. So, young ears enough to cook for 25-30 minutes for cooking old corn may take 1.5-2 hours. Young corn does not need to digest, otherwise it will become tough.
Take a saucepan of appropriate size, pour in the water and bring to a boil. Dip in boiling water prepared corn on the cob and cook until tender. First on high heat, and once the corn POPs, a little lower. To add salt on the cob should only be 15 minutes before the end of cooking. They can be sprinkled with salt after boiling. The cooking time of boiled corn depends on the degree of maturity. So, young ears enough to cook for 25-30 minutes for cooking old corn may take 1.5-2 hours. Young corn does not need to digest, otherwise it will become tough.
5
Preparation of boiled corn in the steamer
Rinse the corn cobs and put them in the bowl of a double boiler. Boil young corn for 7-10 minutes, and 40 minutes. On the cob, steamed, distinguished by delicate flavor. If desired, after cooking them you can pour peanut sauce, it perfectly emphasizes the taste of the corn. It is necessary to melt in a saucepan 15 g butter, add the cardamom and 50 grams of crushed walnut kernels. Boiled the cobs should be spread on a dish and pour oil. Salt is served separately.
Rinse the corn cobs and put them in the bowl of a double boiler. Boil young corn for 7-10 minutes, and 40 minutes. On the cob, steamed, distinguished by delicate flavor. If desired, after cooking them you can pour peanut sauce, it perfectly emphasizes the taste of the corn. It is necessary to melt in a saucepan 15 g butter, add the cardamom and 50 grams of crushed walnut kernels. Boiled the cobs should be spread on a dish and pour oil. Salt is served separately.
6
Cooked boiled corn in the microwave
Soak the cobs in water for an hour. Place them in a plastic bag and pour in 2 cups of water. Tie it tightly and be sure to make at least a couple of holes. Through them will come out pairs. Turn the microwave on full power for 10-15 minutes. Cooked corn to coat with butter, sprinkle with salt and serve. The cooked corn is best consumed in the form of heat, in the cold it is not as good.
Soak the cobs in water for an hour. Place them in a plastic bag and pour in 2 cups of water. Tie it tightly and be sure to make at least a couple of holes. Through them will come out pairs. Turn the microwave on full power for 10-15 minutes. Cooked corn to coat with butter, sprinkle with salt and serve. The cooked corn is best consumed in the form of heat, in the cold it is not as good.
Note
The caloric value of boiled corn small. It is 180 calories per 100 grams.
