To properly cook corn in a saucepan, you do not need to have any special culinary skills. Just remember a few simple tricks, and it will always turn out soft and juicy. It takes no more than an hour to cook. In addition to the sweet, pleasant taste, corn kernels contain many beneficial elements and minerals, so health benefits are guaranteed.
Calorie content of a healthy product
What is the calorie content of a vegetable? Note that corn is very nutritious. The calories it contains will not prevent you from losing weight. Of course, you need to consume vegetables in moderation. 100 grams contain about 123 kcal. There are fewer of them in canned food (119 kcal). As you can see, corn won’t do much harm to your figure. The calories you get from eating a head of cabbage can be quickly spent, for example, by jumping rope.
We figured out what this vegetable is, how much it costs, and how nutritious it is. Now it's time to describe corn recipes.
How to cook with milk and sugar
If you prefer the taste of sweet corn kernels, then add a little granulated sugar when cooking. You can add other spices if desired. It takes no more than 30 minutes to prepare.
Compound:
- 4-8 corn cobs;
- 500 ml low-fat milk (up to 2.5%);
- 600 ml water;
- 100 g butter;
- granulated sugar – 2 tbsp;
- a pinch of salt.
How to cook:
Remove leaves from the cob, wash under water, and dry with a paper towel. If the fruits are too large, break them in half.
Fill the pan with water until it is about half full, then add the corn into it. Cold water should cover the cobs completely. Place the pan on the stove. Turn on the heat and cover with a lid to start boiling faster. As soon as the contents of the pan boil, remove the lid, add granulated sugar, butter and milk, and add a little salt to taste.
On a note!
If you doubt the quality of the cobs, add more sugar. It will help improve the taste and bring out the natural sweetness.
Cook the fruits for another 10-15 minutes from the moment of re-boiling, then remove the pan from the heat and you can take a sample. Bon appetit!
Baked corn in the sleeve
Now let's look at the method of preparing this vegetable baked in the sleeve. The food turns out to be quite juicy. By the way, this kind of corn tastes like both boiled and baked.
To prepare you will need:
• four ears of corn;
• 50 grams of greens;
• butter (one hundred grams will be enough);
• spices.
Cooking corn at home:
1. First, mix room temperature oil with spices and herbs. Then generously coat each cob on all sides.
2. Next, pour the heads of cabbage into the baking sleeve. Then tie the edges and make several holes for steam to escape. Then put it in the oven.
3. Bake at a temperature of about two hundred degrees for forty minutes. It may take a little longer.
Recipe for cooking in milk and salt
There are several cooking recipes, they differ in ingredients, but the most popular method is boiling corn in milk. The fruits are literally imbued with milky taste, which is why they turn out tender.
Compound:
- 4-5 corn cobs;
- 3 liters of milk;
- a piece of butter - 40 g;
- salt to taste.
How to cook:
Rinse the fruits with water to remove contaminants. There is no need to peel them, just cut off the ends. Fill the pan with milk, add the corn there, cover with a lid and set to cook. As soon as the contents boil, reduce the heat to the minimum level and cook the cobs for about 20-25 minutes.
After the time has passed, place the boiled cobs on a flat plate, brush with a piece of butter and sprinkle with coarse salt. You can serve immediately after cooking while the fruits are still warm. Although even when cooled they will still be tasty. Bon appetit!
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Hominy
How is corn hominy prepared? Very simple. Even a child can prepare such a dish. Thick porridge has an interesting taste, but, in addition, it has very useful properties.
To prepare the dish you will need:
• three glasses of water;
• faceted glass of corn grits;
• 1/2 teaspoon salt.
The process of preparing porridge at home:
1. First put water on the fire and salt it.
2. After boiling, add corn grits in a thin stream, stirring constantly.
3. Cook the dish for about twenty minutes. Stir the hominy all the time. Serve it with meat gravy, cracklings or cheese.
General cooking principles
Corn will always work if you initially choose a quality product and prepare it correctly. The tips below will help you decide which cobs to cook:
- pay attention to the shape, choose round-shaped cobs for cooking, plump and large in appearance;
- assess the degree of maturity. Look at the color with the tendrils: in ripe fruits they become light. If they are brown, the corn is clearly overripe and therefore not suitable for cooking;
- The leaves of good cobs are green and not withered. Sometimes, in order to hide the age, unscrupulous sellers specially cut off the yellow, wrinkled leaves; such corn cannot be bought;
- If the corn grains have dimples and are intensely yellow in color, this means that the fruit is overripe. Try to pick up the largest grain with your fingernail and pierce it; if the nail goes in and white juice begins to stand out, then you can buy the cobs.
Milk corn is considered the most delicious for cooking. It consists of many small and sweet grains of a milky yellow color. Heat treatment makes the cob very tender, but it does not become overcooked and does not lose its juiciness. When cooking, follow these tips:
- sort the corn by size. To ensure that the fruits are cooked at the same time, choose identical cobs. If only large corn remains, it can be cut into 2 parts;
- Cook small unripe fruits without adding salt for the first 10-12 minutes;
- Keep young milk fruits in boiling water for no more than half an hour. The optimal time for preparing it is 20-25 minutes;
- if you doubt the readiness of the product, separate a few grains from the base;
- Cook overripe fruits for at least 40 minutes.
You can cook corn without removing the young green leaves. Immerse it in cold water for a couple of hours and after a while you can cook it.
Corn and zucchini salad
www.birdandcleaver.com
A light, in every sense of the word, appetizer that would be equally appropriate at a picnic or a holiday dinner. It will especially appeal to those who don’t know how to get rid of their zucchini harvest.
You will need: 1.5 cups corn, 1.5 cups finely diced zucchini or young zucchini, 2 tsp. coarse salt, 1/2 cup green onions, 1/2 cup finely chopped parsley, 1 cup finely chopped herbs, 1 tbsp. fresh dill, 1/2 cup feta cheese, zest of one lemon, 1 tbsp. balsamic vinegar, medium-sized sweet peppers.
Cooking . In a deep bowl, combine the corn, zucchini and salt, let the vegetables sit for 30 minutes, then rinse and dry the mixture. Mix all ingredients and add zest and balsamic vinegar dressing. Serve with sweet pepper halves.
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Cream soup with corn and green onions
minimalistbaker.com
The spicy, slightly sweet taste of this soup goes well not only with bread, but also with sandwiches or salad. A light dish that fits harmoniously into the menu of any meal, not just lunch.
You will need: 2-3 tbsp. vegetable oil, 1/2 large white onion, 2 minced garlic cloves, 1 medium potato diced, kernels from three ears of corn, 2 cups vegetable broth, 2 cups milk, 2-3 green onions, salt and pepper to taste, paprika.
Preparation. Heat the oil in a thick-walled pan, then add the onion and garlic to it. After 3-4 minutes, add the potatoes, seasoned with a little salt and black pepper, cover and simmer for another 4-5 minutes. Add corn to the pan, reserving 2-3 tablespoons of kernels for garnish.
Pour the broth and milk into the pan and bring the liquid to a boil. Then reduce the heat and simmer the soup until the potatoes are soft (another 5-7 minutes). Pour 3/4 of the soup into a separate container and whisk until it thickens to the desired consistency. Pour the resulting liquid back into the pan and simmer the soup, stirring constantly, for another 10 minutes. Pour the cream soup into bowls and sprinkle with corn, add a little paprika for color.
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Our Kitchen. Unique corn dishes
I don’t know about you, but for me corn was and remains the taste of a happy childhood, when it, boiled and sprinkled with salt from a matchbox, was sold right on the streets by grandmothers in handkerchiefs. There was nothing tastier for me then than a yellow-orange cob that you sink your teeth into. And then I grew up and learned that this corn was fodder, grown for livestock and stolen from ownerless state farm fields, which poor grandmothers had to cook for at least three hours.
Today's hot corn from the trays is not the same. Yes, it is no longer feed, but for some reason it doesn’t have that rich corn taste and dense meaty texture. Or is it just me?
The only good thing is that these days you can buy fresh cobs of all varieties from different regions and cook them yourself. If you are a fan of boiled corn, like me, then I immediately offer two options for preparing it. And then I’ll tell you how it’s prepared in the homeland of the cereal in Mexico, I’ll reveal the secret of how to make amazing Indonesian potato pancakes, and prepare Chinese and Australian soups.
Caucasian boiled corn
Photo: romeovip_md / Shutterstock.com
This recipe came to our family from Kabardino-Balkaria. It uses all parts of the corn cob - from leaves to stigmas. Place the leaves from the cob on the bottom of a tall pan, cover the cleaned corn with the stigmas and again with the leaves. Repeat all layers, filling each with clean spring water. Cook, or even simmer over low heat with the lid closed until fully cooked, making sure that the water does not boil.
Many people use the decoction for medicinal purposes, as corn silk contains ascorbic acid, vitamin K, fatty oil, sitosterol and stigmasterol. Therefore, stigmas have choleretic and diuretic properties; a decoction of them is used in the treatment of liver diseases. Grease the boiled corn with a piece of butter and sprinkle with coarse salt.
Cream corn is also prepared in the Caucasus, for which, after boiling water, add a glass of milk and 50-70 g of butter in a saucepan. Children love this kind of corn.
Photo: vesnushka / Shutterstock.com
Mexican corn
Did you know that corn appeared about ten thousand years ago in the territory of modern Mexico? It was actively used by the Aztecs as food and as a medicine (stigma). The oldest finds in the Guila Nakitz and Puebla caves date back to 4250 and 2750 BC. At that time, corn cobs did not exceed 3-4 cm in length, but there were many varieties. Therefore, it is not surprising that in Mexican cuisine there are the largest number of recipes with corn.
I suggest some of them.
Street corn cup
Photo: Nathalie Spelliers Ufermann / Shutterstock.com
Boil young corn for 10-15 minutes. More mature - as much as needed. Drain the water, cut the corn along the core of the cob with a sharp knife, and immediately place it in a separate bowl. Mix the grains with a spoonful of mayonnaise, butter (or margarine, as they do in Mexico City), sprinkle with grated cheese and pour over the juice of one lime. Stir well, sprinkle chili powder or sweet and sour chili sauce on top.
In some provinces, sour cream is added to this dish instead of mayonnaise, and parsley and finely chopped garlic are also added.
Esquites Corn Salad
Photo: Brent Hofacker / Shutterstock.com
Ingredients:
4 cups corn kernels, 1 tbsp. l. olive oil, half a red bell pepper, half a red sweet onion, half a cup of parsley or cilantro, 6 green onions, 1 jalapeno pepper (optional and for those who like it hot), half an avocado, 4 tbsp. spoons of lime or lemon juice, ½ tbsp. l. dry cumin, ½ tbsp. l. smoked red paprika, ¼ tbsp. l. black pepper, ¼ tbsp. l. salt, 2 tbsp. l. sour cream or yogurt, 2 tbsp. l. mayonnaise, ½ cup of feta cheese consistency.
Preparation:
Trim the kernels from fresh, raw corn. Heat olive oil in a large, thick frying pan, add all the grains and, stirring constantly, fry for 3-5 minutes over high heat. When lightly charred and carbonated, remove, place in a bowl and let cool for a couple of minutes.
Finely chop all fresh vegetables. Add all of the above ingredients to the grains at once, starting with dry spices and ending with liquid dressing. Mix well. At the end, sprinkle the salad with parsley or coriander (cilantro), and crumble the cheese with your hands. Simple and amazingly delicious, believe me.
By the way, the Aztecs and Mexicans have long used absolutely all parts of the grain - from the cobs, for example, they made smoking pipes and whistles for children. The stems were used to make roof coverings. From the leftovers there is food for animals, and from the corn itself there is so much that it’s impossible to recount... But you can take a peek in the article in our “Mexican Passions” section.
Indonesian corn pancakes Bakwan Jagung
Photo: Amallia Eka / Shutterstock.com
Another absolutely unique dish, beloved by all home and guests, comes from distant Indonesia.
Ingredients:
The kernels of three to four fresh ears of corn, 1½ cups water, 1½ cups plain flour and ¾ cup rice flour, 2 stalks green celery, 2 no. green onions, 3 eggs, 8 small shallots, 6 cloves garlic, 1 fresh chili pepper (optional), salt, black pepper, vegetable oil for frying.
Preparation:
Using a sharp knife, cut the grains from the cob and place in a deep bowl. Add all finely chopped ingredients. Dilute rice flour with water and add. Then we introduce wheat. Mix everything well and let stand for 10-15 minutes.
Heat a frying pan or deep fryer to an oil temperature of 180 degrees. Scoop the mixture with a large spoon or small ladle and cook for 2-3 minutes on each side until golden brown. We prepare only one pancake at a time. Place each ready-made dish on a paper kitchen towel.
Serve with tomato sauce or sweet chili sauce.
Australian corn soup
Photo: Indahouse / Shutterstock.com
Due to its geographical location, Australia is famous for its various seafood and fish, therefore, unlike European puree soups, this one contains seafood, ocean, rivers and lakes. If you're a fan, I recommend it, but if you're not, the basic soup base is still the same for all variations.
Ingredients:
8 cups fresh raw corn kernels, 6 cups water, 1 cup cream, salt.
Preparation:
Boil the corn grains for 20-30 minutes or longer, depending on the type of corn, until the water has almost completely evaporated. Pour into a blender in parts and puree. Strain through a coarse sieve to avoid undercooked pieces. Place back into the pan, adding cream, bring to a boil, and add salt to taste. Beat again in a blender.
Ideal in combination with lightly salted smoked salmon, which balances the natural sweetness of the corn and is spooned into the soup in pieces just before serving, as well as boiled crayfish tails and any pre-cooked fish.
Chinese corn soup
Photo: AS Food studio / Shutterstock.com
Ingredients:
1 small chicken, 1 can of coconut milk, a handful of dry coconut flakes (optional), corn kernels from one cob and 1 whole cob, 2 pieces of ginger, corn starch (optional), about 2 liters of water, salt, pepper.
Preparation:
Cut up the chicken. Chop into small pieces, boil the inedible remains in a small amount of water with added salt. Strain through a sieve, add water to the broth to a total amount of 1.5-2 liters, immediately add coconut milk and shavings, 2 large fresh ginger rings and chopped chicken pieces. Bring to a boil and cook for 20-30 minutes, skimming off the foam.
Then add corn kernels and the cob cut into thick rings. Simmer the soup over low heat, without letting it boil too much, for about 2 hours. You can simmer it in an oven or in a roasting pan.
At the very end, add corn starch diluted in water, 1-2 tbsp. spoons if you like it thicker. Take out the ginger. Add salt and pepper to taste. You can add the juice of one lime and sprinkle with green onions before serving.
And finally, as a dessert: I would like to remind you that it is easy to make popcorn from corn grains at home and, if ready and still warm, seal it with honey and nuts, adding salted caramel to the mass, mix everything well, mold it into the shape of cakes or cookies, then you will have You will get amazing corn granola!
Photo: Happy cake Happy cafe / Shutterstock.com
Bon appetit!
Deliciously cooked corn, frozen on the cob
Young raw cobs can be stored in the freezer for a long time. This allows you to pamper your loved ones with delicious food during the cold season. The aroma of freshly brewed “queen of the fields” in the middle of winter will not leave anyone indifferent!
During the harvest season, clean the heads of cabbage from stigmas and leaves, wash and package several pieces in plastic bags. After defrosting, the cereal cooks very quickly and tastes just like the fresh product.
Required ingredients:
- several ears of frozen corn;
- salt to taste.
Preparation:
1. Remove the cabbages from the freezer ahead of time and let them thaw completely at room temperature.
Do not use water or a microwave for defrosting - rapid thawing causes the product to lose its taste.
2. Boil water in a saucepan and place the thawed cobs in it. After boiling, simmer the product over low heat for 25-30 minutes.
3. Add salt before serving.
You can freeze corn without the cobs by carefully cutting the kernels from the raw heads. The grains are packaged in plastic bags of 200-300 g. A portion of the thawed grains is simply poured into boiling water, and after 20-30 minutes they are thrown into a colander. The finished delicacy can be eaten with a spoon with salt and butter, or added to salads.
Recipe for quick cooking of boiled corn in a pan with salt
I've always wondered how long to cook corn on the cob? I learned about a quick cooking method from a friend, and now this is my favorite recipe. For cooking, I take medium-ripe grains. Do not break the cobs before cooking; it is better to take a large pan that will fit everything entirely.
You will need:
- several fresh cobs;
- salt to taste;
- 20 g butter.
Cooking steps:
1. Remove leaves from the product and cut off the stems. Don't throw out the leaves right away, but save a small amount to line the bottom of the pan. When cooked, the greens impart their aroma to the cobs, and they turn out very tasty.
2. Line the bottom of a wide pan with leaves and place the cobs on top.
The integrity of the cobs is one of the main secrets of the softness of the finished dish.
3. Fill the contents of the pan with boiling water and place the container on the stove. Do not add salt to the water when cooking, otherwise the cereal will lose its flavor and the grains will become hard.
4. Cook the dish covered over medium heat for about 20-30 minutes. Turn off the stove and let the broth brew for 5-7 minutes.
5. Before serving, rub with salt and brush the delicacy with butter. Salt and oil will soak the grains, and they will become incredibly tasty.
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There is one interesting secret to checking the readiness of a dish: you need to pierce the head of cabbage with a toothpick between the grains. If the toothpick goes through easily, the treat is ready. Previously, I checked the readiness incorrectly because I tingled the grains themselves. It is the softness of the head of cabbage that indicates that it is time to serve the delicious juicy cobs.
Preparation
So, let's look at the basic rules for preparing our delicacy for cooking. To do this you need: the cobs themselves, a saucepan (but preferably a cast iron cauldron) with a tight-fitting lid, water, salt, a stove and a good mood.
To begin, soak the cobs in cold water for 60-80 minutes . Cold water softens the grains. This can be done along with the leaves, but we recommend removing them.
Why? Organically grown corn often has spoiled kernels, usually at the top of the cob. If the leaves are not removed, they may not be noticed, and pathogenic bacteria can spread to the rest of the grains. That's why:
- Clean the cobs from leaves and fibers.
- Remove affected kernels and wash the cobs.
- Cover the cobs with fresh cold water.
- After an hour, they are ready for culinary manipulation.
How long and how to cook overripe cobs?
If your experience has failed you and you have purchased old corn, do not despair:
- Cut the cobs in half and give them a milk bath: water + milk (1:1).
- After 4 hours in this liquid, they will be filled with sweetness and the consistency will soften.
How to quickly cook corn in the microwave
Surprised? By the way, I was also a little stunned when I found out that this method of cooking exists. But, this is the fastest way, so to speak, in a quick hurry. I note that this is the only option without leaves, and in 10 minutes.
We will need:
- whole dairy corn - 2 pcs.
Cooking method:
1. Rinse the cobs well and then soak them in a bowl of water for one hour.
2. Next, take a plastic bag and put two pieces in it. Turn on the microwave for 10 minutes.
Interesting! You can set the time for 5 minutes, and then take it out, coat it with butter, put it back in the bag and turn it on for another 5 minutes.
3. After time has passed, check whether the grains have become soft, pierce them with a toothpick, everything should work out.
4. Such a beautiful creation of nature will certainly delight you and your loved ones. Try making it at home, it’s simply delicious! Take note of this recipe and you won’t regret it!
