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What to cook from frozen corn. How many minutes to cook corn on the cob and vacuum packed: how to cook correctly. There are two ways to store frozen corn.

1. Peel the corn cob and remove leaves and fibers. It is better to start doing this from the bottom of the cob, where its tassel is located.
2. Fold the processed corn into a saucepan, add water so that it covers the ear, turn on the gas and cook from the moment of boiling for 5 minutes over medium heat.
3. Dip the boiled corn into a plate or saucepan with cold water and adding a few ice cubes. This process will keep the grains even and smooth.

4. Prepare a large plate and hull the grains there, then spread them with a spatula or spoon into the freezer bags.

5. Put the packaged corn flat on the table and smooth it out by hand. This will not only help get rid of excess air accumulated in the bag and speed up the freezing process, but also save space in the freezer.

6. Close the bags and place in the freezer in one layer. Later it will be possible to stack the packages on top of each other. It is recommended to store frozen corn in the refrigerator for up to a year.

On this page, you can learn how to cook frozen corn. Boiled corn can be added to various salads, or simply consumed for dessert. So.

We need: ears of frozen corn, the required amount of water and a large metal container.

Preparation:

Step 1. Pour clean water into an enamel pot and place it on the stove. While the water is heating, prepare the corn for boiling. To do this, break the corn cobs into several pieces and peel the leaves.

Step 2. When the water boils, place the corn in a saucepan and simmer for about half an hour (depending on the size of the ears). The readiness of the corn can be checked with a fork. To do this, pierce the seed, if it is soft it means ready.

Step 3. Remove the boiled corn immediately from the pot and transfer to a plate. Grease the top with butter and cover so that the beans do not crust over as they cool. Everything! The corn is ready!

Cobs boiled corn- a favorite summer treat for children and adults. In addition, boiled corn can be an excellent addition to many dishes, bringing not only delight in its taste, but also considerable benefit to the body. True, this only applies to the product that is selected and prepared according to the rules.

Before dwelling on the question, how to cook corn properly, I would like to pay attention to the issue of the choice of cobs, which is very important, since the cooking time depends on the type of corn, but the main thing is its taste. Often we buy cobs from summer residents or farmers, not knowing that this corn may turn out to be fodder - such a product is edible, but it takes a long time to cook and tastes mediocre. Therefore, before buying, find out the type of corn, dessert varieties - Bonduelle and Holland Sugar, give preference to them. In addition, you need to buy young corn - this will turn out to be juicy and delicate in taste. Take a closer look at its seeds: they should be soft and yellowish (but not white), but they should taste sweet. But the cobs with bright yellow grains, often with dimples, indicate that the corn is overripe and is likely to turn out to be unappetizing, tough.

How to properly boil corn on the cob

So, having chosen corn, consider that you have already done half the battle - now it remains to cook it correctly. It is better to do this on the day of purchase, so that it does not fade and preserves beneficial features... Although storing raw corn is acceptable in the refrigerator for up to two weeks. Cooking time for long-lying corn will need to be increased.

First, clean the cobs of husks and hairs and rinse thoroughly under running cold water. By the way, clean leaves can not be removed, they give an appetizing taste and aroma to corn.

Put in a deep saucepan (if you cook whole cobs, then a wide one). Before laying, I cut the large corn in half so that I can easily put it in the pan, and it’s more pleasant to eat. Now pour cold water over the corn. The amount of water will depend on the number of ears and the size of the pot. Keep in mind that the water must completely cover the corn. Put on fire, bring to a boil and cook. Salting the corn after cooking is a good idea, as there is a chance that the corn will ooze and become tough.

Cooking time depends on the variety and degree of ripeness of the ears. Young sweet corn is cooked for only 15-20 minutes. The fodder and the old one will require 2-3 hours of cooking. That is why it is worth checking the readiness of the product approximately every 10 minutes. I tear off the grain and taste: the grain of the finished corn is juicy, soft, and easy to chew.

Ready corn should be carefully taken out hot, put on a dish, if desired, greased with a piece of butter, rubbed with salt, sprinkled with spices and served. The rest of the corn should be kept in the broth so that it does not fade.

How to cook corn in the microwave

There is another wonderful simple way to cook corn: in the microwave. We put the young corn directly with the leaves on a dish for the microwave, put it on high power for 4 minutes, and then take it out, remove the leaves and hairs, add oil and salt and serve. I really like this method: it turns out juicier than boiled!

How to properly cook corn in a double boiler

Put young washed corn on the cob in a double boiler, pour 1 tbsp. water to generate steam and cook for 5-10 minutes. The old or fodder one will have to cook for 40 minutes.

Corn is the oldest of the cultures. She has been loved for centuries. Modern food industry allows today to preserve the best taste and nutritional qualities of corn and bring its summer taste to the consumer at any time of the year - corn is simply frozen immediately after harvest.

• deep saucepan;
• milk.

Bring water to a boil in a saucepan (it is better if it is an enamel saucepan, as it will destroy less nutrients and minerals). Do not rush to salt the water - corn becomes harder in salt water. Break the corn apart if it is large, or if it is medium-sized and easily interferes with the pot, leave it intact. If your corn cobs have been frozen with leaves, they can be removed and placed in the bottom of the pot to enhance the flavor. Dip corn in boiling water. It is important that it is completely covered with water. If you like, you can pour a cup of milk into the water to add a creamy flavor to the corn. Reduce heat to low and simmer corn with lid closed for 10 to 30 minutes. Periodically check the readiness - pierce the grain with a sharp knife or fork, if it is soft, then the dish is ready. The cooking time depends on the degree of ripeness of the corn: the more mature the corn, the longer the cooking time. When the corn is ready, remove it from the water. Do not leave cooked vegetables in water - they become tasteless and watery. The vegetable broth is rich in nutrients and can be used as a base for first courses or sauces. Sprinkle warm corn with salt, spread with butter, cover and let it brew: now you can feast on it. Corn is delicious and useful product for adults and children. It must be consumed at any time of the year, and doctors recommend it to people who have various diseases ( diabetes, obesity, etc.). But not everyone knows how to cook corn so that it becomes soft and does not lose its beneficial properties.

• pan;
• salt or butter taste.

Prepare the corn for boiling. Remove leaves and fibers from the cobs and place in a saucepan. However, some people prefer to cook the corn together with the leaves, as they retain the flavor and aroma of the product. If you are one of them, then clean the cobs from unnecessary "impurities", and put the leaves and "antennae" to cook separately (in the same saucepan). Choose a cookware with thick walls and wide and deep so that the fruit does not break. Put the leaves under the pots, and on top of them carefully peeled cobs. Also, place the leaves on the sides of the container (so that the corn does not touch the walls), and put "antennae" on top to give the cobs a sweeter taste and aroma.

If you have a pressure cooker, the cooking process will be much quicker and will make the waiting time less tedious.

Fill the corn with cold water completely so that it covers all of it. Place the lid on the pot tightly. Put on fire, and after boiling, reduce it to medium or small. Usually, corn is cooked for about 40 minutes, but there are varieties that have to be cooked for up to 3-4 hours.

When boiling, check the cobs for softness (doneness) and make sure the water is completely covered at all times. And even at low heat, the water should boil.

You don't need to salt the corn, especially if you're making a dessert variety. Due to the presence of salt, the cobs end up not very tasty and juicy.

Keep an eye on the cooking process at all times. Test the hardness of the grains using a fork, and if they become soft, then you can stop cooking. Next, remove the cobs from the container in which they boiled, drain the remaining water from the corn and clean it from the leaves (if boiled unpeeled). Rub with salt, if desired, spread with oil and eat the still hot queen of the fields.

If you want to eat corn, but it's not the season for it, then buy frozen cobs from the store. Dip the corn in boiling water and cook until tender. After boiling the water again, boil the cobs for another 25 minutes, and then remove, grease with oil and salt (or other spices) and serve. You can store cooked corn in the refrigerator for up to two days.

• Cooking boiled corn

Golden corn, boiled on the cob, is a delicious and nutritious dish. This product contains a lot of vitamins and minerals. It is enough to eat 40-50 g of corn per day to provide your body with all the necessary nutrients.
Prepare corn cobs for boiling. Remove the leaves and tendrils, but do not discard them, but put them in a saucepan and cook with the corn. They will add a special flavor to the dish. Choose a wide and deep pot for cooking corn, for example, you can take a cast iron or a cauldron. Place corn leaves on the bottom of a saucepan and place peeled ears on top of them. Place the leaves on the sides of the crockery as well so that the corn does not come into contact with the sides. Cover the ears with leaves on top, put the corn "tendrils". Fill the corn with water so that it covers all the ears completely. Put the pot on fire. Bring water to a boil and boil the corn over low heat. The duration of boiling corn depends on its type and can range from 20 minutes to 3 - 5 hours. Add water to the corn as it cooks, it is important that it is completely covered with water. Do not add salt to the water, otherwise the corn will turn out to be less tasty and juicy. Follow the cooking process - the water should boil. From time to time, check the dish for readiness: pick up the cob with a fork, separate a few grains and taste them. If they are juicy, soft, easy to chew, the dish is ready. Remove the prepared ears from the water, let the water drain, put them on skewers and rub with salt. You can also grease the corn with butter and sprinkle it with spices. Serve a hot dish. To cook frozen corn on the cob, dip them in boiling water and cook until tender. After boiling water again, they are boiled for 20-25 minutes. Put the prepared corn on skewers, brush with vegetable or butter, rub with salt and serve. Chill the boiled corn directly in the saucepan. If you take it out of the water, it will shrink and lose its appetizing appearance. Corn can be left in water (without loss of nutrients) for three to four hours at a temperature of 60-70 ° C. Store boiled corn in the refrigerator for no more than two days. Remember that freshly cooked corn tastes best; it makes no sense to cook it for future use, since it loses its taste during storage. Boiled corn is not only tasty, but also healthy, it is rich in vitamins and minerals. Corn is easily assimilated by the body, as a result of its regular consumption, metabolic processes improve, and vitality increases. Eating corn has been found to reduce appetite, which helps fight overweight... How to cook frozen corn

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How to cook corn on the cob in a saucepan, multicooker or double boiler and how long

Fragrant, juicy gold grains came to Europe from Mexico in the 16th century. The delicate delicacy has become the favorite food of the king and the poor. Adults and children give their preference to tasty, vitamin cobs. So that they do not lose their value for the body, you need to know how to cook them correctly.

How much to cook corn

Corn grains are fortified with carbohydrates, fats, iron, protein, vitamins and minerals. They are distinguished by their nutritional and biological activity, improve metabolic processes, are easily digested, and promote rapid satiety. For vegetarians and people on a diet, they are irreplaceable. To retain the maximum benefits, you need to know how to cook corn. The secret of cooking this product lies in the correct choice of the variety, the ripeness of the heads. After reviewing them, any housewife will know how long it takes to cook corn.

Distinguish between feed and food varieties, they can be young or fully matured, differ among themselves in taste, shape and color of the cobs. For human consumption, it is preferable to use food, sugar varieties that have the amount of calories necessary for the normal functioning of the body. It is easy to distinguish young ears from ripe ones: as soon as you bite through the grain, sweetish milky juice will sprinkle from there. It is very important not to let them get digested so that they don't get rough. How to cook and cooking time directly depends on these qualities:

• young heads of cabbage - 10-15 minutes;
• matured - from 2 to 4 hours.

When buying, you need to choose "dressed" corn. Purified loses its freshness and juiciness, becoming shriveled, dry from air and sunlight. The greens should be bright, saturated - this means that they have not been stored for a long time. How to cook so as not to lose useful properties during the cooking process? You need to know how much to cook corn on the cob, what points to consider:

1. Break large cobs in half.
2. Place tightly in a prepared container.
3. The water should cover the corn.
4. Boil on a large flame, cook over low heat.
5. Cook dairy varieties for 10-15 minutes.
6. Mature - 2-3 hours.

How much to cook corn grains

In order to be able to cook a delicious product in winter, dairy corn grains are prepared for future use. To do this, you need to know how to cook corn in order to freeze and preserve. You can store fresh grains, but then they must be boiled. How much you cook corn kernels depends on how you want to use them.

Ingredients:

• corn grains - 3 cups;
• water - 1 liter;
• salt - a teaspoon without top;
• sugar - 1.5 tablespoons.

Preparation:

1. Pour boiling water over the cobs for half an hour.
2. Separate the grains with the blunt side of a knife.
3. Add sugar, corn. Salt is added at the end of cooking.
4. Cook the grains over low heat - 15 minutes, frozen - 20, canned boil for 2 minutes.

Young corn cobs cannot be stored for long. Even covered with a protective suit made of leaves, they dry out and lose moisture. The old ones during storage can ripen, become unusable. On the contrary, if the heads of cabbage are young, then the grains will begin to blacken and rot. To keep them a little longer, wrap the ears in parchment or foil and put them in the vegetable compartment of the refrigerator. Cooking corn includes following rules:

1. Remove leaves, remove corn silk.
2. Pick up heads of cabbage that are the same size.
3. Discard blackened, rotten grains.
4. Inspect for insects, caterpillars. Having found pests, put the cobs in cold salted water, soak for 30-40 minutes.
5. When cooking, use the lower leaves, discard the upper ones.

How to boil corn on the cob in a saucepan

It is convenient to cook heads of cabbage in a deep, thick-walled dish. The lid should fit snugly against the pot. Place the prepared ears in boiling water. To preserve their value, cook over low heat. How much corn on the cob to cook in a saucepan depends on the variety, preparation, and the chosen container. The recipe is simple:

1. Line the bottom of the pot with clean corn leaves.
2. Place the peeled heads of cabbage tightly.
3. The water level should be 5-6cm higher than the corn.
4. For reliable preservation of taste and color, the ears can also be covered with leaves on top.
5. After the desired time has elapsed, check the readiness by piercing the grain with a fork.
6. Pull out finished product from boiling water with tongs, let the water drain.
7. Place on a platter and serve with butter and salt.

Corn in a slow cooker

There is a multicooker in almost every home, but not everyone knows how to cook cobs in it. The following recipe will tell you how to cook corn in a slow cooker: corn leaves are not used, no need to salt water, the rest of the recipe is no different from boiling the cobs in a saucepan. Fold the washed, stubbled and greens heads tightly into a cup. Pour water above their level, select the "Cooking" program, set the time. After the sound signal, open the lid, pull out the tasty, aromatic cobs with the help of culinary tongs, as in the presented photo.

Maize boiling machine

Sweet ears are not losing their popularity. Outlets the sale of treats is becoming more common, and boiled cobs are becoming a lucrative business. For their preparation, a special apparatus for steaming corn has been created, it is also called a professional corn cooker. The next photo shows what she is.

The control panel is equipped with regulators for setting the desired mode. A thermostat can be used to control the temperature. If two chambers are included in the kit, it becomes possible to cook whole ears and kernels at the same time. Simple equipment does not require complex maintenance and care. For the manufacture of a quality product, one cannot deviate from the rules of operation, if the sound signal informs about a decrease in the water level, it must be topped up. So the rules are:

• compliance with the temperature regime;
• ensuring its stability;
• water level control;
• the apparatus must be clean;

Corn steamer

In a corn steamer, the grains are tender and crumbly. The technology is simple and accessible to everyone: peeled heads of cabbage are stacked vertically in a perforated basket, as in the photo. After filling with water, close the lid, set the timer to the desired time, taking into account the variety and maturity. The steamer is economical, shortens the cooking time, cooking lasts from 30 minutes to one hour, large and old ears take longer to cook. When the dish is ready, each boiled ear is sprinkled with salt and oiled.

How to cook corn properly

Eat young or old ears, milky ripeness or overripe - everyone decides for himself. Whatever you prefer, unique grains will not lose their taste and useful qualities during heat treatment. Knowing how to cook corn properly is essential. You need to act like this:

1. Heads of cabbage can be placed in cold water or boiling water.
2. Put salt at the end of cooking, or serve with a ready-made dish.
3. If you add a small piece of butter, sugar - the grains will be tender, oily, and will acquire a creamy taste.
4. After boiling, reduce heat to moderate.
5. Check the readiness by piercing the grain with a fork.
6. Serve the finished product immediately, do not cook for future use.

How to cook soft and juicy corn

The recipe for the delicacy is already known, but there are little secrets in how to cook soft and juicy corn. If you choose early-ripening varieties, for example, Bonduelle, success will be obvious: the cobs are almost the same length, the grains are compacted, and have excellent taste. If you follow sensible recommendations, even forage varieties are able to maintain juiciness:

1. Cut large heads of cabbage into 2-3 pieces.
2. The color should not be saturated, light.
3. Put mature grains in boiling water.
4. Salt ready-made.
5. Add milk, cream, or butter to the water.

How much to cook young corn

Peel the heads of cabbage, place them tightly in a cooking container. It is possible to preserve the taste and tantalizing aroma by shifting them with green corn leaves. In order not to float, cover with a plate, bring to a boil over high heat. Remember how long it takes to cook young corn - it is fully ready in 15 minutes.

How to cook frozen corn

The recipe for cooking in this version is not much different from cooking fresh ones. Cooking them is not expensive and easy, the taste, the benefits of frozen heads of cabbage remain the same. If you have frozen corn heads and grains, you need to know how long it takes to cook frozen corn. Here are some simple rules:

1. The workpieces are not thawed.
2. Placed in cold water.
3. When it boils, add ½ teaspoon of salt and sugar.
4. The grains are boiled for 10-15 minutes.
5. Whole heads of cabbage are boiled for half an hour.

How to cook mini corn

Cream-colored heads of cabbage, even raw, have an excellent taste. Cooking recipes allow them to be boiled, fried, baked in the oven, on the grill. It can be eaten with a head of cabbage, after heat treatment it becomes soft. These small ears are unusual for us, many believe that they are not ripe. Having bought exotic, sometimes we do not know how much to cook mini-corn. The recipe consists of the standard rules for the preparation of this product, the only difference is the reduced cooking time, about 5-7 minutes. It is impossible to digest, it will lose its tenderness and aroma.

Video: boiled corn

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How much to cook young corn? How and how long to cook fresh and frozen corn on the cob, in a saucepan, microwave, slow cooker?

Young, boiled corn is one of the most long-awaited summer treats on the table of every family. She is loved not only for vivid memories from childhood, but also for her proven taste and benefits.

When cooking corn, it is very important to know how and how much to cook corn in order to preserve all its nutrients and at the same time give it a delicate taste.

How to cook corn on the cob correctly and how long?

An important point when purchasing corn is its quality condition.

Cooking young corn on the cob

• Make sure the corn is light yellow in color with intact, intact black kernels before purchasing.
• All leaves on the cob must be fresh and not dry
• The grains themselves should look ripe and juicy when pressed. If the grains have depressions, then the corn has already dried up and plucked long ago

The easiest way to cook corn for the laziest is to cook it unpeeled. This recipe has been invented for those who do not want to waste time on long cleaning of the cobs.

To prepare it, we need:

• 3 kg. edible, young corn
• 3 tablespoons salt
• 5 l. water

Preparation:

• Pre-wash all cobs under running water and cut off the ends so that they do not take up space in the pan
• Then place everything neatly layer by layer in a large saucepan.
• Pour water to the top and cook for 1.5 hours
• As soon as the water boils add salt

With this method of cooking, corn turns out to be very aromatic due to green leaves and very tender and juicy due to the "fur coat" effect.

How much to cook young corn?

boiling time of young corn

• To boil young corn while preserving all useful vitamins, it is very important to pre-clean and rinse it under running water, soak it for 15 minutes in cold water
• Next, you need to prepare cobs of a similar size. If they are large, then cut the corn in half.
• The boiling time for young corn is 40-50 minutes. In doing so, it is important to add salt, how to intensify the taste and top with peeled leaves for aroma

Fresh corn differs from regular corn in that it has juicy greens and a light brown hairy tail. On the other hand, old corn will have a dry and dark tail.

How long does it take to boil fresh corn in a saucepan? How to cook salted corn?

Cooking method:

• Peel the corn and rinse it under water
• Place the youngest leaves of a light green color at the bottom of the pan
• Then lay the broken corn in half, layer by layer.
• Fill with water 3 cm above the corn level
• Add a tablespoon of salt
• Lay hair tails on top, which are very useful in themselves and therefore will give corn not only an amazing aroma, but also saturate with important trace elements
• And cover everything with the same young leaves, covering with a lid
• Boil young corn for 40-50 minutes
• Then let it stand for half an hour so that it is saturated with brine and becomes even more tender and juicy
• Place on a plate and sprinkle with salt to taste

How to cook corn to keep it soft?

• To make the corn soft during cooking, it must be peeled and pre-soaked in cool water for 30 minutes
• Next, cook for at least 40 minutes over very low heat, not letting it boil too much
• In this case, after cooking, it is important to wrap it in a towel on top and let it stand for another 30 minutes for saturation and juiciness.

How to cook fishing corn?

• It doesn't take a lot of work to cook fishing corn. For fish, the aroma of corn is also important, on which, in fact, it bites
• Young corn here can be of any color and the cooking time will depend on it.
• If it has time to ripen and become dark yellow, then it is better to cook for at least an hour, checking with a knife for softness

If it is quite young, then the cooking time can be reduced to 40 minutes.

IMPORTANT: In order for the corn to retain its aroma and softness for a longer time during transportation, it is better to cook it without peeling it directly in the leaves.

The process of cooking in a microwave oven differs from all previous methods in that a pot and water are not required there, and the process itself is quite interesting for its simplicity and speed.

How to cook corn in the microwave? How to cook corn in 5 minutes?

Cooking method:

• The corn must be peeled and rinsed with water
• Next, wrap each ear with a paper towel and put it in a bowl of cold water.
• Pull out quickly until the paper has time to come apart and squeeze out a little
• Place all ears in one layer on a plate
• Set maximum power and cook for 5-7 minutes

There is another tried and tested method for the lazy:

• You don't need to peel the corn - you just need to cut two ends
• Rinse from above under running water
• Place on a plate and cook on power for about 5 minutes

Important: With this method of cooking, due to the "steam effect" of the leaves, the corn turns out to be more tender and juicy.

In a slow cooker, a special corn is obtained and this recipe is used by many housewives to please and surprise not only households, but also guests.

How to cook corn in a slow cooker? How to cook peeled corn?

• The corn also needs to be peeled and placed in a container.
• Fill with water 3 cm above the level
• Next, you need to add 1 tablespoon salt 2 tablespoons sugar and cover with young leaves
• Set the "steam" mode or the "cooking" mode and wait for the end of the process

Important: If you leave such corn to cook overnight, I do not take it out of the multicooker, then by the morning a fragrant and healthy breakfast will be ready. The corn will be not only warm, but also very juicy, saturated with its own juice.

Many lovers of such a delicacy freeze corn for future use and use this fragrant dish at any time of the year.

How much to cook frozen corn in grains and cobs?

Cooking method:

Cooked corn from frozen cobs does not need to be thawed.

• Place the peeled ears in cold water and simmer to boil.

Important: If you throw frozen corn directly into boiling water, then it can burst and lose its aesthetic appearance and usefulness.

• Add 1 tablespoon salt to the water and cook for about 70 minutes until cooked through, which can be checked with a fork

Cooking frozen corn kernels in a saucepan:

• Rinse the measured amount of frozen grains under running water and place in a saucepan with cold water
• The water should cover the corn by 5cm
• Add salt to taste and 1 tbsp. l sugar
• Then let it boil for about 40 minutes and put it on a sieve to drain excess liquid

Boiled corn in grains is suitable for preparing not only salads, but also soups.

Cooking frozen corn in a multicooker:

• 300 gr. put corn into a multicooker container
• And add 30 gr. butter or sunflower oil
• Add water to cover 2 cm
• Select the stewing or cooking mode and set the time to 20 minutes
• Put the finished grains on a plate and sprinkle with grated cheese or herbs with spices

The well-known Bonduelle corn is only a well-known brand of the manufacturer of the beloved sweet canned corn. In fact, it is Spirit or Bonus corn, which got its name for its sweet grains.

How much to cook Bonduelle corn?

Such corn is also cooked for about 40 minutes and, in principle, does not require time for infusion, because it itself is very juicy.

How much to cook mini corn?

Mini corn is nothing more than one of the varieties of conventional corn bred by breeding.

How much to cook mini corn?

• It differs from the usual not only in size, but also in a very light shade and a very delicate taste.
• Mini corn is considered very useful due to its dietary characteristics and rich vitamin composition.
• You need to cook such corn gently in boiling salted water for about 20 minutes.
• They are used not only as an independent side dish, but as a component of many vegetable salads.

Corn, which is sold in a store in vacuum packaging, does not require a long preparation and is almost ready to eat.

How to cook vacuum packed corn?

• Place the corn directly wrapped in boiling water and simmer for about 7 minutes
• Cool and taste

How to cook dried corn?

How to cook dried corn?

Cooking method:

• 200 gr. add water to dried corn
• Add 1 tablespoon salt and 2 tablespoons sugar
• Cook for 2-3 hours until the corn is soft and firm

There are many ways to prepare this dish and each housewife chooses exactly what brings not only culinary joy, but also significant benefits to her loved ones.

Video: How to cook corn so that it is soft?

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How and how much to cook corn?

Before starting the story about how to cook corn, I would like to touch on the topic of choosing this product for cooking. After all, corn is a delicacy. The satisfaction of this meal depends on which vegetable you buy and then cook. Corn is food and fodder. The second type is for animals. In fact, a person can use it too. True, it tastes worse than edible corn. Choose a young, unrefined product for yourself. More often it is sold in this form. Young corn has bright green leaves and damp tendrils. The grains release juice under the pressure of a finger. If everything is ok, buy it.

How to cook corn on the cob?

Cooking corn on the cob is a classic and easy way to cook this product.

• Remove leaves and tendrils from corn.
• Take a wide saucepan. Put leaves on the bottom and corn on top. Cover the ears with the remaining foliage and tendrils.
• Pour water so that the cobs are hidden under it. Water must be added during cooking if it evaporates.
• Close the saucepan with a lid and put on fire. Important: do not salt!

How much corn to cook?

The cooking time for corn depends on its degree of maturity. If the corn is young, then 40 minutes will be enough. But an old product can take several hours to cook. While the corn is cooking, test it for doneness by pinching off a grain and tasting it. If it is soft, then you can turn off the stove.

How to cook corn in a slow cooker?

Does the house have a multicooker? Then it will be useful for you to learn how to cook corn in it. There are two ways to prepare this dish. First. Peel the cobs, put in a container, put the washed leaves and antennae on top of the corn. Pour water to the maximum mark on the bowl, set the time to 15 minutes and that's it. Too short a cooking time? Yes. But, believe me, this is enough to cook the corn.

Second. Steam cooking. We take the container intended for this. We put corn on it, which must first be cut into columns and rolled in a seasoning of salt and spices. Use any spices you like. Close the lid of the multicooker. Set the time to 30 minutes. Don't forget to pour some water into the bowl. Note: corn is served hot. Before use, it must be rubbed with salt and, if desired, seasonings. The boiled product is stored in the refrigerator for two days. Before boiling corn, some housewives do not peel it, but raw corn is easier to remove from foliage than boiled corn.

How to cook frozen corn properly?

To boil frozen corn:

• boil water in an enamel saucepan, without adding salt;
• large corn can be broken into several pieces, and if the corn is small, then put whole;
• water should completely cover the corn, if you want it to be tastier, you can add a little milk or butter;
• if the frozen corn has leaves, then after separating them, you can put them on the bottom of the pan, this will enhance the taste;
• when everything is supposed to, simmer for up to 30 minutes
• after the specified time, check with a fork, if the grains are soft and pierced with a fork, then it is ready
• immediately remove the finished product from the water, sprinkle with salt, spread with butter and cover with a towel, let it brew for a few minutes.

Now you can enjoy delicious corn! Bon Appetit!

When frozen, corn practically does not change its properties.

Chemically, corn is composed of the following elements:

• water 75%;
• carbohydrates 23%;
• proteins 4%;
• fat - 1%;
• 2% of the mass goes to dietary fiber.

In frozen form in corn per 100 grams of product, about 9% of vitamins of group B, 7% - C, 9% - PP, 1% - A, 5% - choline are released. The product contains a variety of micro- and macroelements, including the following -Zn, Cu, P, Mn, K, Fe.

Frozen corn contains a huge amount of vitamins and minerals, so it improves the work of the following systems: cardiovascular, digestive, nervous, endocrine.

In a mixed diet, it improves appearance, normalizes metabolism, helps to improve the condition of the skin and hair.

There are two ways to store frozen corn:

1. on the cob;
2. beans.

Preparation for cooking

In the oven

To cook previously frozen corn in the oven, you need the following ingredients:

1. Remove the butter from the refrigerator until it is soft and reaches room temperature. Place the butter in bowls and toss in the pressed garlic.
2. Add salt and pepper mixture, coriander, saffron, ground nutmeg... Stir the mixture well to distribute the seasonings evenly.
3. Take a cob, remove the green foliage and spread it with the prepared mixture. Wrap the ears in baking parchment and then in foil.

   Foil keeps warm, producing moisture, corn is cooked in it, parchment prevents foil from sticking to the cobs.

4. Bake the corn in an oven heated to 200 degrees for 30 minutes. Bake old ears for 45 minutes.
5. Do not be afraid to experiment with spices and herbs, pick your own good taste.

You can find more recipes for cooking corn in the oven at.

How to store boiled?

There are several methods for:

1. Boil the corn, separate the kernels from the stem and transfer to a glass container. Fill in hot water with salt (a dessert spoon of salt per liter of water). Put in the refrigerator, so the grains can be stored for up to 90 days. Add salt water periodically as the corn takes up some of the salt.
2. Lower the ears one by one, first in hot, then in cold water, and then let them dry. Separate the beans and place them in a plastic bag. Thus, grains retain their useful properties and good taste.

Corn is a very healthy food that should be eaten more often as it is rich in vitamins and minerals. And frozen corn is no exception.

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To feast on corn side dishes all year round, this versatile vegetable needs to be frozen for future use. How to properly freeze corn kernels and useful tips read in step by step recipe with photo. Video recipe.

Corn is a unique product that can be an independent dish or be harmoniously combined with various additives. This is cheese sauce and butter, ham and mushrooms, chicken and shrimps ... All kinds of salads, stews and others are made from corn. delicious dishes... Because of this, the number of fans of this product is increasing every day. Therefore, the production of frozen corn is gaining momentum. At the same time, good housewives procure it for future use on their own. Freezing corn is a simple and convenient way to preserve grains or cobs, as well as nutrients until cold weather. Frozen corn at its peak of maturity does not lose its taste, aroma and health.

Frozen corn is practical and can always come in handy. It will complement any side dish and can be added to any dish. The effort spent on freezing will fully pay off. Corn frozen in grains is almost identical to fresh corn. When buying corn for harvesting, pay attention to its variety. For freezing, exclusively sweet, specially selected varieties of corn are used. Sugar subspecies are ideal. There are several ways to heat and cook frozen corn: fry, steam, use the microwave or oven. Depending on the method chosen, the taste and texture of the beans may vary slightly. We will learn how to properly freeze corn.

• Caloric content per 100 g - 94 kcal.
• Servings - any quantity
• Cooking time - 1 hour, plus freezing time

Ingredients:

• Corn - any quantity
• Salt to taste

Step by step preparation of frozen corn kernels, recipe with photo:

1. Peel the corn cob and remove the fibrous leaves. It is better to start doing this from the bottom of the cob, where its tassel is located.

2. Wash the ears under running water.

3. If the cooking pot is small, break the corn into suitable sized pieces.

4. Place the corn in the cooking pot.

5. Fill it with water to cover the ears, add salt and place the pot on the stove.

6. After boiling, cook it over low heat for half an hour, covered. Young sweet corn varieties cook quickly. If you make the harvest from old corn, then it will take longer to cook.

7. Remove the corn from the boiling water and leave to cool.

8. Carefully husk the kernels, pressing the knife to the cob as much as possible and cutting them off.