How to cook corn in a slow cooker?

Corn is an excellent and tasty product that both adults and children love. Mostly this cereal is consumed boiled, however, many also like canned corn.

There are many ways to cook corn, and one of them is cooking with the help of a slow cooker.

Before you start cooking this product, you should choose it. Much depends on the choice of corn in the store or on the market.

It is worth finding out which varieties of corn exist. Divide it into four main types:

• fodder;
• canteen;
• for cooking popcorn;
• for treatment.

Feed corn is purchased most often, and this is due not only to its taste, but also to its price.

The low price also contributes to the fact that this variety is often bought as feed for livestock. However, it is possible to give such a product to animals only after it has finally matured. And for humans, such corn is sold in a non-matured form.

This variety of corn contains a lot of starch. The color of the grains is orange.

Table corn, in turn, is subdivided into two subspecies - food and sugar.

• Food corn is distinguished by its unleavened taste - it is not sweet. It contains much less starch than fodder. The color of its grains is usually milky yellow. And you can find it on the market a little later as a feed - around the beginning of August.
• Sweetcorn is more in demand than food. This is due to its taste - it is much sweeter than the previous variety, and therefore received such a name. Her grain is very large, and their color is bright yellow.

Corn for popcorn does not have a special taste. However, for such treatments, it is just right. It is also often used as animal feed.

When choosing this vegetable, it should be clearly understood that any corn will be tasty only in its season, namely in July and August. Corn harvested before these months will be unripe, and harvested later will be, conversely, overripe. Speaking of quality, it is worth saying that it can be defined visually, but this is only the work of the master.

For cooking, you should choose corn with light yellow kernels. They should be soft and, at the same time, elastic. They need to be located close to each other. In the case when there are dimples on the corn kernels, it can be said for sure that it is unsuitable for cooking, since it has already ripened for a long time. For cooking, as is known, only an unripe product is required. However, if all storage rules are not followed, such dimples may appear on unripe ears.

It is also important not to forget about the leaves, which should not be dried or yellow. Ideally, a good product has bright green leaves. It is undesirable to buy corn without leaves.

Cooking time depends on cooking method. The longest process is the cooking of corn in a saucepan. It takes from thirty minutes to two hours.

A quicker way is cooking in a pressure cooker. The processing time is no more than twenty minutes. With a pressure cooker working on the stove, this process will last six or eight minutes.

Multicooker cooking takes about twenty minutes. Boil corn can be in any of these devices.

It is often more difficult to cook corn than to pick it. After all, how many people, so many opinions. Someone likes hard, someone soft. It is necessary to elaborate on different ways of cooking the product.

A good idea would be to cook the corn in a pressure cooker. It is useful because due to the increased pressure inside it, the cooking process is carried out much faster than in a saucepan. Corn in this device turns out very tasty, and the vitamins it contains are partially preserved.

Before the preparation process, it is necessary to thoroughly clean the cob of leaves, and then wash them under running water so that they do not leave dirt.

The removed leaves should be laid out on the very bottom of the saucepan. Purified corn should be put on top of these leaves and pour water. Salt product only after the water starts to boil. If you do it before, the vegetables will be very tough and not very tasty.

It is necessary to set the mode “Steaming”. The included device should work for about twenty minutes. If cooking is carried out at the bottom, then the time can be reduced to twelve minutes.

If the pressure cooker is working on the stove, then the process will also not be particularly complex. Here it is necessary to heat the water in advance and pour the cob with it. This product will be ready in six to eight minutes. The amount of water should be such that the cob is completely covered by it.

Prepared corn can be rubbed with salt to give it a more peculiar taste. Instead of salt, you can also use a small amount of butter.

In addition to the pressure cooker, there is another wonderful kitchen appliance - a slow cooker. The advantage of the multicooker is that it has several ways to cook corn. It can be cooked and extinguished.

As in the previous version, the corn should be well washed and cleaned from the leaves. Usually, three or four cobs are placed in the crock-pot. The water in the pan should be three to four glasses.

Next, you should enable the "Steaming" mode. Cooking should last no more than twenty-five minutes. Cooked cobs, as usual, should either be rubbed with salt or smeared with butter.

In addition to "Steaming", the multicooker has also the "Quenching" mode. This method is also quite widespread. Here it is necessary, as in the previous methods, to clean the corn, and put the resulting leaves on the bottom of the multicooker. Cobs are put on top, and an additional layer of leaves is laid on them.

To cook in the bowl, you should thoroughly wash the corn from dirt, however, it does not need to be cleaned from the leaves. With them, corn gets a special flavor during cooking.

It is advisable to choose all the cobs so that they are the same size. The copies laid in a bowl should be filled in with water. If the corn is young, the process will take no more than thirty minutes. And in the case of mature corn, it will take about two hours.

Cleaned corn should be poured a little cool water and leave for sixty to seventy minutes. After that, it must be put in a small package, pouring two tablespoons of warm water there.

It is very important to tightly tie the package, and then make a couple of small holes in it. The product is placed in a shallow bowl, and then in a microwave. Cooking should be at full power, no more than fifteen minutes.

The baking pan must be oiled for the taste and tenderness of the product. Vegetables should be washed and cleaned beforehand. They are placed on the bottom of the molds and filled with warm water so that the product is covered by half.

The mold should be covered with a small sheet of foil, and then sent to the oven.The oven temperature should be 180 degrees. If the grass is young, the cooking time will take no more than forty minutes. And in the case when it is more mature, the time is about two hours. At the end of cooking, the product should be treated with salt or butter.

As mentioned earlier, the taste of the resulting dish depends largely on the type of vegetable and its quality. That is why before cooking you should pay great attention to the choice of product.

With a good approach to the selection and preparation, the corn is sure to be juicy and tasty.

Two ways to prepare corn for the winter, see the following video.