How much time to cook young corn?

Boiled corn is a tasty and nutritious delicacy in the summer, which you can easily cook yourself and take on the road, on a picnic or eat at home for dessert. The most delicious and relatively fast to prepare is the young sweet corn varieties.

The maximum amount of useful properties, the softness and juiciness of each grain is preserved precisely in the young corn cobs. This is a seasonal product, available from July to mid-August. It is at the height of summer that particular attention should be paid to the right choice of tasty and healthy delicacy. When choosing a young corn, you should not rely only on the honest word of the seller, you should pay attention to the following signs.

• Seasonality of sale. Young and juicy corn is sold only from July to August. Such cobs can not be stored for a long time. For storage lay only fully ripened, hard corncobs.
• The leaves and strings that envelop the head (stigma) should be without damage, elastic and have a light green tint. Fully cleaned corn cobs indicate that herbicides and chemical fertilizers were used for cultivation or the product was stored for a long time. To hide this, the leaves are completely removed.

• It is worth choosing dessert varieties. The most delicious and sweet varieties that are very well suited for boiling are considered Golden Fleece, Spirit, Viola. Very tasty domestic selective varieties "Dobrynya", "Ice Nectar", "Golden Niva". Among the crops there is no variety "Bonduel". This is a marketing move based on the popularity of the French brand, so do not be fooled.
• Check by touch. Be sure to inspect one of the cobs. Clear the small space of the head from the leaves and antennae and press down on the corn kernels: in the young corn the seeds are elastic, poured with juice, with pressure the white juice is released. Freshly harvested dairy corn fragrant. Grains of dessert maize are large and tight to each other, light yellow or transparent yellow.
• Small sizes and gentle color of dessert varieties. Compared with the fodder varieties, the cabbages of dessert varieties “Queen of the Fields” are smaller in size. The grains of forage varieties are small and saturated yellow with an orange tint, more dense. In the dessert varieties, the grains are large, when pressed with a finger, they restore their shape.
• Price. Dessert corn is picky in cultivation. The sweet taste of cobs attracts birds, various pests. Planting material is also much more expensive than feed corn. Therefore, sugar delicacy is much more expensive and can be sold individually.

Following these characteristics, you can accurately choose a tasty, young and juicy corn, rich in trace elements, vitamins. Feed varieties are also suitable for food, but less useful and tasty. Moreover, the fodder varieties will have to be cooked for a long time, while the grain shell will still remain dense and tough. That is why dessert sugar varieties on the market are more expensive.

Corn boiling time directly depends on the degree of head ripeness and method of preparation. You can cook the “queen of the fields” in a saucepan with thick walls or a double bottom, microwave, multi-cooker, double boiler, even on the grill or grill. Consider the preparation of cobs in the most popular and affordable ways - in the pan and in the slow cooker.

To cook the corn, choose a large thick-walled pot with a tight lid, a good option would be a cast-iron pan or even a cauldron. Dessert variety of corn maturity boil for 15-25 minutes. More mature cobs 30-40 min.

Cooking time in a slow cooker, as in a saucepan, depends on the degree of maturity of the cobs.Young sugar cobs cook quickly - 10-20 minutes. The main thing is not to digest, otherwise the juicy grains will become hard and less sweet. Mature corn heads cook 35-50 minutes. For the preparation of corn is better to choose the mode "Cooking vegetables." In multi-cookers with the function of a pressure cooker Street, cook mature corn. By the time it comes out twice as fast.

There are many recipes and methods of cooking young corn, which indicate the approximate time of readiness of the product. It is as dangerous to digest the young ears as it is not to give a dough. If young sugar grains are not completely finished, it is impossible to fully enjoy the taste and feel all the sweetness of the sugar grains. When the cabbages are overexposed on fire, the sugar that is contained in the grains turns into starch, and the grains become hard and less juicy.

Check the readiness of corn, which is prepared on the cob in the pan, you can, without interrupting the cooking process at any time. To do this, with the help of a dining fork, you need to separate a few grains. If the grains are easily separated, the corn is ready.

Delicious hostess will help to boil the corn with the integrated intelligence of the multicooker. The multicooker mode will not only accurately calculate the cooking time by minute, but will also inform you in time about the end of the process. Although on completion it is still worth poking a few grains with a fork or toothpick to make sure that the grains are soft and easily pierced.

For any method of cooking useful delicacies exist Recommendations on how to cook heads of cabbage are tasty and preserve all useful properties.

• Before the cooking process, cob preparation is required. If the leaves are fresh and not deformed, it is better to remove a pair of upper leaflets, and leave all the rest. Boiling in the leaves and with the stigmas will make the taste of the grains saturated and retain all the beneficial properties.
• Prepared cobs, completely free of leaves and hairs, should be washed under running water, and then let stand in cold water for 30-40 minutes.
• To make the grains soft and juicy, salt the broth at the very end, or even do without salt in the cooking process. It is better to add a few spoons of sugar.
• To complete the taste, the ready-made cobs can be still hot with butter or olive oil and rubbed with salt, then immediately served to the table.

How and how much to cook the corn, see the following video.