With the approach of autumn, appetizing ears of corn appear on the shelves. They are tasty and very healthy, good both as an independent dish and as an original side dish. But not everyone knows how to cook fresh corn. To make the food tasty, you need to not only cook everything correctly, but also not to make a mistake when choosing the cobs.
All the necessary subtleties must be remembered by lovers of this seasonal treat.
How to choose cobs correctly
Younger, fresher cobs are much juicier and sweeter in taste. Of course, you can learn how to cook old corn quite tasty, but any such method will be longer than usual. In addition, a fresh cob is good in itself and no tricks are required when preparing it. Therefore, choose corn with yellowish, soft kernels. Milk ripeness guarantees a great taste. If the cob is bright yellow and harsh grains, the taste will probably be less sweet. Such corn is better not to buy. Also, pay attention to the variety. Ears of corn boil longer and are not as tasty as dessert. Be sure to check with the seller. So, with the rules of choice, everything is quite clear, it's time to figure out how to cook corn on the cob.
Cooking secrets
After you have chosen a ripe and tasty product, you can think about its preparation. Before you cook corn on the cob, you need to thoroughly clean it from hairs and debris and rinse under running water. Pour water into a large pot and boil it. The quantity should be such that it is possible to completely cover the ears with water. After boiling, place them in a pan. Do not salt, because corn can become harsh. It is better to salt to taste after cooking. The most important thing about how to cook corn on the cob is related to the timing of cooking. How long will it take? Everything is determined by ripeness and variety. The cob of milk will be ready in a quarter of an hour, but fodder corn will become soft only after two hours. Therefore, there is no universal recipe, you will have to follow the readiness during the cooking process, checking every ten minutes. It is enough to just get one seed and taste it. If it is juicy and soft, the ears are ready. As you can see, cooking corn on the cob is quite simple.
It’s better to eat them right away, just by greasing with a little butter and salting.
Original recipe
If you have enough time to cook, try this method. It will be necessary to cook corn on the cob by the method already described, but after soaking it in milk for four hours. So it will gain a delicate milky taste and become much juicier. If you have a lot of ears, it is not necessary to use pure milk. Mix it in half with water. No salt needed. Eat ready-made corn in the traditional way - with butter and salt. Such a recipe will help diversify the taste of your favorite dish and even make those ears that are a little harsh, juicy and mouth-watering.