Almost everyone loves the delicious aroma and sweet taste of boiled corn . Seasonal delicacy leaves no one indifferent. But not everyone knows how to cook corn cobs, so sometimes eating can turn into disappointment. And vice versa, with proper use, corn is not only tasty, but also extremely useful. It contains many vitamins, phosphorus, iron, copper, magnesium and potassium. In addition, there are a lot of glutamic acid on the cob that normalizes brain processes. Corn will help to cope with gout and toxins, improve the appearance of the skin and cure the kidneys. So, how to cook an ear of corn correctly? What is needed for this?
How to choose cobs
The taste of the dish depends not only on the method of preparation. Before you cook an ear of corn, you still need to be able to choose it correctly. Best to shop in August-September. It all depends on where exactly the corn grows, because in the warmer regions it ripens earlier, and in colder regions the crop may turn out to be late.
Inspect selected cobs. You need those who have reached the milky degree of ripeness. The color of such corn will be light, slightly yellowish, not dark yellow or orange. The grains must be convex and resilient. Inside they are tender and juicy. Bright grains will be coarse and hard even after prolonged cooking. The same applies to those in which the pits appeared.
Pay attention to the leaves. It does not matter if you know how to cook corn on the cob or not, the result is unlikely to be tasty if the leaves were dry and hard, twisted and strained. Probably, such a plant was treated with pesticides, so eating it will not only be not too appetizing, but also harmful.
Another feature that should be considered before you cook the ear of corn is its size. Choose the same ears so that they are ready for an equal period of time. Otherwise, too small will boil, and large ones will remain tough and raw.
How to store corn
Do not buy a large supply of ears. Those that are already ripe can soon dry out and become too harsh, and those that are still too young will begin to rot and mold. So buy as much as you can quickly eat. In extreme cases, wrap the corn with parchment and store it in the lower compartment of the refrigerator, but even with such storage it will be edible only for fourteen days.
How to cook an ear of cornTear off the leaves and cut off the corn stigmas. Too long ears cut into two halves. Remove the top rows of grains if they are slightly blackened. Soak the corn in cool water for sixty minutes, then rinse and send to boiling unsalted water. Salt should be added a quarter of an hour before the dish is fully cooked. Cooking time is determined by the degree of freshness of the product - young ears are cooked in half an hour, and mature grains are boiled for about three hours. You can make sure that everything is cooked with a fork - just pierce the grain and taste it.