Ways of cooking corn in a saucepan: how to cook it so that it is soft and juicy?

For more than one millennium, mankind has been raising the "queen of the fields" corn. Its homeland is Central and South America. Corn has fallen on our continent thanks to Columbus. The ancient tribes of the Indians called this culture "maize", and in Spain "kukuruko", which means peer-hood.

Interestingly, scientists have not yet established wild-growing ancestors of maize. The plant is not able to grow without the help of people. Mandatory conditions for it: loosening the soil, abundant watering, fertilizer. Even if we assume that a grain is separated from the cob and ends up on the ground, it is likely that death will await it. It remains a mystery the very origin of corn.

Curative properties of maize

Due to the diverse composition, the product is an additional tool in the treatment of most diseases. The use of cereal in food brings more benefit to the body, so nutrients are absorbed faster.

The main healing qualities of corn:

• positive effects on the nervous system;
• strengthens the immune system;
• contributes to the normalization of the digestive tract;
• stimulates the brain;
• helps to remove toxins from the body;
• improves metabolism;
• slows the aging process;
• is an effective tool in the fight against excess weight;
• helps to reduce pain in women during menstruation;
• helps with failures in the reproductive function of the body;
• used in cosmetology.

Boiled cereal, included in the diet, brings significant benefits to diabetics, allergies, obesity, anemia, heart disease, anorexia.

Contraindications

Despite the large number of positive qualities use of corn should be limited to people suffering from the following diseases:

1. Gastrointestinal ulcers.
2. Lack of appetite.
3. With thrombosis, thrombophlebitis.
4. Increased blood clotting.
5. Individual intolerance.

To eat cereal should be in moderation, otherwise the excess nutrients and vitamins can adversely affect human health.

How to choose?

Boiled corn is associated with childhood, when they cooked it in the kitchen, the smell was unforgettable. Now this product is an inexpensive, but useful and tasty delicacy. However, before cooking, you must first select the cob.

When buying, pay attention:

• grains should not be hard, they are elastic, and when pressed, juice is released;
• young fruits are better to choose untreated leaves, it prevents drying;
• the color of the young corn kernels is light yellow; non-uniform color indicates that the product is stale;
• it is advisable to choose cobs of the same size;
• after purchase is not recommended for long-term storage, it is better to cook right away.

Preparation for the process

Corn should be thoroughly washed under running water before cooking., remove hairs, leaves, spoiled grains. Large cobs should be cut in half.

Fresh, young corn should be left in the water for an hour. If the cob, aged or not very fresh, it should be soaked in a mixture of milk and water in a 1: 1 ratio. Leave on for 4-5 hours.

Cooking

How to cook corn in a saucepan so that it is soft and juicy and how much? The duration of preparation depends on the degree of maturity of the fetus and ranges from 1.5-4 hours.. Young cobs can be prepared even for half an hour (details on how and how much time to cook young corn on the cob, you can find here).

The most important thing is not to digest, otherwise the grains will be hard and dry.

For cooking corn, you should choose cast iron pans with thick walls and a tight-fitting lid. Pottery is also used.

In the process of cooking, you can use a slow cooker, microwave, steamer.

Cooking

The traditional recipe for cooking young corn:

1. Fold the corn into a saucepan and add water to cover the cob.
2. Boil should be on low heat.
3. After cooking, salt and hot serve to the table.

There are tips on cooking corn with the addition of milk, to give tenderness and creamy flavor to the dish.

Method 1

1. First you need to wash, clean the cob of leaves.
2. A mixture of milk and water is poured into a saucepan. Put on a slow fire and warm up. You do not need to add salt (how to cook corn on the cob with salt, read here).
3. When the mixture is warm, put the corn. The liquid level should be 2-3 cm above the contents of the pan.
4. Simmer for 20 minutes.
5. Then it is necessary to separate the grain from the base and check for readiness.
6. Hot coas smear with fresh butter and let it brew for a couple of minutes. Before serving - top with salt.

Method 2

1. Washed and cleaned corn is boiled in the traditional way until half cooked.
2. After that, pull out the corn and cut the seeds from the heads.
3. In a saucepan, boil the milk and put the grains in it. Cook until ready.
4. After cooking, add a small piece of butter to the contents.
5. Leave on for 10 minutes so that the kernels are fed with a milky creamy flavor.
6. On request, you can put hard cheese in hot corn.
7. Salt before serving.

Storage ready

The term saving of finished corn depends on the method of storage. With rational storage of the product can lie until the new harvest, the main thing is to adhere to the basic rules:

1. At room temperature. So the finished product can be stored no more than 12 hours.
2. Storage of boiled corn cobs in the refrigerator. If you did not have time to eat the treat, you can keep it in the refrigerator.

   To do this, you need to remove the cob from the pan and let the broth drain. Next, wrap each head in cling film. Save the product should be no more than three days. Before use, maize is heated in a microwave or in a water bath.

   Board. For long-term saving, it is recommended to salt the corn cobs. Salt is a natural preservative, so it will save the result.

3. Storage of boiled corn kernels in the refrigerator. First of all, the grain of cereal is separated from the base. Then we transfer them to prepared jars, previously sterilized. Fill with hot saline (20 g of salt per 1 liter of water), leaving 2 cm on top. Allow contents to cool and put in the refrigerator. Can be stored for 2 to 3 months.
4. Storage in the freezer. Cooked corn cobs need to cool, get rid of excess moisture. Then wrap the cobs separately in cling film. Put in the freezer. Before use, boil for 10 minutes in salted water. Frozen cereal stored up to 12 months.

   This method allows you to keep all the useful substances of corn.

Conclusion

In its homeland, in America, corn is still a popular product. In the USA, maize is preferred in baked form as a side dish to meat. Often added to salads. In Mexico, tortilla tortillas are baked from corn flour, using them as food and dishes. Also in cooking often used corn oil.

Watch the video: 2 Ways to Make Corn Beef (May 2024).