It is useful to know how tasty to weld corn, having kept at the same time its juiciness and great aroma. The taste of ready corn first of all depends on a right choice of ears upon purchase. As for process and time of cooking, there are here several simple secrets, knowing which, you will always receive excellent result.
Corn is very interesting plant from family of cereals which grows on fields and is widely applied in food. Mealies differ in interesting sweetish taste and seem the real delicacy if it is correct to weld it.
How tasty to weld corn there is a lot of councils, but the correct preparation of corn begins with its choice.
As it is correct to choose corn
For a home cooking the podhoditsezonny corn which is grown up under the open sky without use of fertilizers is the best of all. It is the most tasty and fragrant. The corn which grew in artificial conditions always has ears, beautiful, almost identical by the size, with large equal grains. But it is frequent they tasteless.
There is one simple reception as it is correct to choose corn. Upon purchase of corn it is necessary to pay attention to its grains as degree of ripeness of corn is determined by them.
If grains rare, small and light (sometimes almost white), so corn young. It cooks very quickly (20-30 minutes in the boiling water), has bright taste and aroma. But such corn won't be nourishing, and its grains after cooking can become watery.
More mature ears have grains of yellow or light yellow color skintight to each other. Such corn will be ideal for cooking. On its preparation from 50 to 90 minutes will leave. After thermal treatment of grain become soft, juicy and tasty.
Sometimes it is possible to see the resung corn on sale. Its ears have dark yellow color. Grains large and very densely adjoin to each other. It is better not to buy such corn as even after very long heat treatment it can remain rigid.
Therefore when there is a question how to choose corn, to remember the main thing that it shouldn't be resung.
How to cook corn
To weld corn in a pan, wash it with cold water and clean from leaves. A topmost leaves can be thrown out. Separate leaves of bottom layers from ears, wash out and leave for cooking. They will help to keep taste and aroma of fresh corn.
On a bottom of a big pan lay out a layer of leaves. On it place all corn. If necessary cut ears on several parts. Cover with one more layer of leaves. Fill in with cold water so that it completely covered pan contents. At will it is possible to add salt to water (one tablespoon on 4 liters of water).
How many to cook corn
Put a pan on fire and bring water to the boil. After boiling you cook corn on slow fire.
Definite answer to a question how many to cook corn isn't present. Time of cooking depends on a maturity and the size of ears. On average on it from 40 to 90 minutes leave. Readiness of corn can be checked, picking out on a kernel and tasting them. When grains become rather soft and will be easily chewed, it is possible to remove a pan from fire.
After cooking it is better to leave corn in water before full or partial cooling. It will help to keep juiciness and softness of grains. After that corn can be laid out from water, to salt and in such look to give to a table. Despite simplicity of a dish, fresh corn which was correctly welded is the real delicacy.