Corn – the useful product containing up to 70% of carbohydrates, proteins, fats and vitamins of groups A, B, C and SS. Besides, it contains a set of minerals, necessary for human health: potassium salts, calcium and phosphorus, only 26 elements from Mendeleyev's table. The color of kernels of corn is brighter, the more is in them valuable nutritive matters. This cereal doesn't lose the useful properties even at conservation and cooking, here it is only necessary to cook corn correctly.
It is required to you
- Corn young – 5-6 ears,
- Desi – 20 grams,
- Salt
- ground black pepper.
Instruction
1. Clean corn from leaves and long short moustaches. Cut off stalks and tips on which kernels didn't develop. Put ears in a pan with a wide bottom, fill in with a small amount of water that it only covered ears.
2. Choose a little – pieces of 6-8 leaves and put them in a pan from above, when cooking they will become wet and the weight won't allow to emerge to corncobs which it is much easier than water.
3. Put a pan on fire and reduce it when corn begins to boil. Depending on a grade and a ripeness level, cook corn of 40 minutes till 1.5 o'clock.
4. When corn cooks, lay out ears on a dish, from above salt and slightly pepper them, water with the kindled desi and give on a table. Eat it more hotly.