Boiled ear corn - a plain dish which contains many vitamins, minerals and other useful substances. Its teasing aroma and a little sweetish taste is pleasant to much. It is possible to weld corn in several ways.
Instruction
1. That boiled corn turned out really tasty, it is necessary to choose it for a start correctly. Young ears with light yellow or milky-white kernels which have to be a little soft, but at the same time elastic will be ideal for cooking. It is possible to weld also bright yellow corn, but it will turn out more rough and rigid.
2. Also the type of leaves is important: they shouldn't lag behind too an ear, to be yellow and dry. It isn't necessary to choose for cooking ears without leaves - it means that corn was processed, most likely, pesticides. For this reason the leaves were curtailed and just cut off them that they didn't spoil presentation. Try to choose ears of approximately identical size for cooking, otherwise they will cook unevenly. Too big ears before preparation should be cut in half.
3. Delete leaves from an ear - the optional procedure. It is possible to cook safely corn together with them. Before preparation it is better to wet corn for an hour in cool water that kernels bulked up and weren't dryish. The begun to rot ranks of grains need to be cut off.
4. The easiest way of preparation to a boiled kukuruzyvozmita a pan of the suitable size, pour in it water and bring to the boil. Lower the prepared corncobs in the boiling water and you cook until ready. At first on strong fire and after corn emerges, a little it lowers. It is necessary to salt ears only in 15 minutes prior to the end of cooking. It is possible to salt them after boiling. Preparation time of boiled corn depends on degree of its maturity. So, 25-30 minutes are enough to cook young ears, for preparation of old corn can be required also 1.5-2 hours. Young corn doesn't need to be digested, otherwise it will become rigid.
5. Preparation of boiled corn in a parovarkepromoyta mealies also lay them in a double boiler bowl. You cook young corn of 7-10 minutes, and old - 40 minutes. The ears steamed are distinguished by a delicate flavor. If desired after preparation they can be watered with nut sauce, it will perfectly shade taste of corn. For this purpose it is necessary to kindle 15 g of a desi in a stewpan, to add cardamom and 50 g of pounded kernels of walnut. Boiled ears should be laid out on a dish and to water with oil. Salt moves separately.
6. The ears prepared boiled corn in a mikrovolnovkezamochita in water for an hour. Place them in a plastic bag and pour in 2 glasses of water. Densely tie it and surely make at least couple of openings. Through them there will be steam. Turn on the microwave at full capacity for 10-15 minutes. The prepared corn can be covered with a desi, to salt and give to a table. It is better to use boiled corn in a warm look, in cold it isn't so good.