There came the time of tasty delicacy - boiled corn. However to buy it ready - means to pay twice more. It is far better to weld it independently.
Boiled corn - delicacy seasonal. It is possible to eat it only a few months in a year, and the remained time it is necessary to be content with preserved food. For this reason in summer months it is so popular and is on sale in finished form at every turn. However the price of boiled corn is twice more, than on a crude ear, and for economy it can be welded independently. It will turn out isn't worse at all.
Young corn is considered the most tasty. It is juicy, sweet and just melts in the mouth. Before cooking of corn it is necessary to choose it correctly. It is necessary to buy crude ears surely with leaves which have to be dense and green. Also it is worth paying attention to kernels which have to be light yellow color, ""built"" in ranks. If on an ear there are dark stains, then corn was struck by wreckers - in food better not to use it.
For a start it is necessary to remove all leaves from corn and to clean an ear from ""volosik"". The pan for cooking has to be with a thick bottom. The removed leaves need to be washed out and laid out on a ware bottom, having covered it completely. It is recommended to use leaves that grains absorbed in themselves aroma and became much softer and are more juicy. Further stack corn as it is possible more densely. If the pan of small diameter and ears don't get into it, then they should be cut in half. Cover with leaves. Again to lay out corn one layer and to cover with leaves.
It isn't recommended to add salt when cooking extremely as it does kernels dense and will difficult bite them. Further to fill in corn with cold water so that water was couple layers higher than centimeters. That water didn't rage and wasn't splashed out during cooking, to cover contents with the turned plate and to put to cook.
Cooking time directly depends on an ear. So, will be enough for young corn and 15 minutes later I began boilings, and old it is necessary to cook slightly longer - 30 minutes. That corn was softer and more fragrant, after switching off it needs to allow to infuse in a pan of 30 minutes.
Ready corn can be eaten.