Corn – the most ancient of cultures. It is loved throughout centuries. The modern food industry allows to keep the best gustatory and nutritional qualities of corn today and to inform of its summer taste the consumer at all seasons of the year - corn just freeze right after harvesting.
It is required to you
- the frozen corn;
- deep pan;
Instruction
1. Bring water to the boil in a pan (better if it is the enameled pan since in it nutrients and minerals collapse less). You don't hurry to salt water - corn in salty water becomes more rigid.
2. Pull down corn on a part if it big and if average size and easily interferes with a pan, leave whole. If your mealies were frozen with leaves, they can be removed and put on a pan bottom for strengthening of aroma.
3. Lower corn in the boiling water. It is important that it was completely covered with water. If desired it is possible to pour in water a milk cup for giving to corn of creamy taste.
4. Lower fire to minimum and you cook corn at the closed cover from 10 to 30 minutes. Periodically check readiness - a sharp knife or a fork pierce a kernel if it soft, then the dish is ready. Preparation time depends on degree of ripeness of corn: the corn more mature, the is longer preparation time.
5. When corn is ready, take out it from water. Don't leave the cooked vegetables in water – they become tasteless and watery. Vegetable broth is rich with nutritive matters, it can be used as a basis for first courses or sauces.
6. Powder warm corn with salt, smear with a desi, cover and let's it infuse: now it is possible to regale on it.