Probably, some of the most summer dishes can call boiled corn. This plant, in addition to the fine gustatory qualities, - the owner of mass of useful properties. It contains vitamins of groups C, B, D, PP, K and also copper, magnesium, potassium, iron, phosphorus, etc. How it is correct to cook corn?
Instruction
1. It is correct to choose corn for cooking very important. Fresh and young corn appears on counters of shops and the markets only during a season that comes to an end at the end of summer. If to buy corn later, then it, most likely, will be rigid and overripe.
2. For cooking choose ears with light green or milky-white grains. The ear color is brighter, the corn is more senior. Look at grains, they have to be elastic, identical size and are located densely to each other. Pay attention and to leaves on ears - they shouldn't be yellow and dry.
3. Before cooking wash an ear with flowing water, remove dirty leaves and leave for an hour in cool water. It is necessary to cook together ears about one size, otherwise corn will cook unevenly. Cut large ears in half.
4. If overripe corn got to you, and there is no opportunity to buy mature, then clean ears from fibers and leaves, cut in half, fill in with mix of milk and cold water in the ratio 1:1. Leave corn in this mix for about four hours. After that you cook ears in the usual way.
5. Time of cooking will depend on a plant ripeness level. The ear, the longer is more senior. Young ears it is worth cooking no more than half an hour. Up to 40 minutes it is necessary to take away for preparation of dead-ripe corn. Preparation time of completely dead-ripe ears can reach even several hours. Also don't digest corn, so its grains will harden.
6. In what it is the best of all to cook? In a pig-iron pan with thick walls, having densely closed a cover. But it is possible to cook also in the double boiler, in the microwave oven and even to bake in an oven.