The correct recipe is how to cook corn in the cob

"Shrimp, squid, rapana, boiled corn!" - who did not hear these enticing, loud words, resting on the "domestic" seas? And if the shrimp with squid and mysterious rapana sold on the beaches, many are with caution (you can get poisoned), then the corn is always out of suspicion and is bought most quickly. Is not this bliss - lying in the sun and chewing gingerly yellows, tasty, slightly attached cob? But do you know how to cook corn on the cob? Of course, at first glance, it's easy enough. But in order to cook delicious corn, you still need to know some secrets of its proper cooking. That's about these nuances and will go further. So, we need:

- several kochanchikov corn;
- water;
- salt;
- Wooden or plastic skewers.

Before cooking corn in the cob, take a pan, the size of which directly depends on the number of heads, pour water into it approximately to the middle, and put it on the fire. As long as the water boils, you will need to clean the corn. It is necessary to remove leaves and "threads". Try not to leave fibers on the cob, otherwise later, in the process of eating, they will definitely interfere with you. After the corn is cleaned, take some of the youngest and tenderest leaves (they can be removed from the middle of the cobs) and lower them to the bottom of a pot of boiling water, in which you will soon cook corn.

After all the necessary preparations are made, break or cut the heads in half, so it will be more convenient to put them in a pan. If the sizes of utensils allow, it is possible to put and entirely. The next action of how to cook corn in the cob will be the laying out of a few more leaves, but already on top of the heads. We wait for a few minutes, until, finally, the water boils, and add salt there. A lot of salt is not needed, pinch will be enough. After all the procedures done, you need to cover the pan with a lid and make a small flame under it.

How much to cook corn in the cob? Long enough, about a half to two hours. In some recipes it is indicated that corn should be cooked from 8 to 40 minutes, but this is not true. In fact, to boil the kochanchiki correctly, the fire under them should not be large. Otherwise, the water boils very quickly, and the corn itself remains solid and undercooked. If you do not believe it, try the wrong recipe how to cook corn in the cob, this will in practice convince you that you were wrong.

But if you still decide to use the right recipe, then after the heads are cooked, drain the water and open the lid of the pan to allow them to cool slightly. Then cook the boiled corn on a large dish, stick each of the pieces over the skewer on both sides to make it more convenient to eat. Each cob is lightly rubbed with salt and served on a table in a warm form.

Of course, hot corn is impossible, because you can burn yourself, but in a very cold form it is not so tasty. Therefore, there is a reasonable question, what to do with boiled cobs after they stayed in the refrigerator all night? The answer is simple: you need to take a frying pan, warm it up with a little butter, seasoned with salt and pepper, and then put the cold heads of corn there (skewers are better to take out). Fry the cold corn is recommended on high heat, for a minute and a half each side. You just need to brown your sides, but do not overcook. If the corn cobs are heavily fried, then the grains of it may break, which will give the effect of such a wrong popcorn.

Now you know how to cook corn in the cob, and how to properly fry it. Agree, fried corn is a rather unusual dish, and it can be served with any sauce. Even fans of spicy food like fried corn, if you spice it with "Tabasco" sauce.