Want to know how to bake, fry and cook corn?

Summer brings with it not only fine warm denechki, but also a corn season. Love for this cereal, I think, comes from ancient times. Our ancestors used it with great pleasure and left us a huge number of recommendations for cooking. In our country there are not so many, as, for example, in Mexico or Argentina, but we do not miss a single season, so as not to regale this fruit.

Before cooking corn, I would like to talk about grades, more precisely about the groups they share. The most common: sugar, tooth-like, siliceous, starchy and bursting. In addition to these, there are four more subspecies of varieties. Each group is ideal for certain purposes. So, from the starchy and bursting, everyone is preparing a favorite popcorn. Sugar corn is very common in our country. It is ideal for canning, eating in raw and cooked form. Breeders brought early, middle and late-ripening varieties, which gives us the opportunity to enjoy young cobs all summer long.

As a result of the aforesaid, cooking corn requires certain varieties, suitable just for this. Nobody claims that if you cook a bursting cob, you will get something unimaginable, but the fact remains that such species are ideal for a popcorn. Sorts for fattening cattle can also be eaten, but to taste, they are much inferior to those provided for this variety.

Cooking fresh corn is a must! Not in the sense that it must be cooked, but in the sense that it is necessary. In these sun-colored grains are a storehouse of vitamins and minerals. Do not enjoy such a treasure - just blasphemy on our part. Corn is rich in retinol, folacin, vitamin C, thiamine, iron, potassium and magnesium, so necessary to our heart. Eat yourself, give your children, do not miss the valuable opportunity to charge your body with such a sweet medicine.

How to cook corn in a saucepan

Selecting the desired variety, you need to determine the maturity of the rind. The harder the grain, the older it is, therefore, it will take a little longer to cook it. For example, the sugar grade "Bonduelle", torn at the moment when the grains slightly turned yellow, it is necessary to cook for no more than five minutes. If the cobs were torn off much later, then the cooking time should be increased by 3-5 minutes. By the way, this rule applies to all methods of preparation.

After you have decided on the quality of the grains, send the peeled cobs into a saucepan of cold water and cook. The necessary time is counted from the moment of boiling. To salt before time is not recommended, from this grain will become stiff.

How to cook corn in a multivariate

Peeled cobs put in a pan, pour water and turn on the "Steam cooking" for 5-10 minutes. You can also lay the cobs in a basket designed specifically for this, pour half a cup of water on the bottom of the tank, set the required time.

How to cook corn in a double boiler

Cook according to the variety and type of ripeness. Everything is as usual.

How to bake corn on a grill

If you have milk corn at your disposal, it is just perfect for baking on charcoal. All that is required of you is to lubricate the ears with vegetable oil and evenly fry from all sides. You can wrap each of them in foil, adding a piece of butter, and bake in the coals for fifteen or twenty minutes.

How to fry corn in a frying pan

It is better if you use a special grill pan, heated to an average temperature, on which you put the oiled cobs and fry them until a golden crust appears.