How to cook corn correctly

How to choose the right corn

I want to highlight this issue separately. Personally, I believe that the younger the corn, the sweeter and tastier it is. Therefore, try to choose sweet corn of milky ripeness, when the grains are slightly yellowish and soft, but not completely white, otherwise it will be tasteless. If you choose ripe and bright yellow corn, then it will probably turn out to be hard and not as tasty and sweet as milk corn. It is very important!

It's best to do the following test. Break off one grain and taste it. If the corn is sweet, then feel free to take it.

Now regarding the variety. It is no secret that at markets you can often find summer residents or farmers selling corn. But most often these turn out to be fodder varieties, which have a mediocre taste and take a very long time to cook. Therefore, always check the variety before purchasing. As far as I know, in our open spaces there are only two dessert varieties: Dutch Sugar and Bonduelle. Keep this in mind.

So let's sum it up. The best corn is sweet sweet corn of milky ripeness.

Crimean recipe (1)

Ingredients:
— corn (2-3 cobs);
- milk (0.5 liters);
- salt and butter to taste.

Yes, the secret is in the milk. But first things first. First, let's figure out how to choose corn. Good corn should cook for 10-15 minutes. The fodder will have to be cooked for about 3 hours. Once I cooked for half a day, but I still didn’t achieve softness. Unfortunately, I don’t know how to distinguish food from edible. But you can try. You need to choose ears of young corn, with green and moist fibers and soft and light kernels. It is best to cook corn immediately after picking; you should also not store it peeled. In both cases, some processes begin to occur (sorry, I don’t know which ones), and the corn loses its charm.

Well, it seems they chose it. Clean and cut in half to make cooking easier.

Now the secret is that the corn needs to be soaked in milk for 4 hours. Then it becomes tender, with a slight milky taste. Don’t be alarmed, you don’t have to take pure milk, you can dilute it with water, approximately half and half. So, fill it in and leave it. As agreed, for 4 hours.

Well, everything is ready, now we grease our cobs with butter, sprinkle with salt (maybe pepper) to taste and eat. Boiled corn can be a complete dinner, lunch or breakfast. Now you know how to properly cook corn so that it is soft and tasty. and I congratulate you on this.

Recipe (2)

First you need to peel the corn, remove hairs and all debris.

Here she is - the queen of the fields!

2. Then it should be rinsed well under running water.

3. Now take a deep, wide pan and fill it halfway with water. You can do more, it all depends on the size of the pan and how many cobs you are going to cook at once. Remember that when planting corn, the water will need to completely cover it.

Then place the water over medium heat and bring it to a boil.

4. When the water boils, place the cobs in the water. An important point - no need to salt the water! Although it depends on your taste, if you add salt, the corn may release its juices as it cooks and become a bit harsh in taste. Therefore, it is better to salt it after cooking.

5. Now the most important question. How long to cook corn? I’ll say right away - there is no universal recipe here. It all depends on the degree of ripeness and the variety of the corn itself. Milk sweet corn usually takes about 15-20 minutes to cook. But hard food can be cooked for 2-3 hours until it becomes soft. Therefore, you need to constantly check readiness during the cooking process. Approximately every 10 minutes. Do as I do. Just pick up one cob and break off the grain. Taste it. If it is soft, juicy and easy to chew, then the corn is ready. You can shoot.

6. The most delicious corn is piping hot. Therefore, as soon as it is cooked, immediately take it out and place it on a plate. If you don’t eat everything at once, then you don’t need to drain the water from the pan. Let the corn cool in it so it doesn't wilt.

7. Now place the corn on a plate, brush with a piece of butter and season with salt to taste.

That's all. Now you know that boiling corn on the cob is not as easy as it seems. And your own cooking recipe can only be developed over time, through trial and error. Experiment and you will succeed.

Recipe (3)

C Aritsa of the corn fields (remember the movie “No Trespassing”?) is very popular in America, North and South. Various side dishes, sauces, and muffins are prepared from it; it is baked, boiled, stewed, fried, and made into pancakes. I remember how in Crimea you could buy boiled corn with salt on the beach. And it seemed terribly tasty then. Nowadays, I often use corn: in winter I like to add it to various stews, salads, and grill it in summer. There are a lot of really good/tasty ways to grill corn. You can soak it in water and bake it in its own leaves, or you can cook it in foil. This method has taken root better than others in our family. And everyone who tried this corn was very pleased.

4-8 servings

Ingredients

• 4 ears of corn
• 4 tbsp. (40 g) butter

Preparation

Remove leaves and fibers from the corn. Cut each cob in half. To do this, cut on one side and then break the cob into two parts.

Prepare 8 pieces of foil measuring approximately 20x30 cm (8x12"). Place half a piece of corn in the center of the foil and a piece of butter on top. Wrap the corn in foil.

Grill over medium-high heat for about 15 minutes.

P.S.(Added Oct. 8, 2012): You can put two pieces of corn in one piece of foil or leave the cob whole instead of cutting it.

• Advice:

The same corn can be cooked in the oven at 190 C (375 F). Cook for approximately 30 minutes.

Cook with pleasure!

Recipe (4)

You will love this delicious and original salad!

Cooking time:

Already prepared:

More than 1869 people.

10 people have favorites.

Ingredients:

3 pumps
• Tomato - 1 PC
• Avocado - 6 pcs
• Onion - 1/3 cup
• Garlic - 2 cloves
• Salt - 1/2 tsp.
• Ground cumin - 1/4 tsp.
• Cilantro - 1/2 cup

Cooking steps

#1 Peel the avocado and cut into large pieces

#2 Cut the grain off the cob of baked corn

#3 Slice tomato and add to corn and avacado

Ingredients:

Preheat grill to high. Peel the corn on the cob and brush with olive oil. Sprinkle corn with black pepper.

Wrap each in a square of aluminum foil to cover the corn in a single layer. Grill for 5 minutes on each side, turning the corn 4-5 times. In total, the cooking time is about 25-30 minutes.

While the corn is cooking, fry the bacon strips in a skillet over low heat. Place the cooked bacon on paper towels and let the grease drain off. Then cut into small pieces.

Mix softened butter with chopped bacon in a bowl. Place the shredded cheese on a large platter.

Brush the corn with the butter and bacon mixture. Sprinkle with shredded cheese and chopped cilantro.

All people love boiled corn, regardless of gender and age. Despite the obvious simplicity of preparation, boiling cobs requires certain knowledge and skill. Corn contains a lot of useful vitamins; thanks to its high energy value, saturation remains for a long time. In terms of popularity, corn on the cob is equal to watermelon and ice cream. To enjoy all the delights, you need to take a responsible approach to the cooking process.

Useful properties of corn

1. Nutritionists recommend eating at least 1 ear of boiled corn per day. In this way, you will provide your body with a daily dose of healthy vitamins and amino acids.
2. Corn is rich in vitamins of all groups, including PP, E, C, B. Cobs include ascorbic acid, magnesium, tryptophan, amino acids, iron, potassium, lysine, calcium.
3. Due to such an impressive list, the activity of the gastrointestinal tract, cardiac muscle, and vascular system is normalized. Poisons and toxins are removed from the body.
4. Doctors strongly prescribe 50 grams of boiled corn to their diabetic patients. per day. This amount normalizes blood glucose levels, preventing an increase in sugar.
5. In addition to all of the above, boiled corn on the cob fights metabolic disorders, allergies, pathologies of the digestive system, and excess body weight.
6. Corn cobs speed up brain activity, develop memory, and prevent heart attacks and strokes. The product also tidies up the psycho-emotional background and forms muscle and bone tissue.

Corn varieties and their differences

1. The final result depends on the degree of maturity and type of cobs. Today there are 2 main types of corn. The first is ordinary, fodder (for raising animals). The second is sweet, edible, ideal for cooking.
2. You can eat both varieties, but the taste will vary. The fodder type is tougher and fresher, while the edible cobs are juicy, milky, and sweet.
3. Feed-type corn takes longer to cook (about 4 hours) due to the hard, starchy grains. Young sweet cobs are cooked for 20-50 minutes and literally melt in your mouth.

Choosing corn for cooking

1. The ideal option for heat treatment are fruits picked relatively recently (1-5 hours ago). Young cobs are better cooked and contain a maximum of useful substances.
2. Choose corn with leaves (unhusked). The shell prevents chapping of the grains and indicates the freshness of the fruit. To identify quality corn, look for specimens with light green leaves.
3. Feel the fibers enveloping the corn. The antennae should be damp. If you notice yellowing on the leaves, the corn was harvested a long time ago. It is better to avoid such products, since the juiciness will be minimal.
4. The quality and suitability of corn can be assessed directly at the point of sale. Press your fingernail onto one of the kernels located at the base of the cob. If you notice the juice, the corn is “milky,” meaning it’s ideal for cooking.
5. Old age is easily determined. Late corn has hard and dry seeds. The older the fruit, the less granulated sugar is contained in the cobs (over time, the sweetener turns into starch).

How to Boil Corn on the Cob: The Classics

1. Container for cooking. Give preference to a pan with a very wide bottom and high sides. This move will allow you to dip the cobs in one piece without breaking them into pieces. Make sure the pan has a thick bottom. The best option is a cauldron with a tight-fitting lid. A pressure cooker will help speed up the process. To preserve the beneficial properties of corn, cook the cobs at 190-230 degrees at low power.
2. Preparing cobs for cooking. To begin heat treatment, prepare the corn. Some remove fibers and leaves. Others leave the “natural shell” in place, cutting off only dirty and damaged specimens. The leaves will retain the juiciness and sweetness of the corn, but after cooking they are more difficult to remove. Therefore, completely remove the leaves and fibers, then place them in the pan, alternating with the peeled cobs.
3. Place the cobs in the pan. Place corn leaves in the bottom and place corn on top. Then make another leaf layer, cover it with cobs. Continue until the container is 2/3 full. The leaves should also be placed on the sides to seal the fruit. The sorting is ready, the cobs can be poured. Under no circumstances should fruits be salted. The bulk composition will wash out the liquid from the grains, and the finished dish will be dry.
4. Filling a bowl with corn with water. The cobs can be poured with boiling water or cold water, proceed according to personal preference. Add liquid so that it completely covers the product. Heat treatment lasts 45 minutes on average, but depending on the variety, the procedure can last from 30 minutes to 4 hours. Throughout the process, you need to monitor readiness, add hot water as it evaporates. Do not increase the power; cooking takes place at medium intensity.
5. Definition of readiness. Throughout the heat treatment, evaluate the corn for doneness. Pinch off one grain at a time and taste. The grains should become soft. When the product is easy to chew, you can remove the composition from the heat. It is at this moment that you serve the cobs, rubbing them with salt and spices (the latter are added as desired). It is easiest to consume the dish when it is cut into pieces. In this case, each section is pricked with a culinary sword to avoid burns. You can rub butter or vegetable oil over the surface of the cobs.
6. Storing the finished dish. If you are not going to use the corn now, leave it in a pan of hot water that has not evaporated after cooking. If you remove the product earlier, it will become weathered, the grains will wrinkle and lose their appetizing appearance. The product can be kept in water for at least 3 hours, maintaining a temperature of 60 degrees. If we talk about aging in the refrigerator, the shelf life is 2 days.

How to cook corn in milk

1. Wash the cobs, remove the fibers, cut off the leaves. Rinse the corn, chop each cob into 2-3 equal sections.
2. Pour enough full-fat milk into the pan to completely cover the contents. Bring to a boil, send the cobs inside.
3. Cook the treat for at least 40 minutes, constantly assessing readiness with a fork. The grains must disintegrate.
4. When you reach the desired texture, add a slice of butter to the milk. Turn off the heat and keep the cobs in the liquid for another 30 minutes.
5. After this time, melt the butter and mix it with salt. Rub the mixture onto each piece of corn. Place the cobs on skewers and consume.

1. The good thing about a multicooker is that, thanks to its use, all the useful elements are completely preserved in corn cobs. This means that using such a product will bring maximum benefits.
2. Before sending the product for cooking, remove all leaves and remove hairs. Do not salt the cobs; place them in the bowl of the device, adhering to several layers.
3. You can fill the contents with clean water or milk, it all depends on personal preference. However, you need to add a couple of slices of butter to the liquid to enhance the flavor.
4. When all preparations have been completed, close the lid. Set the “Steam” or “Cooking” function for 35-40 minutes.
5. After turning off the timer, do not rush to open the multicooker. Let the corn sit for another half hour. After this period, remove the cobs and rub them with salt and butter.

How to cook corn in a pressure cooker

1. A pressure cooker is a thick-bottomed, wide pan with a lid that is secured with clamps. The container has a hole for steam to escape, which speeds up the process.
2. To prepare corn, give preference to young ears with the most juicy kernels and green leaves. If the latter are partially dry, discard this product.
3. Boil the water needed to fill the dishes 2/3 in advance. Fill the pan with linted corn on the cob, reserving the leaves.
4. Add water, close the lid. Bring the liquid to a boil, then cook for another third of an hour. Next, remove the finished product, rub with salt and butter.

How to cook corn in a double boiler

1. Cooking cobs in a double boiler is somewhat reminiscent of a slow cooker; the beneficial properties are fully preserved. Clean the cobs in advance, get rid of fibers and leaves.
2. Place the ingredients in the mesh compartment of the steamer, pour 600-800 ml into the common bowl. water depending on the amount of corn. Set the timer for a quarter of an hour, after this period start tasting.

How to cook corn in the oven

1. Prepare all the necessary products in advance. You will need salt, butter, corn, olive oil. Do not remove leaves or hairs.
2. Grease a baking sheet with olive oil and place the corn cobs on it. Pour in water until it reaches the middle of the fruit. Cover the contents with foil, leaving a small hole.
3. Preheat the oven to 210 degrees, after 10 minutes place the baking sheet with the cobs inside. Cook the corn for 25 minutes, then reduce the oven power to 180 degrees. Cook for another 1 hour.

1. In order for the grains to retain all the beneficial properties in their structure, pour boiling water or milk over the cobs.
2. Never add salt to water during heat treatment. Otherwise, the bulk mixture will draw out liquid and sugar, and the corn will turn out hard.
3. If you do not like to rub the cobs with salt during consumption, add the bulk component 3-5 minutes before the end of cooking.
4. To give the grains a delicate taste, add granulated sugar and butter to water or milk.
5. If you boiled corn and did not use it immediately, do not repeat the heat treatment again. Otherwise the grains will become hard.

Traditionally, corn is boiled in a saucepan, but you can use a slow cooker, pressure cooker, or oven. Pour warm milk or water over the cobs, do not add salt. Rub the cobs with butter or vegetable oil immediately before use.

Video: how to cook delicious corn

Boiled corn is a great addition to almost any dish. Very nutritious and tasty, it has long occupied its place of honor on our table in the summer. How to properly cook corn on the cob so that it turns out really tasty?

How long should you cook an ear of corn?

First you need to find out what type of corn you bought at the market. There are special varieties for food consumption, and there are feed varieties for animals. How long should you cook food grade corn? It is softer and half an hour is enough, but the coarser feed will have to be cooked much longer - from two to three hours.

If you bought corn at the market and found small multi-colored grains on the cob at home, leave it. This variety is intended for making popcorn.

The most important advice on how to cook corn correctly is as follows: the cobs are boiled for about 20 minutes and after this time they are completely softened for consumption. If you miss this point, the corn becomes tough again and then the cooking time increases significantly.

For those who like to experiment, you can offer an interesting way of cooking in the oven. Rub the cobs with butter and wrap them in foil with a sprig of dill. To add a piquant taste, you can grate a little garlic.

How to cook fresh corn?

The cooking time has been decided, now you need to choose a cooking method. It is best not to throw away the leaves when cleaning cobs. The leaves need to be washed under running warm water and placed on the bottom of the pan, put the corn on top and fill everything with water.

Put the pan on the fire. After the water boils, you need to salt it. To add a richer taste, you can add a little spice to the water with salt, for example allspice - this will give a spicy and very appetizing aroma.

It is correct to cook corn in a thick-walled pan, as the cooking time takes a long time. Close the lid tightly. It is very good to cook in a cast iron pan. It is perfectly acceptable to cook corn in a steamer or microwave. It is very easy to cook corn in a pressure cooker, as it saves both time and effort. It will only take 5-10 minutes.

Keep in mind that once the corn cools, it will immediately begin to harden, which will be an unpleasant surprise for your teeth. It is best to serve boiled corn immediately after cooking, while still hot. To ensure that the cobs retain their flavor and softness longer, grease them with butter. This will also greatly enhance the taste.

For gourmets, you can serve corn sprinkled with grated cheese. To avoid making a mistake when purchasing and choosing soft corn, pay attention to the cobs and leaves: they should be undamaged and bright green.

How to cook old corn?

If you find dimples in the center of the grains, then the cobs are definitely old. You can cook them, but they will be tougher, regardless of the time and method of cooking.

Cooking fresh corn is much easier as it is tender and cooks very quickly. But it happens that fresh and juicy corn begins to age over time. How to cook old corn? If your hand does not rise when throwing out, you can correct the situation using little tricks.

You need to cook old corn in the same way as young corn. The only difference is the cooking time. If the cobs have only been stored for a couple of days, it is enough to increase the cooking time by 20 minutes. But for cobs that have been lying around for a week, you will have to increase the cooking time by an hour and a half.

In order for boiled corn to meet the expectations of your taste buds, you need to choose the right cobs in the store or at the market. The most delicious ones are sold until the end of August. Later ones may be overripe and tough.

You can check the age of corn by crushing one grain. A white liquid resembling milk will flow from the young seeds.

Young corn with grains of milky white or light yellow color is ideal for cooking. The cob should be soft to the touch, but at the same time elastic. The grains should fit tightly together and be approximately the same size.

Pay special attention to the leaves. Good corn is green, dense, and fresh.

The perfect cob / butimhungry.com

You should not buy corn without leaves. Perhaps the seller deliberately removed them to hide the poor quality of the product from you.

How to cook corn on the stove

Boil water in a saucepan and put the corn in it. There is no need to remove the leaves: when cooked, they will add additional flavor and juiciness to the corn. But it’s better to get rid of the stigmas. The cobs should be the same size so that they cook at the same time.

Young corn is cooked for 20–25 minutes, mature corn for at least 2 hours.

To speed up the cooking process, you can soak old corn in water for 2-4 hours beforehand. The grains will soften and cook faster.

Towards the end of cooking, remove a sample from the dish: use a fork to pry up one grain and bite into it. If it is soft and juicy, the corn is ready. Drain the water, close the pan tightly with a lid and wrap in a towel. Wait 10–15 minutes. This evaporation makes the corn more delicate in taste.

Remove the leaves from the finished hot corn and serve. Salt and butter - to taste.

How to cook corn in the microwave

Clean the corn and soak in cold water for 1 hour. Then put it in a plastic bag, pour 2 tablespoons of clean water at room temperature into it. Tie the bag tightly and poke a couple of small holes in it to allow steam to circulate. Place the cobs in a bowl and place it in the microwave. Cook for 15 minutes on maximum power.

You can cook it even faster. Wash the cobs, remove leaves and fibers. Wrap the corn tightly in a paper towel soaked in water and place on a plate. Select maximum power and place the cereal in the oven for 5 minutes. All! The corn is ready.

Remove the corn from the microwave using tongs; it will be very hot.

How to cook corn in a slow cooker

Remove fibers and leaves from the cobs and wash thoroughly. Pour water into the multicooker to the maximum mark, place the corn inside. If the whole cob does not fit into the bowl, cut it into several pieces. Select high pressure mode and set the timer for 15 minutes. At the end of cooking, take out the corn, let it dry a little, season with salt and oil to taste.

How to cook corn in a pressure cooker

Clean the corn from all excess and wash. Place the cobs (whole or chopped) in the bowl of a household appliance. Cook the corn on high power if the pressure cooker is electric, or on medium heat if the pressure cooker is mechanical. Cooking time is from 10 to 40 minutes depending on the age of the cobs.

Eat the corn hot immediately after cooking. When cooling, the grains lose their juiciness and harden.

How to cook corn in the oven

Grease a deep baking dish with butter. Place the corn, washed and cleared of leaves and stigmas, there. Pour warm boiled water so that the cobs are half in it. Cover the pan with a sheet of foil. Place the corn in an oven preheated to 180°C for 40 minutes if the corn is young, and for 120 minutes if the cobs are mature. Add salt to the finished dish.

How to cook corn? What is needed to cook it properly? How to choose cobs so as not to be disappointed? Do I need to add anything to the water, such as salt? Or would it be better to salt the corn after cooking?

There are so many questions - and there are answers to them. Read now how to cook corn!

How to choose corn for cooking

The fresher the raw corn, the tastier and healthier the cooked product will be. Freshness is indicated by the leaves and hairs that cover the cob. Newly harvested corn will have green, soft leaves and moist, cool tendrils. The longer the cobs are stored, the yellower and tougher the leaves will become, so some dishonest sellers pick off the leaves of the stale product. Another criterion for the freshness of the cob is the juiciness of the grains. To check the juiciness, you need to press on the kernel at the base of the corn. For a fresh product it will be soft.

The degree of ripeness also affects the taste of corn - the younger the cob, the more aromatic and sweeter the cooked corn will be. But this is a matter of taste. The main thing is that the cob is fresh and unspoiled. By the way, not all varieties of corn are equally tasty. Varieties are divided into fodder and table varieties. Try to purchase table corn for cooking.

How long to cook corn

Both young and mature cobs are suitable for food. The cooking time of the corn depends on the degree of ripening. For young, milky cobs, the cooking time will be from 15 to 30 minutes, depending on the cooking method.

For ripened corn, the cooking time increases to 30 - 60 minutes. Overripe cobs are also boiled. Some people prefer this type of corn because it is less sweet and juicy when cooked properly. It takes a long time to cook: from 2 to 5 hours.

The degree of readiness is checked as follows: remove the grain from the cob with a knife and check it for taste and readiness.

After cooking, you need to infuse the corn for 5-10 minutes in a saucepan with a lid. Then remove from the pan and rub with salt. You can also use various spices, butter and even sour cream. Boiled corn must be served hot, then it is tastier to eat.

How to properly cook corn on the cob

You can do this in several ways: on the stove, in a double boiler, in the microwave, in a slow cooker, and even in the oven. The cooking scheme is approximately the same.

1. Free the corn from leaves and tendrils. Rinse a few tender leaves well in running water and place them on the bottom of the container in which the corn will be boiled.
2. Place the cobs whole on the leaves; large ones can be broken in half.
3. Pour in enough water to cover the corn.
4. Close the container with a lid and bring to a boil over high heat.
5. Once boiling begins, reduce power to low. Cooking requires the required amount of time, depending on the degree of maturity of the cobs.
6. Check the degree of readiness by removing a grain from a large cob with a knife.
7. Remove the corn from the water, add a knob of butter and lightly salt the cobs.
8. If desired, you can add sauce, or use boiled corn as a side dish for the main dish.

How to cook corn in a saucepan

It is recommended to soak the corn for an hour in cold water before cooking. Cut the cobs lengthwise into halves or leave whole if the size of the dish allows. The pan should be deep with a thick bottom. Boil some water in it, then add the leaves from the cobs and wait until it boils again. Then add the corn, add more water so that the cobs are completely covered, bring to a boil, and cook for about 30 minutes over medium heat. Then salt the water and place the remaining leaves on top. After cooking, let the corn sit for at least half an hour in the water in which it was boiled. Remove carefully with a fork and serve hot.

How to cook corn in a slow cooker

Rinse the peeled cobs thoroughly under cold water. Place corn leaves in the bottom of the bowl to add flavor. Place the cobs on top, breaking them in half if necessary. Top with remaining leaves. Pour water so that it covers the corn by 4-5 cm. Select the “Steam” mode and set the time to 35-45 minutes depending on the ripeness of the cobs. After the signal, let the corn steep in the water in which it was boiled.

How to cook corn in the microwave

There are several options for microwaving corn, depending on the maturity and freshness of the corn.

1. Quick method: place young corn in a bag that can be heated in the microwave. Close it tightly and cook the cobs for 10 minutes at maximum power.
2. Place young cobs in a special microwave-safe dish and fill with water. Cover the mold with a lid and set on maximum power for 40 - 50 minutes. The main thing is to add hot water in time so that the corn is constantly covered with it.

How to cook corn in a double boiler

In a double boiler, the corn turns out juicy and aromatic, and you can cook it either peeled or leaving the bottom layer of young leaves. All types of steamers are suitable: electric, gas and a regular steam basket, which is installed on the pan.

Fill the water container to the maximum level. Grease the steamer grate generously with butter and place the corn. If necessary, large cobs can be broken in half. Cook for 30 - 40 minutes until fully cooked.

How to cook corn in the oven

You will need a baking dish with a lid. Wash, peel and place the corn tightly in a deep baking dish greased with butter. Pour boiling water over the corn until the water barely covers the corn. Preheat the oven to 120 degrees, place the pan with corn in the oven, cover with a lid and cook for 45 minutes.

As you can see, there is nothing difficult about boiling corn. Cook and eat for your health!

Post navigation

Each recipe is written with soul, and the finished dish is eaten with great appetite by our team. Pomoshnica.info is not only simple and popular recipes, but, first of all, an opportunity to please your loved ones with delicious dishes and enjoy the cooking process. We always welcome your comments and suggestions.

2 thoughts on “How to cook corn correctly”

And the corn is so delicious! The photo is inspiring! I'll go cook the corn in the slow cooker.