How to choose and cook corn on the cob?

With the approach of autumn on the shelves, there are delicious corn cobs. They are tasty and very useful, good as an independent dish, and as an original garnish. But not everyone knows how to cook fresh corn. To make the food tasty, you need not only to cook everything right, but not to make mistakes when choosing cobs. All the necessary subtleties must be remembered by fans of this seasonal treat.

How to choose the cobs correctly

Younger, fresh cobs are much juicier and sweeter in taste. Of course, you can learn how to cook old corn rather delicious, but any such method will be longer than usual. In addition, fresh cob is good in itself and no tricks in its preparation is required. Therefore, choose corn with yellowish, soft grains. Milk ripeness guarantees an excellent taste. If the ear has a bright yellow color and harsh grains, the taste will surely be less sweet. It is better not to buy such corn. In addition, pay attention to the variety. Aft cobs are cooked longer and not as tasty as dessert. Be sure to specify the grade from the seller. So, with the rules of choice, everything is quite understandable, it's time to figure out how to cook corn on the cob.

Secrets of cooking

After you have chosen a ripe and delicious product, you can think about its preparation. Before cooking corn in the cob, you need to thoroughly clean it from hairs and debris and rinse under running water. Pour water into a large saucepan and boil it. The amount should be such that it can be completely covered with water cobs. After boiling, put them in a saucepan. Do not salt, so corn can become harsh. Better salt to taste after cooking. The most important thing in the matter of how to cook corn on the cob is related to the timing of cooking. How long will it take? Everything is determined by ripeness and variety. Milk cob will be ready in a quarter of an hour, but corn will become soft after only two hours. Therefore, there is no universal recipe, for readiness it is necessary to follow in the process of cooking, checking every ten minutes. It's enough just to get one grain and taste it. If it is juicy and soft, the cobs are ready. As you can see, cooking corn in the cob is quite simple. There are them better right away, just having smeared with a small amount of butter and salt.

The original recipe for cooking

If you have enough cooking time, try this method. Cooking corn on the cob will need to have already described the method, but pre-soaked it in milk for four hours. So it will acquire a tender milky flavor and become much juicier. If you have a lot of cobs, it is not necessary to use pure milk. Mix it in half with water. It is not necessary to salt. Ready corn eat the traditional way - with butter and salt. Such a recipe will help diversify the taste of a favorite dish and will make even those cobs that are a bit harsh, juicy and mouth-watering.