How to weld corn cob: a few practical tips

Virtually everyone loves the delicious aroma and sweet taste of boiled corn . Seasonal delicacy leaves no one indifferent. But not everyone knows how to cook corn on corn correctly, so sometimes eating can turn into disappointment. Conversely, with proper use, corn is not only delicious, but also extremely useful. It contains a lot of vitamins, phosphorus, iron, copper, magnesium and potassium. In addition, there is a lot of glutamic acid in the cob , which normalizes the brain processes. Corn will help cope with gout and slags, improve the look of the skin and cure the kidneys. So, how to weld the corn cob properly? What is needed for this?

How to choose the ears

The taste of a dish depends not only on the method of preparation. Before you weld the cob of corn, you still need to be able to choose it correctly. It is best to shop in August-September. It all depends on where the corn grows, because in warmer regions it ripens earlier, and in cold regions the crop may turn out to be late.

Examine the selected cobs. You need those who have reached the milky degree of ripeness. The color of such a corn will be light, slightly yellowish, not at all dark yellow or orange. Grains should be convex and elastic. Inside they are tender and juicy. Bright grains will be coarse and stiff even after prolonged cooking. The same applies to those on which pits appeared.

Pay attention to the leaves. It does not matter if you know how to cook corn in the cob, or not, the result is unlikely to be tasty if the leaves were dry and stiff, twisted and straggling. Probably, such a plant was treated with pesticides, so eating it will not only not be too appetizing, but harmful.

Another feature that should be considered before brewing the corn cob is its size. Choose the same cobs so that they are ready for an equal period of time. Otherwise, too small will break up, and large ones will remain stiff and damp.

How to store corn

Do not buy a large supply of cobs. Those that are already ripe can soon dry up and become too hard, and those that are too young will start to rot and become moldy. So buy as much as you can quickly eat. In extreme cases, wrap the corn with parchment and store in the lower compartment of the refrigerator, but even with such storage, it will be suitable for food only for fourteen days.

How to weld corn cobs

Cut off the leaves and cut off the corn stigmas. Too long cobs cut into two halves. Remove the top rows of grains if they are slightly blackened. Soak the corn in cool water for sixty minutes, then rinse and send to boiling, unsalted water. Salt should be added a quarter of an hour before the dishes are ready. The cooking time is determined by the degree of freshness of the product - young cobs are prepared for half an hour, and mature grains are cooked for about three hours. Make sure that everything is cooked, you can use a fork - just puncture the seed and taste it.