How to boil corn

How to boil corn

Corn is a delicacy in the Americas. Inherently associated with Mexico, where next to beans and peppers is the basis of most dishes. How to boil corn?

Which corn to buy

When buying corn, make sure that it is light yellow and soft, it cannot be dried and hard, because it will be unpalatable.

Once we have our corn at home, we must peel it and wash it. Now just cook, bake or grill it.

How to cook corn

If the corn stalk protrudes greatly, cut the excess with a sharp knife. You can cut it off easily in fresh and fresh corn. In a large, wide pot, boil water to a height of no more than 15 cm. Add a flat spoonful of salt. Place the washed and peeled flasks in a pot of boiling salted water.

boiling corn

Ideally, the pot should be large enough for the flasks to spin freely in boiling water. If they are tight, turn them with a fork “to the other side”. Cook them 10 minutes (large corn for up to 15 minutes).

Grilling – a good alternative to cooking

How to grill corn? It should be well rubbed with butter and salt. Then wrap in aluminum foil and grill for about 15-30 minutes. Check from time to time that the corn cob has not burnt.

To diversify the taste of corn, you can grease it with butter with the addition of garlic and various herbs (e.g. parsley, dill) and even walnuts – all ingredients should be ground into a smooth mass.

How about homemade popcorn? Here’s how to prepare it

Warm up clarified butter or other fat with a large dish with a lid (pan, saucepan, pan). There must be enough to cover the entire surface of the bottom of the dish.

We put two corn kernels into the dish, cover and wait for them to shoot. When this happens, it means that the fat has reached the right temperature. If you were heating fat on high heat now you should reduce it to medium or even small.

Pour the remaining corn grain into the dish. We cover and wait until they are roasted. This process usually takes about three minutes. During the process, shake the pot from time to time so that as many grains pop as possible and do not burn.

When the pause between the beans firing at the lid increases to three seconds, the popcorn is ready and must be removed from the heat.

We enrich the taste of popcorn by adding spices, herbs and other additives. We do it directly in the dish or divide the popcorn into several parts and each is served separately. Some spices can be added directly to the warming fat before you start making popcorn.

What else is worth knowing about corn

Is a component of the daily menu of the inhabitants of Costa Rica, El Salvador, Guatemala, Honduras, Nicaragua, Panama and Peru. However, corn has gained recognition all over the world – both due to its taste, as well as its properties and nutritional values. 100 g of fresh corn kernels provides the body with 365 kcal, and canned corn – about 100 kcal (depending on the amount of salt and sugar in the aqueous solution). 



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