In corn at the same time 3 important points: choose the right ear, properly cook and delicious served.
1. How to choose.
1.1. First, determine what is in front of us corn. Food or feed.
The cob of feed corn long, color of grains yellow, and they are pretty tough, they are difficult to crush with fingers, the shell they have thick, taste tasteless.
The cob sweet corn food more short and thick, the color of the bean white-yellow-beige, they are soft and full, with pressure from them is juice (it is similar to milk), the taste is sweet.
We need food that is corn, but if you only sell feed, it is also possible to prepare. Below I will describe how both types of corn.
Important. Also comes in multi-colored corn, but it is often used as decor for popcorn or for making flour. I saw this in USA, but she is not ready. And there white corn. To choose it is necessary, by analogy with yellow, but not focusing on the color of the beans. Here’s the corn I cooked, and I will say that the yellow varieties closer to me to taste.
1.2. How to choose a young fresh corn.
Buy only untreated corn. First, without the leaves it dries quickly, without leaves it is not necessary to cook (taste will not be the same) and that on the leaves you can see how long the cobs are collected.
The young corn and bright green succulent leaves, and stigmas (hairs that are sticking out of them) – light, tender and moist.
Definitely need to see how the ear looks like inside. Reveal the leaves to the ground, but not pulling them. The grains should be soft but elastic, equal in size, closely adjacent to each other and without dents and shriveling. The color of the grains should be as bright.
2. How to cook.
Depending on the variety and degree of ripeness, cooking time is very different. Food corn cook for 10-30 minutes, aft 2-3 hours. I recommend when cooking choose one pilot on the cob and occasionally to try to pinpoint readiness. It is important not to overcook the corn, otherwise the grain will become hard. And undercooked corn will also be solid, and even the starch flavor of the beans. In General, when corn will reach the condition, you will this taste is not to be confused;)
The cooking process:
• To cook corn should with leaves and stigmas. I reach for my cobs only the outer couple of leaves, rinse it well and put into a pan. Or you can remove all the leaves and stigmas, but be sure to lay them in a saucepan with the corn (part on the bottom part of the top). They give the corn the right flavour and taste.
• The pot with thick walls, well-kept temperature. Size such that all the bobbins fit in the cooking process were under water. If they at length do not fit, cut them in half.
• Pour the corn will need is boiling water. So it is more delicate. So I put a pot of corn on the stove, pour the boiling water, and over high heat bring water again to a boil, then make a quiet fire and cook it under the lid. If cook feed corn in water, add milk/cream/butter/sweetener. It’s a bit ennobles the taste. Salt when cooking I don’t put, it makes the corn tough. Cooking I wrote above, be sure to taste the corn in the process.
• Once the corn is cooked, turn off the fire. If you don’t plan to eat all the corn at once, then store it in the fridge or in the pot of water, or put part of the broth in a zip package. If you keep it dry, it’ll dry out.
3. How to make corn.
My favorite way is:
Preheat the oven to maximum. RUB finished corn with grated cheese (ideally Parmesan), cheese that has penetrated into all the slits between the grains, spread it on a baking sheet, sprinkle some more cheese on top, you can season with salt/pepper to taste and be sure to sprinkle a pinch of ground Chile pepper. In the oven to melt cheese. Removed, sprinkled with lime juice and enjoy your meal;)
Can do it in a frying pan, quickly fry the corn over high heat on all sides.