You'll like it. Recipes on how to cook corn in a double boiler

Experienced housewives It is believed that only by steaming corn is it possible to preserve the useful composition of the component as much as possible, to preserve its unique taste and special texture. How much a component needs to be processed depends on many factors. On average, it takes about 35-40 minutes. If you plan to cook only grains, then this period will be reduced to about 15-20 minutes. But fodder varieties or stale specimens, even in a double boiler, will have to be boiled for at least an hour. In this case, there will be no guarantee of obtaining a product of the quality that was needed.

It makes no sense to count on getting benefits and gastronomic pleasure from corn, in which the necessary components are no longer left. That is why corn for cooking in a double boiler must be chosen correctly. To cope with this, you should learn a few simple recommendations and familiarize yourself with a number of rather important points:

Forage varieties cannot be cooked perfectly. Unfortunately, they are most often sold in the markets. Therefore, it is better to overpay a little by buying corn in a supermarket (making sure by the inscription on the label that this is not a fodder crop).

Tip: Even if there are several levels in the double boiler, it is best to use one. Let this increase the cooking time of the cereal (if all the cobs or grains do not fit), but all the components will boil equally. Even the most advanced devices are not able to guarantee the same effect on the contents of the containers, so often some components turn out to be raw, while others have time to acquire a rubber texture.

Milky maturity occurs in August-September. It is at this time that you can find sweet and juicy corn grown in the fields, and not in greenhouses. By the way, it is this kind of corn that is best tolerated by freezing, which does not have any negative effect on the quality of the cereal.
Be sure to inspect grains before buying. Their creamy, milky white or pale lemon color indicates youth, freshness and high quality of the component. It is this product that is best steamed. Older cobs are best boiled in water.
There are a few more signs of good corn. The surface of the grains should be smooth, shiny, without dimples. Leaves are welcome green, wet, tight to the cob.
It is recommended to cook corn separately from other components. Its grains absorb extraneous odors too actively, which can adversely affect the quality of the final dish.
It is better to pour filtered or settled water into the steamer bowl. Otherwise, a thin lime scale may appear on the surface of the products. It is not harmful to the body, but slightly spoils the taste.

Steaming cereal is the most gentle option for influencing corn. But that doesn't mean you shouldn't follow the guidelines for how much to process a component. If cobs or grains are cooked for a long time, they will retain their benefits, but at the same time they will practically lose their taste and acquire not the most pleasant texture.

Technique for processing corn in a double boiler

The procedure for steaming corn is very simple. There are several ways to process a component in a double boiler. Regardless of the choice, it is recommended to first soak the peeled cobs in clean cold water without any additives for one hour. This will allow you to get the most juicy dish.

After that, we throw the products into a colander, wait until the excess water drains and act according to one of the following schemes:

Steaming cobs. We clean the cobs from the leaves, put them on a tray with holes as a whole or, cut into portions. You need to cook the product for 35-40 minutes. How much exactly depends on the power of the steamer and the freshness of the corn. It is not necessary to salt the cobs, this can increase the time to bring them to readiness. We add the finished product, lubricate butter and serve.
Steaming beans. In this case, after soaking, we clean the corn and disassemble it into grains, which we wash again. We throw them in a colander. After the excess moisture drains, lay out the component on a suitable tray, trying to arrange them as thinly as possible. Cereal in this form is enough to cook a quarter of an hour. You should not check the readiness of the dish earlier, not only will this increase the cooking time, it will also create a chance of getting a thermal burn.

It is worth considering that if it is planned to cook the product at several levels at once in a double boiler, the holding time will have to be increased by at least 7-15 minutes (depending on how many “floors” the products occupy and what partitions are between them). In this case, you do not need to try immediately after turning off the timer to get finished goods. It is better to let them brew for at least a couple of minutes.

One of the seasons is about to begin, which I personally always waited for as a child, it was akin to strawberry for me - the season of young corn. And having switched to proper nutrition, I, of course, figured out how and how much to cook corn on the cob in a saucepan, slow cooker, microwave and double boiler, is it possible to lose weight and just on pp, what is its calorie content in general. I will say right away - it is possible, it is not dangerous for the waist, if you do everything wisely! Now let's take a look at the rest of the details.

Young corn and proper nutrition

To understand how boiled sweet corn cobs fit into the principles of proper nutrition, especially when it comes to losing weight, you first need to understand its calorie content and glycemic index.

With the calorie content of corn, it turns out that not everything is so clear - the information on the network is the most diverse and even contradictory - from 65 to 350 kcal! What to believe?

The fact is that these data are generalized and incorrectly interpreted (someone took into account the total number of calories of young ears, and someone took into account the calorie content of fully ripe and dried grains).

In fact calorie content of young corn on average about 95 kcal per 100 g just grains cut from the cob!

That is, it turns out like this:

85-100 kcal per 100 g;
about 100 kcal in 1 medium cob.

As we see, There are more calories in this vegetable than in others.(remember, in a zucchini - about 20 kcal, in a carrot - no more than 50). This attributed to high carbohydrate content- almost 80% of the bju of young corn falls on carbohydrates, moreover, it is mainly starch, not sugar. Sugar on the cob is not so much - 1-3%. That's why The GI of this vegetable is about 70.

Although scientists have bred special very sweet varieties, where the amount of starch is minimal, and sugars are maximum - up to 18%!

There is not much protein in young boiled cobs when compared with ). But compared to other vegetables, corn is a pretty decent source of protein, which is about 10-15% in grains.

The fat in this vegetable too little - up to 5%. But there are quite a lot of dietary fibers that contribute to the work of the gastrointestinal tract, various vitamins (A, E, P, C, group B), micro and macro elements.

Bottom line: boiled young corn - quite pp-shny very useful product, which will fit into any, even “weight loss” diet.

Just don't forget about in large numbers carbohydrates in a treat - do not eat corn at night, and when losing weight, remove it from the menu after dinner.

All pp cooking methods

It’s not enough to know that young boiled corn can be cooked in pp, you also need to cook it correctly. In general, this is not difficult - there are dozens of ways, at any home you can boil corn cobs so that the rules of PP are not violated!

Cook simply in a saucepan or steam in a slow cooker, you can also use the microwave. Choose young sugar ears (they should not be dry, it is advisable to take them “packed” in leaves), decide on the recipe and go ahead - enjoy what Nature gives us!

Recipe for lazy people

Do you have a microwave Then you can cook corn in just 5 minutes! Moreover, even water is not needed - the cobs are “boiled” inside the leaves!

For this recipe, it is important to choose the right cobs with corn. They should be with green fresh leaves that completely cover the grain part of the corn. For best results, cook one serving at a time.

We will need:

corn - 1 cob;
salt, oil - optional.

Cooking method:

Cut off the tip of the stigmas from the corn so that they do not burn during cooking and do not give off an unpleasant odor.

Put the corn on a plate and send it to the microwave.

Set the power mode to 800 - 1000 kW and time 4-5 minutes. More accurate parameters will be selected empirically.

Bake the corn on the cob and leave in the microwave for another 3-4 minutes to evenly distribute the juice.

Take out the corn and separate the leaves and stigmas from it. It is necessary to act carefully, inside the head of cabbage there is a very high temperature and hot juice!

Sprinkle the corn with coarse salt and brush with oil, if desired.

Serve immediately.

Cook in the microwave cleaned

If suddenly your cobs are already peeled, and you want corn right now, then you can cook it for 5 minutes in the microwave, placing it in a plastic bag (it is better to take a special culinary sleeve).

Will need:

young cob - 1 pc.
salt - a pinch
water - 2 tbsp.
plastic bag.

Cooking steps:

Wash my corn, send it in a bag (sleeve). Pour 2 tablespoons of water into it.
We tie the package, leaving or making a hole.
We send in the microwave for 5 minutes at maximum power.
After the signal, we take it out, untie it, salt it, and after waiting a little to cool down, we eat!

If there are a lot of cobs, then more time is needed. It's easier to cook one at a time.

Cooking method "7 minutes"

Even without a microwave, you can cook corn quickly! True, not in 5, but in 7 minutes, but the number of cobs in this case can be anything!

Ingredients:

young corn - let it be 10 pcs.
water - 4-5 l
salt - 1 tsp

Process:

Before you cook corn on the cob in a saucepan, the cobs themselves must be cleaned and washed - this is an unshakable rule! Then we lay the cabbages, pour water so that it covers our future yummy, salt and put everything on gas.
While it boils, we arm ourselves with a phone or a watch. If you have a timer, great!
As soon as it boils, we note the time - exactly after 7 minutes we turn it off and immediately transfer the cobs into a container with ice water.
Cool and serve.

Honestly, I don’t know why it takes exactly 7 minutes for corn to become soft, but if you digest it for at least a minute, you can take your time - cook it for another half an hour for sure. The secret, probably, is in some physical and chemical processes inside the grains, but I don’t know which ones. Do we have chemists here? Explain?

Young corn in a saucepan: a classic recipe

If you missed the moment of seven minutes, continue to boil the cobs for another half hour. This will be the traditional way of cooking. This is exactly how my grandma cooked.

If the corn is too old, then you can cook for 1-1.5 hours.

5-7 minutes before the end, add a little soda - the grains will become more tender.

Cooking in milk and butter

This is a gourmet recipe. Such corn turns out to be especially tender and fragrant. But also there are more calories in it - not 100 kcal, but somewhere around 120-130.

Products:

young cobs - 3-4 pcs.
milk - 0.5 l
salt - to taste
butter - 1 tbsp

Cooking is not difficult:

We put the cobs in a deep saucepan, pour out the milk and add water so that the liquid covers the vegetables. Salt.
We are waiting for the boil, reduce the fire under the corn and cook for 20-30 minutes.
Throw in the oil, cook for another 5 minutes.
We get it, we cool it down. For a creamier flavor, you can also grease the grains with a little oil, just remember about the calorie content!

Recipe for multicooker (for a couple)

It is convenient to cook corn and steam. Of course, this is not 7 minutes, but you do not need to keep track of time. I don’t have a double boiler, but a special container for a multicooker - 4-5 cabbages fit perfectly in it. Multi is Dex, but I think that Redmond, Panasonic and other popular brands are also quite suitable for this.

We need:

4-5 corn
a little salt
2 multi-glasses of water.

How to cook:

We clean the cobs, rinse them.
Pour water into the multicooker bowl. We set the “steamed” mode, select the “meat” product, press “Start”.
We put the cobs in a steaming basket, put it in a bowl, salt at this stage and close the lid of the multi.
After the signal, open, cool slightly and eat! If the corn is too old, you can boil it again. Or do not open for another 20 minutes cover.

Boiled cobs are a good side dish for meat, a great idea for a picnic (you can then heat them up right on the grill, for example, next to it - the smell is crazy!).

You can store boiled corn, but not for long - a day in the refrigerator.

a course on nutrition and health from Stanford University Stanford Introduction to Food and Health, as well as a course from the Ludwig Maximilian University of Munich (LMU) Nutrition and Lifestyle in Pregnancy (on nutrition and lifestyle during pregnancy).

Corn is a very tasty and healthy cereal, containing in its composition a huge amount of vitamins, minerals and essential amino acids that our body is unable to synthesize on its own. This product is boiled in water, baked on the grill, fried, cooked in a double boiler and slow cooker. And today we will talk about the last method of its preparation. Steamed corn turns out to be very juicy, sweet and at the same time retains all the benefits of fresh grain.

How to cook delicious corn?

In order for the corn to turn out soft and juicy, it is necessary, first of all, to choose good cobs. Such is the maize of sugar dairy varieties. Moreover, it is necessary to focus not only on the color and size of the grains, which should be light and pale, but also on the leaves - it is desirable that they are not wilted and completely dry.

On a note! If the color of the grains is too bright and they have dimples, then this indicates that the cob is already too “adult” and is not suitable for steaming!

Remember, a fresh head of cabbage will always be wrapped in fresh leaves. If the foliage turned yellow, dried up and no longer fits snugly enough to the cob, then this indicates that the corn was plucked about 5-7 days ago. And after cooking, its grains will surely turn out to be tough and tasteless. Also, you should not buy corn already peeled from leaves, since, most likely, the crop was treated with pesticides during cultivation, or the seller wants to hide the dubious freshness of the product in this way.

It is desirable to purchase small cobs of approximately the same size, while trying to take those that fit in a bowl designed for steaming. If the corn turns out to be too big, it doesn’t matter, it can be cut into two parts - so the grains will cook evenly and will be equally juicy and soft.

Before you start directly cooking corn in a slow cooker, it must be cleaned of leaves and fibers. And in order for the cobs to cook faster, they are pre-soaked in cold water for an hour. Prepared corn is steamed for 30-40 minutes.

If the corn is overripe

If it so happened that not young corn was at your disposal, but one that had reached its full degree of maturity, then you need to do the following with it: free the cobs from leaves and fibers and fill it with a mixture of milk and water. Their ratio should be equal.

After 4 hours, the corn must be thoroughly washed under running water and start cooking. This preliminary procedure will help to get more juicy and aromatic grains. It will take about an hour to prepare them.

Let's take a look at the recipes!

Corn with butter

In a slow cooker on a steam bowl, corn is cooked quite simply. And if there is such an assistant in your kitchen, then it will not be difficult to make a tasty and fragrant dish with it.

We will need:

3 cobs;
400-500 ml of water;
40-50 g butter;
a pinch of salt.

We clean the corn from leaves and fibers, cut off the bare part of the stem to which they were attached with a knife. We wash the sprouts under running water.

On a note! If you are going to cook corn that you have grown yourself on your own plot, then it is not necessary to wash it!

We lay small cobs on a wire rack with whole holes, and cut large ones that do not fit in half. We fill the plastic basket with corn, pour water into the bowl, select the desired mode, for example, "Steam", "Stew" or "Soup", set the timer and close the lid. Press "Start" and wait for a signal that will notify you of the end of cooking.

After a characteristic sound, carefully open the lid, release steam and try the grains. If they are not soft enough, then the cooking time must be extended by another quarter of an hour. Put the cooked corn on a plate and sprinkle with fine salt.

Steamed corn in the sleeve

If you want to get spicy tender corn soaked in the aromas of your favorite herbs and spices, then in this case you need to use a regular baking sleeve. To prepare such a dish you will need:

2-3 cobs;
clove of garlic;
spices;
40-45 g butter;
a pinch of salt.

We free the cobs from foliage and fibers, if necessary, rinse under running water. We cut each into two parts and put them in a plastic container to find out how many of them will need to be placed in the sleeve.

Melt the butter in the microwave or on a steam bath. We clean the garlic from the husk and pass through the press. We combine the prepared ingredients. Add herbs, salt and stir.

Advice! Spices and spices you can use any. You can also put fresh herbs, only you need to chop it first!

Pour the prepared dressing into a bowl and dip each head of cabbage into it. Turn over a few times to moisten all the grains, and transfer the corn to the roasting sleeve. We tie it and leave it on the table for about an hour, so that the cobs are thoroughly saturated with fragrant dressing.

Pour water into the multicooker bowl - about 4 multicooker glasses and close the lid. Can be used hot water This will speed up the cooking process a bit. We select the program necessary for steaming dishes and press "Start". Corn in the sleeve is usually cooked for no more than 40 minutes, and if you chose young cobs, then half an hour will be enough for them.

After the signal, open the lid, carefully cut the bag and try the grains for readiness and salt. If necessary, the cobs can still be salted, try to wrap the sleeve again and leave it under the lid for another ten minutes. Ready corn is immediately served to the table.

Steamed corn kernels

In the summer, when corn is sold almost everywhere - both in the markets and in stores, it does not seem like a curiosity to us. After all, this is the season for such a culture. And we can enjoy its taste even every day. But another thing is when there is snow outside the window, and juicy cobs are no longer available. But even at this time of year, corn can be prepared by steaming frozen kernels. And if you have prepared them in advance by putting them in the freezer, or you currently only have grains available, now is the time to find out what to do with them next.

Ingredients you will need:

350 g of corn kernels;
50-60 ml of cream;
a couple of tablespoons of butter;
salt.

We take out the corn kernels and pour them into the plastic bowl of the device.

On a note! If you want to cook only grains, but you have cobs available, then it is quite easy to cut them with a knife. Especially if the corn is frozen!

Grate a frozen piece of butter and sprinkle with corn. Add a little salt and sprinkle with cream (can be replaced with regular milk). Pour water into the bowl, a little before reaching the top mark.

We turn on the "Steam" program and cook the grains for a quarter of an hour. Then turn off the device, select the "Extinguishing" mode and continue to cook the corn. If there are a lot of grains, then in the process of cooking it is advisable to turn them over several times with a spatula. This way they will cook as evenly as possible.

After the beep, turn off the multicooker and pour the finished grains into a deep bowl. If desired, they can be sprinkled with herbs, favorite spices, fresh herbs or salt.

Recommendation! Recipe delicious dressing to corn kernels: grate a piece of Parmesan cheese on fine grater, add chopped basil leaves, a pinch of thyme and spicy ground pepper skin at the tip. Mix everything and sprinkle hot grains!

Corn in foil

Steam-cooked corn in foil is another easy way to make the grains very flavorful and keep the young cobs juicy. We will need:

3 young ears of corn;
15 ml of olive oil;
500-600 ml of water;
spices;
salt.

We free the heads of cabbage from leaves and fibers, cut off the unnecessary part of the stem. Cut off a square piece of foil and spread the corn in the center. First, you should decide how many cobs will fit in a plastic bowl with holes.

Pour the olive oil into a small bowl, dip a cooking brush in it and brush over the corn. Sprinkle with salt, spices, rub them well into each cob. Close the foil by making a tight seam on top.

On a note! The foil must be wrapped carefully, and the tighter the seam, the more juicy the corn will turn out, as it will cook in its own juice!

Pour water into the main bowl of the multicooker, place a plastic container on top, put the heads of cabbage in foil into it and close the lid. We select the mode for steaming and set the timer for half an hour.

After the signal sounds, announcing that the time is up, open the lid of the multicooker and unfold the seam.

As additional dressings, you can serve any sauces. It could be a mix tomato sauce and mayonnaise, sour cream with garlic and fresh herbs, lime or lemon juice with olive oil, or just your favorite spices.

Bon appetit!

All materials on the site are presented for informational purposes only. Before using any means, consultation with a doctor is MANDATORY!

With the appearance in my kitchen of such a device as double boiler, now I cook corn only in it. In a double boiler, it turns out to be more tender and fragrant than when cooking in a saucepan. In addition, more nutrients are stored in corn this way. Cooking corn in a double boiler is incredibly easy and simple, and it will take much less time to do it than when boiling it in water. IN steamer can cook corn not only for dessert, but also for cooking various other dishes. Personally, I have long been convinced that no canned corn will ever replace steam corn, both in taste and in taste. useful properties. Exists many ways to cook corn- this, of course, is the classic way in a pot of water, you can cook in the microwave, you can in a pressure cooker, and even in the oven, but I like it best in a double boiler. In order for the corn to cook quickly and be soft, it is better to take young food corn, fodder cobs will have to be cooked a little longer.

For cooking corn in a steamer we will need:

Corn
Butter

Completely clean corn on the cob from leaves and tendrils.

IN double boiler pour water.

If there is not a lot of corn, only the first level of the double boiler will be enough, I used two levels, on each of which I put 3 cobs.

Close the lid and turn on the timer for 35 minutes. There will be a lot of steam coming out of the double boiler, so I put the double boiler on the stove under the hood - very convenient.

Since I had very young corn, 35 minutes was enough for it to well cooked, but if this time is not enough, you can add more, but be sure to make sure that there is water in the double boiler. If there is not enough water, you can add it through a special device.

We take out hot corn on a plate, grease it with butter and sprinkle with salt. Incredible yummy!

BON APPETIT!

But my colleague from America, Musya, cooks corn right in a pan, it turns out they sell such varieties of corn that can be cooked in a pan, grilled or microwaved, and it only takes 15-20 minutes ... the corn turns out to be very soft and delicious ... she promised to send me seeds of such corn, for which many thanks to her !!! I will be looking forward to!!!

Experienced housewives believe that only by steaming corn is it possible to preserve the useful composition of the component as much as possible, preserve its unique taste and special texture. How much a component needs to be processed depends on many factors. On average, it takes about 35-40 minutes. If you plan to cook only grains, then this period will be reduced to about 15-20 minutes. But fodder varieties or stale specimens, even in a double boiler, will have to be boiled for at least an hour. In this case, there will be no guarantee of obtaining a product of the quality that was needed.

Forage varieties cannot be cooked perfectly. Unfortunately, they are most often sold in the markets. Therefore, it is better to overpay a little by buying corn in a supermarket (making sure by the inscription on the label that this is not a fodder crop).

Tip: Even if there are several levels in the double boiler, it is best to use one. Let this increase the cooking time of the cereal (if all the cobs or grains do not fit), but all the components will boil equally. Even the most advanced devices are not able to guarantee the same effect on the contents of the containers, so often some components turn out to be raw, while others have time to acquire a rubber texture.

Milky maturity occurs in August-September. It is at this time that you can find sweet and juicy corn grown in the fields, and not in greenhouses. By the way, it is this kind of corn that is best tolerated by freezing, which does not have any negative effect on the quality of the cereal.
Be sure to inspect grains before buying. Their creamy, milky white or pale lemon color indicates youth, freshness and high quality of the component. It is this product that is best steamed. Older cobs are best boiled in water.
There are a few more signs of good corn. The surface of the grains should be smooth, shiny, without dimples. Leaves are welcome green, wet, tight to the cob.
It is recommended to cook corn separately from other components. Its grains absorb extraneous odors too actively, which can adversely affect the quality of the final dish.
It is better to pour filtered or settled water into the steamer bowl. Otherwise, a thin lime scale may appear on the surface of the products. It is not harmful to the body, but slightly spoils the taste.

Technique for processing corn in a double boiler

After that, we throw the products into a colander, wait until the excess water drains and act according to one of the following schemes:

Steaming cobs. We clean the cobs from the leaves, put them on a tray with holes as a whole or, cut into portions. You need to cook the product for 35-40 minutes. How much exactly depends on the power of the steamer and the freshness of the corn. It is not necessary to salt the cobs, this can increase the time to bring them to readiness. We add the finished product, grease with butter and serve.
Steaming beans. In this case, after soaking, we clean the corn and disassemble it into grains, which we wash again. We throw them in a colander. After the excess moisture drains, lay out the component on a suitable tray, trying to arrange them as thinly as possible. Cereal in this form is enough to cook a quarter of an hour. You should not check the readiness of the dish earlier, not only will this increase the cooking time, it will also create a chance of getting a thermal burn.

It is worth considering that if it is planned to cook the product at several levels at once in a double boiler, the holding time will have to be increased by at least 7-15 minutes (depending on how many “floors” the products occupy and what partitions are between them). In this case, you do not need to try to get finished products immediately after turning off the timer. It is better to let them brew for at least a couple of minutes.

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