How to boil corn on the cob in a pot

Juicy corn is exactly the treat that the whole family will rate positively. Corn on the cob is prepared using well-known methods - boiled in a pot, multicooker, or baked in the oven. How to properly boil corn in water, read in this article. So.

How to choose ears

To ensure that boiled corn is very, very tasty, approach the selection of ears with full responsibility:

1. It is recommended to buy corn ears from the first days until the very end of August. During this period, ears ripen completely, but do not have time to overripe. Remember - overripe plants have coarse and unappetizing grains.
2. Color matters. When choosing ears, pay attention to the color - the tastiest corn has light yellow or milky white grains. Unrounded grains in ears indicate that the plants have not fully matured; they are not suitable for cooking.
3. Do not buy plants with completely dried leaves, as this is a sign that the ears are overripe. Their grains are less sweet and take longer to cook than usual.
4. It is not recommended to purchase plants with deformed or darkened grains - this is a sign of disease or spoilage of the ears.

How long to cook?

Corn can be boiled from 15 minutes to 1.5 hours. The cooking time is affected by the following factors:

• age: young ears cook faster than old ones;
• size of the plants - the larger the grains, the longer they will need to stay in boiling water.

The light yellow corn cooks the fastest - it only needs to be kept in boiling water for 15 minutes to be fully cooked. Light yellow ears are the freshest and youngest. If you have ears with dark grains, it means they are already old. They need to be boiled for at least 40 minutes, and sometimes up to 1.5 hours depending on their size.

How to properly boil corn on the cob

To quickly prepare the ears and retain maximum nutrients, use the following recipe:

1. Remove the packaging from the corn, remove the greens, and rinse well in a bowl of water. Do not throw away the "threads" as we will need them later.
2. Prepare the cleaned ears for boiling - soak them in cold, drinking water for one hour.
3. Line the bottom of the pot with corn leaves cleaned of threads. The leaves will protect the ears from burning to the bottom of the pot during cooking.
4. Place the corn on the leaves and cover it with the hairs we separated from the ears. This trick will give the boiled product juiciness and sweetness.
5. Cover the grains with the remaining leaves, pour boiling water into the pot, and place it on the stove to cook. Cover the pot with a lid.
6. Slightly open the lid after the liquid starts to boil, set the heat to low, and bring the grains to readiness. Remember - young ears cook for 15 minutes, while old ones take up to 1.5 hours.
7. Transfer the pot to a stand, remove the corn from the leaves, and place the cooked ears on a plate. Sprinkle the grains with salt to taste and serve.