Boiled Corn

Simple, quick, appetizing, budget-friendly, and so tasty! Boiled corn is a symbol of early autumn, when the grain harvest comes in. Both grown-ups and kids love it, and it's no trouble at all to make. With this recipe, the corn comes out juicy, sweet, and delicious!

Valeria

Recipe author

Composition / ingredients

Servings:

Corn (6 ears)

Vegetable oil

Salt

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 14 % 4 g

Fats 10 % 3 g

Carbohydrates 76 % 22 g

130 kcal

GI: 0 / 0 / 100

Cooking method

Step 1:

How do you cook corn? Gather the ingredients. Sweet, sugary varieties are best for boiling. Field (feed) varieties are tough, so try to avoid them. Also, don't buy ears that have already been husked — corn keeps its juiciness longer with the husks on. The husks should be green and fresh, and the silk slightly moist. Young ears with milky-white or pale-yellow kernels are best for boiling.
Step 2:

So, start by washing the corn ears you've chosen well. Then strip off the husks and silk. Don't throw the husks away — they'll come in handy for cooking.
Step 3:

Take a large pot that the corn ears will easily fit into and line the bottom with the reserved corn husks.
Step 4:

Lay the husked corn on top of the leaves.
Step 5:

Then pour in enough water to cover the corn by 1 centimeter. Set the pot over medium heat and wait for the water to boil. Cook the corn uncovered until tender. Depending on the variety and how young the ears are, this takes anywhere from 40 minutes to an hour.
Step 6:

Once the corn is done, take it out, lay it on a platter, rub it with salt, and drizzle it with oil. If you're not fasting, you can brush the corn with butter instead. Serve it up. Enjoy your meal!

For tips on choosing the perfect pot for soup, porridge, or pickling cucumbers, see our article on pots.
For cooking, it's best to use filtered or bottled water with a neutral taste. If you use tap water, bear in mind it can give the dish an unpleasant off-flavor.
Since everyone's tolerance for saltiness, sweetness, bitterness, spiciness, acidity, and heat is different, always add spices and seasonings to your own taste! If you're using a particular seasoning for the first time, keep in mind that some are especially easy to overdo (chili pepper, for example).