There are certain conditions, or rather secrets, to how exactly corn should be processed and cooked (with maximum benefit to the body).
Corn is a very popular vegetable, and it differs from other “colleagues” in that it can be simply boiled without any preliminary processing and consumed as a ready-made dish. The Greenpost portal interviewed experts and they told us how to cook corn (with maximum benefits for the body).
- It is best to boil ears of corn in a cast-iron pot with thick walls, covered with a lid. However, a clay pot, a double boiler, a slow cooker, and even a microwave oven will also work.
- The ears of corn need to be cleaned of leaves – some can be left, but only healthy, undamaged leaves.
- It is better to cover the bottom of the pan with corn leaves.
- Corn should be cooked without salt so that it does not become too hard.
- To cook, put the corn in boiling water and immediately reduce the heat.
- Young corn is cooked for 20-30 minutes, and ripe corn – for 30-40 minutes. Old corn can be cooked for two hours.
- Old corn ears should be cleaned of fibers and leaves, cut in half, and poured with milk diluted with ordinary cold drinking water in a 1:1 ratio. After the corn has been in this milk mixture for four hours, it can be boiled.