Boiled corn cobs
(ear of Corn), quick and easy recipe only 15 minutes, and here it is ready, tasty and soft. A great side dish that everyone likes, even children. Cheap recipe. In this article, we read about How to boil corn?
Fast corn cobs
15 – 20 minutes, and here they are ready .. excellent to do even at the last moment
Natural corn cobs or sautéed with butter AMAZING
They are delicious, both hot and cold. You can taste them naturally without adding fat, or if you like them tastier, you can sauté them in a pan with butter, then salt and pepper. Very popular in buffets, finger food, appetizer, appetizer, appetizer, side dish, main course
cobs Boiled corn cobs (maize), fair food only 96 Kcal per 100 g of the cooked product. The calories of the food (100 g of boiled Corn) are made up of carbohydrates (78.2%), fats (13.1%), proteins (8.7%). Corn is a cereal that does not contain gluten or cholesterol (0). Rich in fibre and starch. Corn is used in the preparation of Corn flakes (360 Kcal per 100 g of product),
The Cornflour (362 Kcal), Corn in a jar (98 Kcal), Corn starch (327 Kcal), Popcorn (327 Kcal). Corn has a function of the First course, Side dish, Appetizer, Single dish depending on the type of recipe. It can be defined as an energy food as the portion of Carbohydrates has a high percentage.
CORN and Flours
The Corn Flour (used for polenta, bread, desserts) is divided into Bramata (coarse-grained for rustic and tasty polenta), Fioretto (fine-grained for very delicate smooth polenta), Corn fumet (very fine-grained for sweets and Biscuits)
Corn Cob and Varieties
Corn has male and female flowers. The one located at the top is the real panicle. The ear is located between the lower leaves, even if it is improperly called a panicle.
Varieties of Corn:
- Amylacea (tender grains)
- Evert heated bursts therefore suitable for popcorn
- Ceratina used as salad corn
- Indurate (hard grains) right to ground for the production of flour
Corn cobs boiled at zero km
To obtain an excellent result, it is advisable to get homemade corn cobs, fresh and tender. The best thing would be to go to a farm and avoid packaged ones from the supermarket. I got these corn cobs from the Capati farm, the same ones they use to produce flour, a truly unique product!
Ingredients to boil corn
- 2 Corn on the cob
- Two l Water
- 2 tsp Salt
Preparation to boil corn
Clean the cobs by freeing them from the outer leaves
Eliminate the beard, too (stigmas)
Cut each Corn into three parts (only if tender)
Wash them more than once
Please place them in a pot containing water (and salt) already boiling
After 15 minutes, take them out with a perforated spoon
Advice to boil corn
To establish that it has cooked, it will suffice to take a grain of Corn and squeeze it between your fingers. Everyone can manage the cooking to their taste. Some love to nibble on slightly crunchy Corn. Some prefer to enjoy tender grains. Regardless, it should emphasize that cooking time subjective as it depends a lot on the age of the cob itself. So overgrown Corn on the cob will never keep tender kernels, but it will undoubtedly be necessary to increase the cooking time until it has become soft.
As for adding salt to the cooking water, you can also replace it with the same weight of sugar (to your taste).
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