Corn is one of the world’s most popular cereal grains. Popcorn and sweet corn are popular varieties, but refined corn products are also widely consumed, frequently as ingredients in processed food. Fresh corn is the main vegetable eaten throughout the year, but it peaks in the warm summer months.
Unsurprisingly, fresh corn always shows up at picnics and barbecues. And this makes it a popular side dish. Boiling is a great way of cooking corn on the cob for the crowd. All you need is a large saucepan and about 15 minutes, including the time for the water to boil and preparation time. So how do you boil your corn?
- Before boiling, remove the corn husk. Many tiny threads can make it messy and even stick between the teeth. Starting from the tip, grab the entire blade and as much thread as possible and tear off. Until all the skin is removed.
- Rub as much stubborn thread as possible. To remove the white hairy threads just under the husk, wet a paper towel and wipe down the corn from the tip to the stalk end. Be sure to remove all the silk as it is not pleasant to serve corn on the cob with the silky threads still attached.
- Remove any stains from between the kernels with a pointy knife.
- Bring your nicely salted water to a boil.
- Place the corn in an exceedingly massive pot filled with boiling saltwater. The saltier, the better. Your corn won’t taste salty in the end; the salt will just help bring out its flavor.
- Cover and cut back heat to medium.
- Cook corn till the kernels are tender, Boil the corn for 5 minutes. If you let the corn overcook, the corn kernels will harden. The goal is juicy and crunchy beans, not soft and dry beans.
- Drain and serve corn with butter, salt, and pepper.
Only remove enough ears for immediate consumption. Corn leftovers can be left within the water for another ten minutes while not hardening.
Do you put corn in boiling water or cold water?
There are many different methods and variations of cooking corn. Even if you choose the method, there are still changes: shelling, shelling, putting corn in cold water, putting corn in boiling water. Either way is all good, you just don’t want to overcook your corn. The simplest answer is to try corn and see if it is cooked to your liking. Overcooked corn becomes hard and rough in the digestive tract.
How do you know when corn is boiled?
When the corn is boiled, you can tell immediately by the color of the corn. Now the corn is yellower and the grains look thicker. When the ears are fully cooked, the yellow color of the corn becomes more intense. The grains are thicker and more tender. You can test this by poking a bump with a sharp knife tip. But most importantly, corn needs heat. You can use pliers to pull your ear out of the water and see if it is hot.
Is it better to steam or boil corn on the cob?
Steaming is the fastest way to cook and serve corn on the cob. You should note that water is essential for vegetables and fruits from germination to harvest in early spring, but it is not very convenient for cooking. Most of the nutrients in fruits and vegetables are water-soluble, so any cooking process that comes in contact with water will leak or consume vitamins and minerals; the longer the cooking time, the more water contact, the greater the nutrient loss.
The rule of thumb when cooking fruits and vegetables is: use as little water as possible, cover the pot, and cook immediately. But what is the number one reason you should try steamed corn? Steam retains more nutrients than cooking or grilling, so you can get all the nutritional benefits of corn while retaining its deliciousness.
What are the benefits of eating corn?
Eating corn helps digest food; eating corn provides a certain dose of insoluble fiber that will not be broken down or absorbed into the blood. Insoluble fiber will stay in your gastrointestinal tract, increase stool volume, and help flush waste out of the body. It can prevent constipation, reduce the risk of hemorrhoids, and help reduce the risk of colon cancer. Corn fiber can also help control weight by increasing satiety after meals.
Corn has the benefits of whole grains Just like whole grains, corn is also classified as a health-promoting food. Many studies have linked whole-grain consumption to reducing the risk of heart disease, stroke, cancer, type 2 diabetes, and obesity. Even if it contains carbohydrates such as grains, the risk of obesity is very low. But of course, weight is important.
Corn is full of key nutrients that are required by the body. Corn contains a variety of vitamins B and potassium. The latter mineral supports healthy blood pressure, heart function, muscle contraction, prevents muscle spasms, and helps maintain muscle mass. Corn also contains 10 times more vitamin A than other grains. Vitamin A not only prevents cognitive decline but also supports the immune system and helps shape the lining of the airway. A stronger membrane forms a better protective barrier to prevent bacteria from entering the blood.
Corn contains and provides protective antioxidants. Lutein and zeaxanthin are the main carotenoids (or pigments) in corn, which can protect the eyes and have been shown to reduce the risk of macular degeneration and cataracts. At the same time, the antioxidant quercetin can combat acute and chronic inflammation and prevent neurodegenerative diseases.
Quicetin is also related to apoptosis, a self-destructive sequence that the body uses to kill worn or dysfunctional cells. The other antioxidants in blue and purple corn are particularly good at fighting inflammation. Prevent oxidative stress, the imbalance between the production of free radicals that damage cells and the body’s ability to counteract its harmful effects.
How long does cooked corn on the cob last?
To maximize the shelf life of cooked corn on the cob for safety and quality, refrigerate the corn on the cob in shallow airtight containers or wrap tightly with heavy-duty aluminum foil or plastic wrap. Properly stored, cooked corn on the cob will last for 3 to 5 days in the refrigerator.
To further extend the shelf life of cooked corn on the cob, freeze it. The expected shelf life of the corn is different than its fresh, uncooked counterpart. Similar to most cooked vegetables, cooked corn should be eaten within the next four to five days.
To ensure that your cooked corn lasts as long as possible, store it in the refrigerator inside of an airtight bag (freeze in covered airtight containers or heavy-duty freezer bags, or wrap tightly with heavy-duty aluminum foil or freezer wrap.)
Can I freeze corn on the cob without blanching?
Well, you can freeze corn without blanching. Here’s how:
- Shake off the corn and discard the husk.
- Use your fingers or a soft vegetable brush to remove any silk from the surface of the corn.
- Wrap the ears completely with plastic to seal them.
- Put the corn in a plastic freezer bag; remember to remove excess air from the bag before sealing the bag
- Put the whole unblanched ear in the refrigerator and use it within three months.
The only issue with this is that the ears are not as easy to use in recipes or stews as chopped kernels. There is also corn on the cob. When it comes to cooking, corn will be more restricted, because corn is more chewy or mushy.
How do you prepare corn on the cob to freeze?
The key to freezing corn on the cob without sacrificing taste is to blanch the corn with water. Blanching involves soaking food in boiling water, and after a short rest, stirring in a cold water bath to shake off the food and stop the cooking process.
Do this to your corn ears, put in blanching water for four minutes, cool for about 30 minutes, then soak the corn in ice water for four minutes, then cut the corn ears into small pieces and place them inside freezer bags in the freezer. Freezing corn on the cob from the pod undoubtedly has potential. Put the corn in an airtight bag and store it in the refrigerator.
Ways to reheat corn on a cob
If you have cooked corn on the cob as leftovers, it is easy to reheat without causing damage to the texture or taste. But you have to be careful to prevent the corn from turning into popcorn (yes, this can happen), So reheat the corn in batches based on timings that depend on the method used. Including leftover corn in a meal is easy especially since you have a variety of reheating methods to choose from There are 3 ways of reheating cooked corn on a cob.
- Reheating corn on the cob with Microwave
If you want to reheat, it is important to note that to warm up corn on the cob in the microwave, it is important to heat the corn on the cob gradually. Place the corn on a microwaveable plate. Cover the corn with a damp cloth or plastic wrap. Set the burst timer to 10-20 seconds; This will ensure the corn doesn’t just pop open (and you won’t get any pre-cooked popcorn, by the way) until the corn is hot.
If you want a little extra flavor, lightly brush the corn with a dab of butter at each burst. Knowing how long it takes to heat corn on the cob in a microwave depends on power consumption. Set the microwave to 50% and heat the corn for about two minutes.
- Reheat Corn on the Cob in the Oven
It is best to heat the corn on the cob in the oven. This simple method takes less than 10 minutes. Preheat the oven to 350°F. Cut out a large enough piece of aluminum foil to wrap each corn cob. If necessary, sprinkle a little oil, salt, pepper, and other spices on the leaves, and a teaspoon of water (some people/chefs prefer to add milk instead of water). Wrap foil around the ear of corn and twist the end to prevent steam from escaping. Put the corn in the oven for about five to seven minutes. If it is not hot enough, open the ear bag and return it. Wrap it and put it back in the oven. When the corn reaches the temperature you want, take it out and enjoy.
- How to Reheat Corn on the Cob in Boiling Water
If you have a pot of water on your stove, and you want to know how to reheat corn on the cob in boiling water. Fortunately,, you should know boiling water is the easiest way to reheat corn. The following are the steps for heating corn on the cob. In boiling water.
- Boil a pot of water.
- Wait for the water to boil, then add the corn.
- Boil the corn until it is heated through. Since it’s pre-cooked, you will lonely need to dip it in the water for about one to two minutes.
- Take the corn out of the pot and add butter and salt for additional flavor.
Best Way to Reheat Corn on the Cob
When it comes to the best way to reheat corn on the cob, the experts have two different opinions. Irvine says it’s best to know how to reheat corn on the cob in boiling water since the boiling method allows you to keep your eyes on the corn and move it around to see if it’s ready. The other reason this is the best way to reheat corn on the cob, says Irvine, is because it allows you to control the cooking much easier than the microwave.
How to reheat corn off the cob
When time is of importance and it is running out, corn off the cob may be the easiest way to bring vegetables to the table. With this in mind, you need to know how to reheat corn off the cob. You have many options when warming up. The corn on the cob is heated in a microwave oven, which can be quickly and easily cooked and fried in a pan. Roasting or frying ears is the best way to get all the natural flavors of cooked corn intact when reheating.
Heat the corn on the cob. Heat a non-stick pan at medium to high heat. Melt the butter in the pan. Add the corn and some spices and cook. Until hot (just a few minutes).
