How To Cook Whole Corn Properly. Corn is one of the ingredients that combines very easily with other food ingredients. In addition, corn also has a carbohydrate content that can also be used as a substitute for rice or potatoes.
And to reap the benefits, you can try various corn-based culinary creations. There are a number of ways you can use corn cooking to ensure that the nutritional content is not damaged and remains intact. This is the advice of Brendan Walsh, chef and dean of The Culinary Institute’s Culinary Arts School.
Explains how to cook corn as a whole to preserve its taste and aroma.
- Boiling Corn Properly
Cook 4 litres of water until boiling, add a little sugar and a little salt and discard the corn pod. After boiling, put the corn in the water. Cook the corn for 5 to 7 minutes, then turn off the heat. Let the corn sit in water for about 30 minutes until it cools.
- Steaming Corn Properly
Fill a large saucepan with 1.5-2 inches of water. Add the corn that has been discarded and leave it until boiling water lasts about 15-20 minutes. Add water little by little so that the water in the pan is not too small. Don’t forget to keep the pan closed. Wait 30 minutes until the corn is cooked through.
- Burn Corn Properly
Heat the grill to about 400 degrees Celsius. Place the boiled corn on the grill and cover. Allow the corn to brown on one side before turning it over.
For all sides of the corn to be perfectly brown, it takes about 20 minutes. Once the sides of the corn have turned brown, remove the corn from the grill. Allow the corn to cool for about 5 minutes.
How to treat corn
There are a variety of ways but it is quite easy to process corn. Corn cobs can be boiled, microwaved, roasted, steamed or burnt, while corn kernels are usually boiled, steamed or microwaved. Read on to learn more about your favourite cooking method.
Method 1 out of 5: Boil corn cobs
- Boil the water in a large saucepan.
Meanwhile, prepare the corn cobs by removing the skin and hair stooging from the corn. The amount of boiled water depends on the size of the corn cob you want to cook. Be sure to use enough water to soak the corn cobs. You can also add up to 1 teaspoon (5 ml) of salt to the water if you wish, but this is not necessary.
To remove the corn ball, break the corn stalks at the bottom by hand. Pull on the stem to remove the remaining corn hull. Remove the remaining skin by peeling it with your fingers. Rinse corn cobs with skin removed under running water. Slowly rub the corn to remove corn hairs that are still attached.
- Put the corn in boiling water.
Cover the pan and boil. Use tongs to soak corn in water. Do not use your hands to lay corn as this could cause burns. If the boiling process is slow or stops after the corn has been put in the pan, let the water boil again before calculating the cooking time.
- Cook for 3 to 8 minutes.
The corn should have a “soft-crisp” texture at the end of cooking. “Sweet-crispy” means that the corn is soft to the touch, but not soft. The duration of cooking time varies depending on the type of maize and the level of maturity. Fresh corn and sweet corn are usually the fastest to cook.
- Lift and serve.
Place the corn on a layer of paper towels and let it dry for 30 to 60 seconds before serving. The corn is still in a relatively warm state, so it’s best to wait a few minutes before chewing it. Corn is generally more delicious if served with spread butter.
Method 2 out of 5: Cooking corn cobs in the microwave
- Place corn cobs on a microwave-resistant plate.
You have to cook the corn cobs one by one in the same way. Don’t throw away the corn pods. Microwave-cooked corn and skin will work better.
- Microwave corn for 5 minutes.
The microwave should be set to maximum or maximum power. Leave it in the microwave for 1 to 2 minutes to avoid steam burns.
- Transfer the corn to the cutting board.
Cut the end of the stem with a sharp kitchen knife. Use kitchen gloves or towels when taking corn out in the microwave. When cutting, you also remove the first row of corn kernels. Make sure your parts penetrate to the skin.
- Strip the corn ball and serve it.
Use kitchen gloves or a towel to grab corn from the uncut tip. Gently shake the cob to release it. The corn cobs will slide easily from the skin. Even corn hair will usually remain in the skin. You can serve corn with butter and salt or to your liking.
Method 3 out of 5: Roasting corn cobs
- Heat the grill over medium-high heat.
Meanwhile, clean the corn from the skin and the attached corn hairs. If using a gas grill, set it over a medium-high heat and heat it for 5 to 10 minutes. If using a charcoal barbecue, let a thick layer of coal burn until white ash begins to form above the surface. Clean the corn from the skin by breaking the end of the stem, then pull it out to remove the skin attached to the stem. Peel the remaining skin with your fingers. Rinse corn under running water to remove sticky corn hair.
- Coat corn with olive oil.
Use a brush to spread a thin layer of olive oil over the entire surface of the corn. Do not use more than 15 ml (1 tsp. Soup) of olive oil for each corn. You can also use liquid butter other than olive oil.
- Place the corn on the grill.
Cook for 6 to 10 minutes. Turn the corn occasionally so that it cooks evenly and does not burn. The corn is ripe if the seeds begin to brown. Corn will also be burned in several locations, including near smaller corn kernels.
- Serve to taste.
Remove corn from grill and transfer to serving plate. Let it cool until you can hold it safely using your bare hands. Butter and salt are often served with corn, but if the corn used to be covered with butter, you may not need to add it.
Method 4 out of 5: Steamcorn corn
- Bring water to the bottom of the steam cooker.
Clean the corn from the skin and hair while you wait. If you don’t have a steam err, you can use a large pan and a perforated metal filter. Make sure the metal filter can be placed on the lip of the pan before using it. The filter container should not be submerged more than half the tray. Break the tip of the corn stalk and pull it through the corn to remove the glued skin. Peel the rest of the skin with your fingers. Rinse the corn under running cold water, rub it gently with your hands to remove most of the corn hair attached to it.
- Place the corn in a steam container.
Bake for 8 to 12 minutes. Use tongs to put the corn in a perforated container. The use of the hands can cause burns. The cooking time varies depending on the level of maturity of the corn. Fresh corn usually cooks faster than old corn. The corn is ready if the seeds are soft but not soft.
- Serve warmly.
Lift the corn from the steam with a splint and let it rest for one or two minutes before savoring it. Season with butter and salt if you like.
Method 5 out of 5: Burning corn
- Preheat the oven to 220 degrees C (425 degrees F).
Clean the skin and hair of the corn while waiting for the oven to heat up. Remove the corn ball by breaking the stem with your hands. Pull the broken stem down while peeling the skin attached to it. Peel the remaining skin with your fingers. Rinse each corn cob under running water, gently rub with your hands to remove sticky hairs. Dry with a clean cloth or handkerchief.
- Rub the corn with butter.
You can also add a little salt and pepper, if you wish. Use enough butter. Apply at least 1 to 2 tablespoons of liquid butter to all corn cobs.
- Wrap each corn with aluminum foil.
Each corn should be wrapped in aluminum foil. If you are concerned that the butter will leak from aluminum foil, place a dish or dish under the wrapped corn to contain the butter droplets.
- Burn corn for 20 to 30 minutes.
Usually, fully cooked corn only takes 20 minutes, but a large corn can take 30 minutes. Place the corn on the oven rack in the centre so that it cooks evenly.
- Lift the corn and serve it.
Let the cooked corn sit for 2 to 5 minutes before opening the foil. Serve after cooling to the touch.