We cook corn at home. Probably there is not a person in the world who would love corn the way I do. It is for me both food and medicine. It's worth showing me, sick, ear of corn, as I immediately recover! In my Ukrainian childhood there was no sweet and sugar corn, which is abundant in our counters now. I remember that my mother always added corn and salt and sugar to the water when cooking. Now this is not necessary. Sweet, sugar corn cook for no more than an hour, if you want, like me, to add water. Otherwise, the corn will be cooked faster, in 40 minutes. Young corn from the old can be distinguished by color, it is lighter and immediately bursts when pressed on the grain. But if you can find real fodder corn, from the collective farm field or garden, then it should be cooked for 2 hours, and add salt and sugar to taste in water.
Ingredients:- Fresh corn on the cob 5 pcs.
- Salt with herbs 15 g
- Butter 20 g
- Step 1 We need the corn cobs.
- Step 2 Peel the corn from the leaves and hairs. Fill with cold water so that the water completely covers the cobs and cook. Corn at the same time floats to the surface. Cover it with a lid. You can add a teaspoon of salt, so that the corn is not so much sweet. Cook the hour, do not be afraid, do not overcook!
- Step 3 The already cooked corn changes its color, becomes more yellow. Take out 1 cob and try a seed. If it easily separates from the cob and does not crackle on the teeth, then the corn has already been cooked.
- Step 4 Remove the cobs, lightly cool and serve with butter, salt and herbs.