Is it possible to cook corn in a double boiler? You'll like it. Recipes for cooking corn in a double boiler. How and how long to cook corn in a double boiler

With the advent of such a device in my kitchen as double boiler, now I cook corn only in it. In a double boiler it turns out more tender and aromatic than when cooking in a pan. In addition, more nutrients are retained in corn. Cooking corn in a double boiler is incredibly easy and simple, and it will take much less time than boiling it in water. IN you can cook corn in a double boiler not only for dessert, but also for preparing various other dishes. Personally, I have long been convinced that no canned corn will ever replace steamed corn, both in taste and beneficial properties. Exists many ways to cook corn- this, of course, is the classic method in a saucepan with water, you can cook it in a microwave oven, you can cook it in a pressure cooker, and even in the oven, but I like it best in a double boiler. To ensure that the corn cooks quickly and is soft, it is better to take young edible corn; the cobs will have to be cooked a little longer.

For cooking corn in a steamer we will need:

Corn
Butter

Completely cleaned corn cobs from leaves and tendrils.

IN steamer pour water.

If there is not a lot of corn, only the first level of the steamer will be enough; I used two levels, on each of which I put 3 cobs.

Close the lid and turn on the timer for 35 minutes. Steam will be released abundantly from the steamer, so I placed the steamer on the stove under the hood - it’s very convenient.

Since I had very young corn, 35 minutes was enough for it to cooked perfectly, but if this time is not enough, you can add more, but be sure to make sure that there is water in the steamer. If there is not enough water, you can add it through a special device.

We take it out hot corn onto a plate, grease it with butter and sprinkle with salt. Incredibly delicious!

BON APPETIT!

But my colleague from America, Musya, cooks corn right in the frying pan, it turns out they sell varieties of corn that can be cooked in a frying pan, on the grill or in the microwave and it only takes 15-20 minutes... the corn turns out very soft and delicious... she promised to send me seeds of such corn, for which I thank her very much!!! I'll be looking forward to it!!!

Proper nutrition is the key to health, well-being and excellent appearance. Steamed dishes, such as corn boiled in a steamer, are especially beneficial. The grains have an original, pleasant taste, they contain a huge amount of useful substances, and you can eat them even on a diet.

Product benefits

The chemical composition of the cereal is quite rich, it contains vitamins (in mg):

A - 0.01 - participates in most body functions, improves vision;
B6 - 0.62 - helps restore and strengthen the immune system;
PP - 3.61 - strengthens blood vessels;
B1 - 0.37 - necessary for the nervous system;
E - 0.49 - improves the condition of the skin and hair, participates in antioxidant processes;
B2 - 0.21 - accelerates metabolic processes;
C - 3.6 - prevents weakening of immune defense;
B3 - 0.87 - normalizes cholesterol levels;
K - 0.4 - prevents the development of cancer, is necessary for the normal absorption of calcium in the body;
B4 - 29.1 - normalizes metabolic processes and the functioning of the nervous system.

Corn also contains other useful substances (in mg):

iron - 3.7;
sodium - 35;
manganese - 0.51;
zinc - 0.5;
magnesium - 127;
calcium - 7;
potassium - 287;
phosphorus - 210;
selenium - 0.024
copper - 314.

Depending on the variety of corn, its calorie content per 100 g of edible portion can vary from 96 to 125 calories. At the same time, the cereal contains a minimum of fat - 2.4 g (7%), enough protein - 4.2 g (14%) and more than 22 g (over 80%) of carbohydrates. Corn is not suitable for protein diets, since it contains a lot of carbohydrates, but it can be eaten in moderation with a mixed (protein-carbohydrate) diet.

Important! The carbohydrates contained in the product are broken down slowly, so they do not harm the figure.

Cereals consumed during the diet help:

Cope with constipation.
Remove waste products from the body.
Remove swelling.
Increase the activity of intestinal microflora.
Prevent and stop the development of allergies

Important! People with a tendency to form blood clots, with increased blood clotting and with diagnosed peptic ulcers are not recommended to eat the product.

Cooking recipes

To make corn boiled in a double boiler tasty, you need to choose good cobs. They should be:

yellowish-milky color (bright yellow grains are also suitable for eating, but will be tougher after cooking);

the grains should be elastic, plump and soft at the same time;

the leaves should fit snugly to the cob; if they are missing, they should be discarded

purchases because this is a sign that the plant has been treated with pesticides;

There should be no signs of spoilage or rot on the leaves and grains.

To cook corn in a double boiler, you need to choose cobs of the same size; if you get larger ones, cut them in half. The corn takes from half an hour to two hours to cook. Exactly how long to cook depends on taste preferences. It is quite simple to determine the readiness of the cereal - you should tear off one grain and taste it.
Classic way

To prepare corn in the classic way, you will need a minimum of ingredients:

corn cobs washed under running water;

water;

butter;

salt.

The cooking process itself is simple - the cobs are placed in a steamer in an even layer, water is poured into the unit. The steamer is turned on for 35 minutes, after this time the readiness of the cereal is checked; if the grains are too hard, then add another 10 minutes. The finished cobs are placed on plates and greased on all sides with butter - this will give the dish an incomparable taste.

Important! Salt is served separately; there is no need to add it during cooking - its presence will increase the cooking time and make the texture of the grains coarser.

Separately grains

If you need to boil corn kernels, they are carefully separated from the cob, washed under running cool water and dried. After this, pour the grains in a thin layer onto the partition, pour the required amount of water into the unit and turn on the timer for a quarter of an hour. After turning off the timer, leave the grains in the steamer for another 3-5 minutes - this will make them juicier.

Important! Grains and cobs should be cooked separately from any other products, since they absorb foreign odors very quickly.

"With a twinkle"

For lovers of spicy dishes, this recipe is suitable:

Corn cobs are cleared of leaves and washed.

The product is coated with Sriracha ketchup or other hot sauce and packaged in foil.

The closed cobs are placed in a steamer, with the seam on the foil at the top.

Pour water into the steamer and turn it on at maximum power for 2 hours.

The finished cobs are removed from the foil and served.

Important! The steamer load should not exceed 3/4, this is important for uniform cooking of the product.

Spicy with lime

To prepare the dish you need:

corn;

olive oil;

salt;

lime juice;

caraway;

ground red pepper.

The cooking process is not complicated: the prepared cobs are greased with olive oil, lightly sprinkled with salt and pepper, and placed on foil. Then sprinkle with lime juice, sprinkle with cumin and wrap. Prepare the dish for at least one and a half hours.

The juice squeezed from 1 lime is enough to prepare 6-8 cobs.

With pesto sauce

This recipe is simple, and the finished dish is original.

To prepare the cobs you need:

cut foil;

Place the cobs coated on all sides with pesto sauce on it;

pack the foil tightly;

turn on the timer on the multicooker for 2.5 hours;

Serve the finished dish without foil on portioned plates.

Important! The sauce already contains spices and vegetable oil, so there is no need to coat the cobs with them additionally.

"Real jam"

To prepare a dish that can be served even on a holiday table, you will need:

corn cobs;

fresh bacon slices;

sliced cheese of your favorite variety;

Coconut oil;

ground dried garlic;

curry seasoning;

foil.

The cooking algorithm is as follows:

The cobs are cleaned, washed, dried, and then greased with coconut oil.

They are then wrapped in slices of cheese and bacon.

Next they are sprinkled with spices and wrapped in foil.

The prepared products are placed in a double boiler for 1.5-2 hours.

Before serving, the dish can be sprinkled with finely chopped herbs and a little melted butter.

With nut dressing

Corn prepared using any of the above methods will taste better if served with sauce.

It is prepared from:

butter;

walnuts;

cardamom

To make the sauce, you need to melt the butter, without bringing it to a boil, and grind the walnuts in a coffee grinder. Mix melted butter and nuts, add cardamom to this mixture. Boil the mixture for 2 minutes. The prepared sauce is poured over the cooked corn before serving.

Ingredients are taken in arbitrary quantities, focusing on your own taste preferences.

So that corn cooked in a double boiler can satisfy even the most demanding eaters with its taste, You should listen to a number of recommendations:

When cooking cobs without using foil, you do not need to peel them from the leaves - their presence will not spoil the taste of the dish.

Before placing the cereals in a double boiler, place them in cool water for an hour and a half. This is done to make the dish juicier.

Corn can be greased with butter both after cooking and before it - this will enhance its taste and speed up the cooking process.

It is not recommended to salt the cobs or water in the steamer before cooking - salt will make the grains coarser in structure.

Important! Only filtered water should be used for cooking. It is permissible to use tap water only if it contains a minimum lime content and does not have any foreign odor.

Useful video: juicy and sweet

How to quickly cook corn in a double boiler so that it turns out juicy and does not lose its beneficial properties? Watch the video below.

conclusions

Steamed corn is a delicious dish that absolutely everyone will love. It can be eaten while losing weight or served on a holiday table. It is quite filling, but not excessively high in calories, and is also rich in nutrients that are not lost during heat treatment of the product. Boiled corn will appeal to absolutely everyone, because it can be prepared in various ways.
How to spend more time on yourself and your family, rather than spending hours cooking? How to make a dish beautiful and appetizing? How to get by with a minimum number of kitchen appliances? The 3in1 miracle knife is a convenient and functional kitchen assistant. Try it with a discount.

Corn is a very tasty and healthy cereal that contains a huge amount of vitamins, minerals and essential amino acids that our body is unable to synthesize on its own. This product is boiled in water, baked on a grill, fried, cooked in a double boiler and a slow cooker. And today we will talk about the last method of preparing it. Steamed corn turns out very juicy, sweet and at the same time retains all the benefits of fresh grain.

How to cook delicious corn?

In order for the corn to turn out soft and juicy, it is necessary, first of all, to choose good ears. This is maize of sugar milk varieties. Moreover, it is necessary to focus attention not only on the color and size of the grains, which should be light and pale, but also on the leaves - it is desirable that they are not wilted and completely dry.

On a note! If the color of the grains is too bright and they have dimples, then this indicates that the cob is already too “adult” and is not suitable for steaming!

Remember, a fresh head of cabbage will always be wrapped in fresh leaves. If the foliage has turned yellow, dried out and no longer fits tightly enough to the cob, then this indicates that the corn was picked about 5-7 days ago. And after cooking, its grains will probably turn out to be tough and tasteless. Also, you should not purchase corn that has already been peeled, since, most likely, the crop was treated with pesticides during cultivation, or the seller wants to hide the dubious freshness of the product in this way.

It is advisable to purchase small cobs of approximately the same size, and try to take ones that will fit in a bowl intended for steaming. If the corn turns out to be too big, it doesn’t matter, you can cut it into two parts - this way the grains will cook evenly and will be equally juicy and soft.

Before you start directly cooking corn in a slow cooker, it must be cleaned of leaves and fibers. To make the cobs cook faster, they are pre-soaked in cold water for an hour. The prepared corn is steamed for 30-40 minutes.

If the corn is overripe

If it so happens that you have at your disposal not young corn, but one that has reached full maturity, then you need to do the following with it: free the cobs from leaves and fibers and fill them with a mixture of milk and water. Their ratio should be equal.

After 4 hours, the corn must be thoroughly rinsed under running water and started cooking. This preliminary procedure will help to obtain juicier and more aromatic beans. They will take about an hour to prepare.

Let's look at the recipes!

Corn with butter

Cooking corn in a multicooker on a steam bowl is quite simple. And if you have such an assistant in your kitchen, then making a tasty and aromatic dish with it will not be difficult.

We will need:

3 cobs;
400-500 ml of water;
40-50 g butter;
a pinch of salt.

We clean the corn from leaves and fibers, and cut off the bare part of the stem to which they were attached with a knife. We wash the heads of cabbage under running water.

On a note! If you are going to cook corn that you grew yourself on your own plot, then it is not necessary to wash it!

We place small cobs whole on a wire rack with holes, and cut large ones that do not fit in half. Fill a plastic basket with corn, pour water into the bowl, select the desired mode, for example, “Steam”, “Stew” or “Soup”, set the timer and close the lid. Press “Start” and wait for the signal that will notify you that the dish has finished cooking.

After a characteristic sound, carefully open the lid, release steam and taste the grains. If they are not soft enough, the cooking time must be extended by another quarter of an hour. Place the finished corn on a plate and sprinkle with fine salt.

Steamed corn in the sleeve

If you want to get spicy, tender corn, soaked in the aromas of your favorite herbs and spices, then you need to use a regular baking bag. To prepare this dish you will need:

2-3 cobs;
clove of garlic;
spices;
40-45 g butter;
a pinch of salt.

We free the cobs from leaves and fibers, and, if necessary, rinse under running water. We cut each one into two parts and place them in a plastic container to find out how many of them will need to be placed in the sleeve.

Melt the butter in a microwave oven or in a steam bath. We peel the garlic and pass it through a press. Combine the prepared ingredients. Add herbs, salt and mix.

Advice! You can use any spices and herbs. You can also add fresh herbs, but you just need to chop them first!

Pour the prepared dressing into a bowl and dip each head of cabbage in it. Turn over several times to moisten all the grains, and transfer the corn to a baking bag. We tie it and leave it on the table for about an hour so that the cobs are thoroughly soaked in the aromatic dressing.

Pour water into the multicooker bowl - about 4 multicooker glasses and close the lid. You can use hot water - this will speed up the cooking process somewhat. Select the program required for steaming dishes and press “Start”. Corn in the sleeve usually takes no more than 40 minutes to cook, and if you chose young cobs, then half an hour will be enough for them.

After the signal, open the lid, carefully cut the bag and taste the grains for doneness and salt. If necessary, you can add more salt to the cobs, try to wrap the sleeve again and leave under the lid for another ten minutes. Serve the finished corn immediately to the table.

Steamed corn kernels

In the summer, when corn is sold almost everywhere - both in markets and in stores, it does not seem like a curiosity to us. After all, this is the season for such a culture. And we can enjoy its taste every day. But it’s another matter when there is snow outside the window, and juicy cobs are no longer available. But even at this time of year, corn can be easily cooked by steaming frozen kernels. And if you prepared them in advance by putting them in the freezer, or you currently only have grains in stock, then now is the time to find out what to do with them next.

Ingredients you will need:

350 g corn grains;
50-60 ml cream;
a couple of tablespoons of butter;
salt.

We take out the corn grains and pour them into the plastic bowl of the device.

On a note! If you want to cook only grains, but you have cobs, then they are quite easy to cut with a knife. Especially if the corn is frozen!

Grate the frozen piece of butter and sprinkle on the corn. Add a little salt and sprinkle with cream (can be replaced with regular milk). Pour water into the bowl, just short of the top mark.

Turn on the “Steam” program and cook the grains for a quarter of an hour. Then turn off the device, select the “Stew” mode and continue cooking the corn. If there are a lot of grains, then during the cooking process it is advisable to turn them several times with a spatula. This way they will cook as evenly as possible.

After the beep, turn off the multicooker and pour the finished grains into a deep bowl. If desired, they can be sprinkled with herbs, favorite spices, fresh herbs, or added salt.

Recommendation! Recipe for a delicious dressing for corn grains: grate a piece of Parmesan cheese on a fine grater, add chopped basil leaves, a pinch of thyme and hot ground pepper on the tip of the skin. Mix everything and sprinkle hot grains!

Corn in foil

Steaming corn in a slow cooker in foil is another easy way to make the kernels extra flavorful and keep the young ears juicy. We will need:

3 young ears of corn;
15 ml olive oil;
500-600 ml water;
spices;
salt.

We free the heads of cabbage from leaves and fibers, and cut off the unnecessary part of the stem. Cut a square piece of foil and place the corn in the center. You should first decide how many cobs will fit in a plastic bowl with holes.

Pour olive oil into a small plate, soak a pastry brush in it and brush over the corn. Sprinkle with salt and spices and rub them thoroughly into each cob. Close the foil, making a tight seam on top.

On a note! The foil must be wrapped carefully, and the tighter the seam, the juicier the corn will be, since it will cook in its own juice!

Pour water into the main bowl of the multicooker, place a plastic container on top, place the heads of cabbage in foil in it and close the lid. Select the steaming mode and set the timer for half an hour.

After the signal sounds indicating that the time is up, open the multicooker lid and unroll the seam.

You can serve any sauces as additional dressings. It could be a mixture of tomato sauce and mayonnaise, sour cream with garlic and fresh herbs, lime or lemon juice with olive oil, or just your favorite spices.

Bon appetit!

All materials on the website are presented for informational purposes only. Before using any product, consultation with a doctor is MANDATORY!

The cobs should be thoroughly cleaned and rinsed in running water. Carefully inspect the grains - if you come across any rotten or spoiled grains, cut them off immediately with a knife. Place the prepared corn in a convenient saucepan or deep bowl and cover with clean cold water. Leave for one hour, then rinse again. This preparation is necessary if you bought vegetables at the market and are not sure of their freshness.

Steaming corn in a slow cooker is quite simple and quick.

Pour two glasses of water into the main bowl and place another on top for steaming.

Place the prepared corn in one row - you can cook three medium ears at a time.

If you need grains for making salads or you are preparing a dietary treat, you need to close the multicooker with a lid and turn on the timer.

When choosing how long to steam corn, pay attention to the degree of ripeness. Milk grains will be ready in 10 minutes, more mature ones - 25-30 minutes.

If you want to make your own treat, you can use another steamed corn recipe.

Remove the piece of butter from the refrigerator and let it melt a little. Add chopped rooster, allspice or garlic to the softened butter. There is no need to add salt, otherwise the grains will be less juicy.

Coat the prepared ear of corn on all sides with oil and herbs and cook for 15 minutes.

Serve the cooked corn immediately while it is still hot. You can cut the grains, add a piece of butter with herbs or mayonnaise, mix and serve as a flavorful snack. Bon appetit!

The popularity of this cereal in our time is justified by the content in it of a whole complex of useful microelements and vitamins. Among the vitamins present in cereals, there are B vitamins, B1 and B2 itself, as well as vitamins of groups PP, K, EAA and D. In addition, cereal grains are saturated with a large amount of ascorbic acid.

The composition of the cereal includes the following numerous minerals and trace elements:

calcium salts;
magnesium;
iron;
phosphorus;
copper;
nickel.

In turn, the plant protein contains amino acids – lysine and tryptophan – that are simply irreplaceable for the normal functioning of the human body.

To cook steamed corn deliciously, you should give preference to small-sized cobs, and when choosing them, You need to pay attention to the following elements:

Month of purchase. In order to enjoy young and soft corn, you should purchase it from early August to early September. Heads of cabbage purchased later than the stated date are guaranteed to be tough.
corn so that the process only lasts a few minutes? To do this, pay attention to the color and softness of the grains. For cooking, the best cereal is milky white or light yellow in color. The grain itself should be soft and elastic.
On a note. It should be understood that the yellower a given plant is, the older it is, so it is not recommended to purchase cobs of a rich yellow color.
When purchasing this cereal, choose those types that still have green leaves. This is explained by the fact that the drying of the leaves of a plant indicates that it is overripe, which means that the plant is tough and does not have the taste qualities that are inherent in a young plant.
Purchasing plants without leaves is also not recommended, as this may indicate that the cereal has been treated with chemicals and the leaves have been removed to hide traces of them.

Preparation and process

Before cooking the plant in a steamer, remove all leaves from it and then rinse thoroughly. After completing these steps, the cereal is soaked in cold water for an hour, this will significantly speed up the further cooking process and help soften the grains.

It is advisable to leave the leaves remaining from the plant, since there are many recipes for how to cook this cereal in a double boiler using the leaves left from it (you can learn how to deliciously steam corn on the cob and more).

Where to begin?

In most recipes for cooking the presented plant in a double boiler you must have the following components:

steamer;
foil;
several cobs;
vegetable and butter;
salt, various spices.

Cooking begins with preparing the cobs, removing the leaves and thoroughly washing them.

Methods and procedure

How and how much do you need to cook corn in order to cook it deliciously (we talked about how long to cook young corn, and from here you will learn about how long to cook an overripe vegetable)? Steaming cereal is quite simple and convenient, since the plant is cooked quickly in time, and also in its own juice with the addition of a small amount of various spices. When preparing cereal using this method, you have the choice of cooking the cobs with leaves or using foil.

Simplest

There are several ways to cook corn on the cob in a steamer, but the simplest one involves the following ingredients:

Preparation:

Initially, all leaves and tendrils should be completely removed from the plant.
After this, they are thoroughly washed.
Water is poured into the steamer, and then the corn heads are placed there.
The timer starts for 35 minutes.
A strong release of steam will begin from the steamer, so it is recommended to install it on the stove under the hood.
After the specified time has passed, you need to check the condition of the grains; if they are ready, then you can turn off the steamer; if not, then it is recommended to set the timer for another 10 minutes, and you need to make sure that there is a sufficient amount of water in the steamer.
After cooking, the corn is placed on a plate, brushed with butter and sprinkled with salt.

Delicious, juicy corn in a double boiler:

For lovers of "spicy"

For spicy food lovers You can use the recipe with the following ingredients:

Preparation:

You need to place the corn in the center of a sheet of foil, after which you need to thoroughly coat it with Sriracha ketchup.
After this, the cob is tightly wrapped in foil and placed, seam side up, in a steamer.
When filling the double boiler, you need to make sure that the plants do not occupy the entire area, but approximately ¾.
Next, you need to close the lid and turn on the steamer at full power, the cooking time is 2 hours.
When the device is turned on at minimum power, the cooking time for cobs is 4 hours.

With cheese and bacon

Corn with coconut milk and curry tastes quite good. For preparation you will need the following ingredients:

Preparation:

After shucking the corn on the cob, brush it with coconut oil, sprinkle it with salt and pepper, and then place it in the center of a sheet of foil.
At the end of these steps, the cob is wrapped in foil and placed in a double boiler.
At full power the cooking time is 2 hours.
The finished cobs are sprinkled with curry powder and a small amount of garlic powder is added.

Photo

Cooked corn is served in plates. Nearby you can add additional flavorings in the form of a mixture of fresh herbs, grated hard cheese, ketchup, mustard, sour cream, lime or lemon juice.

Reference. You need to eat corn on the cob with your hands, as using cutlery will only waste time rather than enjoying the rich flavor of the corn.

Rules for storing dishes

If, after cooking corn, there is a need to store it for several hours, then the corn cobs are wrapped in several layers of cling film and covered with a thick cloth on top. If necessary, it is recommended to place the cooled cobs on a plate for several days, wrap it in cling film and place it in the refrigerator.

If you want to store the cereal for a longer period (up to 3 months), then you need to separate the cereal grains from the cob. After this, the grains are placed in a glass container and filled with pre-salted boiled water. The container is tightly closed and placed in the refrigerator. After two weeks you need to add a little more salted water.

Cooking corn in a steamer is the easiest cooking method., since there is no need to constantly monitor the water so that it does not leak out or look into the oven to check if the cobs are burnt. You just need to turn on the timer and you can go about your business.

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