Boiled corn is as much a part of summer as ice cream. But who wants to stand over a large pot of boiling water in an already hot kitchen? For those who have already given up delicious corn just because they didn’t want to wait for a long time to cook the cobs, a microwave oven may be the solution. Corn in the microwave will preserve the nutrients as much as possible, unlike the classic cooking method.
If you need to cook 2-4 ears of corn, choose this method. Simple, fast and hassle-free. Corn cooked in the microwave is juicy and tender.
Fortunately, fresh and young spring corn does not require long-term heat treatment. You can leave it unpeeled or place it in a bag. This keeps heat and moisture in the corn and the kernels cook evenly until the end. Let's look at a simple recipe for how to cook corn on the cob in the microwave.
Features of the cereal
ATTENTION : Corn is a tall herbaceous plant, growing up to 3 meters in height. The edible part is the cob, filled with grains.
From corn they produce: cereals, flour, starch, alcohol, animal feed, corn oil . The remaining parts also go into use. They are used to make hay or silage.
Beneficial features
Corn is a champion in terms of nutrient content. Corn grains are a rich supplier of fiber for our body, so the use of this product improves the contractile and secretory activity of the digestive system, promotes the accelerated elimination of toxins, radionuclides, poisons, and waste products from the body.
The “queen of the fields” is rich in vitamins. 150 grams of corn will provide the daily requirement of B vitamins. This means good functioning of the nervous system and resistance to stress. Vitamin E has a positive effect on visual acuity .
Few people know that corn cobs are comparable to liver in iron content (3700 mcg), which makes corn indispensable for the treatment and prevention of anemia, especially in pregnant women.
Magnesium and potassium have a beneficial effect on the functioning of the cardiovascular system, reducing the risk of strokes, heart attacks and other cardiac diseases. Vitamins and antioxidants have a good effect on skin, nails, hair, and slow down the aging process.
Watch a video about the beneficial properties of corn:
Which one to choose?
To prepare a tasty and healthy dish, you need to take a responsible approach to choosing products. Unripe, overripe or spoiled fruit can not only spoil the taste of the dish, but also cause significant harm to health. To choose the right ear of corn, you need to follow simple rules :
- Make purchases only in stores or trusted places. You should not take food from your hands. No one can guarantee their correct storage.
- Assess the appearance of the cob. The leaves should be green and fit tightly to the cob, the color of the grains should be uniform, light yellow.
- Pay special attention to the presence of mold. Even a small amount of it indicates that such a fruit should not be eaten.
- If you crush a grain, a thick, light liquid will appear inside - this is a sign that the corn is not ripe.
TIP : The best season to buy corn is the end of August. This is the time of its maturation. If you buy corn for use, or in the autumn-winter period, you need to take care of its proper storage.
To store in the refrigerator you first need:
- Remove the husks from the cobs and cut off the “tassel”.
- Soak the peeled cobs in water with salt and lemon slices for 20 minutes.
- Place in a colander and wait until all the liquid has drained.
- Remove kernels from cobs.
- Store corn kernels in a tightly sealed food container.
With leaves
• Time: 30 minutes. • Number of servings: 1 person. • Calorie content of the dish: 313 kcal. • Purpose: for a snack. • Cuisine: Russian. • Difficulty: easy.
The product baked using this method must be cleaned immediately before serving. Baked with leaves, it turns out much healthier than peeled. Corn leaves have a lot of useful substances. In addition, they help retain moisture, which means the finished dish will be juicier.
Ingredients:
- corn cob – 1 piece;
- salt – 0.3 tsp.
Cooking method:
- Place the cob in the microwave.
- Set the power to 800 W, cook for about a quarter of an hour.
Preparation
Before you start cooking corn, you need to prepare it . It's not difficult to do this:
Rinse the cob under running water.- Cut off dry and dirty leaves with a knife.
- Cut large cobs crosswise into two parts.
- Pour in cold water and leave for one hour.
If you soak overripe corn in milk for four hours before cooking, the dish from it will turn out soft and juicy (read about how long to cook old corn to make it soft and juicy here).
How to submit?
Corn dishes can be used as an appetizer or a side dish for the main dish. In the first case, it can be served cold or hot, having previously been greased with oil, salt, and seasoned with spices and herbs.
If the corn is cooked right on the cob, you can eat it without using cutlery, holding the leaves or special skewers with your hands. The corn side dish is served in portions or on a common platter , eaten with a fork, helping with a knife if necessary.
Cooking popcorn
Those who love watching TV series for long periods of time just need to learn how to cook popcorn from corn in the microwave. Of course, you can buy popcorn that has already been prepared, but the price will be significantly higher than the price for making it yourself at home.
You can buy special grains at any supermarket. They are sold in special bags for cooking in the microwave, or by weight. The most suitable varieties of grains are “butterfly” and “caramel”.
To make voluminous and airy flakes from solid grain, you will need a special paper bag. It should be completely intact and not let air through the seams. The ends of the bag must be wrapped (clamped) well so that the popcorn does not come out during the cooking process.
A standard microwave popcorn recipe in a bag contains the following ingredients:
- grains - 0.5 cups;
- spices;
- vegetable oil.
The grains are poured into a bag, which is tightly closed and placed in the oven for 4 minutes. After the clapping ends, the timer can be turned off early. The finished flakes should be poured into a plate and poured with oil and spices.
You can cook popcorn in the microwave without a bag. It will be replaced by a plate with a lid. The cooking time will change slightly - 3 minutes instead of the required four.
Microwaved corn cobs can only be stored for a short period of time. A clean kitchen towel, which should be used to wrap the cobs that are ready and have not yet had time to cool, will help preserve their juiciness and warmth.
is the only product containing gold. It gives longevity, ensures long-term functioning of the genitourinary system and the preservation of teeth, so it is worth eating bright golden cobs periodically. Of course, the healthiest corn is young, in heads, perhaps sprinkled with a little salt. However, there is one difficulty: it takes a long time to cook the heads of cabbage – about an hour.
Good news for those who have a microwave oven on their farm: corn cooks in the microwave in 5 minutes. Don't believe me? Just try it.
Ingredients:
- corn cobs – 4-5 pcs.
Preparation
Take cobs of young corn; if the top leaves are dirty, remove them. We don't touch the rest. From the end where the cob is attached to the stem, cut off a part so that the grains become visible. Place the cobs on a plate and put them in the microwave for 5 minutes. Boiled corn in the microwave is ready. All that remains is to free it from leaves and fibers. To do this, we hold the top of the cob in our fingers and slightly rotate it - the peeled head of cabbage falls onto a plate, and the leaves can be thrown away. Be careful not to burn your fingers - the cobs are very hot!
Juicy corn in the microwave - recipe
Let's tell you how else you can cook corn on the cob in the microwave. This is also quite simple, in this case the corn turns out juicy and tender.
Ingredients:
- corn on the cob – 3-4 pcs.
- paper towels – 1 roll.
Preparation
The cobs must first be cleared of leaves and fibers. To do this, cut off the ends on both sides, separate out all excess and rinse the heads of cabbage well under cold water. We wrap each head of cabbage with a paper towel quite tightly in 2 layers, moisten these bundles with water and carefully, so as not to tear the paper, squeeze them out - they should be damp, not wet. Place the corn on a dish and put it in the microwave to cook. Set the timer for 5 minutes - this is enough for the grains to cook. We take out the dish and carefully unwrap the heads of cabbage. It's best to do this with a fork and a knife or two forks to avoid burning your fingers, as the corn is very hot. The finished heads of cabbage can be lightly salted, or you can serve it that way. The main thing to remember is that corn is a rather heavy food, so it is better to refrain from eating it in the afternoon, and in general, you should not eat more than 2-3 cobs at a time. It won't do any good. Better little by little, but often.
There are recipes in which corn is cooked in the microwave in a bag. Remember, however, that when heated, polyethylene releases harmful substances; it is better not to cook this way. Use one of the suggested methods - it will be much more useful.
Both children and adults love boiled corn. Sweet, aromatic, tasty - during the ripening season it often appears on our tables. Housewives usually cook corn in large pans on the stove, which takes quite a long time. But it turns out that this summer delicacy can be prepared very quickly using a regular microwave oven.
Tips and warnings
Despite the beneficial properties, corn grains are contraindicated for people with gastric or duodenal ulcers. Having the property of increasing blood clotting, corn is harmful for thrombophlebitis. Excessive consumption can cause flatulence and bowel dysfunction even in a healthy person. People with individual intolerance to this product should not eat corn dishes.
When cooking corn in the microwave, you need to remember:
- Do not use metal or coated utensils for cooking in a microwave oven!
- Cooking time depends on the power of the microwave oven and the size of the cobs. It is important not to overcook the corn, otherwise it will turn out dry and hard.
Corn is a familiar food product to everyone. It was grown and actively consumed many years ago. We advise you to look at our other materials with tips and recipes for cooking milk, overripe, mini corn and Bonduelle in a slow cooker, saucepan, oven and double boiler.
Corn in its own juice in the microwave
Compound:
- corn – 1 pc.;
- butter – 5 g;
- salt, ground paprika - to taste.
Cooking method:
- Wash the corn cob without removing the leaves.
- Cut off a small end from the bottom of the cob.
- Place the corn on a flat plate. Put it in the microwave.
- Turn on the microwave for 10 minutes at maximum power.
- Let the cobs cool slightly.
- Pull the leaves to remove them from the cob.
- Brush the corn with butter and season with salt and paprika.
Butter gives the corn a nice creamy flavor. Paprika makes the taste of corn kernels more piquant, but at the same time not spicy.
