I HAVE ALWAYS COOKED CORN WRONG. THE NEIGHBOR SHOWED HOW IT IS NECESSARY AND I RECEIVED THE SIGHT

It would seem, why cook this corn?

But no!

Even ordinary corn, if cooked correctly, will be simply fantastic. I realized this when I listened to the advice of my retired neighbor, and was not too lazy to do as she advised.

— When we were children, we cooked collective farm corn. She wasn’t sugar like she is now. This corn was used to feed livestock, so you had to get creative to make it tasty. Try it, you’ll be very surprised,” this is how Irina Mikhailovna reacted to the smell of boiled corn from my apartment when we ran into her on the staircase.

What can I say? I was stunned and saw the light: all my life I had been cooking corn incorrectly. I was so amazed by its taste according to Irina Mikhailovna’s recipe.

So, write it down.

Take sweet corn (bought at the market or supermarket). To make sure that it is not feed, you can taste the raw grain. It should be sweetish, light in appearance and juicy. If the color is very yellow and there is little juice, the corn is old. It is unlikely that you will be able to make it tasty.

If there is no particular sweetness, and the taste is neutral, it is fodder. The sugariness is felt immediately. If in doubt, it is not sugar. This is the principle of choice.

We clean the corn from leaves and fill it with water for an hour or two. This is the first thing I’ve never done before!

Why soak? This way the grains will become softer, and in cooked corn, it turns out, the shell will be almost invisible.

Next, put the pan on the fire, but without the corn! And I always immediately put it with cobs.

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And just put the cobs into the boiling water.

We don’t salt the water! You will need to do this about 5 minutes before the end of cooking, because… salt added early makes the grains tougher.

Instead of salt, add a little butter to the pan.

And cook the corn for about 20 minutes. You can get your bearings by tasting one or two grains to see if they are ready.

Just because the corn is cooked doesn’t mean it’s ready .

– Drain the water, cover the pan with a lid and wrap it with a towel. Let it sit for about twenty minutes until it steams. The grains will be very tender.

I did as Irina Mikhailovna advised.

I eagerly took out the cobs after half an hour, took the first sample, and…

… friends, this is fantastic!

The corn turned out so much better than the previous one (and I cooked from one batch, because I bought 10 ears at once) that I didn’t even believe that this could happen.

Try it and bon appetit.