How to cook corn? (Kako skuvati kukuruz?)

A simple way to prepare sweet and juicy corn, either on the cob or in the kernel. It is excellent as a side dish, snack or addition to salads and different dishes.

Tags:

vegetarian recipe, vegan, for the heart, for the brain, for IBS (moderate), anti-inflammatory, for breakfast, for a snack, for energy, for children, for school, bring to work, for the skin, for hair, gluten free, for the stomach, for anemia, fit recipe, for weight loss, lean recipe, quick and easy, for recovery, for active people, for athletes, for policemen, for firefighters, for a shift meal, Mediterranean nutrition.

How to cook corn on the cob?

Sweet boiled corn on the cob, a simple side dish or a delicious snack. It is cooked for a short time, and the time depends on the age and type of corn.

Preparation time: 25 minutes.

Cooldown time: 5 minutes.

Total time: 30 minutes.

Ingredients:

• 4 cobs of sweet corn
• 2 liters of water
• 1 teaspoon of salt

Preparation:

1. Clean the corn from the leaves and silk and wash it.

2. Put the cobs in a large pot and cover with water.

3. Add salt and bring to a boil.

4. When the water boils, reduce to a medium-low temperature (3 out of 6), gently simmer and cook for 12-15 minutes, or until the grains are soft.

4b. If the corn is really young and sweet, 8-10 minutes is often enough.

Try one grain — it should be soft, juicy and sweet.

5. Remove the corn from the water and serve warm.

Storage and shelf life of corn on the cob

• At room temperature: do not leave for longer than 2 hours.
• In the refrigerator: store the cooled boiled corn in a closed container for up to 3-4 days.
• It is best to cool it and put it in the refrigerator as soon as possible, and not to leave it in water or at room temperature for a long time.
• It can be frozen: cool the boiled corn on the cob well, dry it and pack it; store for up to 6 months for best quality.
• Before use, thaw the frozen corn in the refrigerator or heat it directly from the frozen state.

 Tips for cooking corn on the cob: 

1. Choose young sweet corn - the cob should be heavy for its size, with green leaves and bright hairs.

2. Don't cook it for an unnecessarily long time - cooking it too long can make the beans harder and less sweet.

3. Taste the kernel before removing it - the easiest way to check if the corn is ready is to taste a single kernel.

4. Do not leave boiled corn in hot water for a long time - as soon as it becomes soft, take it out of the pot so that it does not overcook.

5. For even juicier corn - serve it immediately after cooking, while it is still warm.

6. Salt can go into the water, but you can also add salt to the corn after cooking.

7. You don't have to add sugar to the water - the natural sweetness is enough for a young sweet corn.

8. If you are cooking several cobs, use a pot large enough so that they are completely submerged in water.

9. You can store cooked corn in the refrigerator and later use it for salads, soups, side dishes or other dishes.

How to cook corn kernels?

Soft grains of sweet corn, excellent as a side dish, addition to salads, soups or other dishes.

Preparation time: 15 minutes.

Cooldown time: 5 minutes.

Total time: 20 minutes.

Ingredients:

• 300 g of sweet corn in the grains (kernels)
• 500 ml of water
• ½ teaspoon of salt

Preparation:

1. Place the corn in a pot and cover with water.

2. Add salt and bring to a boil.

3. Cook for 5–10 minutes, until the grains soften.

3b. For young, frozen or pre-processed sweet corn 5-7 minutes is often sufficient.

If the grains are harder, cook closer to 10 minutes.

4. Drain and use as a side dish, in addition to salads or other dishes.

Notes:

• The cooking time depends on whether the corn is fresh, frozen or older.
• Fresh sweetcorn is cooked for a shorter time, while harder corn may need significantly longer cooking.

Storage and shelf life - corn in the grain (kernels)

• In the refrigerator: store cooked corn kernels in a closed container for up to 3-4 days.
• Do not store it in the water in which it was cooked - drain it and transfer it to a clean container.
• In the freezer: it can be stored for about 6 months with good packaging.
• If it is used for a salad, soup or other dish, it is best to store the prepared dish according to the rules for storing that particular dish.
• Throw out the corn if it has an unpleasant smell, a slimy surface, discoloration or any sign of mold.

Important: the 3-4 day period applies to properly cooled and stored cooked corn in the refrigerator at 4 °C or lower.

 Tips for cooking corn on the cob: 

1. You don't have to thaw frozen corn beforehand - it can go directly into the pot.
2. Canned sweet corn does not need to be cooked like fresh - it is enough to heat it for a few minutes. 
3. Young and frozen sweet corn is cooked for a shorter time - often 5-7 minutes is quite enough.
4. Do not overcook the kernels - the goal is for them to be soft, but retain their shape and juiciness.
5. If you use corn for salad, after draining, you can rinse it briefly with cold water to stop cooking and cool it down faster.
6. Drain the corn well before adding it to salads so that excess water does not dilute the dressing.
7. For a side dish, you can add a little butter or olive oil, along with salt and herbs.
8. Cooked grains are great for freezing - cool them completely, drain them well and pack them in appropriate portions.
9. For soup or stew, you can add corn towards the end of cooking, especially if it has already been pre-processed.
10. If the kernels are still hard after 10 minutes, it is probably an older corn and needs to be cooked longer.

Plus tip:

With corn, it is better to emphasize that the time is only approximate, because the difference between young corn and older corn can be huge. That's why "try one grain" is actually the best doneness control.

Jednostavan način pripreme slatkog i sočnog kukuruza, bilo u klipu ili u zrnu. Odličan je kao prilog, uzina ili dodatak salatama i različitim jelima.

Oznake:

vegetarijanski recept, vegan, za srce, za mozak, za IBS, protivupalno - anti-inflamatorno, za dorucak, za uzinu, za energiju, za decu, za školu, za poneti na posao, za kožu, za kosu, bezglutensko, za stomak, za anemiju, fit recept, za mršavljenje, posni recept, brzo i lako, za oporavak, za aktivne osobe, za sportiste, za policajce, za vatrogasce, za smenski obrok, mediteranska ishrana.

Kako skuvati kukuruz u klipu?

Sladak kuvani kukuruz u klipu, jednostavan prilog ili ukusna užina. Kuva se kratko, a vreme zavisi od starosti i vrste kukuruza.

Vreme pripreme: 25 minuta.

Vreme hlađenja: 5 minuta.

Ukupno vreme: 30 minuta.

Sastojci:

• 4 klipa kukuruza šećerca
• 2 litra vode
• 1 kašičica soli

Priprema:

1. Kukuruz očistiti od listova i svile i oprati.

2. Staviti klipove u veću šerpu i preliti vodom.

3. Dodati so i staviti da provri.

4. Kada voda provri, smanjiti na srednje nisku temperaturu (3 od 6), lagano kljucanje i kuvati 12–15 minuta, odnosno dok zrna ne omekšaju.

4b. Ako je kukuruz baš mlad i sladak, često je dovoljno 8–10 minuta.

Probaj jedno zrno — treba da bude mekano, sočno i slatko.

5. Izvaditi kukuruz iz vode i poslužiti topao.

Čuvanje i rok trajanja – kukuruza u klipu

• Na sobnoj temperaturi: ne ostavljati duže od 2 sata.
• U frižideru: ohlađen kuvani kukuruz čuvati u zatvorenoj posudi do 3–4 dana.
• Najbolje je da se ohladi i stavi u frižider što pre, a ne da dugo stoji u vodi ili na sobnoj temperaturi.
• Može se zamrznuti: kuvani kukuruz u klipu dobro ohladiti, osušiti i upakovati; čuvati do 6 meseci za najbolji kvalitet.
• Pre upotrebe zamrznuti kukuruz odmrznuti u frižideru ili ga zagrejati direktno iz zamrznutog stanja.

 Saveti za kuvanje kukuruza u klipu: 

1. Biraj mlad šećerac – klip treba da bude težak za svoju veličinu, sa zelenim listovima i svetlim dlačicama.

2. Ne kuvaj ga nepotrebno dugo – predugo kuvanje može učiniti zrna tvrđim i manje slatkim.

3. Probaj zrno pre vađenja – najlakši način da proveriš da li je kukuruz gotov jeste da probaš jedno zrno.

4. Ne ostavljaj kuvani kukuruz dugo u vreloj vodi – čim omekša, izvadi ga iz šerpe kako se ne bi prekuvao.

5. Za još sočniji kukuruz – posluži ga odmah nakon kuvanja, dok je još topao.

6. So može da ide u vodu, ali kukuruz možeš posoliti i nakon kuvanja.

7. Ne moraš dodavati šećer u vodu – kod mladog šećerca prirodna slatkoća je sasvim dovoljna.

8. Ako kuvaš više klipova, koristi dovoljno veliku šerpu da budu potpuno potopljeni u vodi.

9. Kuvani kukuruz možeš čuvati u frižideru i kasnije koristiti za salate, čorbe, priloge ili druga jela.

Kako skuvati kukuruz u zrnu?

Mekana zrna kukuruza šećerca, odlična kao prilog, dodatak salatama, supama ili drugim jelima.

Vreme pripreme: 15 minuta.

Vreme hlađenja: 5 minuta.

Ukupno vreme: 20 minuta.

Sastojci:

• 300 g kukuruza šećerca u zrnu
• 500 ml vode
• ½ kašičice soli

Priprema:

1. Kukuruz staviti u šerpu i preliti vodom.

2. Dodati so i staviti da provri.

3. Kuvati 5–10 minuta, dok zrna ne omekšaju.

3b. Za mlad, zamrznut ili već prethodno obrađen šećerac često je dovoljno 5–7 minuta.

Ako su zrna tvrđa, kuvati bliže 10 minuta.

4. Ocediti i koristiti kao prilog, dodatak salatama ili drugim jelima.

Napomene: 

• Vreme kuvanja zavisi od toga da li je kukuruz svež, zamrznut ili stariji. 
• Svež šećerac se kuva kraće, dok tvrđem kukuruzu može biti potrebno znatno duže kuvanje.

Čuvanje i rok trajanja – kukuruz u zrnu

• U frižideru: kuvani kukuruz u zrnu čuvati u zatvorenoj posudi do 3–4 dana.
• Ne čuvati ga u vodi u kojoj se kuvao – ocediti i prebaciti u čistu posudu.
• U zamrzivaču: može se čuvati oko 6 meseci uz dobro pakovanje.
• Ako se koristi za salatu, čorbu ili drugo jelo, najbolje je da se pripremljeno jelo čuva prema pravilima čuvanja tog konkretnog jela.
• Baci kukuruz ako ima neprijatan miris, sluzavu površinu, promenu boje ili bilo kakav znak plesni.

Važno: rok od 3–4 dana odnosi se na pravilno ohlađen i čuvan kuvani kukuruz u frižideru na 4 °C ili niže.

 Saveti za kuvanje kukuruza u zrnu: 

1. Zamrznuti kukuruz ne moraš prethodno odmrzavati – može direktno u šerpu.
2. Konzervirani šećerac ne treba kuvati kao svež – dovoljno ga je zagrejati nekoliko minuta.
3. Mlad i zamrznut šećerac kuva se kraće – često je 5–7 minuta sasvim dovoljno.
4. Ne prekuvavaj zrna – cilj je da budu mekana, ali da zadrže oblik i sočnost.
5. Ako koristiš kukuruz za salatu, nakon ceđenja ga možeš kratko isprati hladnom vodom da zaustaviš kuvanje i brže ga ohladiš.
6. Dobro ocedi kukuruz pre dodavanja u salate kako višak vode ne bi razvodnio preliv.
7. Za prilog možeš dodati malo putera ili maslinovog ulja, uz so i začinsko bilje.
8. Kuvana zrna su odlična za zamrzavanje – potpuno ih ohladi, dobro ocedi i spakuj u odgovarajuće porcije.
9. Za supu ili čorbu kukuruz možeš dodati pred kraj kuvanja, naročito ako je već prethodno obrađen.
10. Ako su zrna i posle 10 minuta tvrda, verovatno je u pitanju stariji kukuruz i potrebno je duže kuvanje.

Savet plus: 

Kod kukuruza je bolje naglasiti da je vreme samo okvirno, jer razlika između mladog šećerca i starijeg kukuruza može biti ogromna. Zato “probaj jedno zrno” je zapravo najbolja kontrola gotovosti.