HOW MUCH TO COOK BONDUELLE CORN: HOW TO COOK THIS VARIETY ON THE COB AT HOME AND HOW LONG WILL IT TAKE?

Boiled corn. From these words in my heart it becomes warm and joyful, as in childhood, when many stayed in the summer in the village and eaten with delight a carefully cooked grandmother's treat. And still sprinkled with salt, remember? The time of grandmothers has passed, and not every housewife knows how to cook properly, retaining useful properties, softness and juiciness.

Everyone knows the finished canned product with the same name, losing the home-cooked dish. Over time, the name gained such huge popularity that now the name "Bonduel" is called all sugar varieties.

Features of cereal

Among cereals - in third place, behind the more popular wheat and rice. Flour and flakes are made from maize seed, and grain is also preserved. Sweetcorn, popularly known as Bonduelle, does not surrender its high positions among other varieties of this cereal, far surpassing its counterparts in taste and nutritional properties.

Sugar variety ripens early, in 80-90 days from the time of the first shoots. The average height of a cultivated plant is 2.5 m. Fruits whose length reaches 15-20 cm are formed in the shape of a cylinder, which is typical of all types of corn. The ripened kochanchik weighs from 160 to 190 g. The grains of this cereal are very juicy and sweet in taste.

Beneficial features

In addition to excellent taste, cereal culture is valued medicinal properties. Through a unique vegetable, nature gives a significant amount of vitamins A, H, C, D, K, PP, B groups (B1, B4, B9), as well as magnesium, sodium, copper, potassium, selenium, iron, phosphorus. Grains contain beta carotene, choline, carotenoids, several types of acids.

Reference. Doctors advise occasionally to eat corn for the elderly, in order to prevent atherosclerosis.

A small amount of boiled or preserved grains per day will increase the tone, strengthen the blood vessels, improve the functioning of the heart, gall bladder and improve the appetite. If there is a malfunction in the digestion, accompanied by abdominal distention and its consequences, it is recommended to eat 100 g of boiled cereal grains.

The product is especially valuable for vegetarians., because it contains a huge amount of easily digestible and quickly digestible protein. Therefore, it is important to conduct heat treatment correctly and not to lose the substances necessary for the body.

Exercise caution in patients with chronic diseases of the digestive tract (gastritis, gastric ulcer).
People with increased blood clotting should refuse from corn containing a high amount of vitamin K, which activates this process.
For obesity, nutritionists recommend eliminating this product from the diet, due to its high calorie content - 93kcal -on 100g.
Contraindicated with individual intolerance and the manifestation of allergic reactions.

Which is better to choose?

The range of vegetables offered to customers in the market and in supermarkets is rich and diverse. All corn looks almost the same, but do not rush and buy the first thing that caught my eye. In order not to regret the lost time and money When choosing cobs, you should follow some rules:

Variety - this is the first thing that requires attention. The most delicious - sugar, it is called "Bonduel". The cylinders are of medium size, and the grains are soft and tasty. If you want to eat, and not get upset, you need to look for unpurified corn on the cob. It is served boiled and indispensable for salads and appetizers.
Freshness of the product can be identified by a bright, green shell and light, slightly moist stigmas. It is necessary to open the leaves to the base to see the entire column, the seeds of which should be small, smooth and yellow-lemon color. If, when pressing with a fingernail, the skin of a seed bursts, and whitish-colored juice appears, then this is a corn of milky freshness (you can find out here how much and how much to cook dairy corn.)
Maturity is determined by the saturation of the color and density of the grains, which become hard and unsweetened during the formation of starch.
On a note. A hard seed that has a rich, dark yellow or orange color speaks of mature, even overripe corn.
About how much to cook the old corn, so that it becomes soft and juicy, read here.
It is important to be able to distinguish food varieties from fodder. Feed varieties grown for animal fattening have a hard, coarse and less tasty grain. Good for soups, side dishes and popcorn.

Product preparation

On the day of purchase, the cob should be sorted according to the same size for even cooking, cleaned of dirty, damaged plant membranes and darkened parts of stigmas. The remaining delicate hairs and thin leaves will give the finished dish additional juiciness and flavor. After processing - thoroughly wash the vegetables with running water. Particularly large cobs for convenience cut into the required number of parts.

Popular recipes

Cooking options depend on the taste preferences of the cook. Most known "classic" method in the pan. Some people like roasting in a multi-cooker, a microwave oven, and even grilling and a campfire.

Young mummies are often interested in the preparation of sugar varieties, very useful for baby food.

Cooking method with added sugar

Deep pan, with thick walls, fill with water and bring to a boil.
Add sugar to boiled water, at the rate of 1 teaspoon per liter of water.
Immerse traditionally processed vegetables in a container and wait for boiling. Only then cover and reduce the heat to medium power.
On time, for 15-20 minutes, boil the ingredients.
Readiness is easily checked with a fork: if the seeds are pierced without effort, then you can reach. Boiled grains harden after cooling, so they need to be eaten immediately after they have cooled slightly (for information on how to store already cooked corn, read this article).

Important! For the sake of preservation of beneficial vitamins and amino acids, it is important to observe the temperature regime. This vegetable retains its properties at a fairly high, constant temperature.

The duration of the process depends on ripeness and variety. If the corn is sugar and not very ripe, then it is easy to digest, so you should note the time and strictly adhere to the recommended mode. Cobs should be completely covered with water. Therefore, it is necessary to periodically turn the pop-up vegetables so that cooking takes place evenly.

Classic way

Treat and wash as previously described.
Put in a pan with cold water.
Bring to a boil and cook for 10-15 minutes with the lid closed.
Check readiness.

To achieve additional softness and tenderness of the grain, leave ready-made cobs in water, under a closed lid, for another 5 minutes. Get out of the water and, if they are boiled in the leaves, then get rid of the membranes (how to cook corn on the cob and how much you need to cook it, you can find here).

To preserve heat and reveal the taste of the grains, pan, after removing from the stove and draining water, wrap with a towel.

Watch the video on cooking Bonduelle corn:

In the multicooker

With an acute shortage of time, you can cook the product in a slow cooker:

Clean and wash thoroughly.
Grease the bottom with oil and put leaves.
Put cobs on the greens, and on top - again the shells, continue alternating to the top.
Set the mode "bean", in the absence thereof,: "cooking", "soup" or other identical programs.

Steamed

According to the instructions, fill the tank by a quarter, up to the mark, then install a special net, and put the treated and washed ears into it.

View other quick recipes for cooking corn in a double boiler here.

How to serve and eat?

Traditionally, the dish is served hot. There are several common filing options:

After completion of preparation, golden coaches should be carefully rubbed or sprinkled with coarse salt.
A fragrant dish taken out of the pan is immediately rubbed with a chilled piece of butter.
Melt the required amount of butter, pour it into small containers, and dip it with food that did not have time to cool down while eating.

The finished product with milk or cream

Those who like to experiment, you can cook the finished corn in milk or cream. For four servings you will need:

pasteurized milk - 125 ml;
low-fat cream - 60 ml;
four pre-cooked corn poles;
butter - 50 g;
wheat flour - 1 tbsp;
dry white wine - 125 ml;
salt - to taste.

Recipe:

Mix milk with cream and bring to a boil.
Carefully separate the grains and pour them into the boiling milk mixture.
Boil 10 minutes.
Melt the butter, mix it with flour and add to the total capacity.
Stir the ingredients and cook for another 10 minutes.
After that, pour the wine into the boiling mass.
Boil for 10 minutes in order to evaporate the alcohol.
At the end of the process add salt and a little bit of black, pre-milled pepper.

How many nations, so many cooking recipes and types of filing. AT Mexico - hot cob smeared lemon slice and sprinkled with saltThat gives the dish original and spicy taste. There are many interesting and tasty recipes for all kinds of salads and snacks with the addition of boiled sweet maize grains in the form of one of the main ingredients.

Among homemade lovers, canning corn in artisanal conditions is popular. Today it is important not only to save money, but also to be sure that it is the Bonduelle sugar variety on the table, with no additives or preservatives.