CORN IN THE REDMOND MULTICOOKER (REDMOND): HOW TO COOK EARS, WHAT YOU NEED TO KNOW TO COOK, AS WELL AS USEFUL RECIPES, FOR EXAMPLE, STEAMED OR IN WATER

Boiled corn is a tasty and healthy product, so the recipes of this dish should be in the arsenal of every cook. Modern technology allows you to make the process of cooking corn simple and fast. How to cook boiled corn, how much time to wait, as well as some useful tips for housewives.

Features of cereal

Domesticated 9,000 years ago in Mexico, Corn - one of the most common cereals. American Indians called this cereal maize. That is how corn is called almost all over the world.

Its useful properties are appreciated by traditional medicine, and its taste has made corn a popular product among cooks. The benefits of corn due to the presence of vitamins and minerals.

Vitamin A - An antioxidant that has a beneficial effect on the health of the skin, hair, bones and the immune system.
Vitamin B1 indispensable for the nervous system. B1 does not accumulate in the body, but should be taken daily with food.
Niacin reduces the risk of cardiovascular diseases and diseases associated with insufficient blood supply.
Folic acid good effect on the intestines and liver, supports the immune system.
Irreplaceable substance - vitamin C - necessary for the stable operation of bone and connective tissue.
Iron participates in such processes as blood formation, cellular activity, immunobiological processes.
Magnesium It is important for the normal state of bone tissue and teeth, and also participates in the regulation of the processes of the nervous system.
Value potassium in the regulation of acid-base balance of blood, water-salt balance.

Attention! Corn cleanses the body, removing toxins and slags. The use of this cereal is a good prevention of heart disease.

The content in the corn of vitamins and minerals make it a useful food product in the children's diet. Also, the queen of the fields is recommended for inclusion in diets for various diseases: pathologies of the gastrointestinal tract, some allergies, diabetes, obesity, metabolic disorders.

Increased carbohydrate content and relatively low calorie content with moderate consumption allows you to saturate the body with nutrients without harming the figure.

Which one to choose?

Choosing the right corn for cooking is a guarantee of a tasty dish. Here are some points to pay attention to:

Fresh corn sales season ends in August. If you buy corn later, there is a risk of acquiring a hard or overripe ear.
Milky white or light yellow grains suggest that corn is suitable for cooking. The brighter the yellow color, the older the cob.
Grains should be elastic, small softness is acceptable. The same grain size and dense relative to each other grain location are evidence of a quality product.
If a dairy viscous liquid is inside the grain, then the acquired ear is young.
If dimples are visible on the grains, then it is ripe corn, which should not be taken for cooking.
High-quality corn leaves should be yellow and dry, not lagging behind the cobs.

Cooking preparation

Before the corn starts to boil, rinse it under cool water and remove all dirty or spoiled leaves. If the leaves are in good condition, then remove them before cooking is optional.

Before cooking, corn can be left in cool water for an hour.but this procedure is not mandatory. For cooking, it is worth picking cobs of equal size to ensure even cooking.

On a note. If the corn is ripe, then after peeling the leaves and fibers, it is necessary to soak the cobs in the milk mixture (part of cold water per part of milk) for four hours before cooking.

What you need to have and where to start?

Cooking corn doesn’t require too many products. For basic recipes, it is enough to have corn, water, salt and oil (you can learn the recipes for preparing delicious dishes from corn in a slow cooker, as well as see photos with step by step instructions). If you have to cook for one, then 1-2 cobs are enough. In the case of cooking for more people, the amount of corn taken should be proportionally increased.

Using the Redmond technique

The slow cooker and pressure cooker is becoming an increasingly popular means of cooking. (how and how much to cook the corn in a pressure cooker?). This is facilitated by the speed of processes and minimal participation. Good multicookers have an intuitive control, so even beginner chefs can understand the functionality of this technique.

Recipes

In water

Cooking in water is a classic recipe for cooking corn.

For cooking you will need:

water - 2 liters;
corn - the amount depends on the volume of the pot of a particular model of multicooker;
salt;
butter.

Rinse the corn, removing all trash.
If the cob turned out to be with good leaves, then you can lay the leaves on the bottom of the bowl of the slow cooker.
Next, we have corn, cut in half if necessary.
From above - we put the leaves again. If the corn leaves did not appear, then put the cob immediately to the bottom of the multicooker.
Pour water - it should cover the cob no less than half.
Important! It is necessary to ensure that the water in the bowl does not exceed the level of the maximum mark. Otherwise in the process of cooking there is a risk of damage to the equipment.
Depending on the model of the multicooker, it is necessary to choose the cooking program "Cooking", "Krupa", "Porridge" or "Soup", setting the time to 25 minutes. Cook with the lid closed. It is not worth digesting corn, as well as salt in the cooking process, otherwise it will become tough.
After signaling the end of cooking, the water from the bowl must be drained, and the corn put on a plate.

Rub boiled corn with salt and, if desired, butter. To the table file hot.

You can use pre-prepared salted butter for serving: add coarse salt and chopped greens to softened butter, then freeze.

Steamed

When cooking corn on a cob on the cob, all useful ingredients are preserved.

To cook steamed corn in a Redmond multicooker, you should cook:

litere of water;
corn - the volume depends on the capacity of the multi-cooker model steam capacity;
salt;
butter.

Prepare the corn - rinse, remove all fibers and leaves. If necessary, cut the corn into pieces.
Pour water into the bowl of the multicooker, set the container for steaming with cobs laid in one layer on top.
Close the lid. Install one of the programs (the choice depends on the specific model of the multicooker): "Cooking", "Krupa", "Steam" (product type "Vegetables"), time 20 minutes.
Cook until the end of the program.

Rubbed with salt and butter, hot corn should be served on the table.

Learn simple and original recipes for cooking corn in a slow cooker here.

Mexican

Delicious side dish for lunch or dinner. For this dish you need to take:

four ears of corn;
a teaspoon of paprika;
four tablespoons sour cream;
two tablespoons of grated cheese (for example, "Parmesan");
zest of one small lime.

Then prepare:

Stir sour cream with lime zest and paprika, put the closed container with the mixture in the refrigerator.
Prepare the steamed corn in the usual way using a multicooker.
Sprinkle boiled cobs with grated cheese and serve with prepared sour cream sauce.

With the advent of various household appliances, recipes for cooking familiar and unusual dishes began to appear. On the peculiarities of cooking corn in the multicooker Polaris and Panasonic - read on our website.