Served with butter, oil, fine herbs, cheeses, peppers… Cooked corn is a type of food that combines with different seasonings. Here, we separate tips on how to cook corn by getting the preparation time right – either in a common pot or in a pressure cooker. Check out our tricks to avoid making mistakes in the process!
How to cook green corn for the right time?
For those who do not know the cooking time of corn, here is an important tip: to time the preparation correctly, it is important to take into account the pan used and the process as a whole. When made in a pressure cooker, for example, corn tends to be ready much faster. Check out our step-by-step instructions to set the cooking point for the beans:
in the pressure cooker
To cook green corn in a few minutes, our tip is to use the pressure cooker. First, wash the corn cobs under running water and then remove the straw and hair with your hands (use a brush if necessary). Then pour the corns into the pressure cooker and fill with water. Here, it is not necessary for water to cover all the cobs – make sure that at least half of the corn is submerged, while the rest is partially in the water.
To make the beans softer, another interesting tip is to add 1 level teaspoon of sugar before taking it to cook. Cover the pressure cooker, leave it on medium heat and, when it starts to sizzle, reduce the heat a little and set it to 10 minutes. After this time, let the pressure go off naturally (so that the corn stays a little longer in the hot water) and then open the pan carefully. Ready! The corn will be very tender and ready to be seasoned.
In the common pot
When it comes to cooking corn in the common pot, it is necessary to have more patience, as the preparation time tends to be longer. To start with, wash the cobs thoroughly, remove the straw and hair with your hands. Then fill a pot with water and add 1 teaspoon of sugar (which will make the beans softer). When the water starts to boil, place the corns inside the pan and cover it partially. Here, it is important that all the cobs are submerged, as they will not be subjected to pressure during cooking. Set aside 30 or 35 minutes and then transfer the cobs to the colander. Ready! The corn is ready to be seasoned with salt, pepper, butter, and herbs of your choice.
Season the green corn after cooking
It is best to season the corn only after cooking – preferably while it is still hot. A good tip, even, is to pass a little butter with herbs so that it melts and is well absorbed by the grains. Also add salt, pepper, and even freshly chopped parsley and thyme.
It is also worth noting that the ears must be cooked with just a little sugar. If you use salt, the tendency is for the beans to dehydrate and become hard during cooking – that’s why it’s very important to add seasonings only at the end, ok? Another interesting suggestion is to scrape the already cooked (and seasoned) beans from the ear to use them in other recipes, such as risottos, pastas, pie fillings, or stuffed potatoes.