The popularity of delicious golden corn is rivaled only by ice cream and watermelons. On the seashore, freshly boiled corn is perhaps the most popular commodity, for which vacationers are willing to pay as if they were real delicacies. To please yourself at home, you will need mere pennies and a little efficiency. Heated debates and discussions take place not only about the methods of cooking corn, but also about the cooking time. But in reality, this matter is not so complicated, it is only important to know some subtleties.

Types of corn

At first glance, identical cobs may actually turn out to be completely different in taste, which depends on the type, variety of corn and its degree of maturity. Without delving too deeply into the variety of varieties, all corn can be divided into two main types: food or sweet and regular feed, which is intended mainly for animal feed. You can eat both food and feed corn. Some “gourmets” like the harsh and less sugary feed varieties even more, but still it is food corn that has the best taste, because its juicy sweet grains simply melt in your mouth. To prepare young food corn of early varieties it will take from 15 minutes to one hour, while forage and late varieties will have to be cooked from two to five hours.

How to choose corn

It is best to choose freshly picked ears of young edible corn for cooking. You should buy unhusked corn, since the natural “wrapper” will indicate not only the freshness of the cob, but will also prevent it from drying out prematurely. First of all, bright green leaves and slightly damp, cool “antennae” will help you identify young cobs. If the leaves begin to turn yellow, it means that the corn was picked a long time ago and may have already lost some of its juiciness. So that there is not a single doubt about the quality of the purchased product, you can carry out a simple ripeness test: at the very base, press one of the grains with your fingernail: if it turns out to be soft and juice comes out, then everything is in perfect order - this is young, so-called milk corn . The tougher and drier the seed, the riper and older the cob. The degree of corn ripeness affects not only the cooking time, but also the taste of the product. The fact is that when corn dries, the sugar inside the grains begins to turn into starch, which deprives it of its aroma and sweetness.

How to cook corn on the cob correctly

1. Preparing the cobs for cooking

First of all, you need to prepare the cobs for cooking. Some people prefer to completely remove leaves and tendrils from raw corn. Others only remove dirty leaves. Both the first and second are right in their own way. The fact is that leaves and fibers make corn more juicy and aromatic, but when boiled they are rather poorly cleaned. What to do? Completely clean the cobs of all excess, and place the leaves and “tendrils” in a saucepan separately.

2. Select a container for cooking

The pan for cooking corn should be wide and deep enough so that you don't have to break the cobs, and thick-walled. A cauldron or cast iron pot that can be tightly closed with a lid is ideal. Using a pressure cooker will significantly speed up the cooking process. In order for the corn to retain all its nutrients, it should be cooked over low heat, at a temperature of 200-250 degrees.

3. Lay the cobs

Place corn leaves on the bottom of the pan, and place the peeled cobs on them. It is advisable to place the leaves on the sides so that the corn does not come into contact with the walls of the container. We also cover the top of the cobs with leaves and add “antennae” that will make the corn sweet and appetizing.

4. Fill with water

Fill the corn with water so that it completely covers all the cobs and put the pan on the fire. How long to cook corn? On average, corn takes 40 minutes to cook, but depending on the variety, the process can take from 20 minutes to 3-5 hours. When cooking, it is important to periodically check the corn for doneness. During cooking, the corn must be completely covered with water, and the water, even when cooking over low heat, must be boiling.

5. To salt or not to salt...

There is no need to add salt to the water under any circumstances., especially if you are cooking dessert varieties of corn, whose grains contain significantly more water than feed and milling varieties. Salt speeds up the process of releasing water from the grains into the broth and the finished product will be less juicy and tasty.

6. Readiness test

We carefully monitor the cooking process, from time to time picking up the cob with a fork, pinching off a grain and tasting until the corn is boiled. If the kernels are soft, juicy and easy to chew, then the corn is ready and can be turned off and served.

7. Serve piping hot

The most delicious corn is when it's hot, so it's best to enjoy it immediately after cooking. Remove the cob from the pan, let the excess water drain, and clean it of leaves and fibers if the corn was boiled unpeeled. Corn is served to the table on a hot plate with skewers so you don’t have to get your hands dirty, rubbed with salt and eaten. In addition to salt, the corn can be coated with butter and spices.

8. Subtleties of storage

The cooked corn should cool right in the pan. If you take it out of the water, it may shrink and lose its appetizing appearance. Without loss of technological and taste qualities, corn can be left in water for three to four hours at a temperature of 60-70 degrees. You can store boiled corn in the refrigerator for up to two days.

Frozen corn

When the corn season is behind you, but you still want to enjoy the golden grains, a semi-finished product will come to the rescue - frozen corn on the cob. It is processed with steam and instantly frozen, which helps preserve all the valuable consumer properties of the product. Cooking frozen corn will not be difficult, because it is much less hassle than with fresh corn. Just put it in boiling water and cook until done. After secondary boiling, complete cooking time is only 20-25 minutes. Place the finished corn on a skewer, grease with vegetable oil, rub with salt and serve.

Useful properties of corn

Golden corn is not only tasty, but also a very healthy food product - a real treasure trove of vitamins and microelements! To provide the body with all the necessary nutrients, it is enough to eat 40-50 grams of corn per day. It contains potassium, calcium, phosphorus, iron, magnesium, amino acids lysine and tryptophan, unsaturated fatty acids, ascorbic acid, vitamin C, E, B, PP. Due to its high fiber content, corn helps cleanse the body of toxins and improves the functioning of the digestive system. Doctors recommend consuming corn for people with diabetes, allergic diseases, metabolic disorders, obesity, and gastrointestinal pathologies. Regular consumption of corn is an excellent prevention of cancer and cardiovascular diseases. In addition, the substances contained in corn help normalize metabolic processes in the brain and improve memory. Corn also has a positive effect on the functioning of the neuromuscular system: it nourishes and restores nerve cells, and also affects the formation of healthy muscle fibers. Few people know that golden corn kernels are also the only carrier of natural gold! Don't deny yourself the golden pleasure!

Both adults and children look forward to midsummer to enjoy sweet and aromatic young corn. Despite the fact that this cereal crop is very common in our country, not every housewife knows how to properly cook corn so that it turns out soft and juicy. Traditionally, the cobs are boiled in a saucepan and served as a separate dish with coarse salt or a piece of fresh butter.

There are also a lot of delicious and unusual recipes from boiled or canned corn grains. It is usually added to a variety of salads and light snacks. Of course, you can buy a ready-made canned product in a jar, but the amazing taste of fresh boiled corn, cooked yourself, cannot be replaced.

Corn is famous not only for its taste, but also for its high content of beneficial microelements and amino acids necessary for humans. Therefore, during cooking it is very important to preserve as many useful substances as possible in the product. Cooking corn on the cob is not at all difficult. However, you must follow some rules in order to ultimately get a good result.

1. Choose the right product

In summer, a huge number of ripe golden cobs appear on the market and in supermarkets. Although they are all very similar in appearance, do not rush to buy the first product you come across. To save yourself the effort and money, follow these simple guidelines to choose good quality corn. So, what should you pay attention to when choosing it?

The first is the degree of maturity and variety. Very often, out of ignorance, housewives buy feed varieties instead of food grades. Feed corn grains are usually denser and practically unsweetened. They are suitable for preparing various soups and side dishes. Dried kernels of this variety can also be used to make popcorn. For serving boiled, for salads and appetizers, sweet corn with tender and juicy grains is better suited.

The second tip is to buy unhusked corn on the cob. The freshness of the product can be determined by the leaves. The leaves of young corn are bright and green, and the stigmas are light and slightly moist. To check the freshness of the product, open the leaves so that the entire cob to the base is visible. The grains should have a soft lemon color and be smooth. Lightly press one of the grains with your fingernail. If the tender skin bursts and milky juice flows out of it, then this corn is milky fresh. It is this product that has a pleasant sweetish taste and will be especially tender and juicy after cooking. If starch has already appeared in the grains, they will be quite hard and unsweetened.

2. Prepare the cobs before cooking

Before boiling corn on the cob, remove any dirty or damaged leaves from the cob. Remove only the top leaves, leaving a few thin leaves. They will give the finished dish a pleasant aroma and make it more juicy. For the same purpose, we will not tear off all the stigmas; we will tear off only the upper darkened part of the hairs. Before cooking corn on the cob, rinse it thoroughly under running water.

For cooking, it is better to choose cobs of approximately the same size so that they cook evenly. If they are very large, they must be cut in half before cooking.

3. How to properly cook milky corn?

Depending on the degree of ripeness and type of corn, the cooking time will vary. Young corn should be cooked as follows. Pour purified water into a thick-walled deep saucepan and bring it to a boil. Add a little granulated sugar to the water at the rate of 1 teaspoon per liter of water, as required by the recipe.

This cereal contains many useful vitamins and amino acids, which must be preserved during cooking. This is why it is important to observe the temperature regime. Experts say: in order for boiled corn to retain its beneficial properties, it must be cooked at a constant, fairly high temperature. Place the cobs in boiling water and wait until the water boils again. Then cover the pan with a lid and reduce the heat slightly to medium power. Boil the ingredients for 15-20 minutes.

Young corn is easy to overcook, so it is necessary to time the cooking time and strictly adhere to the cooking time. After 15 minutes we will check the readiness. If the grains are soft enough, carefully remove the cobs from the water. During cooking, make sure that the cobs are completely submerged in water. The top ears tend to float, so they need to be turned periodically to ensure all the corn cooks evenly.

4. How to cook Bonduelle corn?

This question interests many mothers, because this particular variety (also called sugar) is very useful for baby food. It will take you the same amount of time to cook Bonduelle corn until it's done as it would take to cook young ears of corn.

5. How long does it take to cook old cobs?

The grains of middle-aged corn have a bright, rich yellow color. If you want the kernels of boiled corn to remain dense, boil it for 30-35 minutes according to the recipe. In order for the grains to become loose and softer, you need to boil the cobs longer - about 45 minutes.

6. How long and how to cook forage corn?

Unlike food grades, cobs of fodder corn need to be cooked much longer - 3-4 hours, regardless of its size and age.

7. How to cook corn in a saucepan?

Regardless of the variety and degree of maturity of the cobs, every housewife needs to know how to cook corn correctly so that it turns out juicy and soft. There are two recipes.

The first recipe is the fastest and easiest. The cobs, peeled from the top leaves, should be placed in a pan as close to each other as possible. Then fill them with cold purified water so that it is 5 centimeters higher than the top cob. Place the pan on the fire, bring to a boil and boil the corn until tender. Determine how much time this requires according to the degree of maturity of the cereal crop.

The peculiarity of the second recipe is that the bottom and side walls of the pan need to be lined with clean corn leaves. Place the cobs on top so that they do not touch the walls of the pan. We also cover the corn with leaves on top and fill it with cool water. Boil the cobs until tender, making sure to keep an eye on how long they sit on the stove.

8. How to cook ready-made corn in milk or cream?

If you like to experiment, try this cereal recipe. Mix 125 ml of pasteurized milk and 60 ml of medium fat cream and bring the mixture to a boil. Carefully trim the kernels from four cooked cobs and add them to the simmering mixture. Boil the ingredients for 10 minutes. Then add 50 grams of melted butter mixed with a tablespoon of wheat flour. Mix the ingredients and boil them for another 10 minutes, then pour 125 ml of dry white wine into the mixture. Boil for 10 minutes until the alcohol evaporates. At the end of cooking, add salt and a little freshly ground black pepper.

9. Checking readiness

Now you know how to cook corn so that it turns out delicious.
To check its readiness, you need to wait for the time allotted for its preparation, then try one grain. If it becomes soft enough and is easy to chew, the dish is ready. To make the corn even softer and more tender, leave the finished cobs in the water, covered, for another 5 minutes, as required by the recipe. Then remove from the water, carefully remove the leaves if you cooked the cobs in them and serve hot.

10. Submission

Only after finishing cooking should the cobs be thoroughly rubbed with table salt. According to the recipe, you should not salt the corn before cooking or immerse the cobs in salted water. Salt speeds up the process of liquid release from the grains, so they will turn out tough and less juicy.

Another option for serving sweet corn is with butter. A piece of butter is placed on the hot cob and the aromatic grains are rubbed with it. You can also melt the butter first and then dip the corn in it. There are as many cooking recipes and serving options as there are nations. For example, in Mexico it is customary to grease a hot cob with a slice of lemon and sprinkle with salt. The taste is unusual and piquant.

Bon appetit!

How to cook corn depends on many factors. To be able to enjoy the juicy and aromatic pulp of a product at home, it must be correctly selected, processed and prepared. Depending on the variety and freshness of the product, this can take from 15 minutes to 2 hours (sometimes even more). The process itself is not complicated, you just need to take into account its specifics and adhere to a number of rules.

You can boil the component not only in a saucepan; anything that can be found in a home kitchen will work as a tool: a double boiler, an oven, a multicooker, a pressure cooker and even a microwave. And for those who are wondering how to cook soft corn, it is recommended to study the methods of boiling the product in milk or cream.

How to choose the right corn?

Even old corn or fodder varieties of cereal can be cooked deliciously if you handle the manipulation with all responsibility. True, you will have to spend a lot of time and effort on this. In order not to create unnecessary troubles for yourself, when choosing a product you should pay attention to the following points:

1. We choose cobs that are not too long with perfectly even rows of light yellow or cream-colored grains.
2. To check the quality of the product, you need to separate one grain from the cob, break it or cut it. The appearance of milky white juice is an indicator of the youth and freshness of the component.
3. Particular attention should be paid to the product of the Bonduelle variety. It retains freshness longer than other analogues, so even after several days or even weeks of storage it can be boiled in the same way as dairy products.
4. There is another way to make sure that you have got a fresh product in your hands; to do this, the head of cabbage should be broken in half. It’s good if its cut is whitish, light and moist.
5. To distinguish sweet edible corn from feed corn, you need to examine its tendrils. They should be tender and light, not dense and brownish.

Initially, a product that is not of the highest quality is difficult to bring to an optimal state, even if you strictly follow the recommendations on how to properly cook corn. But there are chances, you just need to choose the optimal option for influencing the workpiece and clearly maintain the required amount of time.

Traditional way of boiling cobs

At home, corn lovers most often use the classic version of boiling the cobs. It is simple and accessible; it allows you to process young and old products so that they are juicy.

• Processing should be carried out immediately after purchasing or collecting cobs. Wash them, clean them of dry and dirty leaves. We remove clean green leaves, just like the tendrils, but do not throw them away.

Advice: Do not immediately pour out the broth in which the product was prepared. If you cannot eat all the cobs at one time, then this liquid can be used to store them. However, in any case, after a couple of hours the taste characteristics of the dish will begin to deteriorate.

• In a saucepan with thick walls, line the bottom with leaves, then put the cobs and fill them with cold water. Place leaves and tendrils on top again. We wait until the mixture boils, then reduce the heat and tightly close the container with a lid.
• Particular attention should be paid to how long to cook corn, depending on its initial characteristics. Fresh food products and slightly stale cobs of the Bonduelle variety will be ready after 15 minutes in boiling water. For a fodder variety, 2 hours may not be enough.
• After a set time, we check the component for readiness and act according to the circumstances. Sometimes you have to add water several times until the corn is cooked. In this case, you need to use boiling water.

You shouldn’t immediately take out the finished product; if you let it sit in the pan for another 10 minutes, it will turn out really tasty and juicy. Only after this do we take out the ingredients, rub them with salt and spices, grease them with butter and serve.

How to cook a product in a double boiler, oven, pressure cooker, microwave?

What kind of devices cannot be found in modern kitchens. And they all make the process of boiling corn at home easier. To prepare the desired dish and not have to control it every minute, you should use the following approaches:

• Double boiler. Place the washed cobs in a steamer bowl along with the leaves and tendrils. You should not sprinkle the workpieces with salt, as many people do. Because of this mistake, boiled corn often turns out to be a little dry. There is no need to process the product for a long time. Fresh products and cobs of the Bonduelle variety will be ready in 10-15 minutes. It will take about 40-45 minutes to boil old or feed products.

• Oven. Grease a baking dish with butter, lay out the cobs, and pour boiling water over them. Place in an oven preheated to medium temperature for 40 minutes, evaluate the result and, if necessary, cook the dish.

• Pressure cooker. Milk corn or Bonduelle products should not be boiled this way; you can overcook the quality component. But this is the best option when frozen or feed products need to be softened as much as possible. Soak it in water and cook for at least 40 minutes.

• Microwave - option with water. The main thing is that the products are fresh and young. Place it in a container with water, cover with a lid and cook for 45 minutes at medium power. If necessary, add boiling water to the bowl.

• Microwave - dry approach. A real salvation for those who want to know how to quickly boil corn. Divide the cob into 2-3 parts, spread with leaves and cook in its own juice for 5-7 minutes at medium power.

Subsequent processing is no different from that provided for in traditional cooking. Rub the finished product with salt, oil and spices and serve.

How to properly process dried corn?

To prepare dried cereal deliciously, you should perform the following manipulations:

• In a saucepan, combine dried corn kernels (50 g - about 1 cob) and water. The liquid should cover the mass by 1-2 cm. Immediately add a little salt and spices.

Tip: Frozen products should first be defrosted, otherwise they will not allow the liquid to boil for a long time, which will negatively affect the final result. Moreover, the defrosting conditions must be natural (without hot or cold water, microwave).

• Bring the mixture to a boil, keeping the lid open. Then close the lid, reduce the heat and wait just a minute. Let the mixture sit for 10 minutes, after which it needs to be put on the stove again.
• We continue this way for 2 hours, gradually adding boiling water so that all the moisture does not evaporate.

Before cooking pre-dried corn, you can soak it in cold water for 5-6 hours. Then you won’t have to insist on it while cooking, you just need to keep it on the fire for an hour.

Features of boiling the product in milk and cream

To prepare a familiar product very tasty, you can do the following:

• For 4 ears of boiled corn, take half a glass of milk, heavy cream, dry white wine and two tablespoons of butter.
• Remove the grains from the already boiled cobs, add milk and cream, and cook for 10 minutes after steam appears.
• Melt the butter and add to the corn. After 10 minutes, add wine. After the same period of time, add salt, spices and seasonings to taste.
• Leave the mixture covered over very low heat for another 10 minutes and serve as a separate dish.

Even boiled corn is a source of many nutrients and beneficial substances. It is perfectly absorbed by the body, rarely causes allergies and goes well with other foods. It can be served both as a side dish and dessert. In the latter case, the finished product should not be salted, but rubbed with sugar.

Important and very useful tips for all housewives on how to cook corn correctly.

Boiled corn is probably one of the most beloved inexpensive summer dishes by many. We remember aromatic, juicy, tasty and satisfying boiled corn from childhood. By the way, corn has many beneficial properties for the human body. It contains vitamins B, C, D, K, PP, as well as magnesium, potassium, copper, iron, phosphorus, glutamic acid and many other various beneficial substances.

Preparing corn for cooking is that it must first be washed under clean running water and all dirty leaves removed. It is not necessary to completely clear the leaves from the cob. The main thing is to remove completely dirty and spoiled leaves before cooking.

Before cooking, it is advisable to soak the corn for an hour in cool water. You should cook the cobs of the same size, this is necessary so that all the corn is cooked evenly. If the cobs are too large, a good solution is to cut them in half.

How to boil old corn

How to cook overripe corn? Even overripe and old (that is, not young) corn will be soft and juicy after boiling if it is cooked correctly. To do this, you must first clean the cobs from fibers and leaves, then cut them in half and then pour a mixture of regular drinking cold water and milk in a 1:1 ratio, that is, 1 part of cold drinking water requires 1 part of milk. The corn should sit in this milk mixture for a total of 4 hours, after which it can be boiled in the classic way.

How many minutes to cook corn

How long to cook corn directly depends on its degree of maturity. For example, young corn will be ready after 20-30 minutes of cooking, but mature corn should be cooked for 30-40 minutes. The cooking time for well-ripened cobs is 2-3 hours. In this delicate matter, the main thing is not to overcook the corn so that the grains do not begin to harden. By the way, young corn is tasty even without salt, tender and soft, and boiling only takes thirty minutes.

It is ideal to boil corn on the cob in a cast iron pan, which has fairly thick walls, with the lid of the pan closed. Corn also cooks well in a clay pan. You can also cook corn in a double boiler or even a microwave oven. Some people manage to bake it in the oven.

How to cook corn correctly

• Corn should be placed in boiling water.
• There is no need to salt the water before and during cooking, otherwise the grains will be hard.
• Corn is usually salted 5 minutes before it is ready or before serving.
• You can add a little sugar and butter to the cooking water, which will give the dish a delicate taste.
• You cannot cook corn over high heat. Immediately after boiling, reduce the heat as much as possible.
• When the corn cools, it hardens a little, so it is advisable to eat it almost immediately after cooking while it is still warm.

Boiled corn is one of the delicacies whose taste is invariably associated with summer. In addition, it is very useful, as it contains magnesium, copper, iron, phosphorus, potassium, as well as vitamins B, C, D, PP. The cooking process is quite simple, but it is very important to determine the optimal cooking time. So how long should you cook corn on the cob to get the perfect flavor?

Cooking time depends on what you cook the corn in. For this purpose, you can use not only a regular saucepan, but also a microwave, double boiler, or multicooker.

Corn in a pan

Cooking in a saucepan is a traditional method of cooking corn on the cob that is accessible to everyone. This is exactly how the grandmothers, to whom we came on vacation as children, cooked. Corn cobs from the pan, served piping hot, have a real taste of childhood.

In many families, corn is cooked according to grandmother's recipes, that is, in hours. In fact, there is no need for this.

Young corn

Much depends on the variety and degree of maturity of the cobs. How long should you cook young corn? Just 10-15 minutes is enough.

How can young cobs be distinguished from old ones? Young corn kernels are almost white or pale yellow. In addition, it should have rich green leaves and cool, slightly moist tendrils. If juice comes out when pressed with your fingernail, then the corn is really young and fresh.

It is better to eat corn immediately after cooking. If you let it cool, it will become hard.

old corn

In mature cobs, the grains are bright yellow. They can also turn out very tasty if prepared correctly. How long does it take to cook old corn? 30-40 minutes is usually enough. It all depends on your personal preferences. If you like dense grains, then half an hour will be enough.

How long should you cook to make the boiled corn very fluffy? In this case, the cooking time can be increased, but not more than 45 minutes.

• It is not necessary to clear the leaves from the cob. You can cook the cobs with them.
• Before cooking, it is recommended to soak the corn in water and leave it for an hour.
• It is better to cook cobs of approximately the same size at the same time. Otherwise, the corn may be partially undercooked or overcooked.
• If the cobs are large, it is better to cut them in half before cooking.
• If the corn is overripe, then you need to keep it in a mixture of equal amounts of water and milk for 4 hours. As a result, it will become very soft and juicy.
• It is necessary to lower the cobs into already boiling water.
• Salt the water 5 minutes before the corn is ready. If you do this too early, the grains will lose their softness.
• If you add a small amount of butter or sugar to the water, the corn will be especially tender.

Never cook cobs over high heat. It should be reduced as soon as the water boils.

Frozen corn

The season for fresh young corn is very short. In fact, we can only enjoy it in August. But luckily, frozen corn is available year-round. It's even easier to prepare than fresh.

Frozen corn simply needs to be submerged in water and simmered until done. Typically, after secondary boiling, the complete cooking time does not exceed 20-25 minutes.

Corn in the microwave

In this case, only young cobs are suitable. How long should you cook corn in the microwave without adding water? 10 minutes at a power of 800 W is enough. In this case, the corn should be placed in a food bag and tied tightly. If you cut off part of the cob, leaving the corn in the leaves, then 5 minutes will be enough for cooking at the same power.

How many minutes should I cook corn in the microwave with water? It will take 45 minutes at a power of 700-800 W. In this case, the corn should be placed in a microwave-safe container, filled with water and covered. It is necessary to ensure that the water does not boil away during the cooking process, and if necessary, add boiling water.

Corn in a steamer

Young corn can be cooked in this way in 5-10 minutes, and old corn in 40. The cobs along with the leaves are placed in a steamer mold, and 1 glass of water is poured in to create steam.

Why is it better to cook corn in a double boiler? In this case, it retains most of the nutrients that simply go into the water during normal cooking.

Unusual recipes for corn in a double boiler

Recipe No. 1. The shelled corn cob is brushed with olive oil, pepper and salt, and any fresh herbs you like. The most commonly used are cilantro, dill, thyme, basil, sage, rosemary, marjoram, and tarragon.

Recipe No. 2. 2-3 ears should be coated with olive oil and seasoned to taste with salt and pepper. Next, the corn is poured with the juice of half a lime, sprinkled with ground red pepper and cumin.

Recipe No. 3. A peeled ear of corn is brushed with coke milk and seasoned with pepper and salt. Next you need to add some garlic powder and curry powder.

Corn in a slow cooker

How long to cook corn in a slow cooker? If the cobs are young, then you need to set the time to 15 minutes. For mature corn, the best option is 20-30 minutes. First, it’s better to wait a quarter of an hour and check the dish for readiness, and then add time if necessary.

How to cook corn in a slow cooker? The cobs are thoroughly cleaned of leaves and tendrils and placed in a bowl. Then they need to be filled with cold water. There are no specific recommendations for its use - the main thing is that it does not exceed the maximum level. Previously removed corn leaves should be placed on top of the cobs. After closing the multicooker, select the “beans” program. Does your equipment not have such functionality? Then you can choose any analogue - “cooking”, “soup”, etc. When the corn is ready, you just need to take out the bowl and drain the water.