Corn is not only famous for its unique taste, it is also very useful.
It contains amino acids and trace elements necessary for our body.
Therefore, it must be present in the diet of each person.
How to cook corn with milk and butter - the basic principles of cooking
To make the dish tasty, you need to pay special attention to the choice of product. Corn is divided into feed and food varieties. Feed more dense and almost sweet. For cooking it is better to take sweet corn with juicy and tender grains. It is also worth paying attention to the degree of maturity of the corn. Grains should be pale lemon color and smooth.
Boil the corn with milk and butter can be on the cob, and cut the grain from them. If the corn is not of milky maturity, it can be boiled beforehand in water.
Leaves are removed from the cobs, washed and the seeds are cut with a sharp knife. Place them in boiling milk and boil for ten minutes. Then add a piece of butter and continue cooking for another 20 minutes over moderate heat.
To cook whole cobs, they are stripped of leaves, washed and put into milk. Cover and cook for 20 minutes over moderate heat. Then the ears rub with butter and salt.
Cream or alcohol can be added to the milk. Now you know how to boil corn with milk and butter. In addition, it is used for cooking first and second courses, as well as salads.
Recipe 1. Corn in milk. Method 1
Ingredients
- two l. milk;
- sea salt;
- butter;
- six corn heads.
Method of preparation
1. Free the heads of young corn from the top leaves and rinse well. Trim the tips.
2. Place the corn in a saucepan with milk, cover and cook on low heat for 20 minutes until the grains are soft.
3. Rub the finished corn with melted butter and sea salt. Serve slightly cooled.
Recipe 2. Corn in milk. Method 2
Ingredients
- young corn;
- coarse salt;
- boiled water;
- butter - a quarter of a pack;
- a glass of pasteurized milk.
Method of preparation
1. Rinse the corn cobs, trim the edges and cut in half. Place in a saucepan and cover with water. Put on the fire.
2. As soon as the contents boil, pour in the milk and add the butter. Boil a quarter of an hour.
3. Remove the finished corn, cool slightly and rub with salt.
Recipe 3. Corn in milk. Method 3
Ingredients
- the milk mixture is dry;
- butter;
- heads of young corn;
- coarse salt.
Method of preparation
1. Clean the corn, rinse it under the tap and put it in the pan. Fill the corn with water so that it completely covers it. Add dry milk, at the rate of a teaspoon per liter.
2. When the contents of the pan begin to boil, cover with a lid, twist the fire and cook for two hours. If the corn is milky, reduce the cooking time by half. Sprinkle the finished corn with salt and grease with melted butter.
Recipe 4. Corn in milk with cream and dry wine
Ingredients
- pasteurized milk - 125 ml;
- cream - 60 ml;
- flour - 30 g;
- butter - 50 ml;
- dry white wine - 125 ml.
cooking method
1. Combine pasteurized milk with cream, mix and set on fire.
2. Corn cobs clean, wash and boil until cooked. Then, with a sharp knife, cut the grain from the ears.
3. We shift the corn grains into the boiling slurry-milk mixture and cook for ten minutes.
4. Add ghee mixed with flour, mix well and cook, stirring, for the same amount of time.
5. Pour in a dry white wine and cook for about ten minutes until the alcohol is evaporated. At the end we season with freshly ground pepper and salt.
Recipe 5. Cream soup with corn in milk
Ingredients
- 12 cobs of young corn;
- freshly ground pepper;
- a quarter pack of butter;
- a bunch of fresh greens;
- half a liter of drinking water;
- salt;
- a glass of cream.
Method of preparation
1. Clean, wash and dry the cobs. Cut the grain with a sharp knife and boil it in milk using any of the above methods.
2. Put the grains in a deep pan, leaving a little to serve, and add the butter. We put on the slowest fire. We salt and slightly pepper. Tomim a couple of minutes, then pour boiled water. Stirring continuously, cook for seven minutes over moderate heat.
3. Add cream and a small amount of flour. Stir thoroughly with a whisk.
4. Pour the soup into the container of the blender and beat until smooth. Pour the mixture into the saucepan and set on fire. Bring to a boil and remove from heat. We put on plates and serve, putting in each plate the left whole grains of corn.
Recipe 6. Corn risotto with milk
Ingredients
- coarse salt;
- Arborio rice - 375 g;
- a few feathers of green onions;
- purified water - 1.5 l;
- a piece of butter;
- vegetable bouillon cubes - two pcs .;
- 250 g grated Parmesan;
- dry white wine - 125 ml;
- two small bulbs;
- three ears of corn.
Method of preparation
1. Boil corn cobs in milk until tender, then cool.
2. Put two pans on the stove. Pour water into a large one and dissolve the bouillon cubes in it. Add peeled onions. Boil broth over moderate heat.
3. In the second saucepan, melt the butter and fry the finely chopped onion in it until transparent. Wash the rice in several waters until it becomes transparent. Put the rice in a saucepan with roasted onions and fry, stirring, a couple of minutes, until it becomes transparent. Pour in the wine and continue cooking until the alcohol has evaporated.
4. Pour the broth over the rice and continue cooking, stirring constantly until all the liquid is absorbed into the grits. 5. Cut the corn off the corn cobs and add them to the rice. Stir and cook for another five minutes. Now put in a risotto part of the grated Parmesan and mix. Arrange in plates, sprinkle with cheese and finely chopped green onions and dill.
Recipe 7. Cauliflower with corn in milk
Ingredients
- two ears of young corn;
- vegetable oil;
- 300 g cauliflower;
- two cloves of garlic;
- four tomatoes;
- carrot;
- onion.
Method of preparation
1. Peel the corn cobs, wash and boil until soft in the milk. Then remove from the pan, cool and cut the grain with a sharp knife on a plate.
2. Rinse the tomatoes, wipe and chop into large slices. Peel and grate the carrot. Finely chop the onion. Heat the vegetable oil and fry the onions in it to transparency, add grated carrots and chopped tomatoes. Cook on moderate heat until the carrots are soft.
3. Put in the boiling water, disassembled into cauliflower florets. Boil just a couple of minutes. Throw it in a colander and add to the pan with vegetables. Squeeze the garlic, add corn grains and parsley. Season with spices and cook for about ten minutes. Serve with boiled rice.
Recipe 8. Fatata with smoked sausage and corn in milk
Ingredients
- 120 g smoked chicken sausage;
- olive oil;
- three heads of corn;
- 60 g fresh cilantro greens;
- an egg;
- red ground pepper;
- four egg whites;
- 60 g cheddar cheese.
Method of preparation
1. Heat up on a medium heat pan. Lubricate it with oil. Clean the sausage from the skin and cut into bars. Fry for four minutes, stirring until the sausage is covered with a delicious crust.
2. Corn on the cob boil in milk. Then take it out and cool it. Cut the grain with a sharp knife and pour it into the pan. Season with ground red pepper and mix. Twist the fire to moderate.
3. Combine proteins with a whole egg and beat with a fork. Fill the contents of the pan with an egg mixture, cover with the lid and cook for eight minutes. 4. Pan removed from heat. Omelet sprinkle with grated cheese and chopped cilantro. Again, cover with a lid and leave for a couple of minutes. Cut fritatt portions and serve hot.
Recipe 9. Zucchini and Corn Saute in Milk
Ingredients
- quarter of a pack of butter;
- lime juice;
- 220 g leeks;
- basil leaves;
- coarse salt;
- 60 ml heavy cream;
- ground black pepper;
- two corn heads;
- small zucchini.
Method of preparation
1. Leek rinsed, dried and finely crumbled. Fry it in a large frying pan in melted butter. We salt and cook, stirring constantly, for a couple of minutes.
2. The corn boiled in milk is cooled and cut off with a sharp knife of grain. My zucchini under the tap and cut it into cubes.
3. Add zucchini and corn into the pan. Cook for two minutes, stirring, and pour in the cream. Add crushed basil. Pepper and salt. Add lime juice. Cook another five minutes. Saute served warm, garnished with basil leaves.
How to Boil Corn with Milk and Butter - Tips and Tricks
- To prepare corn in milk, take the cobs of small corn.
- Grains should be a light yellow color and fit tightly to each other.
- Cook the corn in a thick-walled, thick-bottomed pot. It is in such dishes that it will warm up evenly, which will have a positive effect on the taste of the dish.
- You can cover the bottom of the pot with clean corn leaves.
- Leave the cob for half an hour in the milk after cooking.
