New corn is made up of small sweet cobs that are harvested in the premature stage. It can be eaten raw or prepared as an ingredient in other dishes, for example sautéed dishes of oriental inspiration; however, it can also be cooked and served on its own.
Ingrediants
Blanched
For 1-2 servings
- 150 g of new corn cobs
- Waterfall
Boiled
For 1-2 servings
- 150 g of new corn cobs
- Waterfall
- 5 g of salt (optional)
steamed
For 1-2 servings
- 150 g of new corn cobs
- Waterfall
Stir-fried
For 1-2 servings
- 150 g of new corn cobs
- 15 ml of olive oil
Fried
For 1-2 servings
- 150 g of new corn cobs
- 20 g of flour 00
- 20 g of corn starch
- 3 g of chili powder
- A pinch of garlic powder
- A pinch of salt
- 30-60 ml of water
- Seed oil
Braised
For 1-2 servings
- 150 g of new corn cobs
- 125 ml of chicken or vegetable broth
- 5-10 ml of soy sauce
- 3 g of salt
- A pinch of ground black pepper
Roast
For 1-2 servings
- 150 g of new corn cobs
- 15 ml of sesame oil
- 3 g of salt (optional)
to the Microwave
For 1-2 servings
- 150 g of new corn cobs
- 30 ml of water
Steps
Method 1 of 9: Preparation
Step 1. Clean the corn
Rinse the small corn on the cob under cold running water and dry them with kitchen paper.
- When it's not fully ripe, it may still have some fluff attached to it, which you need to tear off as you wash it.
- If you are using frozen corn, thaw it in advance and rinse away the last ice crystals.
- If you opted for canned, drain the liquid and rinse it before cooking.
Step 2. Cut off the ends
Use a sharp kitchen knife and cut off both tips of the cobs, the rest you can leave whole.
Since new corn is so small, it is often left whole in cooking and before being served; however, if you wish, you can cut it into 2-3 cm cubes (with diagonal cuts) or slice it lengthwise. In this case, remember that cooking times are reduced
Method 2 of 9: Blanched
Step 1. Bring the water to a boil
Fill a saucepan two-thirds full with water and place it on the stove over medium-high heat.
Meanwhile, fill a large bowl with water and ice
Step 2. Cook the corn on the cob for 15 seconds
Put them in boiling water and, after this short moment, recover them with a skimmer.
Step 3. Transfer them to the ice water bath
Submerge them completely and let them sit for about 30-60 seconds.
The low temperature blocks the cooking process and prevents the corn from becoming softer; when you taste it, it should still be crunchy
Step 4. Serve or use the cereal as you like
Drain the water and dry the cobs; you can bring them to the table as they are or incorporate them into other recipes.
- You can use them to enrich a salad, cold pasta or other similar dishes.
- Similarly, you can add blanched corn in hot preparations during the last minute of cooking; since it is already partially cooked, you don't have to cook it for very long.
Method 3 of 9: Boiled
Step 1. Bring the water to a boil
Fill a medium-sized saucepan with water for two thirds of its capacity; put it on the stove over medium-high heat and boil the water.
If you wish, you can add salt once the water is boiling; in this way, you enhance the flavor of the corn while cooking. However, do not put the salt in cold water, otherwise it will extend the time it takes for it to boil
Step 2. Cook the corn on the cob for 4-5 minutes
Pour them into boiling water, cover the pan and reduce the heat to medium level; continue cooking until they become tender but still crunchy.
You should be able to skewer them easily with a fork, while feeling some resistance or "crunchiness"; however, avoid boiling them beyond this stage
Step 3. Serve them
Drain them from the water and bring them to the table while they are still warm.
- Consider accompanying them with melted butter, perhaps flavored with fresh herbs.
- You can store leftovers in an airtight container inside the refrigerator, but you should use them within a couple of days.
Method 4 of 9: Steamed
Step 1. Simmer the water
Fill a medium-sized saucepan with 5 cm of water; bring the pan to the stove, over medium-high heat, and gently boil the water.
Check that the steamer basket is suitable for the pot you are using; it should rest on the edges of the pan without touching the bottom
Step 2. Place the new corn in the steamer
First place it in the basket and then place it in the pot, over the simmering water.
Try to arrange the corn on the cob in an even layer to ensure even cooking
Step 3. Cook for 3-6 minutes
Cover the pot with its lid and continue cooking until they become slightly tender.
Check the cooking level by piercing them with a fork; you shouldn't encounter resistance, but at the same time they should still be crunchy; if overcooked, they become soft and unpleasant on the palate
Step 4. Serve them
Remove them from the heat and immediately bring them to the table while they are still hot.
- Consider serving them with a drizzle of olive oil or butter.
- Place leftovers in airtight containers in the refrigerator and use them within a day or two.
Method 5 of 9: Stir-fried
Step 1. Heat the oil
Pour about 15 ml into a medium skillet or wok and place the pan on the stove over medium-high heat.
Olive oil is fine for this preparation, but you can also use seed, rapeseed or sunflower oil
Step 2. Cook the corn on the cob for 2-4 minutes
Add them to the hot oil, stirring constantly until tender and lightly browned on all sides.
New corn should be tender, but still a little crunchy when you bite into it or prick it with a fork
Step 3. Serve him
Remove it from the oil and offer it to diners when it is still very hot.
- The oil enriches the flavor, it is therefore useless to add butter; however, you can serve it with fresh herbs or a pinch of pepper.
- Place the leftovers in an airtight container and place them in the refrigerator where they will keep for a day or two.
Method 6 of 9: Fried
Step 1. Preheat the oil
Pour a 5-8 cm layer of seed oil into a thick-bottomed saucepan; put the pan on the stove over medium-high heat and bring the liquid to 175 ° C.
Use a frying thermometer to monitor the temperature. If the oil is not hot enough, the batter becomes mushy before the corn is cooked; if it is too hot, the batter burns and the corn on the cob remains raw
Step 2. Prepare the batter
While the oil is heating up, mix the 00 flour with the cornstarch, the chilli pepper, the garlic powder and the salt; add enough water to make a liquid batter.
This compound is really very basic, you can vary the spices to get a more intense or more delicate flavor
Step 3. Dip the corn on the cob into the batter
Work in batches and coat them with the mixture using the fork to turn them.
Step 4. Fry them for 2-4 minutes
Put some in the boiling oil and fry them on all sides until they turn golden; turn them halfway through to ensure even cooking.
Keep making and frying the corn in batches so as not to overfill the pan. The temperature of the oil drops slightly when you add the cereal and if you overdo it you run the risk that the drop is excessive, negatively affecting the cooking process
Step 5. Drain the corn from the oil and serve
Use a slotted spoon to transfer it from the boiling oil to a plate covered with kitchen paper; wait several minutes and enjoy it while it is still hot.
Leftover fried corn on the cob will not keep well and tend to get soggy when you try to reheat them after keeping them in the refrigerator; if necessary, however, you can store them in airtight containers and refrigerate them for a day
Method 7 of 9: Braised
Step 1. Mix the broth with the herbs and heat everything
Pour the chicken or vegetable one into a medium-sized pan; stir in the soy sauce, salt and pepper, stirring before bringing everything to a simmer over medium-high heat.
Step 2. Cook the corn on the cob for 3-6 minutes
Put them in the flavored broth, reduce the heat to medium-low and cover the pot; wait for them to become soft without losing their crunchiness.
- Consider turning them halfway through cooking to distribute the flavors evenly.
- Don't overcook them; they should be soft when you fork and bite them, but they should still offer some resistance.
Step 3. Bring to the table
Remove the corn from the broth and serve it while it is still hot.
Place leftovers in an airtight container and refrigerate them for up to two days
Method 8 of 9: Roast
Step 1. Preheat the oven to 200 ° C
Meanwhile, prepare the dish by lining it with non-stick aluminum foil.
Step 2. Grease the cobs with oil
Arrange them in the baking dish and sprinkle them with a drizzle of sesame oil; move them gently with the fork to cover them evenly.
If you wish, you can also sprinkle them with salt to enrich their flavor
Step 3. Put them in the oven for 20-25 minutes
Transfer the pan to the hot oven and cook the corn until tender and lightly browned.
- To ensure even browning, stir and turn the corn on the cob halfway through cooking.
- They should be tender and crunchy when you take them out of the appliance; if you cook them too long they become mushy and unpleasant on the palate.
Step 4. Serve them
Remove them from the oven and bring them to the table while they are still hot.
Place leftovers in the refrigerator in airtight containers and use them within a couple of days
Method 9 of 9: Microwave
Step 1. Place the corn on the cob in a microwave safe dish
Arrange them in a single layer in a shallow container and pour water over the corn.
Close the plate with a lid or a sheet of transparent film safe for this appliance
Step 2. Cook for 2-7 minutes
Set the microwave to maximum power and wait for the corn on the cob to become tender but still crunchy.
Exact cooking times vary according to the type and size of corn; the canned one is already pre-cooked and only needs to be heated for 2 minutes. Small portions of frozen or fresh corn take 3-4 minutes, while larger portions need to cook for up to 7 minutes. Check the corn on the cob every 1-2 minutes to avoid overcooking them
Step 3. Serve them
Remove the cooking water and bring them to the table while they are still very hot.
- You can accompany them with melted butter if you wish.
- Store leftovers in the refrigerator in an airtight container; they last a couple of days.
