The ears of corn, called in Mexico elotes cocidos, and the southern cone, choclo cocido, are the freshly harvested ears of a variety of sweet corn with a high percentage of sugar. This variety is the one that is usually used to eat corn directly from the Cob. It must be harvested when the grains are still tender (which is when the endosperm is in the “milk stage”).
How to make corn on the Cob
There are numerous tricks to making the ears of corn very tender when they are going to be eaten, and they are usually steamed for a while without the green leaves that protect them. They are a perfect and delicious garnish for meat or chicken dishes and are often served with small skewers to skewer them and eat the ears more comfortably, as they are usually served hot, seasoned with butter and salt. In Mexico, for example, they are sold on the street dressed with spicy spices. It is a healthy ingredient.
Ingredients:
- Corncobs
- Butter
- Salt
- Olive oil
- Pepper
Tricks to cook the corn cobs and make them tender:
- Remove the green leaves from the ears and any excess filaments that they may have (some coppery threads that usually cover the grains under the leaves).
- Wash them very well.
- Cooking at a low temperature or sous-vide: This technique is done by cooking previously vacuum-packed foods by immersing them in water at a relatively hot and constant temperature for an extended time. So, paint the ears of corn with butter, sprinkle them with salt and pepper, and vacuum packs them; immerse them in a slow cooker or crock-pot, with little water for at least an hour and a half.
Bottom Line
4. With roner: the roner is a device with which it is possible to keep the water at a constant temperature for a short time. Put the toner inside a pot, fill it with hot water at the levels indicated on the toner, and set the temperature and time: 85 ° C for 30 minutes. Put the pods’ vacuum packed when the water reaches 85 °. When they are ready, remove them from the bags and immerse them in ice water.
5. Soak the ears: cover the ears with water in a container and leave them overnight in the fridge. Then drain them and put them to cook in salted water for 30-45 minutes. By roasting the beans afterward, you can get some delicious kilos.
If you do not have a crock-pot or roner, it is enough to soak them. And then boil the ears of corn. Then you can finish by roasting them on a skillet with olive oil, salt, and freshly ground black pepper, or just with butter. The result is exceptional.
Also read: how to cook ribs in the oven