Content

• Resources
• Steps
• What you need

Corn is one of the ingredients that can be processed in many different ways. Whole corn can be boiled, microwave, grilled, steamed or under fire, while corn kernels are usually prepared by boiling, steaming, or microwave. Here are the instructions on how to cook corn using the above methods:

Resources

4 servings

• 4 whole corn kernels OR 2 cups frozen kernels
• Country
• Butter, pepper and salt (optional)

Steps

Method 1 of 9: Boil Ngo Nguyen Core

1. 

   Boil a large pot of water. While the water boils, peel and stubble.
   • The amount of water needed depends on the size of the corn. Water should be enough to completely cover the corn.
   • You can add 1 teaspoon of salt to the water, but this step is optional.
   • To peel the corn, first grasp the stalk with your right hand. Then, vigorously strip the corn husks from the top to the stem. Remove the corn husk with your hands.
   • Wash peeled corn with cold water. Rub along the corn stalks to soften and wash off any remaining corn stubble.

2. 

   
   
   Add corn to the boiling water. Cover the pot and let the water boil again.
   • Use a tongser to drop the corns into the pot of water. Do not use your hands to avoid burns.
   • If the water boils slowly or stops boiling after placing the corn in the pot, let the water boil again before calculating the boiling time.

3. 

   Boil for 3-8 minutes. Ripe corn must be "soft and crispy".
   • "Both soft and crispy" means that when pressed, the corn should be soft enough, but not too waxy.
   • The length of cooking depends on the type of corn and corn you use to boil it young or old. Young corn and American corn usually ripen the fastest.

4. 

   
   
   Pick up the corn and wake up. Put corn on a tissue and let it dry for 30-60 seconds before enjoying.
   • The corn just finished will be very hot, so wait for it to cool down before serving.
   • Boiled corn is usually served with a little butter.
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Method 2 of 9: Ngo Nguyen Core Baking Microwave

1. 

   Put corn on the plate (the type used in the microwave). Should grill each corn at a time.
   • Do not peel corn. Microwave baked corn will taste better if left on its skin.

2. 

   
   
   Roast corn for about 5 minutes. It is recommended to turn on the microwave oven in High Power or Full Power mode.
   • Stand away from the microwave for the first 1-2 minutes to avoid steam burns.

3. 

   Put roasted corn on the cutting board. Use a sharp knife to cut off the corn stalk.
   • Use kitchen gloves or towels to make it safer to remove corn from the oven.
   • When cutting corn, cut off the corn kernels in the first row. Be sure to completely cut off the corn husks.

4. 

   Remove the crust and enjoy the corn. Use kitchen gloves or towels to handle uncut corn chips. Shake gently to easily remove the corn from the shell.
   • The corn must be easy to remove from the shell. Normally, the stubble will remain on the inside of the corn husk.
   • You can enjoy oven-baked corn with butter and salt or with your favorite seasoning.
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Method 3 of 9: Corn Nguyen Core Grilled

1. 

   Heat the grill over medium heat. Meanwhile, peel and stubble.
   • If using a gas grill, turn on the stove to medium heat and heat it up for 5-10 minutes.
   • If using a charcoal grill, burn it until a white ash has formed on the surface.
   • Peel by grasping the stalk and stripping the shell from top to bottom. Use your hands to break off the remaining shell.
   • Wash the corns with clean water to remove the soft stubble.

2. 

   Spread olive oil on the corn. Use a brush to apply a thin layer of olive oil to the surface of each corn. Do not apply more than 1 teaspoon (15 ml) of olive oil to each corn.
   • You can use melted butter instead of olive oil.

3. 

   Put the corn on the grill. Bake for 6-10 minutes.
   • Turn the corn every once in a while so the corn is evenly ripe and won't burn.
   • When most corn kernels are light brown, the corn is ripe. The corn must also have some burnt places, especially the part near the seed.

4. 

   Enjoy. Pick up the corn and place it on a plate. Wait for the corn to cool for easy handling with your bare hands.
   • Grilled corn is often served with butter and salt. However, if you already spread butter on the corn before you roast it, you may not need to serve it with butter.
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Method 4 of 9: Steaming Ngo Nguyen Core

1. 

   Boil water in a steamer. Peel and stub the corn while you wait for the water to boil.
   • You can use a large pot and a metal hook with a hole instead if you don't have an autoclave. Make sure that the metal hook can fit over the top of the pot. The hole of the hook should not lie lower than 1/2 of the side of the pot.
   • Peel by grasping the stalk and stripping the shell from top to bottom. Use your hands to break off the remaining shell.
   • Wash the corns with cold water, scrubbing gently while washing. This step helps to wash off most of the corn stubble.

2. 

   Put corns in the steaming basket. Steam for 8-12 minutes.
   • Use a tongs to transfer corn to the steaming basket. Do not use your hands to avoid burns.
   • The time to steam depends on the maturity of the corn. Young maize will ripen faster than old maize.
   • Corn kernels that are soft, but not squishy, ​​are ripe.

3. 

   Enjoy while still warm. Remove the corn from the steamer and let it cool for 2-3 minutes before serving.
   • Season with butter and salt if desired.
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Method 5 of 9: Raw Corn Roast Under the Fire

1. 

   Preheat oven to 220 degrees Celsius. Peel and stubble while waiting for the oven to heat up.
   • Peel by grasping the stalk and stripping the shell from top to bottom. Use your hands to break off the remaining shell.
   • Wash each corn with cold water, gently rub to wash the corn stubble. Pat dry with a paper towel.

2. 

   Spread the butter on the corn. Can add salt and pepper if desired.
   • Spread a lot of butter. Spread at least 1-2 tablespoons of the melted butter on each popcorn.

3. 

   Wrap each corn in foil. Each corn must be wrapped well in foil.
   • If you're afraid the butter will spill out, place the baking tray under the popcorn to catch the butter dripping.

4. 

   Roast corn for 20-30 minutes. Most popcorn will cook after 20 minutes, but large corn will need to bake for about 30 minutes.
   • Place corn in the middle of the oven to let it cook evenly.

5. 

   Remove the corn from the oven and enjoy. Let the popcorn cool for 2-5 minutes before removing the foil. Enjoy when the popcorn has just cooled to not burn. advertisement

Method 6 of 9: Boil corn kernels

1. 

   Boil water in a medium-sized pot. Prepare the corn kernels while the water boils.
   • You can add 1 teaspoon of salt to the water if desired (optional).
   • The corn kernels must be thawed before being processed.
   • Canned corn kernels can be used instead of frozen ones. The cooking time for canned corn kernels will be much shorter than when boiling frozen corn kernels. In addition, canned corn kernels need to be drained before boiling.

2. 

   Add the corn kernels to boiling water. After adding corn, if the water does not boil much or stops boiling, bring to a boil until the water boils again and lower the heat.

3. 

   Cover and boil. Frozen corn kernels need to be boiled for 5-10 minutes. After the corn is ripe, remove it and let it drain.
   • Canned corn kernels only need to be boiled for 1-3 minutes.
   • The ripe corn kernels should be very hot, soft, but not stale.

4. 

   Enjoy depending on your preferences. Be careful not to freeze boiled corn kernels.
   • If desired, you can mix boiled avocado seeds with butter, salt and black pepper. Or you can use other spices like parsley, depending on the taste.
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Method 7 of 9: Steaming corn kernels

1. 

   Boil water in a steamer. Fill a steamer and heat it over medium heat until the water evaporates and starts to simmer.
   • Do not overheat.
   • The water level should not be too high and do not touch the hole of the steam tray.
   • You can use a large pot and a metal hook with a hole instead if you don't have an autoclave. Make sure that the metal hook can fit over the top of the pot.

2. 

   Place the frozen butter seeds in the steam basket. Spread the avocado seeds in a layer and do not overlap.
   • Canned avocado seeds can be used, but be careful to steam faster. After steaming, the corn kernels should be softer and more succulent.
   • There is no need to thaw frozen corn kernels before steaming.

3. 

   Steam for 9-10 minutes. Steamer without lid for 9-10 minutes. Take out the steamed corn and let it drain.
   • Canned corn kernels only need to be steamed for 3-4 minutes.

4. 

   Enjoy. Steamed corn kernels can be served with butter, salt and other spices. advertisement

Method 8 of 9: Microwave Baked Corn Kerns

1. 

   Place the corn kernels in the dish (the one used in the microwave). Spread the corn kernels in a uniform layer.
   • Canned corn kernels can be used, but the baking method and baking time will be slightly different.
   • There is no need to thaw frozen corn kernels before baking.

2. 

   Put 2 to 4 tablespoons of water in the dish. Stir the water and the corn kernels together.
   • This step is only necessary when using frozen corn kernels. For canned corn kernels, you don't need to add extra water, but let the kernels drain before baking.

3. 

   Cover the dish with plastic wrap. Use a fork to poke a few small holes in the wrap for ventilation.
   • Use only food wrap that can be used in the microwave.
   • If the dish has a lid, you can use it instead of the wrap. Do not cover the lid too tightly to allow air to circulate.

4. 

   Bake for 4-5 minutes. You should only bake for 1-2 minutes on canned corn kernels.
   • The baking time depends on the capacity of the microwave oven. If you use a microwave oven with low power, the baking time will be longer and vice versa.
   • Stop baking when you hear a crackling sound.

5. 

   Drain and enjoy. Cut off all the water from the corn and corn and enjoy with butter, salt, and pepper. advertisement

Method 9 of 9: Corn Nguyen Core Grilled with charcoal

1. 

   Cut off the top of the corn. Soak the corn in a pot or large pot of water about 10 to 15 cm in diameter for an hour.

2. 

   Prepare a charcoal grill while soaking the corn. Use enough charcoal to cook for about 1 hour.

3. 

   Place the corn on the grill with its shell intact. Bake for about 1 hour, turn it over and bake until charcoal burns on the outside of the corn.

4. 

   Peel the corn.

5. 

   Season with butter, salt and pepper. Enjoy while still hot. advertisement

What you need

• Fire stove, oven, grill, or microwave
• Tools for grabbing
• Large pot
• Sharp knife
• Autoclaves
• Silver paper
• Baking tray
• Tissue
• Microwave dish
• Food wrap
• Plate