Many people like to use boiled corn both as a side dish for meat and as an independent snack..
But in any case, you want the product to be incredibly tasty and high-quality..
In this case, you need to remember some tricks, reveals the secrets of our magazine’s expert in the field of cooking, chef Yulia Arkhipova.
What are they?
Butter
Thanks to this additive, the corn will become incredibly tender, aromatic and tasty. As a rule, this component is added five minutes before it is fully cooked.
At the same time, add salt.
Provencal herbs
This secret will really appeal to gourmets who appreciate exquisite cuisine. Corn goes well with this set of spices.
In this case, the corn should be cooked in the oven. Provencal herbs are pre-mixed with refined olive oil and evenly distributed over the cobs.
To clean or not to clean?
Not everyone knows that only young and fresh corn can be boiled directly in the leaves: these factors are easy to determine visually.
The older the cobs, the less reasonable this decision will be.
