Ingredients for Cooking Boiled Corn in a Multicooker
- Ears of young corn whole fresh medium size 6-8 pieces
- Pure cold cold water 1 liter
- Butter 30 grams
- Salt to taste
- Main Ingredients
- Serving 6 servings
Slow cooker, Cutting board, Knife, Plate - 2 pieces, Serving dish, Kitchen tongs, Saucer
Cooking boiled corn in a slow cooker:
Step 1: prepare the corn.
We spread the corn on a cutting board and, using a knife, cut the leaves at the base of the head.
Then we clear of corn stigmas.
We wash the cobs and leaves under running water and spread on different plates.
Step 2: prepare the butter.
We spread a piece of butter on a cutting board and chop it with a knife. We finely chopped component in a clean saucer and leave it aside for a while. This product will give corn a milky taste and aroma.
Step 3: prepare boiled corn in a slow cooker.
Cover the bottom of the multicooker with half the leaves and then lay out the heads of corn. Important: if the ears do not fit in the container, then they can be cut into two halves. Cover with the remaining leaves and pour clean water into the pan. Attention: depending on the volume of the multicooker, more liquid may be required. The main thing is that it completely covers the dish. Now, to taste, pour salt here and lay out pieces of butter. Close the slow cooker with a lid and install Cooking mode for 30 minutes.
After the allotted time, turn off the appliance, remove the upper leaves and throw it away, as they will no longer be useful to us. We transfer the corn itself with kitchen tongs to a flat serving plate.
Step 4: Serve the boiled corn in a slow cooker.
Serve boiled juicy sweet corn to the dining table with spices and salt.
- if you want to cook hard corn, then the cooking time must be increased by 1-1.5 hours, so that the cobs become soft;
- butter can not be added to the slow cooker, but grease the corn with it just before serving to the dinner table;
- to make the dish tasty and juicy, you must first select high-quality sweet corn. To do this, pay attention to the color and density of the grains. They should be pale yellow and easily pierced with a toothpick. The ear itself must be ripe in appearance and without greenish unformed grains.