Many people like to use boiled corn both as a side dish for meat and as a stand-alone snack.
But in any case, you want the product to be incredibly tasty and of high quality.
In this case, you need to remember some tricks, reveals the secrets of the online publication "BelNovosti" in the field of cooking, chef Yulia Arkhipova.
What do they consist of?
Butter
Thanks to this additive, corn will become incredibly tender, aromatic and tasty. As a rule, this component is added five minutes before complete readiness.
At this time, it is worth introducing salt.
Provencal herbs
This secret will be very much appreciated by 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 cooked directly in the leaves: these factors are easy to determine visually.
The older the cobs, the less wise this decision will be.
Expert: Julia Arkhipova
