I really like fresh, boiled corn on the cob, but unfortunately I was able to eat really tasty corn only in the south. In the store, I often passed by vacuum-packed corn, as I was rather skeptical about it. My friends recommended me to try it. I tried it and ... lo and behold, the same unique taste of fresh corn.

Vacuum-packed corn is already cooked and ready to eat, you just need to heat it up either in a microwave oven, after opening the pack, or cook for no more than 5 minutes in boiling water without opening the package.

La Kukuruza is packaged in Thailand, non-GMO.

Then I rub it with salt and eat it.

It turns out very, very tasty and healthy!

Corn is a rich source of vitamins: iron, calcium, phosphorus, magnesium and other trace elements. Its composition contains 26 elements of the periodic table. Corn is saturated with vitamins B, E, A, PP, which are very useful for women, have a beneficial effect on the condition of hair and skin, and help to cope with depression. Corn has a rejuvenating property, it is recommended to use it for the elderly. The incomparable benefit of boiled corn is that during heat treatment, the shell of the grains is not destroyed, which means that it does not lose its useful qualities. The valuable amino acids lysine and tryptophan included in its composition, which are not produced independently in the human body, normalize bowel function and tone muscles.

How are things going with GM products on the Russian market at the moment? To answer this question, we conducted our own research. It is known that at present 90% of transgenic food products are corn and soybeans, so we bought 7 cans of canned corn of popular brands in large chain stores in Moscow: “ 6 acres», « ECO», « ARO», « Bonduelle», « Good Luck», « red price" and " Frau Martha».

GMO foods: to eat or not to eat?

Against the backdrop of recent global cataclysms, the news that since 2014 it has been officially allowed to grow genetically modified crops in Russia has almost gone unnoticed. Meanwhile, this decision may entail even more serious consequences than political and economic crises, because the GMO revolution, according to numerous experts, will inevitably affect the health of future generations and the entire ecosystem of the planet as a whole.

Laboratory experiments prove that after regular use of GMOs, animals died of tumors. Scientists are confident that a diet consisting of GM foods will also affect people's sensitivity to antibiotics, can cause a decrease in immunity, increase the risk of allergic reactions, and lead to infertility.

It is already clear that genetically modified crops are crowding out their less resistant counterparts from the fields: the pollen of transgenic plants pollinates natural plantings, and they mutate. In addition, the seeds of GM crops also become infertile - nothing grows from them the next year, which means that they will have to be bought again. All this, of course, plays into the hands of the producers of GM plants, but in the pursuit of profit, they are unlikely to think about what this approach will turn out to be in the future.

What did they check for. The samples were depersonalized and sent for analysis to an accredited laboratory to find out if there are GMOs in corn. In addition, we were interested in its appearance, taste, smell, color, the number of damaged grains, as well as the consistency and quality of the filling liquid. At the same time, RIPI specialists tasted the contents of the cans and assessed the information content of the packaging and labeling.

GMO test result. We want to say right away: among the tested samples, genetically modified organisms were not found in any of them. However, the problem is that the existing methods for identifying GMIs (chemical, immunological and the polymerase chain reaction (PCR) method used in this study) have their drawbacks and errors ().

In the laboratory where the research was carried out, the PCR method, officially adopted in many countries of the world, was used. Of course, we have no reason not to trust the results of laboratory tests, but the EKO sample, produced in Thailand, caused great doubts among the tasters.

The fact is that the grains of corn in this jar turned out to be like a selection - appetizing, beautiful, perfectly even, without the slightest flaw. But the taste they left much to be desired: it seemed somehow unnatural, "chemical". Eating this corn was unpleasant. To understand the problem, we turned to the doctor of biological sciences, professor, director of the Krasnoyarsk CSM for a comment Vasily Nikolaevich MORGUN(pictured left). He confirmed that the PCR method has its drawbacks.

Research result

You will learn how the test was conducted, what you need to know to buy delicious corn, as well as detailed information about the results of laboratory tests and the taste of the samples, if you read the material to the end.

Three stages of corn maturity

Distinguish three stages of maturity corn. At the first, the nutritional value of the grain is formed, its contents become like milk, hence the name - milk stage of maturity. It is this corn that is best taken for canning. Second stage - filling phase, or wax. At this time, the formation of grain sizes is completed, it becomes viscous, waxy. The third stage is called stage of maturity. It stops the flow of nutrients. If you take fully ripened corn for canning, the grains will turn out to be tough, hard, they will taste like starch or flour.

The subtleties of technology

The process of canning corn is simple. First, it is washed and blanched - briefly immersed in hot water. Then the cobs are cooled with water and the grains are cut: evenly, beautifully and neatly. At this stage, it is important to reject spotty and dark grains. After that, they are washed again, scattered over the banks and poured with filling. By the way, its composition is very simple: water, sugar and salt. But this is quite enough to get a tasty product. It is only important to observe the proportion of salt and sugar, otherwise the corn will turn out to be either completely unsweetened or will float in sugar syrup. The jars filled with grains and filling are rolled up and sterilized.

Corn is "regular" and vacuum

There is a standard for canned corn in our country - GOST R 53958-2010 “Natural canned food. Sugar corn. Specifications". It says that according to the method of manufacture, canned corn is of three types:

In our test, canned foods "Sugar corn in grains" and "Sweet corn in grains in vacuum packaging" (for simplicity, we will call them regular and vacuum corn) participated. Samples in vacuum packaging differed significantly from the rest in appearance: golden-yellow grains, uniform in composition and taste. In photo 1, the difference is clearly visible: jars with appetizing corn grains in which no liquid is visible (No. 1, 3, 4, 5) are vacuum corn. And jars with liquid, under which smaller grains are visible (No. 2, 7) or not visible at all (No. 6), are ordinary. Therefore, when you once again want to buy corn, pay attention to the phrase "vacuum-packed".

How much grain should be in a jar?

GOST also determines the amount of corn in a jar (from the net weight of canned food):

• for regular corn: not less than 60%
• for vacuum: not less than 80%

To determine this parameter, the liquid from the jars was drained (see photo 2) and the remaining corn was weighed. In five samples, the ratio of grain mass to net weight corresponded to the norm: at least 80% for samples " 6 acres», « Bonduelle», « Good Luck», « ECO", and not less than 60% for " ARO" and " Frau Martha". But in the bank red price» There was clearly not enough corn: there were almost as many grains as filling (in photo 2 - a full glass under No. 6).

Which corn is the best

The tasting drew a sharp line between the dough samples, dividing corn into edible and inedible. The tasters liked only three samples: “ 6 acres" and " Bonduelle" (rating "excellent"), " Good Luck" ("Good"). The rest were rated "not recommended". Interestingly, corn ECO” was simply magnificent in appearance - grain to grain, golden in color and large in size, but, alas, completely inedible. Her taste is unnatural, "chemical", not like corn. There are unpleasant. The consistency of the grains is unnatural, crunchy, like a pickled cucumber, the impression is that the grains are raw, undercooked.

Laboratory evaluation of the organoleptic properties of the samples revealed a discrepancy with GOST in 3 samples (“ ARO», « ECO», « Frau Martha"). The evaluation of RIPI experts added to this list the sample " red price”, which was not liked by any of the tasters.

The question arises - since the cost of a can of corn is two times different (from 26 to 53 rubles), then maybe the expensive one is good, and the cheaper one is lower in quality? To test this assumption, we calculated the price per 1 gram of the product (see Table 1). Note that we are talking only about the corn itself, and not about the filling liquid. It became clear that there is no relationship between price and quality. Cost of inedible corn Frau Martha» Exactly the same as delicious « 6 acres" or " Bonduelle". 1 gram corn ARO" is sold at the same price as " Good Luck”(10 kopecks), but our test showed that they can’t even be put side by side. In general, if we talk about the "price-quality" ratio, then the leader of the test is undoubtedly corn " Good Luck", and the outsider" Frau Martha».

Table 1. The results of the study of canned corn and its cost per 1 g of the product.

Notes:

1 - for compliance with GOST R 53958-2010 "Natural canned food. Sweet corn. Specifications".

2 - if the organoleptic properties do not meet the standards, the rating cannot be higher than “not recommended”.

Boiled corn is a favorite summer treat for both adults and children. It would seem, what could be easier than boiling a few golden cobs to enjoy their delicate taste? But it turns out that you need to make some efforts, and even know a few secrets, to make the corn really juicy. It is very important to be able to choose a product and take into account the cooking time.

Choosing the right one: what to consider

Corn is not only tasty, but also a very healthy product. It is rich in vitamins and trace elements necessary for our body:

• vitamin A is responsible for metabolism;
• vitamin C strengthens the immune system;
• vitamin E protects the body at the cellular level;
• vitamin B (thiamine) strengthens the cardiovascular, nervous and digestive systems;
• fiber cleanses the body of toxins;
• Potassium helps provide the body with fluid.

In addition, corn contains substances that regulate the functioning of the thyroid gland, which are responsible for the health of hair, nails and skin.

How well you choose the cobs of corn depends on its taste after cooking. In young corn, the grains are light yellow in color, the cobs are small and not long. The rows of grains should be perfectly even, dense and of the same color. To make sure that you have young corn in front of you, cut the grain. If a white juice that looks like milk stands out, the corn is not overripe. You can also cut the stalk: in young corn it is whitish and light.

Young milk corn is best for cooking

Sweet corn has whitish tender tendrils at the end of the cob, which are denser and darker brown in fodder or overripe corn. A pale yellow color indicates the average maturity of the cob. Such corn will cook longer than young or milk corn.

Overripe corn has a bright yellow color. These cobs will cook for about 2 hours. In addition, you need to take into account the area in which corn grew: southern varieties are much softer than northern ones.

We cook a treat in a saucepan

This traditional method is familiar to each of us since childhood. At first glance, it is very simple, but you need to take into account some secrets and features.

1. Boil corn the same day you bought it or picked it. Under this condition, it will retain its beneficial properties and become soft and tender.
2. Rinse the cobs before boiling and remove dirty leaves from them. Clean, young leaves do not need to be cut off. During the cooking process, they will give the corn an appetizing flavor.
3. Take a large saucepan with thick walls. Lay the cobs in it in several rows and pour cold water so that it covers the corn by a few centimeters. Close the lid tightly and do not remove it until the cobs are cooked. If the corn is young and soft, it is enough to cook it for 15-25 minutes after boiling.
4. You can determine whether the corn is ready by taste, or by piercing the grains with a fork. After the cooking process is completed, do not remove the corn from the pan immediately, let it brew for about 10 minutes.

Please note: during cooking, you do not need to add salt to the water, otherwise the corn will become hard. Ready cobs are salted, more precisely, they are rubbed with salt and oil, spices or sauces are added if desired.

If the corn cobs are too big for the pot, they can be cut open before cooking. Ready corn is served hot.

More options?

The modern kitchen is equipped with various appliances that greatly facilitate the process of preparing dishes for housewives. The same applies to corn, which can be cooked in a double boiler, pressure cooker, oven and microwave.

1. To steam corn, wash it without removing the bottom layer of leaves and place the cobs in a mold. pour 1 cup of water - this will be enough for steam to form. For complete readiness of young corn, 5-10 minutes are enough. Old or fodder corn will cook in a double boiler for 40 minutes.
2. To cook cobs in a pressure cooker, rinse them, put them in a container and fill with water. Close the lid and put on fire. For young corn, 10-15 minutes after boiling is enough, for overripe it will take 40 minutes.
3. To cook corn in the oven, take a deep baking dish, grease it with butter and tightly lay the washed, peeled cobs. Pour boiling water over to cover the corn. Preheat the oven to 120 degrees, put the mold with corn in it and bake for 40 minutes.
4. There are two ways to cook corn in the microwave: fast without water and slow with water. It is important to know that only young corn can be cooked in the microwave. For the first option, put the cobs in plastic bags, tie them tightly. Set the device to 800 W and cook for 10 minutes.
5. You can also cook corn in a quick way like this: cut the cob into pieces without peeling the leaves, and cook in your own juice for 5 minutes at a power of 800 watts.
6. To cook corn in the microwave in a slow way with water, rinse the cobs, place them in a special container, fill with cold water and cover with a lid. Set the power on the device to 700-800 W and set the timer for 45 minutes. make sure that the water does not boil away, and add it to the container if necessary.

Frozen and vacuum-packed corn: cooking secrets

Modern food storage methods allow us to enjoy corn not only in summer, but throughout the year. For example, you can buy frozen corn on the cob at the grocery store. It is steamed and instantly frozen, which allows you to save all the healing properties of the product. Cooking such corn is very simple: dip it in boiling water and cook until tender. After the water boils a second time, 20-25 minutes are enough until it is fully cooked.

Vacuum packaging is usually used not for cooking corn, but for storing it in finished form. You can buy these cobs and, if necessary, reheat in the microwave, saucepan, slow cooker or pan. Before this, the vacuum packaging must be removed.

Some interesting recipes

Corn can be a rather unusual dish that will decorate any festive table. To do this, you need to make a little more effort and use your imagination.

Try cooking corn in milk and cream. For this you will need:

• 4 ears of corn;
• 0.5 cups of milk;
• 1 glass of cream with a fat content of 30%;
• 30 grams of butter;
• 0.5 glass of white wine
• 1 tablespoon flour;
• 2 eggs
• salt and spices.

Boil 4 ears of corn and cut the kernels from the cob into a bowl. Heat milk and a glass without a quarter of cream in a saucepan, add grains and cook for 10 minutes.

Melt the butter, mix it with 1 tablespoon of flour, add the mixture to the corn and cook for another 10 minutes. Pour in dry white wine, leave to cook for another 10 minutes. then add salt and spices to taste. Pound the remaining cream with eggs, add to the corn and cook for another 10 minutes.

In this recipe, you can use whatever spices you like: pepper, bay leaf, basil, cinnamon, tarragon, and more.

Corn can be cooked in the oven

Corn baked in sour cream is a very spicy and tasty dish that your family and friends will surely like. Take the following foods:

• 5 ears of corn;
• 0.5 cups of sour cream;
• 100 grams of cheese;
• 50 grams of butter;
• 2 handfuls of dill, parsley and onions.

Cut the grains from the boiled cobs, pour over them with sour cream and melted butter, mix. Put on a baking sheet or in a baking dish, sprinkle with grated cheese.

Preheat the oven to 160 degrees, send a baking sheet with corn in there and bake for 15 minutes. After cooking, sprinkle the corn with finely chopped herbs and serve hot.

Video of cooking corn on the cob

While summer pleases us with hot sunny days, do not deny yourself the pleasure of eating delicious, juicy and healthy corn! Share your corn recipes with our readers. Bon appetit and bright summer!