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とうもろこし茹で方|季節と栄養 いちゆり食育教室さんのレシピ書き起こし

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材料

  • とうもろこし : 適量
  • 塩 : 小さじ2

所要時間

10分

手順

  1. 1) make preparations 04:34

    Remove the hard outer skin from the corn.
    If it has a long core, break it off and remove it.
    Use scissors to cut off the tip of the skin (the root part) that does not contain the fruit.
    Wash off quickly with running water.

  2. 2) boil 06:39

    Pour water about 2 cm from the bottom into a wide pot or frying pan with a lid.
    Add salt and mix.
    Peel off the skin of the corn and place it in the pot.
    Place the pot on medium-high heat and when it comes to a boil, add the corn.
    Cover and heat over medium-high heat for 1 minute.
    Turn the corn over, cover again and heat for 40 seconds.

Point

・Salt can be omitted.
・It is said that corn has the same number of whiskers as the number of corn, so it is better to choose corn with many whiskers.
・Since corn loses its sweetness and umami as time passes after harvesting, it is better to boil and eat corn as soon as possible.
・By boiling the corn with the thin skin on, the corn is less likely to come into direct contact with hot water, and water-soluble nutrients can be prevented from flowing out.
・Boiled corn juice can be reused as soup.
・After boiling, it can be wrapped in plastic wrap and stored in the refrigerator for about 2 days.

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