Corn: a quick cooking method (step-by-step recipe with photos). How long to cook corn so that it is juicy, soft and tender

June has arrived, which means someone has a corn harvest. Here in the South it is already ripe and I want to tell you how to cook corn quickly and tasty. I think every housewife knows how to cook corn, but recently new varieties have appeared and their preparation is a little different from our usual ones.

The corn is called Bonduelle, it has a sweet flavor, so it turns out soft and juicy. Children and men love her very much. Moreover, it is very useful, it contains a lot of calcium, phosphorus, magnesium, copper, nickel, which are so necessary for our body. Daily consumption of corn reduces the occurrence of stroke, diabetes, and cardiovascular diseases. It improves vision and has a beneficial effect on metabolism.

You need to cook corn with leaves, adding salt and sugar. The cooking time for this type of corn is only 20 minutes. But if you have regular corn, then it takes 40 minutes to cook.

It will take us 30 minutes to cook the corn.
Number of servings - 4.

Ingredients:

• Fresh corn variety “Bonduelle” - 4 pieces
• Rock salt - 1 tablespoon
• White sugar - 0.5 tablespoons
• Filtered water - 2 liters.

How to cook corn soft and juicy - photo recipe:

Corn is the “queen of fields”, it contains vitamins such as K, PP, D, C, B and trace elements - potassium, magnesium, phosphorus, iron, zinc, iodine, fluorine. As a result of its use, health and vitality improve. The product is useful for excess weight, it can reduce appetite and quickly saturate the body.

Many years ago, the Indians considered this culture sacred. Central America is considered the homeland of the “queen of the fields”, and it came to us thanks to Christopher Columbus. After wheat and rice, the crop is one of the three most important cereals on the entire planet.

In this article you can learn how to cook corn on the cob in different ways, how long to cook young corn and much other useful information.

Choosing a good product

Boiled corn is a favorite delicacy for many people. No one can resist that superb aroma while it cooks. The recipes are very simple. On average, it will take from 20 minutes to 3 hours to prepare such a product. The time depends on the freshness of the cob and the food or feed variety. Large and too hard grains of a bright yellow color may indicate that it is overripe or that you bought a commercial vegetable intended for pet food. Cobs with light yellow grains are perfect for cooking. When you press on the grains, a white liquid flows out, which indicates the juiciness of the product. Do not buy unripe cobs or with dry leaves - they will not have a juicy taste and divine smell.

Quality cannot always be determined by appearance and shade. Food and feed varieties can be of different colors, and grain size is not an accurate indicator of the youth of the cob.

To determine how tasty the vegetable is in front of you, pinch off a grain and taste it - it should be sweet, juicy and easy to chew. Only these will cook in about 20 minutes. And if it is dry, hard and has no taste, then it will take more than 2 hours to cook.

Vegetables that have dark spots and spots on the grains and leaves are not suitable for cooking, as this is an indicator of a fungal infection. It is also not recommended to buy a vegetable with a strong and synthetic odor - most likely, the product was treated with pesticides that are dangerous to the human body (toxic substances can cause allergies and inflammation of the respiratory mucosa).

Preparation

Rinse the cobs under running water and remove leaves. It is not necessary to free them from the leaves; you can cook them with them, but then remove the spoiled ones. The recipe is very simple. Before starting, soak the corn in cool water for about an hour. In order for it to cook evenly, you need cobs of the same size with grains of similar size. If they are huge, cut them in half. If you bought overripe vegetables, then peel them from leaves and fibers, cut them and soak in milk and cold water for 3-4 hours. The ratio of the milk mixture should be 1:1. After this, drain the liquid and cook in water as usual. If there are rotten grains, they should be cut off.

Cooking methods

There are many options for making corn juicy and soft without losing its beneficial properties.

How to cook corn in a saucepan

The cooking pan is chosen to be quite wide, thick-walled and deep. An ideal option would be a cast iron pot or cauldron that has a tight lid. Leaves are laid out at the bottom of the container and on the sides, on them are peeled cobs and again leaves with fibers (the tendrils will add a sweet taste). After this, add enough water to cover everything and put it on the fire. When cooking in a saucepan, you need to periodically check for readiness. There is no need to add salt because when cooking dessert varieties, salt speeds up the process of water release from the grains and then it will turn out tasteless. You can add a little butter and sugar to the water - then the vegetable will be soft and juicy.

The most popular question: How long does it take to cook corn? About 15 minutes.

You should carefully monitor the cooking process and taste until it is cooked. Once ready, turn off, drain excess water and remove tendrils and leaves. Before serving, grate with salt. Can be eaten with butter or various spices. To preserve nutrients, cook over low heat at an average temperature of 225 degrees.

How to cook corn in a steamer

The method of cooking in a double boiler is quite simple and takes about half an hour. At the same time, you can preserve vitamins and nutrients that, when cooked in water, flow away along with the sweetness. It is better to cook steamed corn for dessert or for use in other dishes. Its advantage over canned food is that it retains its beneficial properties and taste.

Bake in the oven

The best way to cook corn is to bake it in the oven with the leaves in foil. The overripe one will be suitable for eating, but what a wonderful taste the young one will have! The leaves and a layer of foil do not let steam out, which makes it possible to eat aromatic baked sweets straight from the oven. It differs from boiled one in that you don’t have to rub it with salt. Bake for 45 minutes.

How to Cook Corn on the Cob in a Pressure Cooker

The cobs are cleaned and washed from dirt and dust. In a pressure cooker they are cooked in two bowls: in water and steamed, which is its great advantage. Pour water into the container, lay it out, add 25 g of butter and set the “Steam” mode. The pressure cooker holds heat well, so if you cooked it in advance, you can leave it inside for a couple of hours. Cook for 20 minutes.

Microwave cooking

Do you like your corn hot, crispy and juicy? There is an excellent option for preparing it without boiling water in a pan and starting a fire - in the microwave. To ensure that it cooks evenly in the microwave, it is laid out freely from each other and then the microwaves evenly heat each cob. If they touch each other, they will turn out undercooked. Cooking takes about five minutes, depending on the size.

Bake on the grill

A simple and delicious summer dish is charcoal roasted corn. To prepare it, take it whole with leaves and fibers and pour cold water for 40 minutes. After soaking, allow to drain. Then the barbecue or grill is lit and it is laid out on the grill. To prevent it from burning, you need to constantly turn it. Bake until done. The finished product is sprinkled with nutmeg, herbs and greased with butter.

Delicious recipes

You can prepare many interesting and healthy dishes from the golden cob; below we will offer several recipes.

“Queen of the Fields” with dill and bell pepper

You need:

• 200 g sweet corn;
• 1 sweet bell pepper;
• 2 tbsp. vegetable oil;
• sprig of dill;
• 3 cloves of garlic;
• onion;
• salt.

Peel the peppers, garlic and onions. Finely chop the garlic, cut the onion into half rings, and the pepper into cubes and fry them in vegetable oil for about 2 minutes, add corn. Cook for a couple of minutes and add 100 g of water. Simmer for about 10 minutes, covering with a lid. Add salt, sprinkle with dill and stir. Season the finished sauce with salt and pepper.

Corn cobs with Adyghe cheese

You need:

• corn cobs 5 pcs;
• 50 g cheese;
• 4 tbsp. l. milk;
• 10 pieces. cherry tomatoes;
• olives;
• 50 g hard Adyghe cheese;
• black pepper and salt to taste;
• skewers – 5 pcs.

Peel the corn cobs and cook in salted water for 20 minutes. In a bowl, mix hard cheese, cheese, herbs and milk. Heat this mixture, but do not bring it to a boil. Season the warm sauce with salt and pepper. Thread the boiled corn onto skewers and garnish with cherry tomatoes and olives. Pour over the sauce and serve.

“Queen of the Fields” in batter

You need:

• corn cobs 5 pcs.;
• 3 tbsp. l. vegetable oil;
• egg 3 pcs.;
• 2/3 cup flour;
• 1/3 cup milk;
• salt.

Separate the egg yolks from the whites and grind with vegetable oil. Pour milk with salt to taste. Sift the flour and add to the mixture, add the beaten egg whites and mix. Peel the cooked cobs, dip in the prepared batter and place in the deep fryer. Fry at 170 degrees for about 7 minutes. Serve to the table.

Alcohol, feed, flour, cereals and starch are made from corn grain, and corn oil comes from the germ. With moderate consumption of this culture, the human body will receive beneficial properties regardless of how it is prepared.

Video

Before figuring out how long to cook corn, you need to understand the product itself. You need to clearly understand what it is, and only then look at why and how best to prepare it.

Types of corn

It should be noted that corn is a cereal plant that was known several thousand years ago. Currently, scientists identify about six main types of this culture: tooth-like, waxy, sugar, flint, starchy and bursting. Each of them has its own distinctive features and associated areas of application. Some species are used for food, others are used to feed livestock, and the rest are used in industry. True, it is difficult to draw a clear boundary between food and feed varieties. Both are used as food. Therefore, most often you have to judge a product by its external characteristics. Here you can distinguish young and old corn. The first grains have a color ranging from cream to pale yellow. They are sometimes called products of “milk-wax ripeness.” Old corn has bright yellow kernels. They are quite large and hard to the touch. This is where you need to know in advance how long to cook the corn depending on its age. Of course, a fresh young cob will cook faster than an old and overripe one.

Cooking conditions

In order to correctly answer the question of how long to cook corn, you must first decide how the cooking process itself will take place. A modern housewife has a lot of helpers in the kitchen, and such a simple procedure as cooking can be carried out in several ways:

• in a regular saucepan on the stove;
• in a pressure cooker;
• in the oven;
• in a steamer;
• in the microwave.

The cooking time will vary depending on the option chosen. If you take an ordinary young cob and try to cook it using each of the listed methods, the result will look like this:

When choosing any device, you can already calculate in advance how long to cook corn in it and plan your work around the house. True, some options have their own characteristics, and you need to cook in them according to certain rules.

Where to buy and how long to cook cobs?

Corn season begins in late summer. In the city this becomes immediately noticeable. Enterprising sellers appear on every corner, offering to taste the fresh, still smoking cob. The smell of corn attracts attention, and many cannot deny themselves this pleasure. But, from a safety and hygiene point of view, it is better not to do this. Who knows in what hands the product has been? Where was it and what was it cooked in? For your own peace of mind and complete confidence, it is better to buy a raw product and cook it yourself. To do this, you will need to find out how long you need to cook corn so that it can be eaten. Naturally, an undercooked product will not bring pleasure to anyone. Therefore, it is necessary to strictly adhere to temperature conditions and time intervals. If you are in no hurry, you can use the oven or grill. You just need to wrap the cobs in foil or a special bag, and then put them in the oven for 40 minutes, placing them on a baking sheet or wire rack. You can do it differently. Place the corn in a greased baking dish and add water. In this case, you should not ask how long you need to cook the corn. The answer will be the same.

How long does it take to cook corn?

Many people set themselves such a task for the first time, so they approach it with the utmost responsibility. In order not to make mistakes in the little things, it is better to clarify specifically how many minutes to cook the corn. After choosing the method you like, the answer still depends on several important factors. Firstly, the variety. Sweet corn cooks much faster than others. This is due to the fact that its grains have a very thin skin. This significantly affects the speed of the process, that is, how many minutes to cook the corn. Secondly, the degree of maturity. If 15 minutes is enough for young food grains, then mature sweet corn will take the same amount of time to cook as feed corn. This will take about 40 minutes, no less. For forage varieties the situation will be somewhat different. A young cob will cook in 1 hour, while old and overripe ones will take 1.5 to 2.5 hours. Therefore, it is better to approach the choice of product more carefully than to rack your brains and waste precious time on lengthy processing.

The usual way

You don't need a recipe to cook corn. It simply doesn't exist. There are only small nuances or advice from experienced chefs that it is advisable to take into account when starting to cook. First, the selected cobs need to be washed well so that no dirt remains on them. Next you need to remove all the leaves along with the fibers. The topmost ones can be thrown away immediately, and the remaining ones can be sorted out and set aside. Then carefully place the cobs in a wide container and fill them with cold water. If there are large specimens among them, then do not be upset. A long cob can be easily cut crosswise with a knife. The top of the corn should be covered with clean leaves. You can also put fibers along with them. This is done to ensure that the final product is more flavorful. Now the finished structure can be put on fire. Under no circumstances should you add salt. Otherwise, the grains will turn out very hard and tasteless. After the water boils, you need to time it to control the duration of cooking. Young cobs will be ready in 15-20 minutes, but more mature ones will require additional time. This will take approximately 1-1.5 hours. The finished corn can be taken out onto a plate and eaten with pleasure.

Circumstances of cooking

Although there is no approved technology for how to cook corn, there are circumstances that help to get the best possible result. First, the dishes. Her choice must be approached thoroughly. To ensure that food does not burn and heats up evenly, it is best to use a saucepan or any other container with thick walls. It could even be a rustic cast iron. Secondly, temperature. The whole process should be carried out over low heat, since with a strong boil the water will evaporate very quickly and the contents will not be able to cook properly. Thirdly, the degree of readiness. Some housewives believe that the product is ready as soon as it begins to change color or emit a characteristic smell. In this case it doesn't work. The readiness of corn can only be judged by taste. To do this, as soon as the measured time has elapsed, you need to separate one grain from any cob and try it. If it bites easily and is soft inside, then the corn is ready.

Delicious anyway

Of course, the quality of the original product plays a significant role. But there is an option that allows you to make almost any corn tender and sweet. Even mature cobs after this treatment can be eaten with pleasure. All you need is fresh corn, clean water and a couple of tablespoons of sugar.

And everything is done very simply:

It is better to serve this corn with butter and salt.

In search of relaxation, going to the sea coast, many tourists notice merchants scurrying around with huge bags in front of their eyes. The range of products in these bags is always huge, but the most popular dish is boiled corn, which vacationers choose as a snack option. Oddly enough, it is crispy, sweet and incredibly tasty. And as it turns out in practice, it is not so easy to get the desired taste when cooking. Therefore, the question arises of how to cook corn.

Many people remember an anecdote from the history of Russia in the twentieth century related to the cultivation of corn by Nikita Khrushchev. In the 50s of the twentieth century, the country was visited by Garst Roswell, a farmer from America who achieved good results in growing corn.

Having met Nikita Sergeevich Khrushchev, he shared his success, talked about the benefits of this cultivated plant and offered to visit his farm in Iowa so that the Soviet party leader could personally see the correctness of Roswell’s words.

N.S. Khrushchev’s visit to Iowa was not long in coming. Having seen with his own eyes what success the American farmer had achieved, he set himself the task of overtaking America, because at that time Russia was heading towards raising the standard of living of the country's population.

It was not for nothing that Khrushchev saw corn as a panacea. The fact is that this cereal plant saturates the human body with all the necessary nutrients.

Useful properties of corn

Corn can delight you not only with its mild taste, but also with its beneficial properties. It contains a huge amount of B vitamins, which tidy up the digestive system, maintain the required amount of sugar in the blood and reduce disruptions of the nervous system.

Corn on the cob contains a lot of iron, which the body needs to maintain hemoglobin levels. This cereal plant also contains starch, which satisfies the need for energy and gives a feeling of fullness, as it takes a long time to digest.

Carbohydrates and healthy fats are also involved in saturating the body with the necessary substances. Regular consumption of corn has a beneficial effect on human health, reducing the risk of heart and vascular diseases.

Plant varieties and their characteristics

Sweet corn is best suited for cooking and canning. The following are considered the sweetest, juiciest varieties.

1. Dobrynya. The harvest of this variety produces large, dense ears that are extremely unpretentious and not susceptible to wilting and various diseases. Already 2-2.5 months after planting, the first harvest can be observed. But one important condition must be observed - soil moisture, otherwise the harvest will be small.
2. Gourmand. This variety produces a high yield in the form of wide cobs reaching a length of 20 centimeters. Resistant to a wide range of diseases, ripeness is achieved after 70 days. Due to its pleasant milky-sugar taste, it is excellent for canning.
3. Early golden. The variety is distinguished by its early ripening period and resistance to fungal diseases. Only young cobs are suitable for consumption, as the taste properties are lost over time.
4. Spirit. Corn matures within 90-100 days and has bright yellow kernels with a delicate, milky flavor. The plant reaches 2 meters in length, does not rot, and is not susceptible to fungal and viral diseases. It is best consumed boiled or canned.

How to choose corn for cooking?

There are so many different aspects to consider before purchasing corn. For cooking and eating, you should use only young corn. It has a bright, juicy and sweet taste. Fresh corn is sold from August to September; the rest of the time, old, dry cobs are on the shelves.

Corn grains should have a light shade; the brighter they are, the older the plant lies in front of you. In young corn, the grains are arranged one to one; if dimples are noticeable, then it is better not to use such corn for cooking.

Try pressing your hand on the cob; if white juice oozes from the kernels, then this corn has a milky taste. This is what is used for cooking.

The leaves also indicate the maturity of the corn. If they are yellowed and dry, then these are old ears of the plant. You should also avoid corn without leaves; there is a possibility that the leaves were deliberately torn off to hide the over-ripening of the plant.

How to cook corn - several ways

By carefully selecting the young ears of the plant, it will not be difficult to properly prepare tasty, crispy corn at home.

Classic recipe

For the classic version of cooking corn on the cob, we will need: water, corn, salt and butter.

1. It is necessary to remove all the leaves from the corn and wash the cobs well with water. Place corn on the bottom of the pan, and if the cobs are large, then for convenience it is better to cut them into several parts.
2. Pour enough water into the pan to cover all the corn.
3. Turn on the fire. After the water boils, you need to reduce the heat. How long to cook corn? For young cobs, 15-20 minutes is enough, but if you are not sure that the dish is ready, you can try a few grains; if they are soft and juicy, then the corn should be removed from the water.
4. Place the hot boiled corn on plates, season with butter for a more delicate taste and don’t forget about salt. Serve to the table as a separate dish.

In milk

To achieve an even more delicate, sweet taste, corn is boiled in water with the addition of milk. To prepare corn in milk you need the following ingredients:

• young ears of corn;
• milk – 1 glass;
• water – 2 liters;
• salt;
• butter.

The step-by-step recipe is as follows.

1. The corn should be washed well with water and the leaves should be torn off. For convenience, it is better to cut the cobs into several parts. You need to spread the corn along the bottom of a deep pan.
2. Pour water and a glass of milk into the pan until the cobs are completely covered. Place the pan on the fire and cook the corn for 10 minutes.
3. Reduce heat, add a few pieces of butter and cook for another 6-8 minutes.
4. As soon as the corn is ready, immediately place it on plates and add salt to taste. The dish is perfectly complemented by a side dish of rice and vegetables.

In a pressure cooker

Corn can be boiled not only in a saucepan, but also in a double boiler, as well as in the oven. How to cook corn in a pressure cooker?

1. The corn needs to be stripped of its leaves and all dirt washed off with water. Place the cobs in the pressure cooker bowl and add water.
2. Set the “Cooking” mode for 10 minutes. After boiling, you need to continue cooking the corn for another 5 minutes.
3. Season the corn with butter, salt and it is ready to eat.

In a slow cooker

1. We remove the leaves from the cobs, wash the corn and the leaves themselves well. Cover the bottom of the bowl with corn leaves, and place the corn itself on top.
2. Fill the corn with water, set the “Cooking” mode for 15 minutes and close the lid.
3. After the time is up, remove the corn cobs, season with salt and butter for aroma and a more delicate taste.

In a steamer

1. We tear off the leaves and wash the corn well in water. Coat the cobs with oil, preferably olive oil, for more flavor and salt to taste.
2. Wrap each cob in foil. Place the corn in a steamer bowl, cover with a lid and cook for two hours.

In the oven

1. Preheat the oven to 180 degrees. At this time, remove the leaves from the corn and rinse with water.
2. Finely chop the greens and mix with butter, which should be at room temperature, season everything with salt.
3. Coat each cob with butter and herbs, wrap in foil and place on a baking sheet, which will go into the oven for 15-20 minutes.

When preparing boiled corn, it is not enough to just follow the recipe; you need to keep in mind a number of tricks and tips that will help you achieve the desired mild taste.

1. The very first tip is that you should salt the corn after cooking. Many people neglect this recommendation and season the cobs with salt during cooking, thereby ensuring the hardness of the corn kernels.
2. Don't forget about butter. Although it turns out to be much higher in calories, the tenderness of the taste of corn depends on it.
3. Corn is served exclusively hot. As the corn kernels cool, they begin to harden.
4. It is better to boil corn of one size or cut into several pieces those cobs that are slightly larger than the rest. The explanation is that the corn will not cook evenly.
5. Cook young and slightly overripe corn separately. For some, 15 minutes is enough, but for more mature cobs, 20-40 minutes are needed. If you do not distinguish corn by degree of maturity, then there is a risk of overcooking the young cobs and not getting that properly cooked, juicy and tasty corn.

Conclusion

Corn is a vegetable that must be included in the diet, especially for people watching their weight, because it improves the process of digesting food. The body needs to be saturated with vitamins, starch and other various beneficial substances contained in the cereal plant.

Keeping in mind the tips for choosing young cobs, adhering to the recipe and following the recommendations of experts, it will not be difficult to properly prepare boiled corn, distinguished by its sugary, milky and juicy taste.

I remember that in Soviet childhood, corn was something unusually outlandish for us, the children of the Northern capital. And everyone was sure that it had to be cooked for at least four hours.

The experience of parents is unlikely to be useful to us here. The breeders did a great job, and the cooking time modern varieties of dairy sweet corn has been reduced to 5 minutes. And only if the plant is overripe or is a fodder variety, then cooking will take at least two hours.

In order to enjoy the taste of corn and not lose its nutritional value, you need to know how to choose the right cob and how to cook it. Incorrect cooking time can lead to loss of taste and beneficial qualities of the product.

For information: calorie content is 130 calories per 100 grams of boiled grains.

Choosing corn cobs

Starting in July, young sweet corn appears on sale. It is mainly brought from the Krasnodar Territory and Kuban. It can grow even near St. Petersburg, but this is in private dachas and the cultivation technology is quite complicated.

When choosing corn, be sure to pay attention to the following points, since the cooking time directly depends on this:

The cost of corn during the season varies from 130 to 180 rubles. (Today, August 6, I bought it at a vegetable stall at a price of 130 rubles per kg, or rather, 2 cobs cost 110 rubles. They are in the photo and video)

In St. Petersburg at the Senny market you can buy it 2 times cheaper. In Crimea, I have never seen anything cheaper than 15 rubles per cob.

How to cook corn

Boiled corn can easily replace a full dinner for the whole family and will fill you up for a long time. And everyone knows about the beneficial properties of the queen of the fields. It does not cause allergies, is perfectly absorbed by adults and children and goes well with other products.

You can cook corn on the stove, in the oven, in the microwave, in a double boiler, in a multicooker. I most often use both at home and in the country, the first option. My children happily eat golden grains all season long, almost every day, and they don’t get tired of it. (Or maybe it’s just that it turns out delicious?)

Through experimentation, trial and error, I have developed the best cooking recipe, which is also characterized by maximum simplicity. Suitable for any cob - both young and old. The grains turn out tasty, juicy, and during cooking there is an unforgettable aroma in the house.

Dishes. To cook corn on the stove, it is better to take a wide and not deep pan, you can use a basin so that the whole cobs fit into it. The water should only cover them. As a last resort, the corn can be cut in half (across, not lengthwise).

Advice: first try it on to see if all the cobs will fit into the dish, and whether you will have to divide them into two parts or take a larger pan.

Preparation

While eating, you can add salt and grease with vegetable or butter.

Important! Do not add salt to the water or corn while cooking, otherwise it will become tough. Rub salt only into the finished dish.

There is a trick to speed up the cooking of old corn. Instead of two hours, it will take only 20 minutes. To do this, after five minutes of cooking, the cob is dipped in cold water for a few seconds, then boiled again. This is done 3-4 times.

Fact: In Mexico they boil corn in milk or sweet syrup. When serving, it is sometimes peppered or topped with sweet sauce.

Corn storage

Fresh cobs can be stored in the refrigerator, without removing the leaves, for about two weeks. If you boiled corn, you should eat it immediately. After just 2 hours of storage and, especially, after heating, it greatly loses its taste and beneficial properties. But if you still cook with a reserve, then store the dish in the refrigerator for no more than two days and always in corn broth - the water that remains after cooking.

Tip: Cook just enough corn to eat right away.

Fresh corn can be frozen in the freezer. Before cooking, remove it and leave it at room temperature until completely defrosted. In stores in winter it is sold frozen.

It is better not to pour out the broth after cooking corn. It is no less healthy and nutritious than the cobs themselves, and tasty. My daughter loves it very much and drinks water from boiling corn for two days. You can stew vegetables on it or cook vegetable soup.

If you do not want to use the decoction for culinary purposes, then I recommend using it for cosmetic and health purposes. To strengthen your nails, make hand baths. You can rinse your face and hair with it after washing. Pour the remaining liquid into a warm bath and lie in it for at least 20 minutes. You don't have to wash it off. After all, it is a well-known fact: what is good for the stomach is good for the skin and hair.

Don't pass by seasonal products, buy corn - a very easy to prepare and healthy vegetable cereal. After all, many people ignore it only for the reason that they do not know how to cook it correctly.

Olga Filippova, only for