No matter what corn is cooked, these 5 points are the key, and there is more sweet, soft and glutinous juice when you do it, which is no worse than what you bought

 

 In fact, when cooking corn, there are 5 points that are the key, and the corn is sweet, soft, glutinous, full and juicy, no worse than the bought.

Tips for boiling corn

Key (1) – Which corn to choose?

The boiled corn sold outside is generally white, belongs to waxy corn, has high starch content, and has a soft and waxy taste after cooking; Yellow corn is a sweet corn, with high water and sugar, sweet and juicy after cooking, and the right corn must be chosen before cooking.

Key (2) - What to do with corn?

Many people like to buy peeled corn cobs and go home without having to deal with them, just throw them into the water and cook them, which is wrong. Corn with husks must be used to boil corn, corn husks can lock in the moisture of corn, but also increase the fragrance, and the taste and taste are better after cooking. What to do with corn?

Peel off the corn husk, leave the innermost 1~2 layers, and soak in clean water for 20 minutes.

Soaking allows the corn to absorb some of the moisture, which makes it fuller, more tender, and easier to cook.

Key (3) – What kind of water to boil?

After soaking, you can start boiling the corn, how to cook it? Boiled cold or hot? Some people boil it in cold water, some people boil it in hot water, but I recommend boiling it in boiling water.

Because the cooking time of corn is relatively long, generally 15~20 minutes, if you cook it in cold water, the moisture and nutrients of the corn will be lost, the taste will become old, and the taste will not be sweet. Boiling in boiling water can make the corn ripen quickly, lock in moisture and nutrients, and the taste is more tender and sweet, juicy.

Key (4) - Do you want to add seasoning?

Many people cook corn directly, it is cooked directly with water, and the taste is very ordinary, why is the boiled corn sold outside delicious?

Because they also added "2 white", that is, 2 kinds of white seasonings, that is, table salt and edible alkali. Corn has a sugar content of 73.2%, so it is very sweet without adding sugar, but if you want to bring out this sweetness, you need to add some salt, as the saying goes, "salty can sweeten" is the truth.

Corn is rich in nutrients, but some vitamins are not easy to release, such as vitamin B3, and adding edible alkali can release these vitamins well, and can make the taste more soft and glutinous, so when cooking corn, you must not forget to add salt and edible alkali, it can be as delicious as what is sold outside.

Key (5) - Should the corn be soaked for a while after it is cooked?

When boiling corn, many people like to soak the corn for a while, thinking that the taste will be softer and juicier, really? Wrong.

Cooked corn is in optimal condition for both water and nutrients and should be eaten immediately. If you keep soaking in water, water-soluble vitamins will dissolve into the water, and the nutritional value will become lower and lower, so don't soak the corn after cooking.

Cooking corn is a simple matter, as long as you figure out these 5 key points, to ensure that the corn is sweet, soft and glutinous, full and juicy, not old at all, and especially delicious.

【What the chef has to say】

The amount of salt and edible alkali should not be too much, a small spoon is enough, and it is not good to add too much.