Boil corn in a pot for a few minutes

Corn is usually cooked for 10-15 minutes after boiling, and the specific time depends on factors such as corn variety, maturity, and heat level.

Glutinous corn usually needs to be cooked for about 15 minutes, as its high starch content requires longer softening time. Sweet corn, due to its abundant moisture and tender texture, can maintain its crispy and sweet taste after boiling for 10 minutes. If cooking with a pressure cooker, turn off the heat after 5-8 minutes of cooking. To determine whether the corn is cooked, you can lightly poke the particles with chopsticks. If it can be easily penetrated without any raw starch taste, it is considered cooked. Frozen corn should be thawed in advance or the cooking time should be extended by 3-5 minutes. Old corn or sun dried corn should be soaked for 2 hours in advance, and the cooking time should be extended to 20-25 minutes. Corn cooked with leaves can better preserve aroma and moisture, but attention should be paid to cleaning impurities in the gaps between the leaves. When cooking with an induction cooker, it is recommended to use medium heat to avoid burning the bottom, while a gas stove should be heated at a constant speed with medium to low heat. For varieties with thicker corn cobs, it is recommended to cut them in half vertically and cook them to shorten the heating time. Special varieties such as purple corn require an appropriate extension of cooking time due to their thick outer skin.

When cooking corn, it is recommended to keep 2-3 layers of outer leaves to prevent nutrient loss, and a small amount of salt can be added to the water to enhance sweetness. Fresh corn should not be stored in refrigeration for more than 3 days. Eating it as soon as it is cooked can achieve the best taste. Those with weak gastrointestinal function should chew corn kernels fully, and those with diabetes need to control their consumption. Choose fresh corn with plump grains and moist roots, and avoid purchasing aged corn with dry skin.