Corn can generally be cooked after boiling for 20 minutes, and the specific time depends on factors such as corn variety, maturity, and firepower.
Fresh sweet corn can be fully cooked in boiling water for 15-20 minutes. At this time, the corn kernels are full and shiny, and chopsticks can easily penetrate the corn cob. If cooking with a pressure cooker, the time can be shortened to 8-10 minutes. Old corn or glutinous corn may require an extension of 25-30 minutes to achieve a soft and sticky texture due to its high starch content. To determine whether the corn is ripe, observe whether the corn kernels are swollen and cracked, or directly taste and confirm.
Frozen corn needs to be thawed before cooking, otherwise an additional 5-8 minutes of cooking time will be required. Boiling with leaves can retain more nutrients, but it will slightly prolong the heating time. When cooking on an induction cooker or low heat, it is recommended to extend the cooking time by 5 minutes and flip it halfway. If the corn is particularly large in size or the pot is unevenly heated, the segmented heating method can be used. First, boil for 10 minutes, then turn off the heat and simmer for 5 minutes before continuing to cook.
When cooking corn, it is recommended to keep 2-3 layers of bracts to lock in the sweetness, and a small amount of salt or baking soda can be added to the water to enhance the taste. Remove immediately after cooking to avoid excessive softening, and pair with milk or butter to enhance flavor. The nutritional differences between different varieties of corn are not significant, but purple corn contains more anthocyanins and can be preferred. For those with weak gastrointestinal function, it is recommended to extend the cooking time appropriately to make starch easier to digest and absorb.
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