Can glutinous corn be cooked in 15 minutes

Glutinous corn can generally be cooked after 15 minutes of cooking, and the specific time depends on factors such as corn size and heat intensity.

Glutinous corn has a higher starch content and a denser texture than ordinary sweet corn, usually requiring longer cooking time. After boiling over high heat in a regular pot, medium-sized glutinous corn can usually reach an edible state after 15 minutes of cooking. At this point, the corn kernels become soft and have no obvious core. If the corn is larger in size or has lower firepower, it may need to be extended to about 20 minutes to ensure complete ripening. The intuitive way to judge maturity is to observe whether the corn kernels have changed from semi transparent to full milky white, or whether they can easily penetrate the corn cob with a light poke of chopsticks. Some older varieties of glutinous corn or corn stored for a longer period of time may require longer cooking time due to water loss. It is recommended to thaw frozen glutinous corn in advance or directly increase the cooking time by 5 minutes. When cooking, it is recommended to keep the innermost bracts to lock in moisture, and a small amount of salt can be added to the water to enhance sweetness. The complete softening and absence of hard lumps of corn cobs are key signs of maturity. If there is still a stiff feeling after 15 minutes, continue cooking until the ideal state is achieved.

When cooking glutinous corn, it is recommended to use a pot with sufficient depth and completely submerge the corn to avoid uneven heating due to insufficient water. Fresh glutinous corn can be refrigerated for about 3 days and consumed as soon as it is cooked to ensure the best taste. Cooking methods such as steaming or baking can enrich dietary fiber intake, but attention should be paid to controlling the use of high calorie ingredients such as butter and sugar.