Corn can be cooked in boiling water for a few minutes

Boiling corn in boiling water usually takes 8 to 12 minutes, and the specific time is affected by factors such as corn variety, maturity, and firepower.

Fresh sweet corn kernels are relatively tender. After boiling in water, boil for about 8 minutes to fully ripen. At this point, the corn kernels are full and juicy, with a sweet and refreshing taste. If using an induction cooker or gas stove to heat the corn starch, keeping it boiling for 8 minutes is enough to fully gelatinize the corn starch. During the cooking process, the color change of corn can be observed. When the corn kernels turn from milky white to bright and slightly transparent, it is a sign of maturity. Glutinous corn or old corn, due to its high starch content, needs to be extended for 10 to 12 minutes. A light poke with chopsticks that can penetrate the corn cob indicates complete maturity. Frozen corn needs to be thawed in advance or boiled for an additional 2 minutes. The cooking time for whole corn with bracts should be extended to 15 to 20 minutes. The bracts will slow down heat transfer, so it is recommended to flip them halfway to ensure even heating. Boiling corn in a pressure cooker can be shortened to 5 to 8 minutes, but attention should be paid to the amount of water to avoid dry cooking. Special varieties such as purple corn are recommended to be boiled in cold water for at least 12 minutes due to their thick outer skin. If corn has been stored for a long time and becomes dehydrated, it can be soaked for 30 minutes before cooking to replenish moisture.

When cooking corn, it is recommended to keep the innermost bracts to lock in sweetness, and a small amount of salt can be added to the water to enhance flavor but avoid excessive amounts. Remove immediately after cooking to prevent excessive softening, and pair with milk or butter to increase nutrient absorption. For those with weak gastrointestinal function, it is advisable to extend the cooking time until the corn is completely soft and rotten. diabetes patients can choose low sugar corn and control the consumption. It is recommended to refrigerate fresh corn for no more than 3 days for daily storage, and frozen storage can be extended to six months.