How can peeled old corn become sweet when cooked

Peeled old corn can enhance its sweetness by controlling the cooking time and adding a small amount of sugar or salt. The sweetness mainly comes from the natural sugar release and osmotic pressure regulation in corn.

When boiling corn, keep the water boiling at medium heat for 15-20 minutes to fully convert the corn starch into maltose. The cell wall of corn kernels ruptures during heating, and the sugars inside the cells are analyzed and released into the water. At this point, adding half a spoonful of salt to the water can create an osmotic pressure difference, promoting more sugar to seep out of the corn kernels. If you prefer obvious sweetness, you can add a small piece of rock sugar in the last 5 minutes of cooking, and the sugar can seep into the interior through the tiny cracks on the surface of the corn.

Although the old corn husk is peeled off, the remaining corn silk contains saponins that can bring a bitter taste. Soaking in cold water for 30 minutes before cooking can dissolve some saponins, and changing the water before cooking can reduce bitterness interference. Boil a small amount of corn cob together, and the polysaccharides in the cob will slowly decompose into monosaccharides, increasing the sweetness of the soup. After cooking, immediately remove the corn to avoid sugar absorption, and brush a thin layer of honey water on the surface to form a bright sweet layer.

Choose yellow corn varieties with moderate maturity, which have higher sugar content than white corn. It is recommended to use a thick bottomed pot to heat the cooking container evenly and avoid aluminum pots affecting the flavor. When consumed, it can be paired with lemon juice or yogurt, as acidic substances can enhance the perception of sweetness. Daily storage of corn should retain 2-3 layers of inner lining, and when refrigerated, wrap it with a damp cloth to prevent sugar degradation. People with high blood sugar should pay attention to controlling the addition of sugar, and cinnamon or vanilla pods can be used as a substitute for sugar for seasoning.