How long can fresh corn be cooked

Fresh corn can generally be cooked in 10-15 minutes, depending on factors such as corn variety, heat level, and whether it has skin. The maturity of fresh corn can be determined by observing its color and texture. When the color of corn kernels changes from light yellow to bright yellow and the texture changes from hard to soft, it usually indicates that they have been cooked. Corn cooked with skin takes longer because the outer skin blocks direct heat transfer. When the water boils, adjust it to medium fire to keep heating evenly, and avoid being cooked outside and raw inside. Using chopsticks to lightly poke corn kernels can easily penetrate and achieve the desired taste.

Old corn or special varieties may need to be extended for more than 20 minutes. Frozen fresh corn needs to be thawed before cooking, otherwise it will be unevenly heated inside and outside. The pressure cooker can be shortened to 5-8 minutes, but attention should be paid to water volume control. For varieties with thicker corn cobs, it is recommended to cut them in half vertically and accelerate heating. Adding a small amount of salt when cooking corn can help lock the sweet taste, but people with diabetes should avoid this operation. Fresh corn is rich in dietary fiber and lutein, and it is recommended to consume 2-3 times a week as a substitute for some staple foods. Retaining corn silk during cooking can increase diuretic effects, and individuals with weak gastrointestinal function should control their single intake. Choosing seasonal corn can provide higher nutritional value. Overnight cooked corn should be refrigerated and thoroughly heated before consumption. Eating legumes in combination can increase protein absorption, but individuals with abnormal kidney function should consult a doctor.