How long does it usually take to cook corn kernels

Corn kernels are usually cooked for 8-10 minutes to fully ripen. The specific time is affected by factors such as the freshness of the corn kernels, the size of the heat, and whether it has been soaked in advance. When the corn kernels have a tender texture and sufficient moisture, boil them over low heat and continue boiling for about 8 minutes to maintain a crispy and tender taste. Fresh corn kernels have a natural protective film on the outer layer, which can lock in sweetness and nutrients when heated for a short period of time. If you prefer a softer and more chewy texture, you can extend it to 10 minutes, but it should not exceed 12 minutes to avoid nutrient loss. Frozen corn kernels need to be thawed in advance or placed directly in cold water. After boiling, wait for 10 minutes to ensure that the center is fully cooked. Using a pressure cooker can shorten the cooking time to 5-6 minutes, but it is important to note the amount of water and avoid dry burning.

The old corn or dry corn kernels need to be soaked for 2 hours in advance, and then boiled base note at low heat for 15-20 minutes before softening. After boiling the whole corn with a core and peeling the kernels, it is necessary to boil the whole corn for 20-25 minutes before taking the kernels. Special varieties such as purple corn are recommended to be cooked for 12-15 minutes due to their thick skin. If corn kernels are used for subsequent stir frying or baking, they can be shortened to 6-7 minutes to maintain their toughness. Pre cooked ready to eat corn kernels for industrial processing only require boiling water for 3 minutes or microwave heating for 2 minutes.

When boiling corn kernels, it is recommended to use filtered water to retain minerals and add a little salt to enhance sweetness, avoiding prolonged boiling and loss of vitamin B family. Patients with diabetes can choose old corn kernels with low glycemic index, and control the single consumption within 100g. Those with weak gastrointestinal function can beat the cooked corn kernels into a paste, which is easier to digest and absorb with yam or millet porridge.