How long does sticky corn take to cook

Sticky corn usually needs to be cooked for 15-20 minutes to fully ripen, depending on factors such as corn size, heat intensity, and whether it has been soaked in advance.

When sticking corn, it is recommended to put it in cold water and turn it to low heat to maintain a slight boiling state after the water boils. Freshly picked sticky corn usually reaches its best taste in 15 minutes due to sufficient moisture. If the corn is older or larger in size, it can be extended for an appropriate 5 minutes. Boiling with leaves can preserve more sweetness, and immediately remove it after cooking to avoid excessive softening. Using a pressure cooker can shorten the time to 8-10 minutes, but it is important to note that the water level should not exceed one-third of the pot body.

Frozen sticky corn needs to be completely thawed before cooking, otherwise it is prone to external ripening and internal hardening. If the corn has been peeled into granules, boil for 10 minutes and then turn off the heat and let it simmer for 5 minutes. The standard for judging maturity is that the corn kernels are full and shiny, and can be easily pierced through with chopsticks. To cook with an electric rice cooker, water should be added until it is no more than corn, and the cooking mode should be selected for about 25 minutes. Steaming over water takes 20-25 minutes and is suitable for preserving the original flavor.

It is recommended to pair cooked sticky corn with a small amount of salt to enhance its freshness and avoid nutrient loss caused by prolonged soaking in water. For those with weak gastrointestinal function, the cooking time can be appropriately extended to 25 minutes to make starch easier to digest. It is advisable to control the consumption of no more than one piece each time, and diabetes patients should reduce the frequency of consumption. The remaining corn can be refrigerated and stored for 2 days, and when consumed again, steaming can restore its taste.