How many minutes can sticky corn be cooked

Sticky corn usually needs to be cooked for 15-20 minutes, and the specific time is affected by factors such as corn size, heat level, and whether it has been soaked in advance. The cooking time of sticky corn is related to the maturity and individual differences of corn. Freshly picked sticky corn has sufficient moisture and moderate starch content. Usually, it can be fully cooked after boiling for about 15 minutes. If the corn is large in size or stored for a long time, it may need to be extended to 20 minutes. Using chopsticks to easily penetrate corn kernels without any raw starch flavor is a sign of maturity. Maintain medium heat during the cooking process to avoid prolonged boiling and nutrient loss.

Frozen sticky corn needs to be thawed in advance or directly put in cold water, and the cooking time needs to be increased by 5-8 minutes. The use of a pressure cooker can be shortened to 8-10 minutes, but it is important to take it out immediately after venting to prevent it from becoming too soft. Boiling with leaves can retain more sweetness, but it needs to be extended for 2-3 minutes appropriately. If the corn is older or used for making corn Congee, it is recommended to boil it for more than 30 minutes to fully gelatinize the starch.

It is recommended to choose sticky corn with plump particles, remove surface impurities before cooking but retain the inner bracts. After cooking, consume as soon as possible to maintain the best taste, and refrigerate for no more than 2 days. Pairing with a small amount of salt can highlight the sweetness, but hypertensive patients should control the dosage. The water used to cook corn contains polysaccharides, which can be filtered and used as a soup base. For those with weak gastrointestinal function, it is recommended to chew slowly and avoid excessive consumption at once.