How many minutes do glutinous corn need to be boiled

Glutinous corn generally needs to be boiled for 15-20 minutes, depending on factors such as corn size, heat intensity, and whether it has been soaked in advance.

Glutinous corn has a denser texture and higher starch content than ordinary corn, requiring more thorough heating to achieve a soft and sticky taste. Boil in a regular soup pot and turn to low heat. The amount of water should completely cover the corn, and boiling with leaves can preserve more sweetness. If the corn is large in size or has been stored for a long time, it can be extended for 5 minutes appropriately. If chopsticks can easily penetrate the corn kernels, it means it is ripe. Pressure cooker cooking can be shortened to 8-10 minutes, but it is important to take it out immediately after venting to avoid becoming too soft.

Frozen glutinous corn needs to be thawed in advance or the cooking time should be increased by 5-8 minutes directly. Adding ice crystals directly to the pot may cause it to be cooked on the outside but hard on the inside. Induction cooker users are advised to use medium range continuous boiling power to avoid temperature fluctuations affecting heating uniformity. Some old varieties of purple or black glutinous corn have thicker skin, so they can be boiled in cold water first and then adjusted to a lower heat. Commercial steam cabinets usually take 25-30 minutes for steaming, and for home steam separation, it is important to supplement hot water in a timely manner to prevent the pot from drying out.

It is recommended to remove and drain the cooked glutinous corn before consuming it while it is hot. After cooling, it will gradually harden. A small amount of salt can be sprinkled to enhance the perception of sweetness, and the remaining corn can be refrigerated and stored for 2-3 days. Steaming during reheating can better maintain the taste than boiling in water. Choose plump fresh corn without insect eyes, remove the outer layer of old leaves and keep 2-3 layers of tender leaves to cook at the same time. diabetes patients need to pay attention to controlling the consumption of no more than half of them at a time.