How to cook corn more sweetly

Adding a small amount of salt and milk when cooking corn can make it sweeter. The sweetness of corn mainly comes from its natural sugar content, which can be improved by adjusting the cooking method and adding additives to enhance the taste. During the cooking process of corn, water temperature and time are crucial for preserving its sweetness. Putting cold water in a pot can prevent corn kernels from suddenly shrinking due to heat, leading to sugar loss. The water should completely cover the corn, boil over medium heat, then turn to low heat and simmer slowly for about 8-10 minutes. Adding 1-2 grams of salt at this time can help corn cells lock in sugar through osmotic pressure, while enhancing taste buds' perception of sweetness. Fresh corn leaves should be kept 1-2 layers and cooked together, and their vegetable oils will dissolve in water to enhance the aroma. The timing for adding milk should be 3 minutes before turning off the heat. 200ml of whole milk can form an emulsion with boiled corn water. The milk fat in milk can wrap around the surface of corn to form a protective layer, reducing the volatilization of sweet substances. Its lactose component can also synergistically enhance sweetness with the sucrose in corn. If using fruit corn varieties, the cooking time can be appropriately shortened to 6 minutes to avoid excessive heating that can damage the crispy and tender taste. For old corn, it needs to be extended to 15 minutes, and half a teaspoon of edible baking soda can be added to water to promote starch conversion.

Choosing fresh corn of the current season is the basis for ensuring sweetness, and corn that is in a moist state with full and non depressed grains is the best. After cooking, immediately remove and drain to avoid losing flavor due to prolonged soaking. A small amount of cinnamon powder or coconut powder can be sprinkled before eating to add flavor level, but the consumption of diabetes should be controlled. The remaining boiled corn water is rich in water-soluble vitamins, which can be added to millet porridge or used as the base of noodle soup to realize nutritional reuse.