Is it better to add some salt to boiled corn

Adding a small amount of salt when cooking corn can usually enhance sweetness and taste, but the amount should be controlled to avoid excessive saltiness. Salt can penetrate corn kernels to promote water retention while inhibiting the release of bitter substances. Corn itself contains natural sugar, and a small amount of salt can help the corn kernels lock in moisture during heating through osmotic pressure, making the taste fuller and more juicy. The sodium ions in salt can react weakly with the sugars in corn, creating a contrast effect that makes the sweetness more pronounced. This method is commonly used in traditional cooking to balance the lightness of corn, especially suitable for common varieties with lower sweetness. It should be noted that the amount of salt used should not exceed one percent of the weight of corn, to avoid masking the original taste of the ingredients or causing excessive sodium intake. Some varieties, such as high sweetness fruit corn, have a high sugar content, and adding salt may disrupt their natural sweetness balance. For patients with hypertension or kidney disease who need to control sodium intake, it can be boiled directly with water. If the freshness of corn is insufficient and slight spoilage occurs, and adding salt cannot improve the flavor, it should be discarded and avoided for consumption. Cooking for too long can lead to excessive salt infiltration, which may cause the outer layer of corn kernels to harden and affect their texture.

It is recommended to choose fresh and plump corn, add a little salt after boiling water, and cook for 10-15 minutes. Can be paired with freshly ground black pepper or lemon juice to enhance flavor levels. Control the total daily salt intake, and hypertensive patients can use vanilla to replace some salt. The water used to cook corn contains potassium and can be used as a plant nutrient solution after cooling.