Reasons why salt cannot be added when cooking corn

It is not recommended to add salt when cooking corn, as salt can damage the cell structure of corn and cause water loss, affecting taste and nutrition. Corn itself contains a natural sweetness, and adding salt can suppress the perception of sweetness and may also accelerate the loss of vitamin B. The cell wall of corn will gradually soften during heating, and the osmotic pressure of salt will cause water inside the cell to seep out. This process causes the corn kernels to shrink and harden, losing their full and juicy texture. Fresh corn contains a high amount of soluble sugars, and the sodium ions in table salt bind to sweet taste receptors on the taste buds, reducing sensitivity to sweetness. Water soluble vitamins such as B1 and B2 in corn are more easily dissolved in the soup in salt water, causing nutritional loss.

There is indeed a method of adding salt to enhance flavor in traditional cooking, but it requires strict control of salt content and shortening cooking time. Due to differences in starch structure, the texture of some varieties of glutinous corn is less affected by short-term salt cooking. In special circumstances such as low sodium diets, potassium chloride can be used to replace some salt, but excessive potassium may cause gastrointestinal discomfort. Adding salt when boiling corn silk may weaken its diuretic effect and should be adjusted according to its intended use.

It is recommended to boil corn with water to preserve its original flavor, and after cooking, sprinkle a small amount of salt according to personal taste. Choose fresh corn of the season and add a little lemon juice or sugar to the water to enhance its sweetness. Control the cooking time to 8-10 minutes to avoid prolonged high temperature damage to nutrients. Eating it with milk can improve protein utilization, and those with weak gastrointestinal function should chew it slowly. Store cooked corn by draining water and refrigerating for no more than 24 hours to prevent spoilage.