Should frozen glutinous corn be steamed or boiled

Frozen glutinous corn can be steamed or boiled, both of which can preserve its nutrition and taste. Steaming can better lock in sweetness and moisture, while boiling is easier to operate and evenly heated.

When steaming glutinous corn, water vapor can evenly penetrate the corn kernels, reducing nutrient loss, especially suitable for those who pursue authentic taste. Put the frozen corn directly into the steamer without thawing. Steam for 15-20 minutes after the water boils. During the steaming process, the branched starch structure of corn is more stable, with a softer and more elastic taste. Sweet substances are not easily dissolved in water, making it suitable for pairing with dishes or as a staple food to be consumed alone. When cooking glutinous corn, hot water can quickly transfer heat, shorten cooking time, and is suitable for quick meal preparation. Put frozen corn directly into boiling water, and the water should completely submerge the corn. Cook over medium heat for 10-15 minutes. Boiling can cause a small amount of water-soluble vitamins such as vitamin B1 to be lost, but it can soften the corn husk and make the particles fuller and more juicy. If you want to enhance the flavor, you can add a small amount of salt or sugar to the water, but the amount should be controlled to avoid excessive intake of sodium or sugar. Whether steaming or boiling, frozen glutinous corn does not need to be thawed in advance, and cooking directly is more conducive to maintaining its texture. It is recommended to choose the method based on personal taste preferences. Steaming is suitable for people who pay attention to healthy eating, while cooking is more suitable for occasions that pursue efficiency. When consuming, pay attention to controlling the single intake. Glutinous corn should be consumed in moderation to avoid excessive intake of carbohydrates that can affect blood sugar. Special groups such as diabetes patients should consult a nutritionist to adjust the consumption.