The best time to cook corn for a few minutes

Corn generally has the best taste when boiled for 10-15 minutes, depending on the variety, maturity, and cooking method of the corn. Boiling fresh sweet corn in boiling water for about 10 minutes can maintain its crispy and tender taste. At this time, the starch is fully gelatinized and there is less loss of vitamins. If a pressure cooker is used, the heat can be turned off after 5-8 minutes and the residual heat can be used to naturally release pressure. Old corn or glutinous corn varieties, due to their high starch content, need to be extended for 15-20 minutes to soften their texture. Cooking with leaves can reduce nutrient loss, and the corn cob should be completely submerged in water.

Frozen corn can be boiled directly without thawing, and the cooking time needs to be increased by 3-5 minutes. When the power of the induction cooker is strong, it is recommended to adjust it to medium heat to avoid overcooking the outer layer and trapping the core. Using chopsticks to easily penetrate corn kernels indicates maturity. Overcooking can lead to a significant loss of B vitamins and a reduced taste. Colored varieties such as purple corn can be observed to determine the heat by observing whether pigments seep out of the water.

It is recommended to choose fresh corn of the current season and keep 2-3 layers of bracts and corn stalks cooked together to help lock in sweetness and antioxidants. After cooking, immediately remove and drain to avoid nutrient loss caused by prolonged soaking. Adding a small amount of salt can enhance sweetness, but people with hypertension should control their dosage. When refrigerated cooked corn is reheated, steaming it can better maintain its original flavor than boiling it in water.