What to put when cooking corn? It tastes sticky and sweet

Adding a small amount of salt and milk when boiling corn can make the taste more sticky and sweet. The sweetness and stickiness of corn are mainly determined by the variety, but the flavor can be enhanced by adjusting the water temperature and adding auxiliary materials during cooking. There are mainly methods such as balancing sweetness with salt, adding milk aroma to milk, softening fiber with baking soda, adding oil aroma to butter, and directly increasing sweetness with rock sugar.

1. Adding a small amount of salt when cooking corn can promote the analysis of sugar in the corn kernels through osmotic pressure, enhancing the natural sweetness. It is advisable to add 3 grams of salt per liter of water, as excessive amounts can mask the natural flavor of corn. This method is particularly suitable for sweet corn varieties, as it can avoid overly thin sweetness and make the taste more layered.

2. Milk

Milk fat can combine with corn starch to produce a smooth texture, and lactose can assist in sweetness enhancement. It is recommended to boil each corn with 200ml of milk mixed with water. The thin film formed by the heated milk protein can also lock in the moisture of the corn. Lactose intolerant individuals can use coconut milk as a substitute, which also has a fragrance enhancing effect. Baking soda can break down hemicellulose in the cell wall of corn in an alkaline environment, making starch more easily gelatinized. Adding 1 gram of baking soda per liter of water can soften the corn fiber structure, but the amount should be controlled to avoid astringency. This method has a significant effect on old corn, and the cooking time can be shortened by one-third.

4. Butter

The fat in butter can carry aromatic substances and penetrate into the interior of corn, enhancing flavor saturation. It is recommended to add 5 grams of butter to melt 5 minutes before turning off the heat, and use the remaining temperature to evenly adhere the oil. Grass fed butter is rich in beta carotene, which can make corn more golden in color.

5. Adding rock sugar directly can quickly increase sweetness, making it suitable for ordinary corn with insufficient sweetness. Boil each corn with 10 grams of rock sugar and water, and the sugar can penetrate into the gaps between the corn kernels. In diabetes patients, sugar substitutes can be used, but it should be noted that the sugar substitutes may produce bitter taste under high temperature.

Choosing fresh and plump sweet corn varieties is the basis for obtaining a sticky and sweet taste. It is recommended to choose corn with green bracts and moist roots. When cooking, adding cold water to the pot can better maintain sweetness. After the water boils, reduce the heat to low and simmer for 15 minutes. After cooking, immediately remove it to avoid retrogradation. You can brush a small amount of honey water to increase its luster. People with weak gastrointestinal function should control the amount of milk and butter used to avoid increasing digestive burden. The starch content of different varieties of corn varies greatly. Glutinous corn is more suitable for pursuing a sticky texture, while fruit corn has its own high sweetness characteristics. The proportion of auxiliary materials can be flexibly adjusted according to personal taste.