Generally, corn is cooked in cold water, and slowly heated with cold water to make the corn mature from the outside to the inside.
In addition, don't cook the corn for too long after it is cooked, because if it takes too long, the taste of the corn will be slightly lighter and the taste will become worse. Adding a small amount of salt can improve the taste and give off fragrance. Soaking before cooking can reduce the time of cooking corn.
Types of corn
1, sweet corn
Sweet corn is one of the most popular corn varieties, also known as vegetable corn, which is a Gramineae crop. Its morphological characteristics are the same as ordinary corn, but the seeds of sweet corn are thinner, and the plants are divided into three types: ordinary, fortified and super sweet.
2. Waxy corn
Waxy corn, also known as sticky corn and waxy corn, is named because its endosperm is rough and waxy. It is native to China, and its plants are robust and compact, with dark green leaves and strong disease resistance.
3. High-oil corn
High-oil corn is a kind of corn with high added value, which is characterized by high oil content in seeds. It is a corn variety specially used to extract oil, but at present, the output of high-oil corn in China is less.
4. Explosicum corn
Explosicum corn is a kind of corn used to make popcorn, which is native to the United States and rarely produces ears and seeds. The seeds all have horny starch, hard texture and rich colors, with white, yellow, purple or orange stripes.
5. Colored corn
Colored corn is an annual erect herb and a hybrid variety of corn. Its plant height is 100- 150 cm. Because there are many kinds of seeds, which have high ornamental value, they are often collected and put indoors for viewing when they are mature.