2. If there is a corn peeling artifact, use the corn peeling artifact. If there is no corn peeling artifact, find a sharp knife (I think the corn peeling artifact is not easy to use, but it is slower, but it is also faster than manual peeling, and it is a bit hard to peel corn by hand, so it is best not to peel corn by hand).
3. Break the corn into two parts and insert the tip of the knife into the corn, so that the hard stem of the corn is broken and easily peeled off. Peel it clean with a small sharp knife and don't waste any corn kernels.
4, all peeled off, to wash a few articles to remove some skin residue.
5, then put water in the pot to cover the corn kernels, cook over high fire, add appropriate amount of sugar after boiling, and control the sweetness yourself. Cover the pot and cook for 15 minutes. You can try whether it is sweet and tender, and if it is not tender enough, you can extend the cooking time. Canned corn is that simple. With a little effort, it is not difficult to make bread or pizza. You can't put it the next day without additives. Of course, it can be frozen in the refrigerator, but the nutrition is definitely not as good as that made fresh.