1. If it is fruit corn, it is usually enough to cook for 10 to 15 minutes after the water is boiled. The tender corn can be cooked for about 10 minutes, and the older corn can be cooked for a long time, generally not more than 20 minutes, otherwise the taste of the corn will drop, and the pressure cooker is enough for 5-8 minutes.

2. If it is white waxy corn, it usually takes more than 20 minutes to cook. If steamed in a pressure cooker, it will take 10 minutes after SAIC. Yellow corn is difficult to cook. Ordinary pots usually take at least half an hour to cook, and older yellow corn may take a little longer to cook. If it is a pressure cooker, it takes 15 minutes to steam after SAIC.

If you want to make the corn taste better, you'd better cook it with the skin and corn stigma. Peel off the thick outer layer of corn husk, leaving 2-3 cleaner inner layers. After washing, cook the corn directly with the skin. You can also add half a cup of fresh milk when cooking corn, so that the corn will taste more fragrant.