Cooking corn is usually done in cold water in a pot, using the cold water to slowly heat up, thus cooking the corn from the outside to the inside.
In addition, don't cook the corn for a long time after it's cooked, as the flavor of the corn gets a little bland and the texture becomes worse after too long. Add a small amount of salt to enhance the taste and give off flavor, and soak it before cooking to reduce the time it takes to cook the corn.
Types of corn
1, sweet corn
Sweet corn is one of the most popular varieties of corn, also known as vegetable corn, is a crop of the genus maize in the family Gramineae, the morphological characteristics of the same as ordinary corn, but the sweet corn seed thin, and the plant is divided into three kinds of ordinary, strengthened and super sweet.
2, glutinous corn
Glutinous corn, also known as sticky corn, waxy corn, because of the thicker waxy endosperm in the kernel and named, native to China, and the plant's growth of strong, compact, dark green leaf color, with a very high resistance to disease.
3, high oil corn
High oil corn for a high value-added corn type, its prominent feature is the high oil content of the kernel, is specifically used for oil extraction of corn varieties, but at present the high oil corn in China's production is relatively small.
4, popping corn
Popping corn is a type of corn used in the production of corn flower corn, native to the United States, and the production of cobs and seeds less, kernels are angular starch, hard texture, and the color of the kernels are rich in white, yellow, purple, or orange-red mottled.
5, color corn
Color corn for annual erect herbaceous plants, is a hybrid variety of maize, its plant height of 100-150 cm, because of the variety of colors of the seeds, has a high ornamental value, and therefore often collected after maturity and placed indoors as ornamental.