Corn will cook in 10-15 minutes after opening the pot.

Corn can be cooked by submerging it in water or by steaming it over water. If you cook the corn with the skin on, the corn will be more sweet and delicious. Don't cook the corn for a long time after boiling, the flavor of the corn will become lighter and the taste will be poorer if it is cooked for too long.

How to identify whether the corn is cooked:

1. Look at the color: the color of raw corn is lighter than the color of cooked corn.

2. Hand pinch: raw corn will have water juice after pinching, while cooked corn does not.

3. Taste with your mouth: raw corn has a raw flavor, while cooked corn is a sweet flavor.

Nutritional value:

The vitamin content of corn is very high, 5-10 times that of rice and wheat, and among all staple foods, corn has the highest nutritional value and health effects. Each hundred grams of corn contains 12 micrograms of folic acid, three times as much as rice; potassium is 238-300 milligrams, four to five times as much as rice; magnesium is 96 milligrams, three times as much as rice.

And contains glutathione, carotene, lutein, zeaxanthin, smash, vitamin E and other antioxidants, so corn has a variety of health effects. Corn contains a variety of anti-cancer factors, such as glutathione, lutein and zeaxanthin, trace elements smash and magnesium.

Glutathione can use its own "handcuffs" handcuffed to carcinogens, so that their inactivity and discharged through the digestive tract, it is a powerful antioxidant, can accelerate the aging of the free radicals to lose their role, is the body's most effective anticancer.