Quick-frozen corn is usually cooked, but also raw. It is a more effective way of preserving corn, mainly by freezing it to protect the nutrients in the corn as well as the sweet, fresh and crunchy characteristics. Rinsing with water before quick freezing, then rinsing and then cooling minimizes the loss of nutrients from the corn. If the corn is frozen raw, it will continue to lose the nutrients it contains when frozen and may even spoil.
Depending on the situation. Frozen corn can be cooked and frozen, if it is cooked and frozen corn, the corn will be put into the pot, the water boiled and boiled for 5-10 minutes almost cooked, and if it is raw frozen corn, it will take a relatively long time.
Frozen corn kernels in the supermarket are usually kept refrigerated in the freezer to prevent the corn from spoiling if left at room temperature for too long. If you don't cook it, the temperature of the corn is too low, and consuming cold corn kernels will cause an excessive burden on the spleen and stomach, so frozen corn to or to cook before eating is better.
Corn is suitable for people with high cholesterol, constipation and beauty care people to eat. Corn contains vitamin E substances, have to promote cell division, delay aging, reduce serum cholesterol, prevent skin lesions. Corn is rich in fiber, which can stimulate gastrointestinal peristalsis, prevent constipation, but also promote the metabolism of cholesterol, accelerate the discharge of intestinal toxins. In addition, corn contains vitamins A, E and glutamic acid composition, has a good anti-aging effect, appropriate consumption of the skin has a certain effect of improvement.