When cooking corn, it should be soaked for 20-30 minutes, which can effectively retain the vitamins of corn itself, and the taste is fragrant and chewy. Generally, the corn is boiled for 8 minutes-10 minutes after the water is boiled.

The vitamin content in corn is very high, which is 5- 10 times that of rice and wheat. Among all staple foods, corn has the highest nutritional value and health care function. High-nutrient substances such as riboflavin contained in corn are very beneficial to human body. At the same time, the nutritional value of special corn is higher than that of ordinary corn, and the nutritional components such as water, active substances and vitamins of fresh corn are much higher than those of old corn.