1, the corn from the freezer, without thawing, directly peel off the outermost thick skin, leaving the innermost 2 layers of thin skin. Rinse well with water and place in a pot, then pour cold water over the surface of the corn. Cooking with the thin coats on preserves a distinctive grain flavor and makes it easier to cook.

2, the best way to cook corn is to soak it for 20-30 minutes, and then turn on the heat to cook it. This can effectively retain the vitamins of the corn itself, eat it fragrant, chewy. Different corn cooking time is slightly different. After the water boils, sweet corn (bright yellow) and old corn need to be cooked for another 8 minutes, sticky corn (white) cook longer, at least 10 minutes, without overemphasizing the cooking bloom.

3, after cooking, you need to clip the corn out and put it into a leaky net to drain.