Corn generally need to steam 10~15 minutes to eat.

Ordinary sweet corn, fresh corn, after the water boils, steam 10~15 minutes can be separated from the water, if it is sticky corn, sticky corn, old corn need to steam more 5~10 minutes. Steam tender corn time should not be too long, otherwise it is easy to steam the corn old and lead to nutritional loss, but also will lose the tender taste. If it is old corn, then steam time should be extended accordingly. Steaming corn is best kept wrapped in the outside of the green skin together with the cooking, and corn husk should be removed clean, so that the steamed corn is delicious.

When steaming, try not to open the lid, a steam to the end, so that the steam out of the corn is fragrant. Steamed corn, because it is not immersed in water, steam can also be in the pot after a few minutes of simmering, the nutrition will not be lost. Generally steamed corn, will be sweeter than boiled corn.

The 3 tips to determine whether the corn is steamed:

1, look at the color: After boiling for a period of time, open the pot to see if the color of the corn has changed. The color of the corn before cooking is relatively light, and the color of the corn after cooking is darker, the kind of golden yellow.

2, feel the hand: peel off a grain of corn, if the corn kernel is relatively hard and solid without a hollow, pinch no juice splash out, which means that the corn has been cooked, if there is still juice inside the corn kernel, then it is not cooked.

3, taste texture: taste the corn, taste if very soft and glutinous, and corn grain inside the texture of no powder, that corn is cooked, if the corn is not fragrant, not soft and glutinous texture, there is a powder flavor, then the corn is not cooked at all.