When cooking corn, you don't need to peel it. You can cook it with the leaves for a while, so that the corn will be sticky and waxy. After opening, it will boil and bloom, and it will taste soft and waxy. There are two kinds of topaz rice, crisp and sweet, and white jade rice is soft and waxy and sweet. The corn only needs to remove the old leaves outside and keep the tender leaves inside the corn, so that it will be tender when cooked. Put the corn in a pot and add water to boil, then simmer for 30 minutes.

After 30 minutes, the corn can be cooled out of the pot. It is best to cook corn with corn leaves. The cooked corn is rich and sweet, and it can be cooked for about 30 minutes. When cooking corn, be sure to put the corn in a pot with cold water, not in a pot with boiling water, so it is easier to cook the corn. It is necessary to add 2 grams of edible salt in the cooking process, which can make the corn taste more fragrant and soft, and it is not easy to break the skin. When cooking, turn the corn constantly with chopsticks to make it even.

When cooking corn, you can use a pressure cooker or casserole and cook it in cold water, so that the corn can be completely cooked. Poke it with chopsticks after cooking, and then take it out to cool. If you add a little cold water once or twice after boiling, take it out and put it in a basin to dry for a minute or two, then prepare an empty bowl, add a little edible salt and stir it evenly, and then evenly spread the salt water on the corn with a small brush, so that the corn used will taste soft and sweet. When cooking corn, you'd better add some leaves to stew.