When cooking corn, it can be boiled or boiled. Corn will be sweeter and more delicious if it is cooked with skin. Don't cook the corn for too long after it is cooked. If cooked for too long, the taste of corn will become weak and the taste will be poor.

How to tell whether corn is cooked;

1. Look at the color: raw corn is lighter than cooked corn.

2. Pinch by hand: After raw corn is pinched, there will be juice, but cooked corn does not.

3. Taste with your mouth: raw corn tastes raw and cooked corn tastes sweet.

Nutritional value:

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. Every100g of corn contains folic acid 12 microgram, which is three times that of rice. 238-300mg of potassium, 4-5 times that of rice; Magnesium is 96 mg, which is three times that of rice.

It also contains antioxidants such as glutathione, carotene, lutein, zeaxanthin, radish and vitamin E, so corn has many health functions. Corn contains many anticancer factors, such as glutathione, lutein and zeaxanthin, trace elements and magnesium.

Glutathione can lock carcinogens with its own handcuffs, making them inactive and excreted through the digestive tract. It is also a powerful antioxidant, which can accelerate the inactivation of aging free radicals and is the most effective anticancer substance in human body.