Reason: When cooking corn, you can add a little salt to the water after it boils, and then continue cooking. This can strengthen the taste of corn and make it taste slightly sweet.

It is best to soak the corn for 20-30 minutes before cooking it over high heat. This can effectively retain the vitamins of the corn itself, making it taste fragrant and chewy. Cooking times vary slightly for different corns. After the water boils, sweet corn (bright yellow) and old corn need to be cooked for another 8 minutes. Sticky corn needs to be cooked longer, at least 10 minutes. There is no need to overemphasize cooking to bloom.

In addition, when cooking corn, generally add 0.5 grams of baking soda. Adding too much baking soda will cause the cooked corn to turn red. If the cooked corn turns red, it is still edible. Just use less corn next time you cook it.

When cooking corn, use cold water to cook it, because the corn cooked in cold water tastes softer and more tender, and the corn cooked in cold water takes a slightly longer time, so that the nutrients in the corn silk and corn leaves can be completely cooked. water, thus making the cooked corn sweeter, more fragrant and more nutritious.