Autumn is the season for eating corn. When boiling corn, you can improve its texture by mastering a few simple tips.
1. Don't boil it "naked"
Some people are used to peeling the corn completely clean for "naked" boiling. This often causes the corn to lose its nutrients during the cooking process and can also make it lose its proper texture. Therefore, when boiling corn, it's best to keep the innermost white "husk" closest to the kernels. Boiling it with the thin husk on will give the cooked corn a unique grain fragrance and make it easier to cook.
2. Soak it before boiling
Before putting it in the pot, it's best to soak the corn in cold water for 20-30 minutes, then bring it to a boil over high heat. This helps to preserve the corn's own vitamins, making it fragrant and pleasantly chewy to eat. Additionally, there are different varieties of corn, and their cooking times vary. The most common sweet corn and field corn in the south are best boiled for 8 minutes after the water comes to a boil, while the white glutinous corn requires a bit longer, around 10 minutes being ideal.
3. Boil with salt
After the water comes to a boil, add a little edible salt to the water. The salt can enhance the corn's sweetness and also strengthen its texture, adding more flavor to the corn.
4. Add a little baking soda
When boiling corn, adding a little baking soda (edible alkali) to the water will enhance the nutritional benefits of the corn. This is because corn is rich in the nutrient niacin, which is generally difficult for the human body to break down and absorb. The magic of baking soda is that it allows the niacin in the corn to be fully released.