Sweet and delicious, corn is also nutritious, rich in folate and potassium, as well as various vitamins and nutrients. Regular consumption of corn can help prevent cancer, protect vision, and regulate blood sugar.
Corn can be prepared in a variety of ways, such as boiling, stewing, or grilling. There are a few tricks to boiling corn; master them, and your boiled corn will be fragrant, sweet, and nutritious.
After taking the corn from the freezer, do not thaw it. Remove the outermost thick husk, leaving the two innermost layers of thin husk. Rinse it clean, place it in a pot, and add cold water to cover the corn. Boiling it with the thin husk on helps to preserve its unique grain fragrance and makes it easier to cook.
For best results, soak the corn for 20-30 minutes before bringing it to a boil over high heat. This effectively retains the corn's natural vitamins, making it fragrant and pleasantly chewy. Cooking times may vary slightly for different types of corn. Once the water is boiling, sweet corn (bright yellow) and mature corn need to cook for another 8 minutes, while sticky corn (white) requires a longer cooking time of at least 10 minutes; there is no need to overcook it until it splits open.
After cooking, remove the corn and place it in a colander to drain. Leaving it to soak in the water for too long will cause its flavor to weaken and its texture to become less firm.
When boiling sticky corn or mature corn, you can add a small amount of salt to the water after it comes to a boil. This enhances the corn's texture and brings out a subtle sweetness.
If you want to get more nutritional value from your boiled corn, you can add a little baking soda to the water during cooking. This is because corn is rich in niacin, a nutrient that is often difficult for the body to break down and absorb. With the addition of baking soda, the niacin in the corn is fully released, making it more nutritious.