“Supercharge Your Corn: A Tasty Twist for a Nutritional Treat”

Both sweet corn and field corn have a distinctive sweet aroma and taste. You can use corn to make desserts such as corn pudding or sticky rice cakes, but boiling is the most popular method.

Many people say that boiled corn bought from street vendors is sweeter and softer than homemade corn. However, most corn sold by vendors is boiled in large quantities, so they add sugar to enhance its sweetness. If you want your boiled corn to taste good and be healthy, remember to add these two types of spices to the pot, guaranteeing a more effective result.

Baking Soda

The first ingredient is baking soda, also known as baking powder. This is a common ingredient in every kitchen. Baking soda helps corn soften faster and doubles its nutritional value.

This is because corn contains a significant amount of niacin. However, corn is unable to release it even when boiled for an extended period. Niacin is known to reduce bad cholesterol and increase good cholesterol to a certain extent. Simultaneously, this substance helps regulate blood lipids, preventing cardiovascular and cerebrovascular diseases.

Baking soda acts as a catalyst, facilitating the release of niacin.

Salt

You’re not mistaken; salt has a salty taste, but it can enhance the sweetness of corn. However, the amount of salt used must be balanced. If you add too much, the salty taste will overpower the natural sweetness of the corn. Additionally, it inadvertently increases your salt intake beyond the recommended limit.

In addition to the two spices mentioned above, when boiling corn, you should also pay attention to the following basic points:

Do Not Peel All the Corn Husks

Corn sold in markets is usually peeled to display uniform kernels. However, boiling peeled corn will not taste as good. Instead, buy corn with the husks still attached. Before boiling, remove the old outer layers, leaving only the two thin inner layers close to the kernels and the corn silk. The husks help retain moisture during boiling, resulting in more flavorful and aromatic corn.

Soak the Corn Before Boiling

Most people will put the corn directly into the pot to boil, but this is not the correct way. Before boiling, soak the corn in clean water for about 20 minutes. This way, the corn will be sweeter, softer, and more aromatic. It is a fact that soaked corn boils faster than unsoaked corn.

Remove the Corn from the Pot Immediately After Boiling

Boiled corn is very hot, so people usually leave it in the pot to cool down before taking it out. This habit causes the corn to lose its flavor. Additionally, overcooking affects its taste.

The correct method is to remove the corn from the pot once it is boiled, let it cool, and then enjoy it.

To help you boil delicious corn that meets your expectations, Bếp Eva will share a simple boiling method. Please take a look!

Ingredients:

– Corn: 3 – 5 ears

– Salt: 1 teaspoon

– Baking soda: 1 teaspoon

– Clean water

Boiling Corn – Simple and Delicious

1. Remove the old leaves from the corn, leaving only 1-2 thin inner layers. Then, rinse them thoroughly with water.

2. Soak the corn in clean water for about 20 minutes to allow the kernels to absorb enough water. This step ensures faster boiling.

3. Arrange the corn in a pot and add water until it barely covers the corn. Ideally, the water level should be about 2-3 cm above the corn.

4. Add one teaspoon each of salt and baking soda to the pot to enhance the corn’s sweetness and flavor and reduce boiling time.

5. Cover the pot and boil the corn over high heat. Once it starts boiling, reduce the heat to medium and continue cooking for about 20 minutes before turning off the heat.

6. Use tongs to remove the corn from the pot, let it cool, then peel and enjoy!

Boiling corn this way ensures that all kernels are soft and well-cooked. Most importantly, the corn will taste sweet and flavorful, not bland.