Corn is very nutritious, low in calories, and good for health. Especially for those who are trying to lose weight, this is the perfect choice to satisfy hunger.
Whether it is sticky corn or sweet corn, they both have a distinctive aroma and sweetness. You can use corn to make sweet soup or sticky rice, but the most popular is still boiling.
Many people say that boiled corn bought outside is sweeter and softer than homemade ones. However, most corn sold outside is boiled longer, so they will add sugar to enhance the sweetness. If you want the boiled corn to be delicious, fragrant, and healthy, then remember to add these 2 spices to the pot, ensuring the nutrients will double.
Baking soda
First is baking soda, also known as baking powder. This is an ingredient that every kitchen has. Baking soda helps the corn to soften quickly and double the nutrients.
The reason for this is that corn contains a significant amount of niacin. However, corn itself cannot release them even when boiled for a long time. Niacin is known to reduce bad cholesterol, increase good cholesterol to a certain extent. At the same time, this substance also helps regulate blood lipids, preventing cardiovascular and cerebrovascular diseases.
The presence of baking soda will act as a catalyst to facilitate the release of niacin.
Salt
You’re not mistaken, salt has a salty taste but it also has the ability to enhance the sweetness of corn. However, the amount of salt used must be balanced, if you add too much salt, the salty taste will overpower the original sweetness. Moreover, it unintentionally increases the amount of salt that you intake higher than the allowed standard.
In addition to the 2 mentioned spices above, when boiling corn, you should also note the following basic points:
Don’t peel off all the corn husks
Corn sold in the market is often stripped of all the husks to show off the uniform kernels. However, “naked” corn for boiling is not tasty.
Instead, you should buy corn with the husks still intact. Before boiling, remember to remove the old husks and keep only the 2 thin layers close to the kernels and the corn silk. Because of the protective layers, the corn kernels do not lose moisture during the boiling process, making the taste of the cooked corn more intense and fragrant.
Soak the corn before boiling
Most people put the corn directly into the pot to boil, but this method is incorrect. Before boiling, you should soak the corn in clean water for about 20 minutes. This way, the corn will be sweeter, softer, and more fragrant. The truth is that soaked corn will cook faster than usual.
Remove the corn from the water immediately after boiling
The corn is very hot when cooked, so people usually leave it in the pot and wait for it to cool before eating. This habit is the reason why the corn loses its original taste. In addition, because of the heat, the corn is overcooked, losing its delicious taste.
The best method is to take out the corn from the pot when cooked, let it cool, and then enjoy.
To help you have a delicious boiled corn, Eva’s Kitchen will share a simple method, please refer to it.
Ingredients:
– Corn: 3 – 5 ears
– Salt: 1 tablespoon
– Baking soda: 1 tablespoon
– Clean water
How to boil delicious corn
1. Peel off all the old leaves on the corn then wash them with water until they are clean.
2. Soak the prepped corn in water for about 20 minutes so that the corn kernels can absorb enough water. This way, the boiled corn will cook faster.
3. Arrange the corn in a pot and pour water to cover the surface, preferably the water should be about 2 – 3 cm above the corn.
4. One by one, add 1 tablespoon of salt and 1 tablespoon of baking soda to the pot to make the corn fragrant, sweet, and cook faster.
5. Cover the pot and boil the corn over high heat. When the corn boils, turn down the heat to medium and continue boiling for about 20 more minutes before turning off the stove.
6. Take each ear of corn out of the pot, wait for the corn to cool, then peel off the husks and enjoy.
Boiled corn using this method will have soft and cooked kernels, the most important thing is the intense sweetness without being bland.
According to Thoi Bao Van Hoa Nghe Thuat
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