Fresh boiled corn is an enticing dish that many people enjoy, but many people just boil corn in water, so the corn is not fragrant and not sweet enough.
Corn is a breakfast and snack that many people love. Compared to rice, corn is considered to be a food with less starch, so it is increasingly popular. Along with sweet potatoes, boiled corn is now added to the menu to lose weight because corn is rich in carbohydrates, fiber, vitamins, and minerals. Among them, carbohydrates are the main component of corn that provides energy for the body, fiber supports digestion and prevents constipation, while helping to reduce cholesterol levels and protect cardiovascular health.
Recipe for delicious boiled corn
Boiling corn may seem simple, but don’t just boil it in water or add a little sugar as usual. To make a delicious, tender, and fragrant batch of boiled corn, you should pay attention to the following:
When buying fresh corn, remember not to peel off all the leaves, just keep a few layers of husks, and only peel off the outermost layer. This husk will make the corn fragrant, and the corn kernels will not burst and make the broth slimy. Moreover, the corn husk is also very sweet and creates a richer flavor for the boiled corn.
Rinse the corn clean, line the husk at the bottom of the pot, then arrange the corn with the thin husk layer in the pot. Add water, 1 teaspoon of baking soda, and a little salt. Bring to a boil over high heat, then reduce heat to medium and simmer for about 10 minutes for young corn, or longer, about 15-20 minutes, for mature corn.
Why use salt and baking soda to boil corn?
If you add too much salt, it will be too salty. But if you add a little salt, it will enhance the flavor and make the corn sweet but with a rich sweetness. So when cooking some types of desserts, you should also add a few grains of salt to enhance the taste without overpowering saltiness.
Baking soda is alkaline, so it neutralizes acids and helps release vitamin B3 in corn and convert it into free niacin, which is easily absorbed by the body.
In case you buy hard mature corn but want to eat it tender, baking soda is also a savior for your pot of boiled corn. Moreover, baking soda helps boil corn beautiful and delicious, softer. However, remember to only add 1 teaspoon to a pot of about 2 liters of water, do not add too much because it will become bitter and alkaline. You should choose pure baking soda specifically for cooking and baking.
If you have fresh sugarcane, add a few slices of sugarcane
If you have sugarcane husks, line them at the bottom of the pot for boiling corn. Or if you have fresh sugarcane, cut it into slices and add it to the pot of boiled corn. Sugarcane not only adds sweetness to the corn broth but also creates an attractive aroma of sugarcane. The pot of corn will be perfectly fragrant and sweet, surpassing pure sugar.
Note to keep the corn delicious
When buying corn, boil it as soon as possible, avoid leaving the corn for too long, as it will wither and the husk will change from green to yellow, making the corn no longer sweet.
If you have a lot of corn that you can’t eat in one meal, you should boil it all, then wrap it tightly and store it in the refrigerator. When eating, you can reheat it in the oven or steam it to preserve the sweet taste in the corn. But if you store fresh corn in the refrigerator, especially glutinous corn, the next day the corn will lose a lot of its sweetness.
In cases where you want the corn water to be sweeter, you can add a spoonful of sugar when boiling.
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