When buying corn, many people tend to remove all the husk and silk because they think it will be more convenient when boiling corn. But that’s not true, leaving the innermost husk layer of corn intact will help lock in the moisture and nutrients of the corn, making the corn kernels tender and sweeter when boiled.
The silk of corn is just like the husk, keeping the silk intact will make the corn sweeter and the silk contains a good amount of vitamin C and K which is good for the body.
After cleaning the corn, put it into a pot and add a suitable amount of cold water and boil. Boiling corn with cold water will help the corn heat evenly, making the corn kernels soft and tender. If using hot water to boil the corn, the outer corn kernels are cooked but the inside is still raw, which affects the taste of the corn.
A very important step when boiling corn is to add a little baking soda and salt, which will make the corn soft and sweeter. Adding baking soda helps the corn retain its nutrients and enhances the taste of the corn.
Normally, you bring the pot of corn to a boil and then simmer for about 10 minutes. If boiling sticky corn, simmer for about 20 minutes. Once the corn is cooked, remove it immediately. Don’t let the corn sit in the pot, otherwise, the corn will have a bland taste and lose its flavor.
Finished product:
If you like to eat boiled corn, then take note of these tips to make the boiled corn always tender, sweet, and fragrant!
According to Vietnamese Women
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