Methods of consuming corn
Category： Popular Science
Release time：2019-09-29
Before steaming or boiling each batch of corn, it must be rinsed with clean water. There are two methods:
Method 1: Key points for steaming/boiling unfrozen corn:
A. For corn of suitable maturity, the general steaming/boiling time is about 40 minutes.
B. For relatively tender corn, the general steaming/boiling time is about 25-30 minutes.
C. The steamed/boiled corn should retain its inherent characteristics; the cooked corn should have a strong, fresh aroma.
D. When storing the cooked corn, it must be kept at the temperature it was at when taken off the heat (the corn should be steaming). Otherwise, once the temperature of the cooked corn drops, the texture and sweetness will decrease, and it will become hard. These are inherent characteristics of quick-frozen sweet corn.
Method 2: Key points for steaming/boiling thawed corn:
A. The corn must be thawed for at least 1.5 hours.
B. The steaming/boiling time is generally about 30 minutes. The ideal serving temperature should be hot to the touch; at this temperature, the corn has the best texture, being fragrant, soft, sweet, and chewy.
C. The storage method for cooked corn is the same as for Method 1.
In short, during the sales process in stores and at the retail level, these steps must be followed. Otherwise, many problems may arise. We urge everyone to strengthen control; the steaming/boiling time for special corn should be determined according to the corn's characteristics.
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