How to Cook Raw Corn

In rural areas, many people like to eat raw corn. The freshly picked corn is not as hard as we imagined, and it contains a lot of water. You can eat the raw corn directly by biting it. It is crispy and delicious, which suits the taste of many people. However, experts do not recommend that people eat raw corn directly, because raw corn may contain many parasites that can cause harm to the human body. So, how should raw corn be cooked to make it safe and delicious?

1. There are at least two tips for cooking green corn:

1. Be sure to cook the inner layer of green corn husk together. The role of green corn husk to corn is equivalent to the relationship between fish and shark fin. They borrow flavor from each other and must be retained, but the whiskers must be removed and the cleaner the better. Peeled corn becomes useless.

2. Be sure to use a pressure cooker to cook it. If you don’t have a pressure cooker, you must not open the lid. When cooking in a pressure cooker, be sure to only put water to cover half of the corn, and cover the valve and turn to medium heat. Turn off the heat after 20 minutes and simmer in the pot for half an hour before opening the lid.

2. How to cook corn to make it nutritious and sweet?

1. Peel off the outermost thick skin of the corn, leaving the innermost 2 layers of thin skin, retain the corn silk, and wash it; put the corn in a pot, add clean water to cover the surface of the corn, bring to a boil over high heat, cover with a lid and cook for 8 minutes.

2. Sweet corn and sticky corn have different maturity times. If you cook them in the same pot, take out the sweet corn after 8 minutes, and continue to cook the sticky corn for 2 minutes. It is best to take out the cooked corn and drain the water immediately. Do not soak it in the water for a long time, otherwise the flavor of the corn will not be strong.

Corn is edible for most people, and is especially suitable for people with spleen and stomach qi deficiency, insufficient qi and blood, malnutrition, arteriosclerosis, hypertension, hyperlipidemia, coronary heart disease, cardiovascular disease, obesity, fatty liver, cancer patients, memory loss, habitual constipation, chronic nephritis edema, and middle-aged and elderly people.