Boiling sweet corn can lead to loss of flavor, cause mushiness, or produce overly hard kernels. Steaming corn, especially in the husk, preserves its moisture and nutritional content. The steaming method is faster than boiling and ensures even cooking. To steam corn on the stove, use a pot with enough height to allow the cobs to stand upright. After filling the pot with water and bringing it to a boil, steam for four to five minutes until the kernels appear plump and juicy. This method avoids the nutrient loss associated with boiling.
Steaming is preferable to boiling because boiling causes corn to lose its flavor and nutrients, resulting in mushy or hard kernels. Steaming preserves the cobs' nutrition and flavor, especially if cooked in the husk.
Boiling draws vitamins and other nutrients out of corn into the cooking water, while steaming allows the kernels to maintain their juice, ensuring a flavorful and crunchy texture.
Collection
[
|
...
]