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Boiled corn | White rice.com Channel's recipe transcription

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White rice.com channel

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Ingredients

Corn : Appropriate amount
salt : 2 to 2.5% salt for boiled water

Time required

20minutes

Procedure

1) Peel the outer skin 00:15
Peel the outer skin, leaving only one or two inner thin skins. Cut off (or fold by hand) the long stems to make them easier to put in the pot.
2) Boil water, add salt and mix. 00:51
Prepare a pan (or a deep frying pan) that can hold corn completely, boil a sufficient amount of hot water, add salt, and mix.
3) boil 01:20
Put the corn in a pan so that it does not overlap, cover it with a lid if it exists, and if not, rotate the corn 2-3 degrees in the pan and boil it lightly (about medium to low heat) for 10 to 12 Boil for a while.
4) Soak in boiled water and leave 01:53
After boiling, leave it in the boiling water for 10 minutes.
5) Raise the colander 02:06
After 10 minutes, raise it and peel it off to complete.

Point

・ If you boil in 1.5 to 2 L of water, 2 tablespoons (36 g) of salt is a guide.
・ By leaving a thin skin, moisture does not easily fly off both when and after boiling, resulting in a juicy finish.
・ If you boil with the thin skin left, you can easily and cleanly remove the beard when peeling after boiling.
・ If you leave it in the boiled water, the heat will be removed moderately and the salt will become familiar, and you will feel sweeter when you eat it.
・ If you want to cool the corn before eating it, you can cool it with salty boiled water for about a day and soak it in it.
・ If there is no space in the refrigerator at home, drain the water when the heat is removed and wrap it in plastic wrap with the skin on or put it in a storage container and refrigerate.