Boiling Corn? Using Plain Water Is a Big Mistake! Add These 2 Ingredients for Soft, Sweet, and Delicious Corn
The sweltering heat of July hums with the relentless chorus of cicadas, and suddenly, the streets are lined with piles of fresh, plump corn, still wrapped in layers of vibrant green husks. The air carries the delicate sweetness of tender kernels, a seasonal delight that’s also incredibly affordable—just ten yuan for a hefty bag. Many people, eager for simplicity, fill a pot halfway with plain water, toss in the corn, and set it to boil. But when they bite into the cooked cob, something feels amiss—the sweetness seems diluted, the texture disappointingly dry, as if chewing on slightly sweetened fiber. It’s a letdown for such a fresh and vibrant season.
