How to make quick-frozen sweet corn more milky and rich? What is the phone number for quick-frozen sweet corn?

The core of making quick-frozen sweet corn rich in milky aroma is to use dairy products (butter, light cream, cheese, etc.) as the flavor carrier. By heating, the milky aroma can penetrate into the corn kernels, while retaining the sweetness of the corn itself, forming a dual mellow taste of "sweet + milk". What is the phone number for quick-frozen sweet corn? The following three methods are simple to operate and cover different scenarios of frying, baking, and boiling. The milky flavor concentration can be adjusted according to preference.

1. Quick version: Fried corn with butter and milk flavor (10 minutes to cook, basic version)

This is a milky way. The animal milky aroma of butter can quickly coat the corn. It has a caramel aroma with sweetness, making it suitable as a side dish or snack.

Pretreatment: There is no need to completely thaw the quick-frozen corn. Rinse it with clean water for 10 seconds and drain (fry with a little ice ballast to make the grains crisper and less likely to stick to the pan).

Saute the butter: After heating the pan, turn down the heat, add 15g of unsalted butter, and wait until the butter is completely melted and fine foam appears (do not fry until it is burnt, as it will become bitter).

Stir-fry for flavor: Pour in the corn, turn to medium heat and stir-fry quickly for 2-3 minutes, until the corn kernels become bright and the edges are slightly burnt, and the buttery aroma will be completely coated on the corn.

Light seasoning: add 1 pinch of salt (about 1g, to enhance the flavor without overpowering the aroma), optionally sprinkle with a little black pepper, stir-fry for 10 seconds and it is ready to serve. Eat it hot while the milk is fragrant.

2. Mellow version: boiled corn with light cream and milk flavor (suitable for porridge and dessert)

Boil corn with light cream or milk, the milk aroma will be warmer, the corn will absorb the aroma of the milk, and the taste will be soft and tender, suitable for people who like a soft flavor.

Pretreatment: Thaw the quick-frozen corn completely and drain the water (to avoid diluting the milk concentration); prepare 200ml of whipping cream (or 150ml of milk + 50ml of whipping cream, for a stronger milk aroma).

Cook to reduce the juice: Pour light cream into the pot, add 50ml of water (to prevent the cream from boiling), add corn, cook over low heat for 5-6 minutes, stirring occasionally to allow the corn to absorb milk evenly.

Lock in the flavor and increase the aroma: When 1/3 of the milk is left, add 5g of white sugar (optional to enhance the sweetness), continue to cook for 1 minute, until the milk is thick and coats the corn, turn off the heat and simmer for 2 minutes.

Advanced way to eat: Spread a layer of milk powder or grated coconut on the cooked corn to double the milky flavor in one bite. You can also mix it with rice to make milky corn rice.

3. Rich version: Cheese Baked Corn (drawn + sauteed, suitable for dinner parties)

Baked with mozzarella cheese, the cheese is melted and then wrapped in corn. It has stringy texture when you bite it, and the milky aroma is mixed with the caramel aroma. It is suitable for afternoon tea or banquet dishes.

Pretreatment: Thaw the quick-frozen corn completely and squeeze out the water (to avoid water leakage during baking, which will affect the cheese solidification); prepare 100g mozzarella cheese (cut into small pieces or use grated cheese).

Mix well and layer: put corn in a bowl, add 20ml of light cream and 10g of melted butter, stir evenly so that each corn is covered with milk; spread the corn in the baking bowl, and cover the surface with shredded cheese.

High-temperature gratin: Preheat the oven to 180°C in advance, place the baking bowl in the middle rack, and bake for 10-12 minutes, until the cheese is completely melted and the surface is golden brown (if you don’t have an oven, you can use an air fryer, 180°C for 8 minutes).

Eat it while it's hot: Don't move it immediately after taking it out of the oven. Let it sit for 1 minute to let the cheese set. When you eat it, it will be stringy. The corn is wrapped in melted cheese, and the milky aroma is so rich that you can't stop.

3 key tips for making milk more fragrant

Choose the right dairy products: give priority to animal butter, unsalted butter, and mozzarella cheese. Vegetable butter/butter has a false milky aroma and is easy to get greasy. If you like it thicker, add 1 tablespoon of condensed milk (not too much, it will be too sweet).

Control the heat: Use medium to low heat throughout the heating process to avoid frying the butter and scorching the butter, otherwise it will produce a bitter taste and cover up the aroma of milk; during the last 2 minutes of baking, turn to high heat to slightly burn the surface of the cheese and make the aroma more prominent.

Less salt and less sugar: The core of the seasoning is to "highlight the milky aroma". Only a pinch of salt is added to enhance the flavor. Sugar can be added or not (corn itself is sweet enough) to avoid heavy flavors taking away the limelight of the milky aroma.