Abstract: To study the texture and flavor volatiles of black sweet fresh corn at different steaming and cooking times, the texture analyzer and HS-SPME-GC-MS and HS-GC-IMS technologies were used to analyze the texture properties and volatile components combined with chemometrics and relative odor activity value (ROAV). The results showed that the texture properties had a significant decreasing trend with increasing cooking time (P<0.05), and the decreasing trend was more pronounced in boiled samples than in steamed samples. Volatile component analysis showed that 106 volatile compounds were identified by GC-MS and GC-IMS, with 14 differential aroma compounds identified. Seven key aroma components were identified as 2,3-butanedione, 2,3-pentanedione, 3-methylbutanal, 3-hydroxy-2-butanone-M, hexanal, 2-pentylfuran and acetaldehyde. Compared to fresh corn, the volatile compound content varied greatly depending on cooking time. The maximum concentration and number of volatile compounds occurred at 15 to 20 minutes, and the number of compounds produced during steaming was higher than that during cooking. In this study, the differences in cooking time of black sweet fresh corn were analyzed in terms of texture and volatile components, which provided a reference for the rational selection of cooking methods and time for black sweet fresh corn.