Sweet and Tender Boiled Corn
A summer snack of Boiled corn gently simmered with coarse sea salt and New Sugar for the perfect seasoning.
Translated from Korean by AI and not yet checked by a native speaker. Amounts and numbers are taken directly from the original recipe. Read the Korean original →
This summer snack is boiled leaving a single layer of inner husk intact so moisture and flavor do not escape. Soak the corn first in cold water mixed with salt and New Sugar to let the flavor penetrate, then gently simmer for at least 30 minutes.
- Servings
- about 4–5 servings
- Cook time
- 30 minprep not included
- Difficulty
- Easy
- Spiciness
- Not spicy
Ingredients
- Corn5
- Water5 cups
- Coarse sea salt1 tbsp
- New Sugar (saccharin sweetener) (or saccharin)0.5 tbsp
- Corn that is not properly ripe is full of water inside the kernels, so it will shrivel up and leave nothing to eat once boiled; choose ears with plump, full kernels.
- Remove all the corn silk, peel the husks away leaving just one inner layer, and rinse thoroughly under running water. As the husk absorbs flavor together with the corn, it keeps the seasoned flavor in the kernels from escaping.
- Place the corn in cold water and let it sit for 20 minutes so the seasoning can penetrate first.
- Let it cool with the inner husk still on and store it in a zipper-lock bag to prevent moisture from evaporating.
Steps
1. Corn that is not properly ripe is full of water inside the kernels, so it will shrivel up and leave nothing to eat once boiled. You need to choose ears with plump, full kernels.
Remove all the corn silk and peel the husks away, leaving just one inner layer.
(When I asked the grandmother selling corn why she left the husks on, she told me that as the husk seasons along with the corn, it keeps the flavor absorbed by the kernels from escaping.)
Rinse thoroughly under running water.
2. Pour in enough water to fully submerge the corn. In a wide-bottomed pot, 5 cups of water should cover the corn.
First dissolve 1 tbsp coarse sea salt and 0.5 tbsp New Sugar (saccharin sweetener) in the water.
Place the corn in the cold water and let it sit for 20 minutes so the seasoning penetrates first.
. Adjust the ratio of salt and New Sugar according to the amount of water used to boil the corn.
. If you try to add sweetness with sugar, you need to use a large amount, which makes the corn sticky.
3. Place on the stovetop and boil. Once it starts boiling, simmer gently between medium and low heat for at least 30 minutes.
After 30 minutes, the kernels will become translucent.
You can check for doneness by pressing or chewing one of the thick kernels at the base.
(If you let them cool with the inner husk still on and store them in a zipper-lock bag, it will prevent moisture from evaporating.)
4. Boiled corn is delicious eaten warm, and after it cools, it is also delicious if you spread a little butter on it and lightly grill it over a gas flame using a wire rack.
Ppunwife's tips
- If you prefer not to use New Sugar, you can season it using only coarse sea salt.
- If you try to add sweetness with sugar, you need to use a large amount, which makes the corn sticky.
FAQ
Why do you leave one layer of inner husk on the corn?
It seasons along with the corn and prevents the flavor absorbed by the kernels from escaping.
Can I use sugar instead of New Sugar?
To get enough sweetness with sugar, you have to add a large amount, which can make the kernels sticky. If you are hesitant to use New Sugar, seasoning with just coarse sea salt is also good.
How do I check if the corn is properly cooked?
After it comes to a boil and simmers over medium-low heat for at least 30 minutes, the kernels become translucent. You can check doneness by pressing or chewing one of the thick kernels at the bottom.
How should boiled corn be stored so it does not dry out?
Let it cool with the inner husk intact, then place it in a zipper-lock bag to reduce moisture loss.
