Boiled Corn with Savory In-Season Flavor
In-season boiled corn seasoned simply with coarse sea salt instead of sweeteners to highlight its natural savory sweetness.
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 method boils corn seasoned simply and cleanly with salt, using no artificial sweeteners. Boiling it for over 30 minutes with the inner husks and silks still attached brings out its rich, savory aroma and inherent sweetness. It makes a wonderful summer snack for kids while corn is in season.
- Servings
- about 10–12 servings
- Cook time
- 30 minprep not included
- Difficulty
- Easy
- Spiciness
- Not spicy
Ingredients
- Corn25
- Water35 cups
- Coarse sea salt (or coarse sea salt)4 tbsp
- Boiling the corn right after harvest keeps it tender, chewy, and naturally sweet; after 2 to 3 days from harvest, the sweetness fades and the kernels begin to harden.
- Leave the inner husks and silks on, and wash them clean before boiling.
- Let the boiled corn cool slightly, place it in a zipper-lock bag, and freeze it. Thaw and steam before eating.
Steps
Leave the inner husks and silks on the corn and wash thoroughly.
Pour 35 cups of water into a large pot and dissolve 4 tbsp of coarse sea salt (or fine salt) in it. Stack the ears of corn neatly so that the topmost layer is submerged in the water. Cover with a lid and bring to a boil over high heat. Once it starts to boil and the lid begins to rattle, lower the heat to between medium and low and boil for over 30 minutes.
Let the boiled corn cool slightly, place it in a zipper-lock bag, and store it in the freezer. When you want to eat it, thaw and steam it to enjoy that freshly boiled flavor.
Ppunwife's tips
- Use about 1 to 1.5 tbsp of salt for every 10 cups of water. Adjust the salt to suit your taste.
- Boiling a large batch of corn all at once gives it a much deeper, more savory flavor.
FAQ
Is the corn sweet enough without artificial sweeteners?
Freshly picked corn is juicy enough that seasoning it with just salt brings out its natural sweetness and chewy texture without any sweeteners.
Why do you leave the inner husks and silks on when boiling?
Boiling corn with its silks and inner husks adds a deeper, more savory aroma to the corn.
How should I store leftover boiled corn?
Let the boiled corn cool slightly, seal it in a zipper-lock bag, and freeze it. When ready to eat, thaw and steam it briefly to enjoy the flavor of freshly boiled corn.
What is the standard ratio for the salted water?
A good baseline is 1 to 1.5 tbsp of coarse sea salt for every 10 cups of water, which you can adjust to your taste.
