Chewy Boiled Waxy Corn with Inner Husks and Silks
A savory, chewy summer snack of boiled waxy corn cooked together with its inner husks and corn silks.
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 →
Boiling waxy corn with a single layer of inner husk and clean silks brings out a richer, savory depth of flavor. Simmering it in salted water, flipping halfway through, and letting it steam yields plump kernels with an irresistibly chewy texture.
- Servings
- about 4–5 servings
- Cook time
- 30 minprep not included
- Difficulty
- Easy
- Spiciness
- Not spicy
Ingredients
- Waxy corn5
- Water10 cups
- Coarse sea salt1 tbsp
- Choose ears of corn that feel firm and heavy to the touch so the kernels are fully packed.
- Trim off any dirty, dry silks sticking out of the husks, save the clean silks inside to boil with the corn, and peel away all but one inner layer of husk.
- If you prefer it sweet, add 3 tbsp of sugar or 1/2 tbsp of New Sugar (saccharin sweetener).
- If boiling a large batch to freeze, leave the inner husk on and store them while still moist without completely drying off the cooking water.
Steps
Choose ears of corn that feel firm and heavy to the touch so the kernels are fully packed.
Trim off any dirty, dry silks sticking out of the husks.
The clean silks left inside will be used when boiling.
Peel away all the outer layers, leaving just one layer of inner husk.
Rinse thoroughly under running water, then place in a pot and pour in just enough water so the corn is almost submerged.
I poured in 10 cups of water and added 1 tbsp of coarse sea salt.
At this point, if you prefer it sweet, add 3 tbsp of sugar, or 1/2 tbsp of New Sugar if you have it.
Once it begins to boil vigorously over high heat, lower the heat, cover with a lid, and boil for about 15 minutes. Turn the corn over and boil for 10 more minutes.
When the kernels look translucent all over, taste one; if tender and fully cooked, turn off the heat and let it steam. For about 5 minutes...
Adding the husks and silks when boiling the corn imparts a deep, savory flavor.
If boiling a large batch to freeze, keep the husks on and store them while still moist without completely removing the cooking water.
Ppunwife's tips
- Adding the husks and silks when boiling corn gives it a deep, savory flavor.
FAQ
What should I add to make the boiled corn sweet?
If you want a sweeter flavor, simply add 3 tbsp of sugar or 1/2 tbsp of New Sugar to the water when cooking.
Why boil it with the inner husks and corn silks?
Boiling with the reserved inner husks and clean silks imparts a richer aroma and a deeper savory flavor.
How should I freeze a large batch of boiled corn?
Keep the inner husks on and freeze the corn while still moist, without completely draining or drying off the cooking liquid.
How do I choose good waxy corn?
Pick ears that feel solid and heavy in your hand, which indicates that the kernels are densely filled.
