Boiled Waxy Corn with Inner Husks and Silk
A summer snack of waxy corn boiled with its inner husks and silk, seasoned with salt and saccharin for deep savory-sweet flavor.
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 boiled waxy corn recipe keeps the inner husks and clean silk intact to draw out rich, nutty flavor. Adding equal parts salt and saccharin brings out the sweet and salty street-food taste you know. Flipping the ears after the water boils and letting them rest off the heat yields a plump, chewy texture.
- Servings
- about 5 servings
- Cook time
- 30 minprep not included
- Difficulty
- Easy
- Spiciness
- Not spicy
Ingredients
- Waxy corn10
- Water15 cups
- Salt1 tbsp
- Saccharin1 tbsp
- Choose ears that feel firm and heavy in your hand.
- If you boil a large batch and want to freeze it, store the corn with its husks along with a little of the boiling liquid to keep it moist.
- If you plan to eat it over a few days, keep it in the refrigerator with its husks on, then warm it up briefly in the microwave before eating.
Steps
Prepare the corn
Remove all the outer husks from the corn, leaving about 2 layers of inner husks.
The fragrant corn silk makes it taste wonderful when boiled together, so snip off and discard only the dirty outer silk, keeping the clean silk inside intact.
Rinse the corn thoroughly under running water.
Boil the corn
Pour 15 cups of water into a pot so the corn will be lightly submerged, then add 1 tbsp salt and 1 tbsp saccharin.
Add the corn, and once it comes to a rolling boil, reduce the heat, cover with a lid, and boil for 15 minutes. Switch the positions of the top and bottom ears, then boil for 10 minutes more.
Check if the corn is tender while it cooks and adjust the time as needed.
Once boiled through, turn off the heat and let it rest with the lid on for 5 minutes to finish.
If you boil a large batch and want to freeze it, store the corn with its husks along with a little of the boiling liquid to keep it moist.
Finished
Plump and delightfully chewy waxy corn looks truly appetizing.
Because this is fresh seasonal corn, the skins are thin and remarkably tender.
Playing harmonica on the cob and chewing with your mouth full is the true way to enjoy it.
Snapping it in half and popping off a mouthful of kernels fills your mouth with nutty richness and chewiness.
Corn tastes best when it is still warm.
If you plan to eat it over a few days, keep it in the refrigerator with its husks on, then warm it up briefly in the microwave before eating.
Ppunwife's tips
- Boiling corn in a pot takes a little time, so check occasionally to see if it is tender and adjust the time.
- The nutty corn silk makes the broth delicious, so trim away only the dirty outer ends and keep the silk inside intact.
FAQ
Should I strip off all the husks and silk before boiling?
Trim off only the dirty outer husks and exposed silk; leaving two layers of inner husks and the clean silk inside adds a richer, nuttier flavor.
How should I store and reheat leftover corn?
For corn you will eat within a few days, refrigerate it with the husks on and reheat in the microwave; for longer storage, freeze it with the husks along with a splash of the boiling cooking liquid to retain moisture.
How do I control the heat and cooking time in a pot?
Once the water reaches a rolling boil, lower the heat, cover, and boil for 15 minutes. Rotate the top and bottom ears, boil for 10 more minutes, then turn off the heat and let it steam for 5 minutes.
