Chewy and Sweet Boiled Corn and Savory Corn Cheese
A snack of boiled corn cooked with inner husks intact to enhance its natural sweetness, plus corn sautéed in butter and topped with melted cheese.
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 waxy corn recipe keeps the inner husks and silk to bring out deep, savory sweetness. Boiled for about 25 minutes while rotating in the pot, then rested for 5 minutes, the kernels turn out delightfully chewy. Sauté the kernels in butter and melt cheese over top to make corn cheese, perfect as a snack or bar bite.
- Servings
- about 8–10 servings
- Cook time
- 30 minprep not included
- Difficulty
- Easy
- Spiciness
- Not spicy
- Keeps
- 7 days
Ingredients
How to boil corn
- Waxy corn10
- Water15 cups
- Salt1 tbsp
- Saccharin (or new Sugar (saccharin sweetener))1 tbsp
Corn cheese
- Boiled corn1 cup (heaping)
- Pizza cheese (shredded mozzarella)1 cup
- Butter1 tbsp
- Mayonnaise2 tbsp
- Sugar1/2 tbsp
- Salta little
- Peel off the husks leaving just one or two inner layers, and trim only the silk that sticks out past the husk while keeping the silk inside intact.
- Boiled corn can be stored in the refrigerator for about a week; for longer storage, place them unhusked in a ziplock bag with a bit of the cooking water and freeze.
Steps
Prepare the ingredients
Peel off the outer husks of the corn, leaving only one or two inner layers.
Trim off only the silk sticking out of the husk, and keep the silk tucked inside since it gives the corn a deep, savory flavor.
Rinse each ear thoroughly under running water.
How to boil corn
Place the corn in a large pot and pour in the water.
You do not need to submerge the corn completely, as you can rotate their positions halfway through boiling.
Add 1 tbsp salt and 1 tbsp saccharin (New Sugar).
Turn the heat to high. Once it comes to a boil, reduce the heat, cover with a lid, and boil for 15 minutes. Rotate the corn to swap their positions, then boil for about 10 more minutes.
Check the corn around the 20-minute mark; if the kernels look translucent and plump, they are fully cooked.
Turn off the heat and let them rest covered for about 5 minutes to finish.
How to store corn
You can keep boiled corn in the refrigerator for about a week.
For longer storage, put the corn with its inner husks on into a ziplock bag, pour in a little of the boiling liquid to keep it moist, and freeze.
When stored this way, reheating them in a microwave or steamer makes them taste moist and just as delicious as freshly cooked corn.
Make corn cheese
The ingredients for corn cheese are 1 cup boiled corn, 1 cup pizza cheese (shredded mozzarella), about 1 tbsp butter, and 2 tbsp mayonnaise.
Heat a pan, melt the butter, and sauté the corn.
It tastes even better if you sauté it until lightly golden.
Add salt, sugar, and mayonnaise...
Mix evenly, then spread the cheese evenly over the top.
Cover with a lid and cook just until the cheese melts, and it is done.
Ppunwife's tips
- You do not have to pour enough water to fully submerge the corn, as you can rotate their positions halfway through boiling.
- Adding finely chopped ham, onion, or bell pepper makes the flavor richer and makes a wonderful snack for kids.
FAQ
How can I tell when the corn is fully cooked?
Check the corn after about 20 minutes of boiling; if the kernels look translucent and have puffed up plumply, it is cooked through.
How should I store leftover boiled corn?
It can be kept in the refrigerator for about a week. To store it longer, place the corn with its husks into a ziplock bag, pour in a splash of the boiling water, and freeze.
Does the water need to completely cover the corn in the pot?
No, it does not need to be fully submerged because rotating the ears top to bottom halfway through ensures they cook evenly.
Can I add other ingredients to the corn cheese?
Yes, adding finely diced bell peppers, onions, or ham will give it an even richer flavor.
