Chewy, Sweet, and Salty Boiled Corn for a Summer Snack
Summer seasonal corn boiled fragrantly in a pressure cooker along with its inner husks and silk.
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 recipe balances sweet and salty flavors with coarse sea salt and saccharin, using a pressure cooker to bring out a delightfully chewy texture. Boiling the corn with its inner husks and silk enhances its savory depth and nutty aroma. Storing any leftovers with some of the cooking liquid keeps them moist, making them a great seasonal summer treat to enjoy anytime.
- Servings
- about 5 servings
- Difficulty
- Easy
- Spiciness
- Not spicy
Ingredients
- Corn10
- Coarse sea salt1 tbsp
- Saccharin (or new Sugar (saccharin sweetener))1 tbsp
- Water13 cups (approx.)
- When you hold the corn, ears that feel firm and heavy are well-filled and good.
- To prepare the corn, peel away the outer husks leaving about 2 layers of inner husks and the silk, discard any dirty silk sticking out, and wash clean in water.
- Divide the cooled corn with its husks into single-serving portions, add a ladle or two of the cooking liquid to keep it moist, place into bags, and refrigerate or freeze.
Steps
Prepare the ingredients
Here are 10 ears of waxy corn.
When you hold the corn, ears that feel firm and heavy are well-filled and good.
Trim the corn
To prepare the corn, peel away the outer husks, leaving only about 2 layers of inner husks and the silk.
Remove any dirty silk sticking outside the corn and wash clean in water.
How to boil corn
Pour 13 cups of water into a pressure cooker, then add 1 tbsp of saccharin and 1 tbsp of coarse sea salt.
If you are boiling in a regular pot, the cooking time is longer, so you should add more water generously to account for evaporation.
Add the corn and close the pressure cooker lid.
Once it comes to a rolling boil over high heat, the weight will begin to jiggle; from that point, reduce the heat to low and boil for 15 minutes.
Turn off the heat and leave it alone until the pressure releases completely to let it finish steaming.
If you are boiling in a regular pot, boil for 15 minutes, switch the top and bottom positions of the corn, boil for 10 minutes more, and let it rest off the heat for 5 minutes.
Opening the lid, it is full of the savory aroma of corn.
Boiling it together with the husks and silk adds savory umami and makes it much more delicious.
Drain in a colander to let the steam subside, and do not discard all the cooking liquid—save half of it.
Finish
Peeling the husks right after boiling, the corn kernels look so shiny and luminous.
The kernels are plump and completely filled out without any wrinkles.
Divide the cooled corn with its husks into single-serving portions, add a ladle or two of the cooking liquid to keep it moist, place into bags, and keep in the refrigerator or freezer.
Ppunwife's tips
- Boiling it together with the husks and silk adds savory umami and makes it much more delicious.
- If you are boiling in a regular pot, the cooking time is longer, so you should add more water generously to account for evaporation.
- If the corn is underripe, the kernels will wrinkle and lose their plump chewiness, so choose your ears carefully.
FAQ
How do I cook this in a regular pot instead of a pressure cooker?
Pour in more water generously to account for evaporation, boil for 15 minutes, switch the top and bottom positions of the corn, boil for 10 more minutes, then turn off the heat and let it steam for 5 minutes.
Why do you leave the husks and silk on the corn when prepping?
Leaving about 2 layers of inner husks and the clean silk on the corn while boiling imparts a savory umami that deepens the overall flavor.
How should leftover corn be stored to keep it moist?
Once the corn has cooled slightly, portion it with its husks into servings, pour a ladle or two of the cooking liquid over it, and seal in airtight bags to store in the refrigerator or freezer.
