Kim Jin-soon's Corn Boiling
A tip recipe that layers corn husks, silks, and stalks to bring out natural sweetness and steams for a chewy texture
Ingredients needed 4 servings
Recipe
Cooking tips
- Adding the inner husks, silks, and stalks when boiling brings out a natural, non-artificial savory and sweet flavor.
- If you don't reduce to medium heat after 20 minutes and keep boiling over high heat, the kernels may burst, so heat control is important.
- Wrap leftover corn tightly in plastic wrap while still warm and freeze to retain moisture for a long time.
Recommended for
- Those who want a sweet and chewy texture like store-bought corn.
- Those looking for a way to boil and store corn in bulk deliciously for a long time.
How did it turn out when you followed this recipe?
Loading cooking feedback…
You might also like
- Baek Jong-won's Method for Boiling Corn
- This Man's Cook Boiling Corn
- Yoon Yi-ryeon's Boiled Corn
- This Man's Cook Steamed Corn
- Kim Dae-seok's Boiled Corn
- Striker Chef's Thai Style Sweet Corn Fritters
- Kim Dae-seok Chef's Instant Corn Steaming
- Kim Jin-soon's Corn Jeon
- Kim Jin-soon's Corn Butter Grill
- Solo Cooking God's Corn Fritters
