This Man's Cook Electric Rice Cooker Steamed Corn

Name: This Man's Cook Electric Rice Cooker Steamed Corn
Cook time: 60 min
Total time: 60 min
Yield: 4 servings
Cuisine: Korean
Ingredients: corn 4 to 6 ears; corn husks as needed; salt 2 teaspoons; new sugar 1 tablespoon; water as needed (just enough to slightly cover the corn)

Steamed corn until tender and juicy inside using the electric rice cooker's multi-steaming function, with water mixed with salt and new sugar.

Recommended for

Those disappointed by store-bought corn that’s tough and lacks sweetness
People who want moist, tender corn without worrying about controlling heat—just press one button
Those who want to fully experience the rich aroma of corn husks and enjoy a soft, juicy texture

60 min Difficulty Very easy Snacks & desserts

Main ingredients

cornnew sugar

Ingredients needed 4 servings

corn 4 to 6 ears
corn husks as needed
salt 2 teaspoons
new sugar 1 tablespoon
water as needed (just enough to slightly cover the corn)

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Recipe

When peeling corn, leave the last inner leaf intact to prevent moisture loss.
Corn husks are essential for rich flavor, so trim only the dirty ends and set them aside separately.
Rinse the prepared corn and collected husks thoroughly under running water.
In a bowl, mix 2 teaspoons of salt and 1 tablespoon of new sugar into 1 cup of water, stirring until fully dissolved and no clumps remain.
Place corn tightly into the inner pot of the electric rice cooker. Cut larger cobs in half if they don’t fit.
Lay the cleaned corn husks on top of the corn, then add water until it just barely covers the corn.
Evenly pour the pre-mixed salt-new sugar solution over the corn.
Close the rice cooker lid and steam using the multi-steaming function for 25 minutes.
After 25 minutes, open the lid, swap the top and bottom corn positions, then steam again using the multi-steaming function for another 25 minutes, totaling 50 minutes of steaming.

Peel corn, leaving one inner leaf, and wash with husks.
Dissolve salt and new sugar in water, place corn and husks in the rice cooker, then add water.
Pour the salt-new sugar mixture over the corn and steam for 25 minutes each time, flipping the corn’s position halfway, for a total of 50 minutes.

Cooking tips

Corn loses its natural sugars over time after harvest, turning starchy and tough; using new sugar instead of regular sugar provides a clean, non-sticky sweetness.
Leaving one inner leaf on the corn helps prevent kernels from hardening quickly even after cooking.
To ensure even heat distribution, flip the corn’s position once during steaming for uniformly tender results.

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