Roasted Corn and Silk Tea (Oksusu Cha)

Remove the husk and silk from corns. Break off kernels from each cob by hand. This is probably the most tedious task in making the tea… 1 average size corn makes about 1 cup of corn kernels.

Dry the kernels and corn silk outside in the shade for 1-2 days (if weather is dry and warm). Or use a dehydrator and dry for the kernels for 5-6 hrs and the silk for 1-2 hrs until fully dried (almost rock hard when pressed).

Roast the kernels in a wok or frying pan. Don’t fill your pan more than 2/3. Divide the kernels into 2 batches if your pan is not big enough. Roast first on med-high heat until corn kernels start to brown and then lower to medium heat until fully roasted. Stir often to make sure corns are evenly roasted. Depending on the heat and the amount of corn in the wok, the time may differ.

You can roast on medium heat for 30-40 min, stirring often. OR you can roast on low heat for 1 hr or more, stirring LESS often. It’s your choice!

Use the second method if you have other things to do. When all kernels become evenly golden brown, you are done. You can roast longer for a more robust, almost burnt flavor. The more burnt flavor will taste more similar to teas sold at markets.

Store Oksusucha in a container in a cool, dry place.

Add about 1/4 cup corn tea and 1 small bunch of dried corn silk to 6 cups of water.

Simmer for 20-25 min.

Discard the corn and silk. Serve hot or cold with any Korean meal or simply as tea.

Store oksusu cha in the refrigerator for up to a week. When it becomes cloudy, it is a sign that it’s about to spoil.