Step 1

First, prepare the corn by cleaning off the outer husks and silk. In a pot, combine the 4 ears of corn with 2 cups of water (approx. 400ml) and 1 tablespoon of sugar. The sugar helps enhance the corn’s natural sweetness and makes it more tender.

Step 2

Add the reserved corn husks and silk to the pot along with the corn. Sprinkle a pinch of salt over the kernels to add flavor. Cover the pot, bring to a boil over high heat, then reduce to medium heat and simmer for about 20-30 minutes, or until the corn is tender. The husks and silk will infuse the water with flavor, making the corn even more delicious.

Step 3

[Easy Tip for Removing Corn Kernels!] While the corn is still warm, insert a fork into the kernels and gently push downwards to release them in rows. This method keeps the kernels intact. If you’re short on time, you can also carefully cut off the kernels with a knife or scissors.

Step 4

After pushing with a fork, if there are any gaps between the kernels, you can gently rub or scrape them off with your fingers to easily remove the remaining kernels. These corn kernels can be added to rice for extra flavor or enjoyed as a sweet snack on their own.

Step 5

[Cooking Delicious Corn Rice] In your rice cooker, add the rice and use slightly less water than usual, as the corn will release moisture. Evenly spread the removed corn kernels over the rice. Cook the rice as you normally would. You’ll end up with delicious corn rice, where each kernel is distinct and sweet. Freshly cooked corn rice is a wonderful standalone dish, and it’s even better served with kimchi!