Recipe requests

“Street Corn”

  • 2 posts
  • started 4 years ago by Shelleyjm
  1. Hi Maangchi--

    This is a fantastic site--I've loved Korean food since I was stationed near Uijongbu. I cook more Korean food than American--in fact, I am having a family get together today and I am making a Korean meal--Bulgogi, Kalbi, Tteokbokki, Yaki (from scratch!{to include wrappers!!}) and several types of kimchi & ban chan and finally, Hoddeok for dessert. This brings me to my question--I went to the train station once and I stumbled upon a lady selling corn on the cob. It was delicious! I walked to the train station almost every day after that just for the corn. It's different than American corn--you can't eat it the traditional way, but rather you pop off a kernel or two at a time and eat and it's a little on the sweet side. Even though we have two very nice Asian markets in my area--I've be unable to find it there.

    Is there any way to make this at home? Thanks so much!


  2. I learned how to cook from my mom. My mom use to cook in Korea when she was younger. In order to cook the corn, like the one you bought at a food stall in Korea, you would have to roast them. My mom said you can get a similar flavor by roasting ears of corn with husks on, after you get the silk off, in a 350 degree oven for about 45 minutes.

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