Street Corn

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This topic contains 1 reply, has 2 voices, and was last updated by  kimchi toki 7 years, 3 months ago.

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    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!



    kimchi toki

    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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