Oksusu cha – Corn Tea

A popular drink served either hot or iced with Korean meals.






Remove husk and silk from corn, rinse well in cold water, then blanch..

Water Blanch:

Bring a pot of water to a full boil, add corn, and boil for about 1 and 1/2 minutes.

Steam Blanch:

Place fresh corn in a steamer and steam for about 2 and 1/2 minutes (until corn milk no longer exudes from a cut kernal).

Rinse blanched corn in cold water.

Cut kernals from cob and spread evenly in a shallow baking pan or dehydrator rack.

Oven Dry:

Place pan in oven at low heat for two to three hours until kernals are dry and brittle.


Place in dehydrator for 6 to 10 hours until kernals are dry and brittle.

Place dried corn into a grinder/food processer and pulse a couple of times until kernals are roughly chopped.

Store cracked corn in a cool dry place until use.

Making Tea:


Bring water to a boil and pour over a small amount of the dried corn. Allow to steep several minutes before drinking.

Stronger Tea:

Place dried corn into a small pot, add water, and bring to a boil. Reduce heat and simmer for three to five minutes.


Start with 1 teaspoon dried corn to 1 cup of water, adjusting to personal taste.