Oksusu-cha (Korean Corn Tea)
Why this recipe works
- Minimal ingredients: Dried sweetcorn and water are enough to create a clean, naturally sweet infusion.
- Toasted depth: Dry-toasting the kernels before simmering brings out their roasted, nutty aroma.
- Hot or chilled: The mellow flavour works well served warm straight after straining or properly chilled from the fridge.
Get the most out of this recipe
Timing notes
- Steep before straining: A short off-heat steep helps draw out more of the corn’s sweet, roasted flavour without making the tea harsh.
- For chilled tea: Cool the strained tea before refrigerating so it chills cleanly and keeps its light flavour.
Ingredient notes
- Use dried corn kernels: Dried sweetcorn kernels are the right choice for this tea; fresh corn will not give the same toasted, rounded flavour.
- Toast evenly: Stir often during dry-toasting so the kernels darken evenly rather than scorching in patches.
Common mistakes
- Avoid scorching the corn: Deep golden kernels taste nutty, but burnt kernels can make the finished tea bitter.
- Do not hard-boil: Keep the simmer gentle; boiling too aggressively can pull out a rougher, harsher flavour.
Make-ahead tips
- Make it in advance: Oksusu-cha keeps well in a covered jug in the fridge for up to 3 days.
- Reheat gently: Warm chilled tea in a saucepan until steaming, but avoid boiling so the flavour stays mellow.
Equipment you'll need
Ingredients
Instructions
- Put the sweet corn kernels in a dry saucepan over a medium heat. Toast, stirring often, for 6 to 8 minutes until deep golden and fragrant. Tip them into a bowl and let them cool for 2 minutes.
- Return the toasted kernels to the saucepan and add the water. Bring to a gentle simmer over a medium heat, then reduce to low and simmer for 25 minutes. The tea should turn pale golden and smell nutty-sweet.
- Take off the heat and leave to steep for 5 minutes. Strain through a sieve into a jug, pressing lightly on the kernels to extract flavour. Serve hot, or cool to room temperature then chill before serving.
Recipe notes
Tips
- Keep the simmer gentle; a hard boil can make the flavour taste slightly harsh.
- For a stronger brew, steep for an extra 10 minutes off the heat before straining.
- To serve chilled, cool the strained tea quickly, then refrigerate until properly cold for the cleanest flavour.
Substitutions
- Replace half of the sweet corn kernels with the same amount of sweet corn kernels toasted darker for a deeper, more roasted flavour.
Storage
- Refrigerate up to 3 days
- Cool completely, then refrigerate in a covered jug for up to 3 days. Serve chilled straight from the fridge, or reheat gently in a saucepan until steaming; do not boil.
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Recipe overview
- Servings: 4 glasses
- Total time: 45min (10min active)
- Difficulty: Easy
- Cuisine: Korean
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