Korean Corn Silk Tea with Honey
A gentle, naturally sweet Korean tea made from corn silk and dried corn kernels, finished with a drizzle of honey. This caffeine-free brew has a delicate corn flavor and is traditionally served hot. It's comforting on its own or can be chilled for summer drinking.
- Prep
- 5 min
- Cook
- 15 min
- Wait
- 5 min
- Total
- 25 min
- Makes
- 4 cups (about 1 liter)
Steps
Before you start
- Use fresh corn silk if available; if using frozen corn, thaw and separate the silks
- Have a fine-mesh strainer or cheesecloth ready
- Gather honey at room temperature for easy drizzling
Rinse the ingredients
- Place the corn silk and dried corn kernels in a fine-mesh strainer.
- Rinse under cool running water, gently agitating with your fingers to remove any dust or debris.
- This ensures a clean, pure-tasting tea.
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Ready when: Ingredients appear clean and water runs clear
Tip: Gentle rinsing preserves the delicate flavor—avoid aggressive scrubbing
Bring water to a boil
- Pour 5 cups (1200 ml) of water into a large 3-quart pot.
- Cover and bring to a rolling boil over high heat, about 4–5 minutes.
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Ready when: Water is at a rolling boil with steady bubbles
Add corn silk and kernels
- Once the water is boiling, carefully add the rinsed corn silk and dried corn kernels.
- Stir briefly to distribute evenly.
- Reduce heat to medium-low.
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Ready when: Corn silk and kernels are submerged
Tip: Adding to boiling water helps extract flavor quickly
Simmer gently
- Maintain a gentle simmer on medium-low heat for 12–15 minutes.
- The liquid will gradually take on a pale golden color and develop a subtle corn aroma.
- Do not let it come to a hard boil, which can make the tea taste cloudy or bitter.
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Ready when: Liquid is pale golden, steam rises gently, corn aroma is present
Tip: Keep the heat low—a gentle simmer produces a clearer, more delicate tea
Strain the tea
- Remove the pot from heat.
- Place a fine-mesh strainer or cheesecloth-lined fine-mesh strainer over a large bowl or pitcher.
- Pour the tea slowly through the strainer, allowing the liquid to flow freely while catching all solids.
- Discard the spent corn silk and kernels.
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Ready when: All liquid has passed through and solids are caught in strainer
Tip: Do not press down on the solids—this can cloud the tea with sediment
Serve and sweeten
- Pour the hot tea evenly into 4 cups or mugs (about 1 cup / 240 ml per serving).
- Add ¾ teaspoon (3.75 ml) of honey to each cup, or serve honey on the side so guests can sweeten to their taste.
- Stir gently to incorporate the honey.
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Ready when: Honey is dissolved and tea is ready to drink
Tip: Let the tea cool for 1–2 minutes before sipping if you prefer it less intensely hot
Good to know
Tips
- For deeper corn flavor, lightly toast the dried corn kernels in a dry pan over medium heat for 2–3 minutes (until fragrant but not brown) before adding to the water
- Korean corn silk tea (옥수수수염차) is often served warm after meals to aid digestion; many Koreans sip it throughout the day
- If using frozen corn, thaw it completely and gently separate the silks from the kernels with your fingers for best results
- Store dried corn silk and kernels in airtight containers in a cool, dry place for up to 6 months for future batches
Storage & reheating
Corn silk tea keeps in the refrigerator in a covered container for up to 3 days. Reheat gently over medium heat or microwave in a mug for 90 seconds. The tea can also be served chilled over ice as an iced corn tea—simply chill the strained tea completely and pour over ice cubes when ready to serve.
Substitutions
- fresh corn silk → corn cob pieces (about ¼ cup / 20 g of dried cob, chopped). Corn cob is slightly more fibrous but will impart a similar mild corn flavor; increase steep time to 18–20 minutes
- dried corn kernels → fresh corn kernels (about ¾ cup / 120 g, fresh from the cob). Fresh corn will yield a sweeter, more delicate tea; use the same brewing time
- honey → brown sugar (2 teaspoons / 10 g per serving) or agave nectar (1 teaspoon / 5 ml per serving). Both dissolve easily in hot tea; agave adds no flavor, while brown sugar brings subtle molasses notes
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- Meal
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- 30-Minute5 Ingredients or LessEasyBeginner