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Fad896aa 386d 40fe 8789 98e489b6fdf9  2016 04 20 17 11 03

Korean corn tea (oksusu cha) :

Roast 3/4 cup of corn kernels in a dry pan, tossing frequently, until they start to char on the edges. Boil the roasted corn with 6 cups of water for 20 minutes. Strain the corn kernels, and serve hot or cold.