Corn Tea in Korea: The Cozy, Golden Drink You Didn’t Know You Needed

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 If you’ve ever stayed in a Korean home, eaten at a Korean restaurant, or even visited a Korean convenience store, you may have already tasted one of Korea’s most comforting everyday drinks: Corn Tea, or oksusu-cha (옥수수차).

Golden in color, naturally sweet, caffeine-free, and soothingly warm, corn tea is a beloved beverage in Korean households. It’s so common that many Koreans grow up drinking it daily—sometimes without even thinking of it as “tea.” For us, it’s simply the warm drink that accompanies meals, study sessions, conversations, and cold winter nights.

Today, I want to introduce corn tea to you in a friendly, easy, and detailed way—especially if you’re new to Korean food culture. I’ll share what makes this humble drink so special, how it’s used in everyday life, its cultural meaning, and of course, a recipe you can try at home.

And I’ll also tell you about the very first time I realized just how much warmth this simple tea can bring.

What Is Corn Tea?

Corn tea, or oksusu-cha (옥수수차), is made by roasting dried corn kernels or corn cobs and simmering them in water. The result is a gently sweet, nutty, toasty tea that feels more like a warm hug than a drink.

Unlike traditional leaf teas, corn tea:

  • contains no caffeine

  • has no bitterness

  • tastes mild and smooth

  • can be enjoyed by children, adults, and the elderly

  • pairs well with almost any meal

Because of its comforting flavor and gentle nature, many Korean households serve corn tea as a daily water replacement, especially during colder months.

My First Real Memory of Corn Tea

I’ve tasted corn tea countless times throughout my life, but the moment I truly noticed it was one winter evening in Seoul. I was visiting a friend’s home, and as soon as I walked in, her mother handed me a hot mug of corn tea straight from the stove. Outside, the air was freezing, and I didn’t realize how cold my hands were until the heat from the cup began to sink in.

The tea tasted softly sweet—like warm cereal with a faint roasted aroma—and instantly relaxed me. I remember thinking, “I’ve had this so many times before, but why does it feel so comforting today?”

Maybe it was the cold weather, or maybe it was the way Korean homes always seem to welcome you with something warm. That was the day I truly understood why corn tea feels like home to so many Koreans.

Why Corn Tea Is So Loved in Korea

✔ 1. It’s naturally sweet and mild

The roasting gives the tea a warm, nutty sweetness.
There’s no bitterness, no sharpness—just a smooth, gentle flavor.

✔ 2. It’s caffeine-free

Children drink it. Pregnant women drink it. People drink it before bed.
It’s safe and comforting at any time of day.

✔ 3. Koreans grew up with it

Many families brew corn tea in large pots and keep it in the fridge for daily drinking.
Restaurants often serve it instead of water.
It’s part of everyday life, not a special-occasion beverage.

✔ 4. It warms the body in winter

Hot corn tea is especially loved during Korea’s icy winters, offering psychological comfort as much as physical warmth.

✔ 5. You can also buy it anywhere

Corn tea is widely available:

  • at Korean restaurants

  • in Café chains

  • in convenience stores as bottled drinks

  • in supermarkets as roasted kernels

  • in homes as a daily “water replacement”

It’s one of the easiest Korean teas for beginners to enjoy.

Flavor Profile: What Does Corn Tea Taste Like?

If you’ve never tried it, imagine:

👉 warm roasted cereal
👉 subtle sweetness
👉 a hint of nuttiness
👉 no bitterness, no acidity, no caffeine harshness

It’s like drinking a bowl of roasted corn fragrance in liquid form.
Simple but deeply comforting.

Corn Tea vs. Barley Tea: What’s the Difference?

Many Koreans drink both, so here’s an easy comparison:

FeatureCorn Tea (Oksusu-cha)Barley Tea (Bori-cha)
FlavorSweet, nutty, mildEarthy, roasted, grainy
ColorLight goldenMedium brown
CaffeineNoneNone
Best forChildren, evening tea, gentle flavor loversAdults, everyday hydration

Both are staples of Korean homes, but corn tea is usually considered “sweeter and smoother.”

How Corn Tea Is Made in Korea

Traditionally, Koreans air-dry corn cobs after harvest and roast them until lightly browned and fragrant. The entire cob—or just the kernels—goes into boiling water.

Some families roast the corn themselves, but most people buy pre-roasted corn kernels at markets.

The roasting process is essential, because it develops:

  • the nutty aroma

  • the gentle sweetness

  • the warm, toasty flavor

Without roasting, the tea wouldn’t have its signature taste.

Corn Tea in Korean Daily Life Today

Corn tea is enjoyed in many forms:

  • Hot corn tea in winter

  • Cold corn tea in the summer (kept in the fridge like water)

  • Corn-kernel tea bags for quick brewing

  • Convenience store iced corn tea drinks

  • Mixed grain tea blends (corn + barley + brown rice)

It’s also the drink many restaurants serve by default because it pairs well with all kinds of food—from barbecue to noodles to spicy stews.

How to Make Corn Tea at Home (Super Easy)

Here’s a simple, reliable recipe you can enjoy even if it’s your first time.

Homemade Korean Corn Tea Recipe

Ingredients

  • 1 cup roasted corn kernels (or 1 roasted dried corn cob)

  • 10 cups water

  • Optional: a few barley grains for a roasted blend

  • Optional sweetener: honey or sugar (most Koreans don’t sweeten it)

Instructions

1. Rinse Lightly

If using roasted kernels, give them a quick rinse under running water.

2. Simmer Slowly

Bring 10 cups of water to a boil, add corn, then reduce to medium heat.

Let it simmer 25–30 minutes until the water turns golden.

3. Strain

Remove kernels (or cob).
Some people leave a few kernels in for appearance.

4. Serve Hot or Cold

  • For hot tea: Serve immediately.

  • For cold tea: Cool and refrigerate for refreshing all-day drinking.

Tips for the Best Flavor

  • Do not boil too aggressively—gentle simmering brings out sweetness.

  • If you want a deeper roasted flavor, toast the kernels again in a dry pan for 3–5 minutes before boiling.

  • Mix with barley for a more complex, grainy aroma.

  • Use filtered water for a clean, soft taste.

A Personal Touch: Why I Still Reach for Corn Tea

Whenever I feel tired, stressed, or overwhelmed, I often find myself reaching for a mug of warm corn tea. It reminds me of small Korean restaurants on chilly evenings, the comfort of home-cooked meals, and the quiet coziness of winter nights.

I love many teas, but corn tea feels like a familiar blanket—the drink you don’t choose for excitement, but for peace.

And sometimes, that’s exactly what we need.

Why You Should Try Corn Tea

If you’re new to Korean drinks, corn tea is one of the easiest places to start.

  • It’s caffeine-free

  • It’s mild and comforting

  • It’s beginner-friendly

  • It tastes good both hot and cold

  • It pairs well with food

  • It has a lovely roasted sweetness

And best of all, it offers a small taste of everyday Korean life—simple, warm, and quietly beautiful.

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