Oksusu-cha (옥수수차) or corn tea is a Korean tea made from corn.^[1] While oksusu-suyeom-cha (옥수수수염차) or corn silk tea refers to the tea made from corn silk, oksusu-cha can be made from corn kernels, corn silk, or a combination of both.^[2] The caffeine-free infusion is a popular hot drink in winter.^[1] Along with bori-cha (barley tea), oksusu-cha is one of the free grain teas served in many restaurants in place of water.^[3]

In Gangwon Province, the tea is called gangnaengi-cha (강냉이차)—gangnaengi is a Gangwon dialect for "corn"—and is consumed throughout late autumn and winter in most households.^[4]

Traditionally, corn kernels are dried and roasted to prepare oksusu-cha.^[2] The roasted corn kernels are then boiled in water until the tea turns yellow.^[4] The tea is then strained and the boiled corn discarded. Although the drink is naturally sweet, sugar is sometimes added when a sweeter flavor is desired.^[4]

Roasted corn kernels are available at groceries, traditional markets and supermarkets in Korea, as well as at Korean groceries abroad. Tea bags containing ground corn are also commercially available.^[5]

Oksusu-cha is often combined with bori-cha (barley tea), as the corn's sweetness offsets the slightly bitter flavor of the barley.

• Jasaek-oksusu-cha (purple corn tea) tea bag
• Roasted corn kernels
• Boiling roasted corn kernels

• Bori-cha – barley tea
• Hyeonmi-cha – brown rice tea
• Memil-cha – buckwheat tea
• Roasted grain beverage