Sticky Corn

Vegetable

Asian Sticky Corn is a specialty variety of corn harvested young, known for its tender, slightly chewy texture and subtle sweetness. The ears are small, slender, and wrapped in pale green husks. Unlike standard sweet corn, sticky corn has a pleasantly starchy bite, making it popular in Asian cooking for both savory and sweet preparations.

How chefs use it:

Boiled or Steamed: Often served simply with a pinch of salt, butter, or sesame for a soft, sticky bite.

Street Food Snacks: Commonly grilled or roasted whole, brushed with soy sauce, chili, or sweet glazes.

Soups & Porridges: Added to broths, congee, or sweet desserts for chewy texture.

Stir-Fries: Cut into sections and tossed with aromatics and sauces for crunch and flavor.

Texture & Prep Tips: Asian sticky corn has a denser, starchier texture than sweet corn, offering a sticky chew rather than a juicy pop. Peel the husk, trim the ends, and cook whole or cut into pieces. Best eaten freshly cooked while warm.

Flavor profile in a dish: Mildly sweet, nutty, and starchy with a sticky chewiness that distinguishes it from standard corn. Its texture allows it to soak up sauces and seasonings while adding a satisfying bite.