Melt a piece of butter in a preheated pan, place one corn per second, and bake until golden brown.

It's a golden-brown chodang corn. It's delicious even if you eat it as it is, but you can sprinkle some powder on top of the corn to decorate it and add flavor

Sprinkle with parmesan cheese powder, parsley powder, and paprika powder to taste. You can just eat it, or you can eat it with various powders at home.

I'll make a corn bottle this time. Disinfect bottles before making. Put cold water in a pot, boil the bottle upside down, shake off the water, and stand straight up to remove the water as the steam flies.

I prepared 4 pieces of corn to make a bottle of Chodang corn. 2 pieces raw and 2 pieces steamed

I take the corn off one at a time. I take a string of corn off with a knife, and then I take it off with my hand, and the corn on the other side explodes when I apply a little force, so I take it off with a knife one at a time

Put corn in a pot and add water.

Add sugar and salt.

When it starts to boil over high heat, boil it over medium heat for about 10 minutes.

When the corn is hot, put it in a bottle, and add the corn soup.

Close the lid and turn the bottle over. If you flip it like this, it's completely sealed, so when you open the lid, it pops! I can hear it :)

Cool it down and store it in the refrigerator

The next day, I took it out of the refrigerator and tried it, and it tasted like corn from the market! It's more chewy and sweeter than steamed sugar corn. It tastes almost the same as regular^^