After peeling off 15 raw corn, put the fruit knife between the corn kernels and lift the knife, and the corn kernels come out in a row.

After you take out one line like that, you can move it to the side with your hand.

The corn kernel was put in a sieve and dried in the sun for two to three days.

Add dried corn to bottom of pan and saute slowly over low heat.

Stir-fry it while stirring with a spatula to make it more colorful. It takes time to stir-fry it until it's more colorful than I thought.

Store roasted corn in a colander and cool enough in a zipper bag. Even if you eat roasted corn as it is, it's savory and delicious that it crumbles softly.

I put about 3 tablespoons of roasted corn in a kettle and boiled it. When it boils evenly with the lid on, reduce the heat, boil it for another 5 minutes, turn off the heat, and leave it for a long time to boil, making it more savory corn tea.