I love finding new ways to enjoy fresh sticky corn, and this recipe is one I make again and again. These savory corn batter buns are steamed—not baked—so they’re easy, comforting, and gentle on the stomach. Soft, chewy, and full of scallion aroma, they’re perfect straight from the steamer.
Instead of boiling corn, the kernels are ground into a batter, seasoned lightly, wrapped in natural corn husks, and steamed until tender.
The result is a naturally sweet corn base with a savory twist—simple ingredients, no oven, and a wonderfully nostalgic corn fragrance as soon as the lid is lifted.
If you enjoy rustic corn-based staples, you may also like Cornmeal Stick Buns.
If you prefer a sweet version, simply omit the savory seasonings and follow the same batter method to make Corn Batter Pancakes—the process is nearly identical, just with a lightly sweet corn flavor instead.
Contents
Why You’ll Love This Recipe
- No oven required—just a steamer
- Naturally soft, sticky, and easy to digest
- Savory but light, with fresh corn flavor
- Simple ingredients and beginner-friendly steps
- Perfect for fans of corn dishes like Cornmeal Stick Buns
Ingredients (makes about 8–10 buns)
Main
- 2 ears sticky corn (about 400g kernels)
- Corn husks, as needed
Savory Seasoning
- 50g chopped scallions
- 2–3g salt
- 1g MSG (optional)
- 0.5g ground Sichuan pepper (optional)
For Adjusting Texture
- Glutinous rice flour, as needed
- Water, a small amount
Note:
Glutinous rice flour is only added if the corn batter is too thin. The ideal texture should cling to the spoon and drip slowly.
Instructions
Prepare the corn and husks
Remove husks carefully and set aside intact pieces. Cut the kernels off the cob.
In the video, the corn is grated into a fine batter; a blender or food processor can also be used with a small splash of water. Do not strain.
Season the batter
Transfer the corn batter to a bowl. Add scallions, salt, MSG, and ground Sichuan pepper. Mix well.
If the batter is too runny, add glutinous rice flour a little at a time until thick but spoonable.
Wrap
Lay a corn husk flat, spoon about 50g batter into the center, and gently shape. Do not overfill. Fold or roll to enclose.
Steam
Arrange buns in a steamer with space between them. Steam over steady heat for 15 minutes.
Serve
Let rest for 2 minutes before opening the lid. Serve hot for the best soft, chewy texture.
Frequently Asked Questions
Can I use sweet corn instead of sticky corn?
Sticky (waxy) corn is recommended. Sweet corn does not provide enough starch for the desired chewy texture.
Do I have to use corn husks?
Corn husks add aroma and structure, but parchment paper works as an alternative.
What if the batter is too thick or too thin?
Adjust gradually with water or glutinous rice flour until it slowly drips from a spoon.
How do I reheat leftovers?
Steam for 2 minutes or microwave briefly to restore softness.
Are these similar to other corn buns?
They’re softer and more moist than baked versions, but if you enjoy hearty corn textures, Cornmeal Stick Buns are another great option.
Savory Corn Batter Buns (Steamed, Soft & Chewy)
Ingredients
Main
- 2 ears sticky corn about 400g kernels
- Corn husks as needed
Savory Seasoning
- 50 g chopped scallions
- 2 –3g salt
- 1 g MSG optional
- 0.5 g ground Sichuan pepper optional
For Adjusting Texture
- Glutinous rice flour as needed
- Water a small amount
Instructions
Prepare the corn and husks
- Remove husks carefully and set aside intact pieces. Cut the kernels off the cob.
- In the video, the corn is grated into a fine batter; a blender or food processor can also be used with a small splash of water. Do not strain.
Season the batter
- Transfer the corn batter to a bowl. Add scallions, salt, MSG, and ground Sichuan pepper. Mix well.
- If the batter is too runny, add glutinous rice flour a little at a time until thick but spoonable.
Wrap
- Lay a corn husk flat, spoon about 50g batter into the center, and gently shape. Do not overfill. Fold or roll to enclose.
Steam
- Arrange buns in a steamer with space between them. Steam over steady heat for 15 minutes.
Serve
- Let rest for 2 minutes before opening the lid. Serve hot for the best soft, chewy texture.
