This recipe uses corn silk from 8 cobs of young corn. Throw out the blackened part and use only the silky part.
Place the corn silk in a sieve and leave it for 2 to 3 days to dry. It's better to sun dry it, but it doesn't matter too much.
Cut it into 3 cm lengths with a pair of scissors. Roast it slowly in a skillet over low heat. It may take a long time, but be patient!
Once it resembles the color in the picture, and is dried out, it's ready! The earthy and sweet aroma fills the air.
Put it in a plastic bag, rub and crush it by hand. It will look like this picture.
Put it in a tea strainer and pour some hot water throug. It's just like making a cup of English tea. 2 teaspoons of the corn silk per coffee mug should be a good amount.
The amount of the corn silk shown in the profile photo made 10 teaspoons, which makes about 5 coffee mugs of tea.
I heard that the corn silk is a diuretic. So it helps if you get swelling in your feet.