Our farmer's market opened today, and the Korean farmer was selling "sticky corn," which he also described as "waxy." I've googled and only found two references. One was a paper on a trial of the growth in China of various varieties--Yunuo, Endeavor, Ears from Dazzle(!), Cabaret, Meccer, and Shimmer. The other reference was on a travel blog by someone who heard vendors shouting it for sale in Manila, no other details. Oh, and I found something about the Hmong growing it in California, I think it was. I asked the farmer but his English isn't so good, and all I got from him was that it's edible. I wish I knew Korean!
Does anyone know a good use for this in cooking? I assume it's more glutinous than sweet corn, and might be good in fritters or maybe desserts with coconut milk, sort of a southeast Asian style pudding...Any ideas?