This Corn Milk recipe is a sweet and creamy beverage perfect for summer and fall, made from fresh corn kernels and your choice of milk. Enjoy it on its own or use it in delicious recipes like corn milk chia pudding, overnight oats, and lattes.
Table of Contents
Sweet and Creamy Corn Milk Drink
I LOVE corn in all forms. And I love that it’s such a versatile starchy vegetable that can be used in both sweet and savory applications like corn soup, corn korokke and corn mayo udon. I’m usually not much of a beverage person, but every year during summer and fall I make batches and batches of corn milk to enjoy throughout the season. I also love that it can be used in so many different applications like corn milk ice cream, corn milk chia pudding and corn milk custard.
Ingredients
All you need is 4 ingredients to make sweet and creamy corn milk!
- Fresh Corn Kernels: The main ingredient providing natural sweetness and a rich, creamy texture. Fresh corn kernels give the milk its authentic corn flavor.
- Milk: Acts as the base liquid, adding creaminess and blending the corn’s flavor. Soy milk is a great dairy-free option, but any milk can be used.
- Salt: Enhances the sweetness of the corn and balances the overall flavor of the milk.
- Sweetener (Condensed Milk, Sugar, or Honey): Adds a more sweetness, making the corn milk more dessert-like. Adjust the amount to suit your preference.
You can add some vanilla, cinnamon or other spices to make different variations too.
How to Make Corn Milk
Making corn milk at home is incredibly easy! All you’ll need is a pot, blender and strainer.
- Prepare the Corn: Cut the kernels off 4-5 ears of fresh corn, yielding about 1.5 lbs of kernels.
- Cook the Corn: In a large saucepan, combine the corn kernels, soy milk (or your preferred milk) and salt. Bring the mixture to a boil over high heat, then reduce the heat to medium-low and simmer 5 minutes. Then let it rest for 1 hour to steep.
- Blend and Strain: Allow the mixture to cool slightly, then transfer it to a blender. Blend until smooth. Strain the blended mixture through a fine mesh sieve or cheesecloth to remove the solids. Straining is optional but it will make the smoothest milk.
- Sweeten and Serve: Stir in preferred sweetener (such as condensed milk, sugar, or honey). Adjust consistency with water. Serve warm or chilled.
Lisa’s Recipe Tips
- Use Fresh Corn: For the sweetest and most flavorful corn milk, use fresh, in-season corn. Frozen corn can be used if fresh isn’t available, but the flavor may not be as vibrant.
- Cook the Corn Thoroughly: Boil the corn cobs with the kernels to extract maximum flavor. Cooking helps release the natural sugars and creates a richer, creamier milk.
- Blend Well: Blend the cooked corn mixture thoroughly to ensure a smooth and creamy texture. This helps in fully incorporating the corn flavor into the milk.
- Strain Properly: Use a fine mesh sieve or cheesecloth to strain the corn milk, pressing down to extract as much liquid as possible. This will ensure a smooth texture without any gritty bits.
- Serve Chilled or Warm: Corn milk can be enjoyed both cold and warm. If serving warm, heat gently to avoid curdling.
- Store Properly: Refrigerate any leftover corn milk in an airtight container for up to 2 days. Shake or stir before serving as it may separate.
Serving Suggestions
There are so many ways to enjoy corn milk!! I love adding it to a variety of recipes where milk is called for. Here are some of my favourites:
- Chia Pudding: Mix corn milk with chia seeds and a touch of sweetener, then let it sit overnight for a creamy, corn-flavored chia pudding. Top with fresh fruits or nuts for added texture.
- Overnight Oats: Swap regular milk with corn milk in your overnight oats for a naturally sweet and rich twist. Add your favorite fruits, nuts, and spices to enhance the flavor.
- Coffee: Use corn milk as a dairy-free creamer in your coffee. Its natural sweetness pairs well with the bold flavors of coffee, adding a unique and subtle corn flavor.
- Smoothies: Use corn milk as a base for smoothies, blending it with fruits like mango, pineapple, or banana for a naturally sweet and creamy drink.
- Pancake or Waffle Batter: Substitute regular milk with corn milk in pancake or waffle batter for a subtle, sweet twist.
- Creamy Soups: Use corn milk to add richness to creamy soups like chowders or bisques.
- Custards and Puddings: Incorporate corn milk into custards or puddings to make it corn flavoured!
- Ice Cream Base: Use corn milk as a base for homemade ice cream, blending it with other flavors like vanilla or cinnamon.
- Hot Chocolate: Mix corn milk with cocoa powder and a sweetener for a unique twist on hot chocolate.
- Mashed Potatoes: Add corn milk to mashed potatoes instead of regular milk or cream for a subtly sweet flavor.
- Savory Dishes: Use corn milk in creamy pasta sauces or risottos to add depth and sweetness.
How to Store Corn Milk
Store corn milk in an airtight container in the refrigerator for up to 3 days. Shake well before using, as separation may occur.
FAQ
Yes. You can also try using heavy cream instead of milk for a creamier ice cream.
Yes, you can freeze corn milk. To do so, pour it into an airtight container or freezer-safe bag, leaving some space for expansion. It’s best to use it within 1-2 months for optimal flavor and texture. Thaw it in the refrigerator and give it a good shake or stir before using, as separation may occur.
Enjoy!! If you make this Corn Milk recipe, let me know! Leave a comment, rating and if you decide to share it on socials, tag me on instagram @Okonomikitchen. I’d love to hear from you!
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Corn Milk
- Total Time: 20 minutes
- Yield: 4 cups 1x
- Diet: Vegetarian
Description
This Corn Milk recipe is a sweet and creamy beverage perfect for summer and fall, made from fresh corn kernels and your choice of milk. Enjoy it on its own or use it in delicious recipes like corn milk chia pudding, overnight oats, and lattes.
Ingredients
- 1.5 lbs (675 g) fresh corn kernels (4-5 ears of corn)
- 2 cups + 3/4 cup + 1 tbsp (750 ml) milk (I use soy milk)
- 1/4 tsp salt
- 1 1/2 – 2 tbsp sweetener (condensed milk, sugar or honey), to taste
- 3 tbsp (50 ml) hot water
Instructions
- Prepare the Corn: Remove the husks and silk from the ears of corn. Rinse the corn under cold water to clean it. Use a sharp knife to cut the kernels off the cob. Slice the cob into half.
- Infuse the milk: Add the corn cobs, corn kernels, milk and a pinch of salt to a large pot. Bring the mixture to a boil over high heat. Reduce the heat to medium-low and maintain a gentle simmer for 5 minutes. Turn off the heat, cover and let it steep for at least 1 hour.
- Blend the Corn: Remove the corn cobs and squeeze any liquid out of them into a blender and discard them. Pour the remaining mixture into a blender. Blend until smooth and creamy.
- Strain the Mixture (Optional): For smooth and creamy milk, pour the blended corn mixture through a fine mesh sieve or cheesecloth into a large bowl or pitcher to remove the pulp. Press down with a spoon or squeeze the cheesecloth to extract as much liquid as possible. Discard the remaining pulp.
- Sweeten and Flavor: Add sugar (if using), a pinch of salt, and vanilla extract. Blend or stir until well combined.
- Adjust Consistency: If the corn milk is too thick for your liking, add some water (I usually use about 3 tbsp).
- Serve: Pour the corn milk into glasses and serve chilled or warm.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Beverage
- Method: Stove top
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