This creamy sweet corn drink is served in many restaurants in China during the summer months. It’s a great way to bring corn’s natural sweetness to another level, and can be served warm or chilled.
Prep Time15 minutesmins
Cook Time15 minutesmins
Total Time30 minutesmins
Course: Beverages
Cuisine: Chinese
Servings: 4
Calories: 98kcal
Author: Judy
Equipment
Blender
Strainer (optional)
Ingredients
2earssweet corn
water
2cupsmilk(regular milk or non-dairy milk of choice)
2tablespoonssugar(or honey; optional/to taste)
Instructions
Trim off the corn kernels by firmly holding each ear of corn vertically and carefully slicing downwards with a sharp knife. Transfer the corn kernels to a small pot, with just enough water to cover them.
Bring to a boil, reduce the heat to low, and add the sugar. Simmer for 10 minutes, ensuring you don’t cook off all the liquid. After 10 minutes, remove from the heat and let cool until the corn is cool enough to touch.
Next, add the corn along with the cooking water to a blender, and puree until completely smooth (this takes time). Add the milk and blend to combine.
Finally, you can strain after blending, but I like the thicker texture and added fiber! Serve slightly warm or at room temperature, or chill in the refrigerator before serving.