Americans utilize corn to its maximum – they could make a space craft out of corn, but somehow miss out on the fragrant, rich, and silky sweet corn milk.
The principle is the same with making soy milk but you replace the soy beans by corn.
I don’t usually include recipes, instructions in my posts, but this time will be an exception, most likely because I think corn milk recipes are not that available in English.
- Corn (whole)
- Sugar or sweetened condense milk
- Separate the corn seeds and the core
- Cook the core in boiling water for 20-30 minutes
- Remove the core and pour that broth, together with the corn seeds, in a blender
- Blend them up until smooth. You can add more water if you want in this step, but better keep the mixture rather thick.
- Cook the blended mixture on low heat for 15-20 minutes more, stir frequently.
- Strain through a fine-sift mesh
- Add as much milk as you want until it reaches the thickness you’d prefer ( a bit thicker than regular milk, but still in liquid form is my ideal)
- Add sugar or sweetened condense milk to your taste
And tada, an easy, tasty, and quick drink for very very little money and effort.
Enjoy your weekend !!! I’ll spend the rest of the day re-watching how Nick and Claudia battled out in an attempt to recreate Christina’s chocolate malted layer cake, and looking forward to the final of the U.S. Open where Federer will meet Djokovic for the nth time.