The summer harvest of corn is abundant and sweet, and tender. Although corn is deliciously prepared in various ways, I enjoy the simple sweetness of steamed corn the most. That’s why I’ll tell you a little secret: many Chinese restaurants serve a creamy Sweetcorn Drink made from fresh, sweet corn that’s both refreshing and satisfying on a hot day.
Although this recipe may sound out of the ordinary, it is a wonderful way to enhance the sweetness of the corn and enjoy it at any time during the warm summer months. Not only that, but I learned that other corn-based beverages, like atol de elote and chicha morada, are widely consumed in Central and South America.
Plethora of Drink Options in China
Non-alcoholic beverages make up a sizable portion of the menu in China, and there are plenty of options for the whole family.
Always available will be a wide variety of hot teas. Watermelon and mango juice, two examples of freshly squeezed fruit juices, are also available.
The last part, where I can get delicious drinks like this sweet corn smoothie, is my favorite. Besides those mentioned, taro, mung bean, red bean, and papaya are possible alternatives. All of them taste great and are nice and cool.
Even in a bar, I usually stick to my go-to hot water with lemon. However, I seek out these luscious beverages whenever I visit China and consider them a personal treat if I can order one.
Temperature and Ingredient Note
With the rising summer temperature, you may be craving a cold beverage. However, these creamy drinks are perfect year-round because they can be chilled or warmed. I prefer to have mine at room temperature. If you like cold but not watery drinks, use something other than ice. Instead, chill the drink before drinking.
The option to use oat milk or almond milk is a huge benefit for those who are lactose intolerant or vegan. Oat milk is a new favorite of mine.
However, the sugar content of some non-dairy milks may already be high, so it’s important to read labels. The sweetness can be adjusted to your liking by adding sugar or honey or leaving it out entirely, as with any home-cooked meal.
I made you a delicious sweet corn milkshake, and I hope you enjoy it!
- 2 ears sweet corn
- 2 cups of milk (regular milk or non-dairy milk of choice)
- 2 tbsp. of sugar (or honey; optional/to taste)
- Get rid of the kernels by holding each ear of corn vertically and cutting down on it with a sharp knife. Corn kernels should be placed in a small pot with enough water to cover them.
- When the mixture is boiling, lower the heat and add the sugar, stirring until it dissolves. Maintain a low simmer for 10 minutes without allowing the liquid to evaporate. Take the corn off the heat after 10 minutes and let it cool until you can touch it.
- Puree the corn with the cooking water in a blender until it is completely smooth (this takes time). Throw in the milk, and whirl away.
- Even though you can strain the mixture after blending, I recommend leaving it in the fiber with a thicker consistency. Refrigerate and serve chilled, at room temperature, or slightly warmed.