This Corn Cream Latte blends smooth, slightly sweet corn milk with bold coffee and a silky salted cream on top. It’s a refreshing, easy-to-make drink that’s perfect when you want something different during a busy day.
Corn-flavored beverages have become more popular recently. The idea may seem unusual at first, but the sweet, creamy corn note pairs surprisingly well with coffee, and many people find it comforting and addictive once they try it.
If you have extra corn on hand, try this Corn Cream Latte — it could become a new favorite.
Components
- Corn milk — made by blending corn with milk and sweetened condensed milk; it’s mildly sweet, creamy, and distinctly corn-flavored.
- Coffee or espresso — provides bitterness and depth to balance the corn’s sweetness.
- Salted cream — a lightly sweetened whipped cream with a pinch of salt to finish the drink.
Ingredients
- Coffee or espresso — use a strong brew or a shot of espresso for the best balance.
- Corn kernels — canned corn is convenient; fresh corn works too (cook until soft if using fresh).
- Milk — any variety you prefer (dairy or plant-based) will work.
- Sweetened condensed milk — adds sweetness; adjust the amount to taste.
- Heavy whipping cream — for the salted cream topping.
- Sea salt — a small pinch brightens the cream; omit if you prefer a fully sweet topping.
How to Make Corn Milk
- Blend corn, milk, and sweetened condensed milk in a blender until very smooth.
- Simmer (optional) — pour the blended mixture into a saucepan and bring to a gentle simmer, then turn off the heat and let it cool completely. This helps the milk absorb more corn flavor for a richer result. If using fresh corn, make sure the kernels are cooked through.
- Strain the mixture through a fine mesh sieve or cheesecloth, pressing the solids to extract as much liquid as possible. Discard the solids.
Can You Freeze Corn Milk?
Yes. Pour corn milk into an airtight container or freezer-safe bag, leaving room for expansion. Use within 1–2 months for best flavor. Thaw in the refrigerator and stir or shake well before using, as separation can occur.
How to Make Corn Cream Latte
- Prepare corn milk as described above.
- Make the salted cream — whip heavy cream with a splash of corn milk and a little sweetened condensed milk until slightly thickened; finish with a pinch of sea salt.
- Assemble — fill a serving glass with ice, add about 2/3 cup (160 ml) corn milk, pour in strong coffee or espresso, and gently top with the salted cream.
Recipe Details
Corn Cream Latte
This Corn Cream Latte combines creamy corn milk with bold coffee and a salted cream topper for a refreshing, unique drink.
Course: Drink
Cuisine: Korean
Servings: 1 serving
Prep Time15 minutes
Cook Time5 minutes
Chilling Time1 hour
Total Time1 hour 20 minutes
Ingredients
- 1/4 cup (60 ml) strong coffee or espresso
- Ice cubes
Corn Milk
- 1 cup (240 ml) milk
- 1/2 cup (85 g) canned corn kernels
- 2 tbsp (30 ml) sweetened condensed milk
Salted Cream
- 3 tbsp (45 ml) heavy whipping cream
- 2 tbsp (30 ml) corn milk
- 1 tbsp (15 ml) sweetened condensed milk
- A pinch of sea salt
Instructions
Corn Milk
- Blend milk, corn, and condensed milk until smooth.
- Optional: simmer briefly, then remove from heat and cool completely to deepen the corn flavor.
- Strain through a fine sieve or cheesecloth, pressing to extract the liquid. Discard solids.
Cream
- Combine heavy cream, corn milk, and condensed milk. Whip with a small whisk or handheld frother until slightly thickened. Stir in a pinch of sea salt and set aside.
Assemble
- In a serving glass, add ice, pour in 2/3 cup (160 ml) corn milk, then add the coffee. Gently top with the salted cream and enjoy.
Video
Nutrition
Serving: 1 serving
| Calories: 579kcal
| Carbohydrates: 63g
| Protein: 17g
| Fat: 31g
| Calories: 579kcal
| Carbohydrates: 63g
| Protein: 17g
| Fat: 31g
Did You Make This Recipe?
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Share your experience in the comments or tag the author on social media.