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Vietnamese Corn Milk Recipe

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4 from 33 reviews

Vietnamese Corn Milk is a comforting and creamy traditional beverage made from fresh corn, coconut cream, and a touch of sea salt. This sweet and subtly rich drink is typically served chilled with a dash of sweetened condensed milk and ice, offering a delightful balance of natural corn sweetness and creamy texture. Perfect as a refreshing treat on warm days or a nostalgic homemade delight.

Ingredients

Main Ingredients

  • 4 large ears of corn (yellow or bicolor)
  • 7 cups water
  • 1 14-oz can coconut cream (Savoy)
  • ½ teaspoon fine sea salt

For Serving

  • Sweetened condensed milk, as needed
  • Ice cubes, as needed

Instructions

  1. Prepare Corn Husks and Silks: Shuck the ears of corn, setting aside the corn silks and eight of the inner pale green husks. Place the corn silks inside the husks, fold the husks over to enclose them completely, then tie with a thin strip of husk or kitchen twine to create bundles.
  2. Cut Corn Kernels: Break each corn cob in half. Stand each half upright on the cutting board to stabilize, then carefully slice downward with a sharp knife to remove the corn kernels from the cobs.
  3. Cook Corn Mixture: In a large saucepan, combine the corn cobs, corn kernels, water, coconut cream, and fine sea salt. Bring the mixture to a boil over high heat. Once boiling, reduce the heat to medium-low and maintain a gentle boil for 25 minutes to infuse flavors.
  4. Cool and Discard Solids: Remove the saucepan from heat. Discard the corn cobs and the husk bundles with silks. Allow the mixture to cool for about 15 minutes to prepare for blending.
  5. Blend the Corn Mixture: Transfer the cooked corn liquid and kernels to a high-speed blender. Blend for 2-3 minutes until the mixture is smooth and creamy. If using a smaller blender, blend in batches carefully to avoid spills.
  6. Strain the Mixture: Pour the blended mixture through a fine-mesh strainer into a bowl or measuring cup. If the liquid is too thick, gradually thin it with additional water (about ¼ cup at a time) until it reaches your preferred consistency.
  7. Chill the Corn Milk: Let the strained corn milk cool completely at room temperature for 1 hour. Then cover and refrigerate for at least 4 hours to chill thoroughly before serving.
  8. Serve: When ready to serve, add 1 tablespoon of sweetened condensed milk to a glass. Pour in 1 cup of the chilled corn milk, stir gently, add ice cubes, and enjoy this refreshing Vietnamese treat.

Notes

  • Use fresh corn for the best natural sweetness and flavor.
  • If coconut cream is not available, canned coconut milk can be used but the milk may be less rich.
  • Adjust the sweetness by adding more or less condensed milk depending on your preference.
  • This drink can be kept refrigerated for up to 2 days but is best consumed fresh.
  • Do not skip the straining step for a smooth, silky texture.

Find it online: https://recipethrive.com/vietnamese-corn-milk-recipe/