Korean Sweet Corn Latte (Butter Sauteed Corn Milk Drink)
Quick answer
Sweet corn latte begins by sauteing cooked corn kernels in butter until fragrant, then simmering them in milk to draw out the corn's natural sugars before blending everyt...
What makes this special
- Sweet-corn-latte caramelizes corn in butter before simmering in milk to amplify its natural roasted sugars.
- Butter-sauteing 2 minutes caramelizes corn starch for amplified nuttiness
- Straining after blending creates the silky-smooth texture
Key ingredients
Core cooking flow
- 1 Melt 1 teaspoon of butter in a small pot over low heat, add 180 grams of coo...
- 2 Pour 420 milliliters of milk into the pot and simmer gently over medium-low...
- 3 Turn off the heat, transfer the mixture to a high-speed blender, and process...
Sweet corn latte begins by sauteing cooked corn kernels in butter until fragrant, then simmering them in milk to draw out the corn's natural sugars before blending everything smooth. The butter amplifies the starchy, roasted aroma during the initial saute, coating each kernel so that the fat-soluble flavor compounds dissolve fully into the milk during the five-minute simmer. Blending the mixture until completely smooth and then straining it through a fine sieve removes any remaining hull pieces, producing a texture as silky as a custard sauce. This straining step makes a noticeable difference in the final quality. Condensed milk adds a rounded sweetness, and a small amount of white pepper introduces a faint spiced warmth that gives the drink depth beneath the sweetness. It works equally well served hot in a ceramic mug or chilled and poured over ice; the corn aroma remains vivid in both versions.
Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Control
Melt 1 teaspoon of butter in a small pot over low heat, add 180 grams of cooked corn kernels, and sauté for 2 minutes until fragrant and slightly golden.
- 2Control
Pour 420 milliliters of milk into the pot and simmer gently over medium-low heat for 5 minutes to infuse the milk with the sweet, rich flavor of the corn.
- 3Prep
Turn off the heat, transfer the mixture to a high-speed blender, and process until extremely smooth and creamy without any visible solid corn fragments remaining in the liquid.
- 4Finish
Strain the blended liquid through a fine-mesh sieve into a bowl to remove any remaining fibrous bits, ensuring a perfectly silky and elegant texture for the finished corn latte.
- 5Season
Stir in 1 tablespoon of condensed milk, 0.25 teaspoons of salt, and 0.1 teaspoons of white pepper, mixing well to balance the sweet and savory notes of the latte.
- 6Finish
Pour the latte into a glass to serve immediately while warm, or chill completely in the refrigerator and serve over ice for a refreshing cold corn milk drink.
After the steps
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