Korean Sweet Corn Latte (Butter Sauteed Corn Milk Drink)
Melt 1 tsp butter over low heat and saute 180 g cooked corn kernels for 2 minutes until fragrant and slightly golden, then add 420 ml milk and simmer gently over medium-low heat for 5 minutes. Blend until no corn fragments are visible and strain through a fine-mesh sieve. Season with 1 tbsp condensed milk, 1/4 tsp salt, and very little white pepper, and serve warm or chilled over ice.
Quick answer
- Total time
- 18 min
- Level
- Easy
- Servings
- 2 servings
- Ingredients
- 6
About this dish
Cooked corn kernels are sautéed in butter for about two minutes, simmered in milk and blended fine.
Read more
However smooth the blend looks, the corn skins survive it, so the latte goes through a fine sieve once before it feels silky. White pepper goes in only in the smallest amount, and super-sweet corn gives a more natural sweetness.
Ingredients
Instructions
- 1
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.
- 2
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.
- 3
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.
- 4
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.
- 5
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.
- 6
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.
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