Corn Milk Recipe : How to Milk Corn on the Cob Wenna Pang February 11, 2015 Interesting, Recipes 3 Comments Forget about milking a cow, milk some corn on the cob instead. And no, I’m seriously not kidding. Ever heard of corn milk? If this is your first time hearing of it, it may seem strange at first and somewhat of an acquired taste, but it’s almost a guarantee that this delicious drink will enter your favorites list rather quickly. A hugely popular hit in Asia and South America, corn milk is sweetened juice freshly produced from raw kernels of corn. Usually a healthier alternative to cow’s milk, corn milk is filled with a load of health benefits, such as nourishing the lower digestive tract and serving as a great source of fiber. It doesn’t just end there, this power packed juice also has health supportive antioxidants that can naturally be found in all types of corn such as in white and yellow corn, as well as in blue and purple corn. Ever since the first harvest of corn by the Native Americans, the popularity of using corn in many types of food have spread across the globe. The creation of corn milk became especially popular in Asia and South America, with honey and cinnamon typically mixed with corn’s milk, to create sweet and creamy smoothies and milkshakes. So how exactly do you milk corn on the cob you ask? Well, it’s a lot easier than milking a cow for sure. Don’t worry, I’m not going to arouse your craving for corn milk without providing you with the magic method to make it all happen. Milking the corn is one of the most important parts to amazing corn milk, if not the most important. -First, wash and peel the corn, then boil the corn in a large pot of water. After letting it simmer for 5 minutes, let it cool down, then place the narrow end of the corn into the hole of a bundt pan, making sure to shove it in so that it keeps its place. -Grab a knife and cut the kernels off but make sure to not cut off all the kernels, leaving part of the kernels on the cob is the key to getting some good corn milk. -Keep on going until only the cob and a tiny portion of the kernels are left. -See that white stuff on the knife? That’s the good stuff, the tasty corn milk that you’re looking for. -Pressing gently, slowly slide your knife up the corn cob, just like that, you’re milking the corn. Keep on going until you’ve got all the corn milk that you need. Big tip to keep in mind, moving your knife upward, produces less splatter, whereas the dull side of your knife also works like a charm. To be honest, milking corn is anything but graceful, it’s going to be a pretty big mess. But that’s what makes it fun, and the delicious glasses of corn milk you’ll have after will make it all completely worth it. No matter how messy it is, when it comes down to it, it’s still a while lot easier than milking a cow after all, and I’m sure the cows would greatly appreciate it. How to Milk Corn on the Cob: Delicious Corn Milk Recipe 2014-10-11 03:19:35 A tasty and healthier alternative to cow's milk! Write a review Save Recipe Print Total Time 20 min Total Time 20 min Ingredients 2 sweet corns ½ cups of soy milk or regular milk 1 teaspoon of sugar 1 cup of water Instructions After you’ve milked your corn and cut off all the kernels, puree 1 cup of water and the kernels in a blender Afterwards sieve the juice, then boil the juice and milk in a pot, add some sugar if you’d like For the tastiest results, serve ice cold! Notes Corn milk lasts for 48 hours refrigerated and make sure to not throw out extra corn meat, they can be nicely used for cakes, muffins, or cookie batter. By Wenna Pang Adapted from www.hotfrommyoven.com Adapted from www.hotfrommyoven.com So Good Blog http://www.sogoodblog.com/ The following two tabs change content below.BioLatest Posts Wenna Pang A writer and photographer who's in love with new experiences, visual art, and the written word. Born and raised in Chicago, I've also spent time living in New York City, Hong Kong, and traveled throughout various places. A travel enthusiast by heart, I love roaming new places and exploring the people & food that comes with it. As an avid story teller, I love sharing my discoveries, whether it be my latest travel experience or newest food adventure. I truly believe that food is the universal factor that connects all of us, no matter how different we may be in other ways, we cannot deny that there’s at least one thing that we love to eat and that one favorite food magically and unconditionally gives us comfort and pleasure. That feeling is one of the purest forms of happiness and I’d love to share that feeling through my work Latest posts by Wenna Pang (see all) Corn Milk Recipe : How to Milk Corn on the Cob - February 11, 2015 Beef Barley Stew : See what’s Brewing - February 10, 2015 ShuMai Recipe : Have Some Dim-Sum - February 6, 2015 3 Responses Raja Makan February 11th, 2015 That the corn soup or juice ? i have much recipe and experiment with the corn but this is the fist time i see this recipe. maybe i will try to cook this drink. thank you. Reply Wenna Pang February 25th, 2015 It’s Corn juice, sure hope you like it! 🙂 Reply vikas avnish March 21st, 2015 this is new reciepe for me. we crop corn but never tried it Reply Leave a Reply Cancel Reply Your email address will not be published.CommentName* Email* Website Current ye@r * Leave this field empty Notify me of follow-up comments by email. Notify me of new posts by email.