I enjoyed this drink when I first visited Hanoi in 2010 and loved it. The recipes I found all added sweetened condensed milk, which would probably be delicious, but I prefer just the subtle sweetness of the corn. It is a great drink for a hot day.
4 large ears of corn (yellow or bicolor)
7 cups water
1 14-oz can coconut cream or milk
½ teaspoon fine sea salt
sweetened condensed milk for serving ( optional)
collagen (optional)
Shuck the ears of corn. Save the corn silks and eight of inner pale green husks from each ear.
Place the corn silks inside the husks, fold the husks over to enclose them, then tie the husks with a thin strip of husk or kitchen twine.
Trim off the corn kernels by firmly holding each ear of corn vertically and carefully slicing downwards with a sharp knife.You can use a Bundt pan to hold each ear or corn. Scrape the knife edge over the cobs to remove any remaining corn flesh or “milk.”
Add the cobs, corn kernels, water, coconut milk/lcream, and salt to a large saucepan.
Bring the mixture to a boil over high heat. Reduce the heat to medium-low to maintain a gentle boil for 25 minutes.
Remove from heat, discard the cobs and husk bundles. Let it cool for 15 minutes.
Transfer the mixture to a high speed blender and blend for 2-3 minutes until creamy. If you have a small blender, do it into batches to avoid spilling.
You can pour the blended corn mixture through a fine-mesh strainer set over a bowl or measuring cup. I don’t, but I like a little texture. If the mixture is too thick, thin it out with ¼ cup of water in increments to your liking.
Let it completely cool at room temperature for 1 hour then refrigerate for 4 hours before serving.
When ready to serve, you may add 1 tablespoon of condensed milk and/or collagen to a glass. Mix with 1 cup of corn milk. Add ice and serve. Enjoy
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