Healthier Low-Calorie Corn Latte

Yield: 1 latte, plus extra corn milk base for more drinks.

This is my take on a creamy corn latte I can make at home. The corn milk base makes more than one drink, so I keep the rest chilled for another latte. 😊🌽☕

WHAT IS A CORN LATTE?

Corn Latte is a rich, creamy, and slightly sweet Korean café drink with comforting flavor of sweet corn into a heartwarming treat. Imagine the natural sweetness of golden corn blended with silky milk, creating a smooth, frothy delight with a subtle nuttiness. Some use touch of honey or condensed milk, while others sprinkle caramelized corn kernels on top for a delicious crunch. However for this recipe, we are using Splenda to make this sweet but without the extra calories.

INGREDIENTS

Corn: I use 250 g drained low-sodium canned corn for the corn milk base.

Low fat milk: I Iike using Fairlife, but plant-based milk works great too.

Sweetener: I use 2 tablespoon Splenda in the corn milk base and 1 tablespoon in the recommended cream top.

Salt: I use 1 teaspoon in the full corn milk base. The base makes multiple drinks.

Espresso shots: You can use any type of espresso of your choice.

Heavy whipping cream: I recommend 15 g per latte for the cream top. The drink also works without it.

FREQUENTLY ASKED QUESTION

What if I don't have an espresso machine?

Instant coffee can be used instead.

Is this the same as atole?

A little bit, except atole has masa (corn flour). This corn latte recipe only uses actual corn.

Do I have to strain the husk of the corn?

Preferably, yes if you want a smooth creamy texture, but if you don't mind it, then you don't have to.

STEP-BY-STEP INSTRUCTIONS

STEP 1

In a blender, combine 250 g drained corn, 2 teaspoon vanilla, 1 teaspoon salt, 2 tablespoon Splenda, and enough of the 750 g milk to cover the corn. Blend until smooth.

STEP 2

Using a fine strainer, strain the sweet corn milk into another glass.

STEP 3

Add the remainder of your milk and stir until combined. This will be your corn milk base. Note, this base can make multiple cups of corn lattes.

adding sweet corn milk into cup with ice

STEP 4

Pour 160 g of your corn milk in a cup over ice.

STEP 5

Then add 2 espresso shots.

STEP 6

For the cream top I recommend, whisk 15 g heavy whipping cream with 1 tablespoon Splenda until frothy, then spoon it over the latte. You can leave it off if preferred.

And enjoy!

RECIPE

How did it turn out? Take a photo and tag me on Instagram @cooklikeimbook so I can see and share!!

Corn Latte

Calvin Kang

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Servings 1 latte (plus extra corn milk base)

Ingredients

250 g drained canned corn
750 g low-fat milk
2 tablespoon Splenda
1 teaspoon salt
2 teaspoon vanilla extract
160 g prepared corn milk base for one latte
2 shots espresso for one latte
1 cup Ice for serving
15 g heavy whipping cream for recommended optional cream top
1 tablespoon Splenda for recommended optional cream top

Instructions

Drain the corn. Blend 250 g corn with enough of the 750 g milk to cover it, 2 tablespoon Splenda, 1 teaspoon salt, and 2 teaspoon vanilla extract until smooth.
Strain through a fine-mesh strainer for a smoother drink. Stir in the remaining milk to make the corn milk base. This batch makes more than one latte; use 160 g per drink and refrigerate the remainder promptly.
For one latte, pour 160 g of the prepared corn milk base over about 1 cup ice and add 2 shots espresso.
For the recommended cream top, whip 15 g heavy whipping cream with 1 tablespoon Splenda until frothy and spoon it over the latte. You can leave it off if preferred.