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.