Strawberry Corn Milk Recipe
Milky, sweet, and brimming with corn flavor, it's no surprise that Strawberry Corn Milk has become a trendy offering in boba shops. When in season, use fresh sweet corn for optimal flavor; alternatively, you can substitute canned sweet corn. This recipe draws inspiration from one of our favorite spots - Bopomofo Cafe.
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Servings: 2
Ingredients
Corn Concentrate
- 2 whole sweet corn on the cob
- 1 pinch salt
- 1 tbsp sugar
- 2 cups water
Strawberry Puree
- 8 oz frozen strawberries
- 1 tbsp sugar optional
- ½ cup water
Drink Assembly
- ice
- milk of choice
- corn concentrate
- strawberry puree
Instructions
Make Corn Concentrate
- Remove the corn husks. Trim the corn kernels off and break the corn cobs so that they could fit into a saucepan.
- Add corn, corn cobs, salt, and sugar to a saucepan. Fill with just enough water to cover the corn, about 2 cups.
- Bring to a boil, then cook for 5 minutes.
- Turn off the heat and let it cool completely. Remove the corn cobs.
- Blend the boiled corn/water mixture.
- Strain the blended corn to remove the solids.
Make Strawberry Puree
- Blend strawberries with sugar and about 1/2 cup of water until it is smooth and pourable.
Drink Assembly
- In a boba glass, fill with ice. Then add 2 parts corn concentrate: 1 part milk. Lastly, add a dollop of strawberry puree on top.
Notes
- We served our strawberry corn milk in our reusable Love Potion bottles we had obtained from Gong Cha during Valentine’s season.
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