(No Ratings Yet)
Loading...A beloved Panamanian refresher, this sweet corn milk drink blends tender fresh corn with whole milk, evaporated milk, sugar, and warm cinnamon into a velvety, gently spiced beverage. Served steaming in mugs on cool mornings or poured over ice on hot afternoons, it captures the simple, old-fashioned sweetness of freshly harvested corn.
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Servings6
Yield6 servings (about 6 cups)
Nutrition Facts
Per serving (estimated)
- 380 kcalCalories
- 11 gFat
- 6 gSaturated Fat
- 58 gCarbs
- 3 gFiber
- 38 gSugar
- 13 gProtein
- 115 mgSodium
- 420 mgPotassium
- 300 mgCalcium
- 0.7 mgIron
- 8 mgVitamin C
- 180 mcgVitamin A
Ingredients
For the corn base
- 4 cups fresh corn kernels (from 4-5 ears) or 2 cups frozen corn, thawed
- 2 cups whole milk
- 2 cinnamon sticks
- 1 whole star anise (optional)
- Pinch of fine sea salt
For finishing the drink
- 2 cups whole milk
- 1 cup evaporated milk
- 2/3 cup granulated sugar, plus more to taste
- 2 teaspoons pure vanilla extract
- Ground cinnamon, for garnish
Directions
- If using fresh corn, shuck the ears and slice the kernels from the cobs; if using frozen, thaw under cool running water.
- In a heavy pot, combine the corn kernels, 2 cups of milk, cinnamon sticks, star anise (if using), and salt. Bring to a gentle boil over medium heat, then reduce to a low simmer and cook until the corn is very tender, 20-25 minutes.
- Discard the cinnamon sticks and star anise. Working in batches, ladle the warm corn mixture into a blender and purée on high until completely smooth, about 1 minute per batch.
- For a silky-smooth drink, pour the purée through a fine-mesh sieve into a clean pot, pressing firmly with the back of a spoon to extract all the liquid; discard the pulp or save it for pancakes.
- Return the strained liquid to low heat. Stir in the remaining 2 cups of milk, evaporated milk, sugar, and vanilla. Warm gently for 5 minutes, stirring, until the sugar fully dissolves — do not let the mixture boil or the milk may scorch.
- Taste and adjust sweetness, adding more sugar one tablespoon at a time if you prefer a sweeter drink.
- Ladle into mugs for a warm serving with a fresh cinnamon stick stirrer, or transfer to a pitcher and chill at least 2 hours to serve cold over plenty of ice.
- Dust each glass lightly with ground cinnamon just before serving.
- Store any leftovers in a sealed jar in the refrigerator for up to 3 days; stir well before pouring because the corn solids will settle.
Cook’s Notes
- Fresh summer corn gives the brightest, sweetest flavor; frozen corn works well in winter but benefits from an extra 5 minutes of simmering.
- For an extra-rich, dessert-style drink, swap the evaporated milk for sweetened condensed milk and reduce the added sugar by half.
- Skip the straining step if you prefer a rustic, slightly textured drink with bits of whole corn.
- A small pinch of salt deepens the sweetness without making the drink taste salty — do not skip it.
- Stir in a small splash of lime juice for a tangy citrus note that is common in street-style Panamanian corn drinks.
