The weather in France is starting to get chilly, so of course I crave for something nice and warm. Passing the metro stations these days you can always see carts that sell roasted corn. Looking at the corn in the carts, I suddenly think of corn milk, and the dish keeps haunting my mind for a whole week, so finally I decided to go into the kitchen and make some.
Corn is pretty much a popular dish that can be eaten all year round, thanks to the amazing technology of processing the corn after harvesting, so even canned corn or frozen corn still keeps their natural taste. However I never use canned or frozen corn for corn milk, simply because beside using the corn kernels, I also use the cob, the husk and the silk, to enhance the corn smell and to get nutritions from them.
There are a lot of different recipes on the internet. My recipe is derived from reading a lot of recipes, and at the same time tweaking them to suit my taste. Some recipe use milk or condensed milk to make corn milk, sometimes they use both. I prefer using milk since I think it keeps the natural sweetness of the corn, and using unsweetened milk meaning you can add sugar to your taste when you drink it. In addition, most recipes only use sweet corn to make milk, but I also added a field corn to thicken the milk a little bit and add a touch of creaminess to it.
Công thức tiếng Việt: Sữa ngô (bắp)