Creamy Corn Milk

奶香玉米汁 · pan chinese cuisine

This is a popular Chinese breakfast drink made with a high-speed blender (or soymilk maker) that has a dedicated corn juice function, which produces a very smooth texture. The author notes it is served hot, so prepare it ahead of time if you want to let it cool, and use the delayed-start (timer) function about 2 hours ahead if your machine has one. Keep the corn germ when cutting kernels off the cob, since most of the nutrition is there, and avoid the tough parts of the cob. Some readers report scorching at the bottom of the pot, which may be machine-dependent; one workaround is to leave out the milk and sugar, run the blending program first, then stir in the sugar until dissolved and add the milk afterward. Clean the blender pitcher promptly after pouring out the drink to prevent residue from sticking.