Corn milk is a super yummy and healthy drink popular in China, orientated from Chinese hot pot restaurants.
The two most popular freshly made drink in Chinese hot pot restaurants are watermelon juice and this corn milk. Drinking corn milk is a completely different experience from eating the corn directly. Since most of the corn flavors come from the inner tissues. So there are lots of chef grate or blend the corn in order to separate the fluids from the seed coats. So even it looks quite plain, but at least try once. If you love the flavor and taste of corn, this will be the next level experience, which is completely different from eating the corn directly form the cob.
I use a soy milk maker this time, the corn milk is made with just one button. By straining the mixture, we get the pure corn inner tissue flavor completely. 
By the way, in Chinese tradition Medicine, corn is believed to be helpful reducing the body heat. After eating so much meat and spices, a cup of corn milk can clam our stomach quickly. Another famous soup with similar function is mung bean soup.
- 2 sweet corns
- 2 cups water
- ½ cup milk
- 1 tbsp. rock sugar (optional if you prefer a healthier version)
- Cut the corns off the cob. And place it in a blender. Add water and milk and blend until smooth.
- Strain the liquid if you want a smooth version. Transfer the strained liquid into a small pot, add sugar and simmer to a boiling. The drink becomes thick itself since the corn fluids contains starch.
- Serve warm.
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