You Can Make Your Own Corn Milk (and Cook With It)
If you know me, you know that I really love corn. This year I grew my corn for the first time, and although it is slightly smaller than the ears you see at the grocery store, it is still sweet and juicy and I wanted to get as much flavor out of it as possible. my sweet ears. So I made corn milk.
I’ve always milked the cobs with a knife and sometimes boiled them in water to get golden brown corn broth , but I recently used milk as my corn flavor extraction method and it works really well.
All you have to do is place the spent ears in a saucepan and add enough whole milk to just cover them (about a cup per ear should do this, but don’t get hung up on strict measurements). I also add 1/4 teaspoon of salt to each pair of ears to balance the sweetness and emphasize the flavor of the corn. Heat the milk over medium heat until it starts to steam and starts to form bubbles, then turn off the heat (and remove it from the burner if you have an electric stove), cover the saucepan and let it brew until it reaches room temperature. … Finally, place the whole thing in the refrigerator overnight. The next day, remove the cobs and you have corn-infused milk (not to be confused with other, much sweeter corn milk , which is very good, but a completely different beast).
Corn milk tastes exactly as you’d hope – creamy and corny. It’s sweet, but as sweet as your corn, and is perfect for baking and cooking (but only if the things you bake and cook can benefit from a little extra corniness).
You can use corn milk in recipes just like regular unsalted milk – you don’t need to change the amount. Corn milk is used widely and widely, but my first impulse is to make corn ice cream, an incredibly underrated flavor of ice cream. It also works great in bread pudding, French toast, egg scones and scones, quick bread, or old-fashioned hot milk pie. If you can make it with plain milk, you can make it with corn milk (and you probably should).