This Iced Sweet Corn Latte combines homemade sweet corn milk with bold espresso for a creamy, refreshing drink that’s perfect for summer. Inspired by the viral corn latte trend, this café-worthy recipe is surprisingly delicious and easy to make at home.

Last summer, I remember seeing sweet corn lattes popping up everywhere and being equal parts intrigued and skeptical. Corn in coffee? It sounded unusual, but sweet corn has long been used in drinks and desserts throughout parts of Asia, especially in Korean cuisine, where corn tea and creamy corn beverages are incredibly popular. Fast forward to this summer, and with everyone finding new ways to use seasonal corn, I finally decided to give it a try. After one sip, I completely understood the hype. The sweet corn milk has hints of vanilla and maple syrup that complement the espresso so well, and the corn cold foam takes it over the top.

If you’re looking for a fun twist on your usual iced coffee routine, this sweet corn latte is such a delicious option to add to your summer lineup. It’s the perfect afternoon pick-me-up for hot days when you want something a little different but still comforting. If you’re a fellow latte lover, be sure to check out my Tiramisu Iced Latte or my Banana Bread Latte, enjoyed iced or hot. Pair this latte with one of my muffin recipes for breakfast or enjoy it alongside a leisurely weekend brunch while making the most of sweet corn season.

How to Make

Add the drained corn, milk, maple syrup, vanilla, and salt to a blender. Blend on high until completely smooth.

Pour the mixture through a fine mesh sieve or nut milk bag into a bowl or measuring cup. Press firmly to extract as much of the sweet corn milk as possible.

Stir in the remaining milk. Taste and add more sweetener if desired.

For the cold foam, froth together the heavy cream, 1–2 tablespoons of the sweet corn
milk, and maple syrup until thickened.

Fill two glasses with ice. Divide the sweet corn milk between the glasses.

Slowly pour one shot of espresso over each glass.

Top with the cold foam.

Garnish with a few sweet corn kernels and a dust of cinnamon.

Tips and Tricks

• Blend the corn mixture for a full 1–2 minutes to extract as much sweet corn flavor as possible.
• Press firmly when straining the corn milk to ensure you get every bit of the creamy liquid.
• Taste the sweet corn milk before assembling the lattes and adjust the maple syrup or honey to your preference.
• Use cold heavy cream when making the cold foam for the thickest, fluffiest texture.
• If brewing espresso fresh, allow it to cool slightly before pouring it over the ice to prevent the drink from becoming watered down too quickly.

How to Save and Store

Store any leftover sweet corn milk in an airtight jar or container in the refrigerator for up to 2 days. Since the mixture naturally separates as it sits, give it a good shake or stir before using. For the best texture, prepare the corn cold foam fresh right before serving. Once assembled with ice and espresso, the latte is best enjoyed immediately.

**this post may contain affiliate links, which means I will make a small commission for products purchased through my link.

If you make the Sweet Corn Latte, I would really appreciate a comment and rating down below the recipe card. Don’t forget to take a picture and tag me over on Instagram, Tiktok, or Pinterest!

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Sweet Corn Latte (Iced or Hot)

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Hannah Kling

Creamy, lightly sweet, and topped with a fluffy corn cold foam, this Iced Sweet Corn Latte is a fun twist on your usual iced coffee. Made with homemade sweet corn milk, maple syrup, vanilla, and bold espresso, it's the perfect café-style drink to enjoy during sweet corn season.

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 2 servings

Ingredients  

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Sweet Corn Milk

• 1 15-ounce can sweet corn, drained and rinsed (about 1 1/2 cups kernels)
• 1 cup whole milk
• 2 tbsp maple syrup (or honey)
• 1/2 tsp vanilla extract
• Pinch of salt

For the Latte

• 1 cup additional milk of choice
• 2 shots espresso
• Ice

Corn Cold Foam

• 1/4 cup heavy cream
• 1-2 tbsp sweet corn milk
• 1 tsp maple syrup (optional)

Garnish

• A few corn kernels
• Sprinkle of cinnamon

Instructions

• Add the drained corn, 1 cup milk, maple syrup, vanilla, and salt to a blender. Blend on high for 1–2 minutes until completely smooth.
• Pour the mixture through a fine mesh sieve or nut milk bag into a bowl or measuring cup. Press firmly to extract as much of the sweet corn milk as possible.
• Stir in the remaining 1 cup of milk. Taste and add more sweetener if desired.
• For the cold foam, froth together the heavy cream, 1–2 tablespoons of the sweet corn milk, and maple syrup until thickened.
• Fill two glasses with ice. Divide the sweet corn milk between the glasses.
• Slowly pour one shot of espresso over each glass.
• Top with the cold foam and garnish with a few sweet corn kernels and a dust of cinnamon.
• For a Hot Corn Latte: Warm the strained sweet corn milk in a small saucepan over medium-low heat until steaming, being careful not to let it boil. Pour the hot corn milk into a mug with 1–2 freshly brewed shots of espresso, then top with frothed milk or corn cold foam, if desired. Enjoy immediately.

Notes

• Fresh sweet corn can be used in place of canned corn. You’ll need about 1½ cups of cooked corn kernels.
• Maple syrup and honey both work well in this recipe, so use whichever sweetener you prefer.
• For a stronger coffee flavor, add an extra shot of espresso to each serving.
• Dairy-free milk can be used for the latte portion, though the cold foam will be richest when made with heavy cream.

Did you make this recipe?Don’t forget to tag @lovelydelites across all social media platforms!