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–+ servings
iced corn latter in a glass topped with foam and cinnamon
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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
Total Time 5 minutes
Servings 2 servings

Ingredients  

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!