Corny But Tea-rrific

Summertime in the south means brutal heat, a profusion of sweet corn at every market, and endless streams of iced tea. Combine all three into one glass and you get Sweet Corn Milk Tea.

What Is Corn Milk?

Corn milk is nothing new, of course. A longtime staple in Vietnam, China, Indonesia, Guatemala, Brazil, and beyond, the uniquely sweet properties of fresh summer corn have frequently been leveraged in both refreshing and warming drinks, depending on the region. The original experience is a bit like cereal milk, predating processed cornflakes.

  • Guatemalan corn milk, known as atole de elote, is infused with a whole cinnamon stick and served hot.
  • Cachaça, a distilled spirit made from fermented sugarcane juice, plus sweetened condensed milk enter the picture for making the Brazilian version called batida de milho verde. Consider it a more tropical version of English milk punch.
  • Susu jagung, literally “corn and milk,” is a more recent trend emerging in Indonesia, often served more as a thick dessert soup.

What Is Milk Tea?

Boba tea shops have popularized the concept with the addition of tender tapioca pearls soaked in honey syrup, but in truth, any brewed tea with a splash of milk qualifies.

  • One of the bestselling drinks in Japan, Royal Milk Tea is made with a blend of Assam and Darjeeling tea leaves and milk.
  • Robust Ceylon or Pu-Erh is the base of Hong Kong milk tea, which is lightened with canned evaporated milk.
  • Brilliantly orange-colored Thai tea is intensely sweet and aromatic, flavored with various spices and enriched with a heavy pour of sweetened condensed milk.
  • Chai isn’t just a highly spiced brew, but the generic word for tea in India. It’s simply made by steeping black tea in milk and water, then sweetening with sugar, although it’s highly encouraged to avail oneself of the wide array of aromatic spices.

We could be here all day talking about various milk teas, so suffice to say, these are a few of the many different styles.

What Is Sweet Tea?

Finally, we have classic southern sweet tea. Brewed hot in large batches to ensure that every grain of sugar has fully dissolved, it must then be chilled and served ice-cold (by law, I believe) in comically oversized glasses. Pure black tea is classic, but lemon, raspberry, and peach are common, equally beloved variants.

Put That Together And You Get: Sweet Corn Milk Tea!

Somewhere along the way to heat stroke and an afternoon nap, sweet corn began to blur the lines into sweet tea, corn milk into milk tea, and before I could stop myself, the connection had been made.

Juicy golden kernels of fresh summer corn blend into a silky-smooth pourable cream. A touch of sugar (or your favorite sugar-free alternative), salt, and vanilla heightens the naturally rich, floral, and subtly savory flavors within. This would be a brilliant topper for oatmeal, poured over pound cake, or even blended with frozen bananas to make a sunny yellow smoothie.

I’d implore you to trust the process and go forward to the full tea experience. While you can use any leaves you prefer, I’d suggest a robust black variety, such as smoky Lapsang Souchong or astringent Pekoe for a bold, bracing, and invigorating contrast. Milk tea should be soothing, while ice tea is refreshing,balancing both elements in one tall glass.

Let’s make this the summer of corn milk, shall we? If oats can hit it big, why can’t corn, the third leading grain crop in the world, do the same?

Yield: Makes 2 Servings

Sweet Corn Milk Tea

Sweet Corn Milk Tea

Juicy golden kernels of fresh summer corn blend into a silky-smooth pourable cream. Swirl that into cold brewed black tea for a bold, bracing, and invigorating contrast. Milk tea should be soothing, while ice tea is refreshing, balancing both elements in one tall glass.


Corn Milk:

  • 2 Ears Sweet Corn (1 1/2 Cups Kernels)
  • 1 Cup Plain, Unsweetened Non-Dairy Milk
  • 2 - 3 Tablespoons Granulated Sugar, Maple Syrup, or 2 - 3 Drops Liquid Stevia Extract
  • 1/2 Teaspoon Vanilla Extract
  • 1/8 Teaspoon Salt

Milk Tea:

  • 2 Cups Hot (But Not Boiling) Water
  • 4 Bags Black Tea
  • 2/3 Cup Corn Milk
  • Ice, As Desired


  1. Steam the corn in the husks, either by microwaving for 4 minutes or setting on a rack over boiling water for 10 minutes. Let rest until cool enough to handle. Husk and slice the kernels away from the cob.

  2. Place the corn kernels, non-dairy milk, sweetener, vanilla, and salt in your blender. Puree on high speed for 2 - 4 minutes, until completely smooth. Strain through a nut milk bag and chill.

  3. To make the tea, steep the tea bags in the hot water for 4 - 5 minutes. Discard the tea bags and chill the tea.

  4. Divide the tea between two glasses and add ice cubes as desired. Pour about 1/3 cup of the corn milk into each and stir to combine. Enjoy!

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Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 352Total Fat: 7gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 20mgSodium: 245mgCarbohydrates: 69gFiber: 3gSugar: 43gProtein: 12g

All nutritional information presented within this site are intended for informational purposes only. I am not a certified nutritionist and any nutritional information on should only be used as a general guideline. This information is provided as a courtesy and there is no guarantee that the information will be completely accurate. Even though I try to provide accurate nutritional information to the best of my ability, these figures should still be considered estimations.

8 thoughts on “Corny But Tea-rrific

  1. Hmmm. As a tea drinker of many, many years, I’m not sure about this one. The only reason I would even consider it is because you created the recipe but I’m still not convinced. The other issue is that is seems almost impossible to get wonderful sweet corn here in Arizona, at least where we are. Perhaps I’ll check at the farmers’ market Saturday. I haven’t been for months because there’s usually so little produce even though it’s an enormous market. But I do have an excellent recipe for creamed corn which is SO much better than canned creamed corn that even I like it.

    As for sweet tea, the only law I would make is to outlaw it from being called tea at all. Yuk! No sweetener at all for me. I’d never make it in the South, would I? :-)

    1. Haha, well that’s your problem right there! You’d have to appreciate sweet tea to enjoy this mashup. Never fear, I also have sweet corn pound cake and sweet corn ice cream recipes. Maybe this calls for a corn recipe round up next?

  2. Living in Asia, corn milk tea would be something you can probably find on every street corner and with boba. After all, it is kind of like the flavors of a maja blanca. Sweet an creamy. Can’t wait to try it!

    1. And now you’ve given me a new recipe to try too! Maja blanca sounds like such a treat.

  3. I must say, the concept of Sweet Corn Milk Tea sounds intriguing and refreshing for the summer! The combination of sweet corn and milk tea creates a unique flavor profile that blends the natural sweetness and creaminess of corn with the comforting qualities of milk tea. I know this will be good, I make sweet corn ice cream all the time, and is one of my fave, I am sure they have the same flavour profile.

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