Corn Cappuccino started out as a joke on This Hour Has 22 Minutes ... but turned out to make a legitimately tasty drink! Here's how we did it.
... And by “once he knew about it”, I mean “After he had to figure out VPN stuff, after years of me whining about missing CBC comedies while living in the USA.”
Thankfully, we’re home in Canada now, and my shows are a lot easier to come by!
It was a long awaited return, especially with the WILD season of political and other news that we’ve all had to endure without them.
After a lot of laughs - and way too much time wondering EXACTLY what $8000 worth of confetti would even look like - they did a skit about Starbucks.
Satirizing seasonal drinks in general, it featured the “Corn-on-the-Cob-uccino”.
I laughed... then I looked over at my husband - “King of the Corn Freaks” - knowing damn well that he’d be ALL OVER such a concoction.
... so why not make one based off a 22 Minutes gag about the same?
Hell, I have a (not gluten free) cake recipe - French Martini Upside Down Cake - that was inspired by Jann Arden and a trippy talking pineapple, so... stranger things have happened.
I thought about that Apple Crisp Macchiato, and how with a bit of tweaking, I could make a hybrid out of like... atol de elote.
It’s a popular hot corn beverage in South America, with many regional versions - I included my recipe for it in my corn cookbook, Maize Craze: Spectacular Sweet Corn Recipes.
Sure, it was meant as a joke but ... It could actually work. I was pretty sure that I could make a corn based coffee drink that my husband would love... and here we are!
This is a very rich, fairly thick coffee drink. Warm, satisfying, and weirdly? It just works.
Right from the time the corn was simmering with the cinnamon, it smelled like sweet baked goods, and that carried through to the finished drink.
It was fun, different, and enjoyable.
... I did skip the “whipped salted butter” topping, though!
It’s probably not going to make it into regular rotation, but we’re definitely glad we tried it!
This recipe uses only a few ingredients, all of which are super simple and should be available at any grocery store.
I have a few notes for you:
Fresh Sweet Corn
As with most of my recipes, I decided to use fresh ears of local sweet corn when designing this one. Luckily, we’re still catching the last bit of the season, so it wasn’t hard to get!
Not only do I use the kernels in the drink, but the cobs give a nice opportunity for garnish... just maybe in a more dainty form than was shown on 22 Minutes!
Want to make these off season - maybe for Thanksgiving Dinner?
You’ll have to skip the garnish, but you can use about 1 ¼- 1 ½ cups of frozen corn kernels. Just thaw and drain them well before using!
We used unsweetened almond milk for this, as that’s what we have on hand.
It would also work well with normal milk - the higher milk fat, the better - or with any of the plant based alternative milks.
I think it would be especially nice - and rich - with oat milk.
While it’s not something we tend to have on hand, I decided to make this with a Blonde Roast Coffee, mostly for aesthetics. I also didn’t want the coffee flavour to overpower the corn, just... work with it.
That said, a darker roast will work fine - it just may cover up some of the corn flavour.
Whichever you use, just be sure to brew it pretty strong - espresso strength, if possible.
Rounding out the recipe, you’ll need:
Ground cinnamon, optional
If you happen to own an espresso maker, awesome. If not, no big deal - just brew the coffee as strong as possible.
I do recommend having a Milk Frother, as that’s the best way to get the foam going.
They’re cheap and a lot of fun - I’ve been using them to make fancy coffee drinks, but ALSO to mix up vinaigrette dressings for our Salads.
It’s a handy little thing - an immersion blender would also work, though.
Aside from that, you’ll want mugs to serve the drinks in.
I like to use 14 oz Glass Coffee Mugs, but really... any coffee mug will do.
14 fl oz is a good size to aim for, though - it’s big enough to allow room for the foam!
How to Make Sweet Corn Cappuccino
The full recipe is in the recipe card at the end of this post, this is a pictorial walk through.
Carefully cut the kernels off corn cobs.
Place corn kernels in a blender or food processor, along with about half of the milk. Process until corn is very smooth - around 2 minutes.
Transfer corn puree to a medium sized pot, along with the remaining milk. Bring just to a boil, stirring frequently. Remove from heat.
Rinse pot and sieve out with cool water. Line sieve with at least 3 layers of cheesecloth, strain corn liquid through cheesecloth, back into the pot.
Add sugar, cinnamon stick, and salt to corn liquid, stir until well combined. Bring back to almost a boil, turn heat down and allow to simmer for 5 minutes, stirring frequently.
Use a use a milk frother to froth the corn milk mixture as much as you’d like.
Pour frothed corn milk into each mug.
Garnish with a sprinkling of ground cinnamon, serve immediately.
If you’re a a fan of fresh sweet corn, you should definitely treat yourself to a copy of my corn cookbook, "Maize Craze: Spectacular Sweet Corn Recipes".
While this particular recipe is not in the book, there are a few beverages - hot and cold - along with many tasty recipes for breakfasts, sides, main dishes, and even desserts.
The book is available through Amazon, as well as through most major booksellers.
More Gluten Free Corn Recipes
Looking for more ways to use fresh corn on the cob? Here are some more ideas for you!
Canning - Sweet Corn Relish
Corn Salsa for Canning
Corn Salsa Verde for Canning
Hearty Corn & Black Bean Soup
How to Cook Corn on the Cob
Marie's Low Country Boil
Quick Sweet Corn Soda
Roasted Corn Chowder
Roasted Corn & Potato Salad
Sweet Corn Ice Cream
Sweet Corn Panna Cotta
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- Milk frother
- 2 ears Fresh sweet corn husks removed
- 1 ½ cups Milk
- 2-3 tablespoon Granulated sugar
- 1 Cinnamon stick
- Pinch salt
- 1 ½ cup Blonde roast coffee strong
- Ground cinnamon optional
- Carefully cut the kernels corn cobs. Place corn kernels in a blender or food processor, along with about half of the milk. Process until corn is very smooth - around 2 minutes.
- Transfer corn puree to a medium sized pot, along with the remaining milk. Bring just to a boil, stirring frequently. Remove from heat.
- Strain corn mixture through a wire sieve, into a clean bowl.
- Rinse pot and sieve out with cool water. Line sieve with at least 3 layers of cheesecloth, strain corn liquid through cheesecloth, back into the pot.
- Add sugar, cinnamon stick, and salt to corn liquid, stir until well combined. Bring back to almost a boil, turn heat down and allow to simmer for 5 minutes, stirring frequently.
- Use a use a milk frother to froth the corn milk mixture as much as you’d like.
- Divide hot coffee between 2 mugs,
- Pour frothed corn milk into each mug.
- Garnish with a sprinkling of ground cinnamon, serve immediately.