Ever tried sweet corn in matcha before? This corn matcha latte is a great combination that’s sweet, creamy, and a little umami, which balances matcha’s bitterness perfectly. Elevate your matcha lattes with delicious homemade corn milk that’s super easy to make at home and tastes better than the cafes!

This corn matcha latte is perfect as a sweet treat or a refreshing drink on a hot day. With just 6 ingredients and a little preparation, you can make this easily without hassle.

Here’s how to make a corn matcha latte at home!

What is a Corn Matcha Latte?

A corn matcha latte is corn milk with whisked matcha added on top! It’s such a delicious combination of slightly savory and sweet, and it’s a cool variation on a regular matcha latte.

This recipe features homemade corn milk (which I think tastes better than any storebought milk) that is sweet and creamy which is perfect for matcha! You can enjoy this hot or cold, but I’ve only ever had it cold. I think hot would taste really yummy, though.

What is Corn Milk?

In this recipe, corn milk literally means milk that tastes like corn by infusion and blending. It’s a popular flavored milk in many Southeast Asian countries, especially in Vietnam where it’s called sữa bắp. But, corn milk can also mean something else.

In a culinary setting, corn milk refers to the juice in the part of the kernel closest to the cob, which you milk by scraping it with the back of a knife or a spoon. You’ll get a cloudy corn liquid that is sweet and extremely corny, used to flavor cornbread, corn ice cream, and other desserts. This is the secret ingredient that gives any corn milk or dessert that corny flavor.

Corn milk can also refer to a plant-based, non-dairy alternative milk you make by soaking corn in water, then blending and straining it until smooth. It’s starchy and delicious “milk” but may be better described as a mild corn juice.

What Does Corn Milk Taste Like?

Corn milk tastes like liquid corn ice cream. It’s sweet, creamy, extremely corn-forward, a little savory, and milky. By itself, it’s naturally sweet, but the added sugar and condensed milk add a nice creaminess and flavor. The natural corn savoriness also brings out the sweetness, making it extremely addicting! It’s one of my favorite dessert flavors.

To give the flavor more dimension, you can also add a small pinch of salt and a little vanilla extract to bring out the corn flavor and sweetness.

Note: Depending on if you use corn that is in season, the corn milk can vary in sweetness and corn flavor.

Does Corn and Matcha Go Together?

Yes! Matcha goes great with a lot of sweet and creamy flavors like condensed milk, white chocolate, vanilla, etc. Corn milk leans into that flavor profile, with a bit of savoriness, so the two pair nicely.

The matcha bitterness balances out the sweetness and adds a subtle earthiness. The corn, depending on how strong it is, can sometimes overpower the matcha, though, especially if you use a milder-tasting matcha.

What Does a Corn Matcha Latte Taste Like?

If you’ve had grilled corn with salted butter or kettle corn, that’s what this drink reminds me of. It’s earthy, sweet, and umami; it honestly also kind of reminds me of furikake or sweet seaweed (in the best way.)

The latte is also slightly grassy, but most of the flavor comes from the corn milk. First, you taste the corn and creaminess, then the second flavor is matcha. The matcha plays a supporting role in this drink with the corn as the forward flavor note.

How to Infuse Corn into Milk?

So, most of the corn flavor in this drink comes from the corn cobs, specifically the “corn milk” inside of them. But just infusing them in hot milk isn’t enough, you really want to let the cobs infuse into the milk overnight. This will give you the best, most corniest flavor!

Once you separate the corn kernels, corn juice, and corn cobs, cook them in milk and infuse them for a couple of hours overnight if possible. Then, once they’re done infusing, remove the cobs and blend to get all the extra corn juice from the kernels.

Do I Have to Cook Corn? You don’t have to, but it’s easier to use! Raw (sweet) corn, by itself, is very starchy and sweet. But once cooked, corn is much more tender and easier to blend into your milk. Additionally, the more time the milk infuses with the corn cob and bits, the better it will taste!

How to Make Corn Milk

Making homemade corn milk is super easy, all you need is fresh corn, sugar, condensed milk, and milk. You can find my full corn milk recipe here with complete instructions and measurements, so here’s a crash-course version:

• Peel, wash and cut corn kernels and cobs into pieces. Add them to a pot and add milk, sugar, and condensed milk.
• Simmer on the stove for 5 minutes until the sugar dissolves and the corn pieces cook through. Let cool on the counter before letting the mixture steep overnight.
• Remove cobs and blend the corn milk until smooth, then strain to remove any pulp. Now, it’s ready to serve!

No fresh corn? If you don’t have fresh corn, you can use canned corn. Strain the water out and use the corn kernels in your milk. You can also use frozen corn in a pinch, and since you are simmering it in milk you don’t have to let it thaw. It might take longer for your milk to come to a simmer, though.

You don’t need to infuse milk made with canned or frozen corn as there are no cobs, so you can blend the milk once it cools. The flavor of these milks won’t be as corny, but it will still have a subtle corn flavor.

How to Make a Corn Matcha Latte

Here’s what you’ll need to make a corn matcha latte:

• 1 cup homemade or store-bought corn milk (corn milk recipe)
• 1.5 tsp matcha powder
• 1/4 cup water
• 1 cup ice
• 1 corn rib to garnish (optional)

Corn Matcha Latte Recipe

1. Make Corn Milk. Make or buy corn milk! Full corn milk recipe. Simmer cut corn kernels, cobs, milk, condensed milk, and sugar in a pot until the corn cooks, then steep overnight. Blend it without the cobs, strain it, and enjoy!
2. Whisk Matcha. Whisk matcha powder and water in a tea bowl using a bamboo whisk in a zigzag motion until nice and frothy.
3. Assemble Drink. Add ice and corn milk to a glass, then top with your whisked matcha.
4. Mix and Enjoy!

Other Matcha Latte Variations

If you like this combination, I’m sure you’re curious about other cool matcha latte combinations! Here are some matcha latte variations to try:

• Blueberry cold foam matcha
• Strawberry milk matcha
• Salted pistachio matcha
• Salted honey matcha
• Cherry vanilla matcha
• Shirley Temple matcha soda
• Jasmine matcha latte
• Earl grey matcha

Tips:

Here are some tips for making a creamy sweet corn matcha latte!

• Use Premade Corn Milk: If corn isn’t in season or you want a convenient option, you can use store-bought corn milk. Truthfully, I haven’t seen this in any mainstream store; it’s mostly in specialty Asian grocery stores that sell it! There is usually a Korean or Indonesian brand of it in small cartons.
• Use Corn Ice Cream: A more accessible method is using melted corn ice cream! Most Asian grocery stores will sell the Magnolia brand corn ice cream, which is a Filipino favorite! Melt a little bit of this ice cream and mix it with some milk to use in your latte!
• Garnish with a Corn Rib: Add a small corn rib to the top of your drink for a cute look! You can even use corn kernels, but I think the rib looks nicer.