Steps
- Cut the kernels from 7 cooked ears of yellow corn. Reserve a few kernels, purée the rest, and press through a strainer into a saucepan. Discard the coarse solids.
- Add 150g of sugar and ½ teaspoon of salt. Set aside 700ml of water, keeping 100ml cold; bring the rest and 500ml of whole milk to a boil in another pan.
- Stir the hot liquids into the corn purée. Bring to a boil over medium heat, stirring. Reduce the heat, cover, and simmer for 5 minutes, until slightly thickened.
- Mix 3 teaspoons of cornstarch with the reserved cold water. Whisk into the simmering drink until creamy. Pour into cups and top with ground cinnamon and the reserved corn kernels.