Corn is known worldwide as "golden crop" due to its high nutritional value. Among all staple foods, nutritional value of corn is 5-10 times higher than that of rice and wheat. In addition to carbohydrates, proteins, fats, and carotene, corn also contains large amounts of lecithin, lutein linoleate, calcium, glutathione, vitamins, magnesium, selenium, vitamin E, and zeaxanthin. I especially love sweet taste of corn. Every time I eat at a restaurant or hotel, I almost always order a large glass of corn juice, because I always feel that outside is thicker and smoother than thick silk I made myself. After tasting slowly, finally I can also make corn juice comparable to it. Whether it's cold or hot, it's delicious~!Ingredients 3 Sweet Corn Practices
Prepare sweet corn and condensed milk.
Wash corn and remove whole kernels.
Pour peeled corn into pan, add the required amount of water and cook.
Continue cooking for about 10 minutes after water has boiled.
After boiled corn has cooled down a bit, pour it into cooker along with water to boil corn.
Grind corn syrup like soy milk.
Pour corn syrup into a colander and strain the corn juice.
Mix filtered corn juice with condensed milk and serve immediately.