Inspired by Brazilian batida de milho and a classic piña colada, this creamy tropical drink turns summer corn into dessert.
Yes, you can put vegetables in your drinks
“It shouldn’t work but it totally does… This sweet corn colada is rich, velvety, naturally sweet, and made with peak summer produce from FreshDirect.”
—Rachel
What You’ll Need:
4 corn ears, plus more for corn ribs (optional)
Pinch of turmeric (optional)
2 cups fresh pineapple chunks, plus more for garnish
1 (14 oz) can condensed milk
1 (13.5 oz) can coconut milk
1 cup fresh lime juice
1 teaspoon fine sea salt
Ice
Lime wedges, for garnish
Charred corn ribs, for garnish
Pineapple slices, for garnish
Rum or tequila, to make it alcoholic
What To Do:
Remove the husks and silk from the corn, reserving the husks. Simmer the corn in water with a pinch of turmeric, if using, until tender and bright yellow, about 10 minutes.
When cool enough to handle, cut the kernels from the cobs and set aside. Return the husks to the cooking water and let steep for 10 minutes to infuse the water with more corn flavor. Strain and reserve 1½ cups of corn-infused water.
Add the corn kernels, pineapple, condensed milk, coconut milk, lime juice, salt, and reserved corn water to a high-speed blender. Blend until completely smooth and creamy.
Pour the mixture through a fine-mesh strainer, pressing gently to extract as much liquid as possible. Discard the solids. You’ll be left with a luscious, creamy, golden liquid.
Add ice to a pitcher and pour in the colada. Serve immediately, topped with charred corn or fresh pineapple. For an alcoholic version, stir in rum or tequila. Serve with a charred corn garnish that doubles as a snack.
Rachel Gurjar is a New York-based chef, author, and immigrant whose work sits at the intersection of food, culture, and storytelling. With over 10 years across professional and editorial kitchens, she brings a deeply personal lens to Indian flavors and diaspora cooking. Her debut cookbook East to East is out October 13, 2026
