Corn and Pineapple Smoothie

Recipe and photo by Tami Ganeles Weiser Yield:  3 servings
Prep Time:  10 minutes Cook Time:  0 minutes

Corn and Pineapple Smoothie

Sunshine yellow is a fun way to start any morning. This smoothie works fine with frozen corn, but it's out of this world with farm-fresh corn cut right off the cob, super sweet and inexpensive and plentiful. You can even make it the night before and freeze it in small plastic-coated cups and send everyone off with it in the morning.


2 cups frozen or fresh pineapple chunks

1½  cups frozen corn or kernels scraped (see Kitchen Tip) from 3 fresh corn cobs, corn juices reserved

¼ cup coconut milk powder (see Kitchen Tip)

3 tablespoons coconut nectar, or more to taste

1½ cups refrigerated, sweetened vanilla coconut milk

6 large ice cubes


  1. Combine the pineapple, corn, coconut milk powder, coconut nectar, coconut milk, and ice in a blender and blend until completely smooth. Serve immediately.

Kitchen Tips

  1. I use Willpowder brand coconut milk powder, which can be found online, but there are a variety of Asian companies that produce it. You can also use the equivalent amount of a protein powder with great results.
  2. To cut the kernels off a fresh ear of corn, shuck it well and place it on a work surface. Cut it in half crosswise. Stand it on the work surface, cut-side-down, and with a sharp knife, cut downward to remove the kernels.  If you are a gadget person (which I am!) a microplane makes a terrific corn scraper that catches all the kernels. Some of the corn milk doesn’t come off, but it is clean and fast—super fast.

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