Corn and Pineapple Smoothie
Recipe and photo by Tami Ganeles Weiser
Prep Time: 10 minutes Cook Time: 0 minutes
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
- Combine the pineapple, corn, coconut milk powder, coconut nectar, coconut milk, and ice in a blender and blend until completely smooth. Serve immediately.
- 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.
- 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.