Quick Sweet Corn Soda Recipe

Heads up! “Maize Craze: Spectacular Sweet Corn Recipes” is here! A complete, full-colour overhaul of my now-out-of-print “Sweet Corn Spectacular”, “Maize Craze” features additional recipes and photos for EVERY recipe! Order your copy now, here!


If you haven’t already purchased your copy of my latest cookbook – “Sweet Corn Spectacular” – you may be surprised to hear that there is a whole section of the book dedicated to not only condiments, but BEVERAGES as well!

Yes, beverages. Not only can you make various sauces, chutneys, and jellies from corn, you can drink it too. Included are a couple different corn liqueur recipes, a corn cob wine recipe, a hot South American corn beverage, and two recipes for soda – one traditionally brewed, and one “quick”. Today, I’d like to share my recipe for quick corn soda with you.

While the traditional brewed recipe involves yeast, fermentation, and you know… WAITING… this corn soda is easy to make, cooking up in just minutes.

It’s also very versatile. With this syrup, you can make basic corn soda, corn cream soda, run it through a soda machine, or just enjoy it as a quick soda mix, a little at a time. You can also use it in place of heavy simple syrup in craft cocktail design!

Whatever direction you go with it, enjoy!

Quick Sweet Corn Soda
Makes about 3 cups syrup

3 ears fresh sweet corn, husks removed
1 1/2 cups water
2 cups granulated sugar
carbonated or seltzer water

Using a sharp knife, carefully cut kernels off the ears of corn. Add kernels to a food processor or blender along with the water. Process until corn is pureed.

Transfer corn puree to a medium saucepan. Over medium heat, cook mixture until almost boiling, stirring frequently. Reduce heat, and simmer for 5 more minutes. Remove from heat, and allow to steep for 10 minutes.

Strain corn mixture through a wire sieve into a clean bowl. Rinse pot and sieve with cool water. Line sieve with at least 3 layers of cheesecloth, and strain corn liquid through cheesecloth back into the pot.

Add sugar to corn liquid. Cook over medium heat, stirring until completely dissolved. Remove from heat, and cool to room temperature. Transfer syrup to a clean bottle or jar, cover, and store in fridge for up to 3 weeks.

To use:

• Measure about 3 tablespoons soda syrup into a tall glass, top with carbonated or seltzer water, and stir gently to combine.

• Use in soda machines just as you would store-bought syrups.

• To force carbonate, if you have the equipment: make 6–8 batches syrup for 5-gallon keg. Top with distilled water. Seal off keg and carbonate according to your set up.

For Corn Cream Soda: Add 1 tablespoon vanilla extract to cooled syrup before storing, stirring well to combine.

If you’re a fan of fresh sweet corn, you’ll LOVE Maize Craze: Spectacular Sweet Corn Recipes – A full colour overhaul of “Sweet Corn Spectacular” (out of print), now with more recipes, and photos for every recipe!

If you have ever looked at a corn farmer’s market stall and wondered what all you could do with a giant sack of fresh corn, this is the book for you! It features breakfasts, appetizers/side dishes, main dishes, desserts, condiments and beverage recipes, all utilizing fresh sweet corn as a centerpiece. You’d be surprised what all you can do with this versatile grain, and how easy it is to create unique dishes from it!

Order your copy here.

Interested in Gluten-free cooking and baking? You’ll LOVE Beyond Flour: A Fresh Approach to Gluten-Free Cooking and Baking!

How many times have you come across a gluten-free recipe claiming to be “just as good as the normal version!”, only to wind up with weird textures, aftertastes, etc? Most gluten-free recipes are developed by taking a “normal” recipe, and swapping in a simulated “all purpose” gluten-free flour… whether store bought, or a homemade version. “Beyond Flour” takes a different approach: developing the recipe from scratch. Rather than swapping out the flour for an “all purpose” mix, I use various alternative flours as individual ingredients – skillfully blending flavours, textures, and other properties unique to each flour. Supporting ingredients and different techniques are also utilized to achieve the perfect end goal … not just a “reasonable facsimile”. Order your copy here.

Looking for even MORE fantastic gluten-free recipes? Beyond Flour now has a sequel: Beyond Flour 2: A Fresh Approach to Gluten-Free Cooking and Baking!

Imagine gluten-free foods that are as good – or better! – than their traditional, gluten-filled counterparts. Imagine no longer settling for foods with bizarre after-tastes, gummy consistency, and/or cardboard texture. Imagine graham crackers that taste just like the real thing. Crisp, flaky crackers…without the sandy texture. Hybrid tortillas that: look and act like flour tortillas, with the taste of fresh roasted corn! Imagine chewy, delicious cookies that *everyone* will want to eat! Imagine BAGELS. If you’ve cooked from “Beyond Flour”, you already know that these fantasies can be reality – it’s all in the development of the recipes. Order your copy here.

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