400 grams of fresh corn kernels

80 grams of fine sugar

20g milk powder

Corn starch 15g

500 grams water

1. Cook fresh fruits and corn with water, and take out the grain for later use.

2. First put 200 grams of corn kernels, 20 grams of milk powder and 450 grams of water into the pot.

3. Stir into mud with a cooking machine. It takes a while to completely break the corn husk. )

4. Pour the other half of 200g corn kernels into the pot.

5. Pour the fine sugar into the pot and stir.

6. Bring to a boil with high fire, and reduce the fire to low fire. Add starch water mixed with 15g starch and 50g water.

7. Boil the fire and turn it off.

8. Cool the cooked fresh corn milk puree, put it in a popsicle mold, and freeze it in the refrigerator for one day.