Choose quality fresh corn.Select sweet yellow corn, not the glutinous variety.Do not buy pre-cut kernels to avoid hygiene and potential parasite issues. Peel off the corn husk and remove all silk, then wash it thoroughly. Carefully use a knife to cut the corn kernels.Avoid adding other ingredients at this stage; just wash again with water.Boil an appropriate amount of water (covering the corn).Cook for a short time until done. Use a juicer to blend the cooked corn and water together.Transfer the blended mixture into a container. Strain the juice through fine cloth to remove any residue. Pour the strained juice back into a pot. Add an appropriate amount of milk based on personal preference, then bring it to a boil. This method is called cooked corn juice extraction.Cooked corn juice has better texture and can be made as both cold or hot corn juice.Boil the corn for about 10 minutes until fully cooked.Cooked corn provides thicker, more desirable juice without separation.Compared to raw corn juice, it tastes much better.Raw corn juice extraction process starts by putting raw corn into a juicer. If using fresh and tender corn, just heat the extracted juice until boiling.Boiling time for old corn should be extended; about 15 minutes after coming to a boil. This helps improve both flavor and nutrient absorption.But it's easier to boil when cooking. If using old corn, you need to cook it for a bit longer. This will make the texture better and help with nutrient absorption. Generally, cook for about 15 more minutes after it comes to a boil.