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Chili Beet Corn Juice Recipe

by | May 19, 2022 | Dinner Juice


Have you ever tried making your own corn milk?

It is super easy to make in a cold press juicer and it provides a nutritious sweet base to mix in other ingredients. You don’t need to soak anything, you don’t need to strain anything either when using your Kuvings cold press juicer.

This recipe is spicy, sweet, lemony, and tangy.

It is best served cold from the fridge.

You can always use less chili and less lemon if you want to tone down the tangy chili kick.

I really enjoyed it!



  • 1 corn, kernels removed
  • 1 cup of filtered water
  • 1 beetroot
  • 2 lemons
  • 3 thyme sprigs
  • 2 green chili peppers
  • 1 apple, golden

Juicing Time: 6 mins
Juice Qty: 600ml
Serves: 3




  • Remove the outer husk
  • Top and tail the corn cobs so they have a flat end on which to stand
  • Slide your knife down the cob to remove the kernels


  • Cut in half and then into quarters
  • Slice each half into thin slices to make it easier to press.
  • Juice with skin on


  • Remove stickers and cut off any hard end points
  • Slice lemons into rounds with skin on to give more flavour and get more juice from each lemon.


  • Pinch the top of the wooden stem and run your fingers down to remove the leaves and shoots from the woody stem


  • Cut off the stalk end
  • Cut in half lengthways and remove the seeds if you don’t want it too hot, otherwise leave them in


  • Remove the stems and remove any stickers
  • Juice apples whole with skin and seeds.
  • Cut in half or quarters if too big to fit into the wide chute.



Make the corn milk first.

Close the cap on the juicer. Add all the corn kernels and then pour the water into the juicer and allow it to mix before opening the cap and releasing the juice.

Next, add the thyme sprigs and the chili together followed by the apple.

Juice the beetroot next adding about 1/4 of the slices at a time.

Fishing making this juice recipe with the lemon slices.


Tip: when buying corn look for fresh organic cobs because most conventional corn is GMO.

Health Benefits


Corn kernels are incredibly rich in manganese which has several benefits like bone health, teeth health, diabetes control, boosting metabolism, and reducing inflammation.

Corn is rich in Iron, Folic Acid, and Vitamin B6 which help in the creation of red blood cells in the body.

Corn is also a good source of phenolic flavonoid antioxidants and ferulic acid. Ferulic acid plays a crucial part in stopping cancers.

Corn may help keep your eyes healthy. It is high in lutein and zeaxanthin, which are carotenoid compounds naturally found in the macula of your eyes.

Finally, corn is about 9.5% vegetable protein the most essential nutrient for muscles, bones, hair, and nails.


Beetroots are regarded as the "jewel" of the vegetable kingdom. They are the sweetest of all vegetables, they're loaded with nutrients and plant-based minerals that can ward off disease and help you experience amazing health.

The folate in beetroots helps lower high levels of homocysteine in your blood. Homocysteine is an amino acid produced when animal proteins are broken down. They can damage and narrow your arteries, which may lead to heart attacks and strokes.

The nutritional qualities of beetroot profoundly affect the pulse and the rhythmical pattern of the heart. I like to say that beets help your heartbeat.

Beetroot leaves can also be eaten or juiced if you have them available. They have known benefits for improving eye health, vitamin K, and vitamin C, for boosting the immune system. The leaves are actually higher in iron than spinach leaves.


Lemons are a must have ingredient in any juicing kitchen. They help make veggie juices taste better and help fruit juices last long when stored in the fridge. Lemons are rich in bioflavonoids which can significantly boost the immune system and reduce inflammation in the body. Lemon juice is known to be particularly beneficial for colds, coughs, and sore throats.

Lemons act as a cleanser and astringent; they squeeze toxins from the tissues and stimulate the liver to detoxify. Lemon juice is good for asthma, headaches, pneumonia, and arthritis.

Lemon juice is also beneficial for removing poisons in the form of old drug residues from the body.

Apple, Golden

Golden apples if you can find them are deliciously sweet and juicy.

They are rich in carotenoids, a group of potent antioxidants. They’re also a good source of potassium, iron, and zinc.

The yellow light protects cells against radiation and helps build a sense of wonder reconnection and willpower.

The phytochemicals in apples make them a true brain food, feeding neurons, and increasing electrical activity.

Yellow apples have traces of flavonoids, rutin, and quercidin—phytochemicals that are responsible for heavy metal and radiation detoxification—as well as the amino acids glutamine and serine, which help detoxify the brain of MSG.


Thyme has some of the highest antioxidant levels among herbs. It is packed with bioflavonoids such as lutein, zeaxanthin, and naringenin

Thyme has a powerful ability to kill off bacteria and viruses and should be used at first signs of a cold or illness. 

It contains a compound called carvacrol which is an excellent natural tranquilizer and has a calming effect on the entire nervous system.

Thyme is a great purifying herb for the digestive tract and has been found to destroy certain intestinal worms.

Green Chili Pepper

Green chilies are rich in Vitamin K that help decrease your risk of osteoporosis and of bleeding dangerously when you are cut out or injured.

Chili peppers also contain a substance called capsaicin that has anti-bacterial properties that can kill the bad bacteria in our digestion. The hotter the chili pepper, the more capsaicin it contains.

One surprising health benefits of green chili peppers, they can make your mood better.

They cause the release of an endorphin hormone from the brain that can make you become happy and also has the function to reduce pain, especially for muscle spasms, rheumatism, or diabetes.


Gary Dowse

Gary Dowse

Kuvings Master Juice Chef


Gary is passionate about juicing and plant-based nutrition. He is certified in natural juice therapy and whole food plant-based nutrition. He enjoys teaching people about the preventative and restorative healing powers of drinking more raw juice and eating a whole food plant-based diet through his books and online courses.

Disclaimer: information contained in this email is for educational purposes only source from various books and websites. If you do anything we recommend without the supervision of a licensed medical doctor, you do so at your own risk. The author, Gary Dowse, does not dispense medical advice or prescribe the use of any technique as a form of treatment for physical, emotional or medical problems without the advice of a physician, either directly or indirectly.