The current study investigated producing low-fat fermented milk beverage from different ratios of camel and corn milk and evaluated their chemical, color and antioxidant properties. Camel milk was adjusted to 1.5% fat and homogenized with sodium alginate and skim milk powder and heated to 85±1°C, then cooled at 45°C, the starter was added after that, percentages of 0, 10, 20, 30, 40 and 50% of corn milk were added to low-fat camel milk and the final product stored at 4 ±1°C for two weeks, chemical, color, antioxidant and sensory properties were assessed. Results showed a significant reduction in fat, pH, TS, protein and TN by intensified corn milk ratio to 50%. According to sensory evaluation, T2 appeared to be the most acceptable treatment. Total phenolic compounds, total flavonoids, tannins and antioxidant capacity were increased by elevating corn milk portion. It can be concluded that the production of low-fat fermented camel milk beverage mixed with corn may offer a novel functional beverage based on plant milk origin with low-fat content with higher antioxidant capacity which meets the requirements of those who adopted vegetarian and DASH diets.