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Atol de Elote (Sweet Corn Drink)

The Quirky Foodster Team

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Ingredients

  • 4 fresh corn cobs, kernels removed
  • 750ml (3 cups) whole milk
  • 250ml (1 cup) water
  • 100g (1/2 cup) sugar
  • 1 cinnamon stick, plus ground cinnamon to garnish
  • 1/2 tsp vanilla extract
  • Pinch of salt

Method

  1. Blend the corn kernels with the water until smooth.
  2. Strain the mixture through a fine sieve into a saucepan, pressing to extract as much liquid as possible; discard the solids.
  3. Add the milk, sugar, cinnamon stick and a pinch of salt to the saucepan.
  4. Bring to a gentle simmer over medium-low heat, whisking frequently to prevent sticking, for 12-15 minutes until thickened to a pourable, custard-like consistency.
  5. Remove the cinnamon stick and stir in the vanilla extract.
  6. Pour into mugs and dust with ground cinnamon before serving warm.

Introduction:

A warm, comforting corn drink with roots in Mayan tradition, atol de elote is enjoyed at breakfast, as an afternoon pick-me-up, or as a light dessert — a simple pleasure built from little more than fresh corn, milk and cinnamon..

Cultural Background:

A warm, comforting corn drink with roots in Mayan tradition, atol de elote is enjoyed at breakfast, as an afternoon pick-me-up, or as a light dessert — a simple pleasure built from little more than fresh corn, milk and cinnamon.

Tips:

Whisk continuously as it thickens — corn starch settles quickly and can scorch on the bottom of the pan if left unattended.

Variations:

Some versions add a few extra whole kernels back in for texture; others sweeten with panela instead of white sugar for a deeper flavour.

Storage:

Keeps refrigerated for up to 2 days; it will thicken further when chilled.

Reheating:

Reheat gently on the stovetop over low heat, whisking in a splash of milk to loosen it back to a pourable consistency.

Nutrition:

Approx. 190 kcal, 5g protein, 6g fat, 30g carbohydrates, 1g fibre per serving.

FAQs:

Q: Can I make this with canned corn?
A: Fresh corn is best for natural sweetness, but well-drained canned corn can work if fresh isn't available.

Q: Is atol de elote the same as atole?
A: Yes, atol is the Salvadoran term for the same family of corn-based drinks known as atole elsewhere in Latin America.

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