Atole de Elote: Creamy Corn Delight
A classic Mexican warm drink, atole de elote is a comforting, thick beverage made from fresh corn, milk, and a hint of cinnamon. It's perfect for chilly mornings or as a sweet treat.
Ingredients
- 4 cups fresh or frozen corn kernels
- 3 cups milk any kind
- 1/2 cup sugar or to taste
- 1/4 cup masa harina or cornstarch mixed with 1/4 cup cold milk
- 1/2 teaspoon vanilla extract optional
Instructions
- Blend corn: In a blender, combine the corn kernels with 1 cup of milk until smooth. Strain the mixture through a fine-mesh sieve into a saucepan, pressing down on the solids to extract all liquid. Discard the solids.
- Combine and heat: Add the remaining 2 cups of milk, sugar, and cinnamon stick to the saucepan with the strained corn liquid. Heat over medium heat, stirring occasionally, until the sugar dissolves and the mixture is warm, but not boiling.
- Thicken the atole: In a small bowl, whisk the masa harina (or cornstarch mixture) with 1/2 cup of the warm corn liquid until smooth. Pour this mixture back into the saucepan, whisking constantly to prevent lumps.
- Simmer and stir: Continue to cook over medium-low heat, stirring frequently, for 10-15 minutes, or until the atole thickens to your desired consistency. It should coat the back of a spoon.
- Finish and serve: Remove the cinnamon stick. Stir in the vanilla extract and salt, if using. Serve warm, optionally garnished with a sprinkle of ground cinnamon.
Notes
For a sweeter atole, add more sugar to taste. If you prefer a thinner consistency, reduce the amount of masa harina or cornstarch. You can also add a splash of vanilla extract for extra flavor. Serve immediately for the best texture.