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Atole de Elote

2019-10-05
  • Servings: 8 servings (8 small cups)
  • Prep Time: 0m
  • Cook Time: 0m
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“My mother-in-law taught me this recipe. Atole de elote, also called ‘atole’ for short, is usually served as a hot drink, although it can also be served in the form of a pudding or a soup. Here’s my recipe for a simple atole in the form of a hot drink. Garnish with cinnamon if desired.”

Ingredients

6 ears white corn

1 cup water

3 cups milk

1 cup white sugar

1 teaspoon vanilla extract

1 pinch salt

3 tablespoons cornstarch

Directions

  1. Fill a large bowl with ice and cold water. Bring a large pot of water to a boil. Add corn and cook uncovered until kernels are slightly softened, 8 to 10 minutes. Drain in a colander and immediately immerse in ice water for several minutes to stop the cooking process. Drain.
  2. Remove kernels from the cob using a knife and transfer to a blender. Add 1 cup water, or 1/2 cup if blending in two batches, and blend until pureed. Strain mixture into a bowl using a fine sieve; discard the solids. Run liquid once more through a clean sieve.
  3. Stir in milk; transfer mixture to a medium nonstick skillet. Cook over medium heat until milk is heated through. Stir in sugar, vanilla extract, and salt; bring to a gentle simmer.
  4. Reduce heat to low and combine 1/4 cup of the hot liquid with cornstarch. Pour mixture into the skillet and stir constantly until atole begins to thicken to desired consistency, about 5 minutes. Immediately remove from heat. Pour into pudding bowls, soup bowls, or cups.
Original recipe source

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