Atole de Elote

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.

• Preparation Time: 15 mins
• Cooking Time: 25 mins
• Total Time: 40 mins
• Calories: 214 Calories

Ingredients

• 1 teaspoon vanilla extract
• 1 cup white sugar
• 1 pinch salt
• 1 cup water
• 3 cups milk
• 3 tablespoons cornstarch
• 6 ears white corn

Recipe Instructions

Step 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.

Step 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 puréed. Strain the mixture into a bowl using a fine-mesh strainer; discard the solids. Run liquid once more through a clean strainer.

Step 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.

Step 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.