Best 3 Atol De Elote Recipes

ATOL DE ELOTE GUATEMALTECO

Steps:

• Peel and wash the ears of corn thoroughly and cut the kernels off. Put them and their juices aside. Throw away the cobs.
• Put the kernels and about 1 cup of water on a high-powered blender and blend until they are coarsely grounded. Add the rest of the water and keep blending until smooth.
• Pour the kernel mixture onto a large pot, add milk, cinnamon stick, sugar, and salt. Bring to a low boil on medium-low heat for about 20 minutes.
• Stir constantly to avoid the mixture sticking to the bottom.
• Lower the heat and let it simmer for about 15 minutes until it thickens. Serve the atol warm and in cups, garnishing with a sprinkle of ground cinnamon, and top with a handful of cooked corn kernels.

CORN DRINK (ATOL DE ELOTE)

Steps:

• Thaw corn.
• Place 1 1/2 cup of milk, cornstarch, corn, sugar, and cinnamon in a blender.
• Cover and blend on low speed about 2 minutes, or until smooth.
• Strain into a medium nonstick saucepan.
• Stir and press corn pulp against strainer with back of a large spoon to help liquid pass through.
• Discard corn pulp.
• Add remaining 2 1/2 cups milk, stir well.
• Cook over medium heat, stirring continuously, 18 to 20 minutes, or until slightly thicken.
• (This drink scorches easily, it is very important to use a nonstick saucepan and to stir continuously through cooking.).
• Remove from heat and let cool.
• Transfer drink to a pitcher.
• Cover and refrigerate about 4 hours, or until thoroughly chilled.
• Stir before serving.

ATOL DE ELOTE

Steps:

• Using a sharp knife, carefully cut enough kernels off the corn cobs to make 3 to 3 1/2 cups. Then scrape the cobs with a knife to remove all their milk. Place 2 1/2 cups of the corn in a blender along with 2 cups of the water and puree well.
• Strain the pureed corn through a sieve into a medium saucepan and discard the solids. Stir in the remaining corn kernels, 1/3 cup sugar and salt.
• Bring the liquid to a boil over medium-high heat, then reduce heat to low and simmer for 5 minutes, or until lightly thickened. If the atol doesn't thicken to a creamy consistency, mix the cornstarch with a little cold water and whisk into the simmering liquid until it is just thick enough to coat a spoon.
• Pour the hot atol into mugs or small bowls, sprinkle with a little cinnamon and serve hot with a spoon to scoop up the corn kernels.
• Variations: Frozen corn can be used in a pinch, but the flavor won't be nearly as good.
• Note: Because the corn used in Central America is starchier, you may have to add the suggested cornstarch to achieve the lightly thickened consistency.