Atole de Elote is a traditional Mexican corn drink that can be made with or without milk. This recipe includes both, making it the perfect hot drink to enjoy on chilly days! Follow these steps to make your own atole de elote:
1) Peel the corn and cut off the kernels. 2) Place in pot with water and bring to boil. 3) Add sugar, salt, cinnamon stick, cloves and vanilla bean pod (or extract). Stir until dissolved. Add milk if using. Bring back up to boil then reduce heat to simmer for about 20 minutes or until reduced by half in volume. Remove from heat and let cool slightly before serving in mugs or cups garnished with whipped cream or crema
prep: 15 mins cook: 25 mins total: 40 mins Servings: 8 Yield: 8 small cups
1 cup white sugar
1 cup water
6 ears white corn
1 teaspoon vanilla extract
1 pinch salt
3 cups milk
3 tablespoons cornstarch
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.
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.
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.
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.
Per Serving: 214 calories; protein 5.2g; carbohydrates 44.9g; fat 2.6g; cholesterol 7.3mg; sodium 68.2mg.