Corn atole (in Spanish: atole de elote) is a Mexican and Central American traditional beverage made with fresh corn, sugar, and water or milk. The recipe slightly changes from one country to another, but basically is made by grinding the corn kernels and using the paste to thicken some liquid, which might be only water or also milk or even a combination of two.
1. Place 3 cups of water in a pot, add the cinnamon stick and place on the stove over medium-low heat. Bring to a gently simmer.
2. While the water and cinnamon are simmering, add the corn to a blender, pour in the milk, and blend until you’ll have a smooth runny mixture. The more you blend, the smoother your atole will be.
3. Add the brown sugar to the pot with water and mix to dissolve well. Then, add the corn mixture while mixing with a wooden spoon.
4. Allow corn atole to gently simmer while stirring for about 5 minutes.
5. Mix cornstarch with 4 tablespoons of water and whisk until combined. Slowly add the corn starch mixture to the pot while mixing and then allow to simmer for 2-3 minutes or until atole reaches your desired consistency.
6. Some people like it very thick, in that case, you need to let it simmer for about 20 minutes at medium heat. I like it less thick so I just cook it for about 10 minutes. Corn atole should be thick enough to coat the back of a wooden spoon.
💡 Chef’s Notes:
Store atole de elote only when it’s completely cooled down. In the fridge can last for up to 3 days well covered in an airtight container. To reheat, place the container in the microwave and heat for 1 or 2 minutes intervals at high. If you want to reheat on the stovetop, place leftovers in a pot, add a splash of water or milk, and bring to a gentle simmer until heated enough.
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