Best Corn Drink 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.

ATOL DE ELOTE (SWEET CORN AND MILK DRINK)

Steps:

• Use a sharp knife to remove the kernels from the corn and place them in a blender.
• Add 1/2 cup milk and puree until completely smooth (2 - 3 minutes).
• Transfer the mixture to a medium pot, add the rest of the milk, sugar, cinnamon sticks, and salt. Stir.
• Bring to a boil over medium high heat, stirring constantly. Then reduce heat to medium low and simmer, still constantly stirring, until the mixture is slightly thickened (about 15 minutes).
• Serve hot.

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.

ATOLE DE ELOTE

Steps:

• 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.