Prep 20 mins
Cook 18 mins
This is a classic Central American beverage. It is sweet and silky smooth. The recipe was posted in Saveur magazine and is based on a recipe from Maria Franco, a Salvadoran cook in Los Angeles. It is Mayan in origin, and is for many Central Americans part of a morning and midday ritual. It's believed to be as curative as chicken soup is to many other cultures.
- 5 ears corn
- 3 cups milk, divided
- 1 cup sugar
- 2 cinnamon sticks (about 3-inch long)
- 1 pinch kosher salt
- 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.
I remember my grandmother cooking for hours making this delicious comfort food. I made followed the instructions a and enjoy the taste of the drink, but it had lots of "pulp". I remember my grandma straining this drink to keep it more smooth. It did take care of my craving.
A hot, filling drink for a cold night. It wasn't clear from the ingredients what form of corn was intended (raw, cooked, roasted, dried). I used boiled sweet corn. I cut the sugar in half, and it was still VERY sweet. We refrigerated what we didn't drink hot, and ate it as a breakfast pudding the next day.
This is certainly a different kind of drink for me, at least, but it's also GREAT TASTING! This is the kind of recipe that makes the tour so interesting & enjoyable! I especially liked the cinnamon flavoring in this! Thanks so much for sharing the recipe! [Made & reviewed while touring South & Central America on the Zaar World Tour 4]