Atol De Elote (Sweet Corn and Milk Drink)

Total Time
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.

Ingredients Nutrition


  1. Use a sharp knife to remove the kernels from the corn and place them in a blender.
  2. Add 1/2 cup milk and puree until completely smooth (2 - 3 minutes).
  3. Transfer the mixture to a medium pot, add the rest of the milk, sugar, cinnamon sticks, and salt. Stir.
  4. 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).
  5. Serve hot.
Most Helpful

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.

4 5

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.

5 5

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]