Atol De Elote (Sweet Corn and Milk Drink)

"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."
 
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Ready In:
38mins
Ingredients:
5
Serves:
4
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ingredients

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directions

  • 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.

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Reviews

  1. 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.
     
  2. 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.
     
  3. 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]
     
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