Atole de Elote Recipe – Mexican Sweet Corn Drink

fresh corn

🥗Healthier: frozen corn

💰Cheaper: canned corn

Frozen corn is often more accessible and still retains flavor.

milk

🥗Healthier: almond milk

💰Cheaper: water

Almond milk reduces calories while providing a nutty flavor.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey adds sweetness with a unique flavor.

cinnamon

🥗Healthier: nutmeg

💰Cheaper: allspice

Nutmeg provides a similar warm spice profile.

Bring 2 cups of water and a stick of canella to a gentle simmer in a large clay pot for about five minutes.

Remove the kernels from 6 ears of corn, setting aside 2 ears.

Blend 4 ears of corn with water until smooth, yielding about 1 and 1/2 cups of corn puree.

Strain the corn puree into the pot with the simmering water and cinnamon.

In the blender, combine 2 cups of whole milk, 1 can of evaporated milk, 1/2 cup of milk powder, 1/4 teaspoon of kosher salt, 2 teaspoons of vanilla extract, and 3 tablespoons of cornstarch. Blend until smooth.

Pour the blended milk mixture into the pot, along with the corn kernels and 1/2 cup of sugar.

Stir constantly while bringing the mixture to a gentle simmer, then reduce heat to medium low.

Cook for 10 to 15 minutes until the atole thickens and becomes glossy.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens