Recipe: Creamy Sweet Corn Drink (Atol de elote)


Serves 3

In El Salvador, Atol is made with fresh corn kernels, milk, cinnamon, and sugar. My version is simplified for the home cook – but if you have the time, and if it is in season, cut the corn straight off the cob. Do it while listening to Salvadoran music, just because.


1 lb frozen corn, thawed
2 cups milk
1 cinnamon stick
1/4-1/2 cup sugar

extra milk, as needed
ground cinnamon for garnish


Add golden nuggets of goodness to a medium pot. Balance a cinnamon stick on top.

Pour milk over the cinnamon stick… and click on the heat.

While the milk is coming to a simmer, pour on the sugar. (If you don’t have a crazy wild sweet tooth, just add 1/4 cup. Also, if your corn is ultra sweet you may not need so much).

Give everything a buzz with an immersion blender.

Simmer about 15-20 minutes, then strain out all the fibers and yucky bits.

Put those in your garden. Reheat the strained mixture if it cools down too much while straining – and add extra milk if needed.

What’s left? Pure custard goodness. Slightly thick and totally decadent. Totally El Salvador.

Top with a dusting of ground cinnamon and drink with a smile.

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  1. Funny recipe this one! I’m not sure I’d like it because I don’t like the idea of drinking custards, but I know some people who would..

  2. mmmm… soooo yummy you just left out the secret u=ingredient a little salt.

  3. One side note… in El Salvador, Atol is typically served on the side of the street (or in some cases Volcano) from a foam cup. It can be found in the states, served the same way, in many local Pupuserias. Enjoy!!


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