Creamy Sweet Corn Drink | Atol de elote

atol-drink-recipe

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.

Ingredients:

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

Method:

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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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.Creamy Sweet Corn Drink | Atol de elote
Servings Prep Time
3people 5minutes
Cook Time
15-20minutes
Servings Prep Time
3people 5minutes
Cook Time
15-20minutes
Ingredients
Instructions
  1. Combine all ingredients in a pot (the sugar to taste). Simmer 15-20 minutes. Blend with immersion blender or traditional blender (cool slightly, in this case)
  2. Strain. Serve hot with a dusting of ground cinnamon.
Source:

Recipe Copyright Sasha Martin, Global Table Adventure. For personal or educational use only. This recipe and hundreds more from around the world may be found at www.GlobalTableAdventure.com.

6 Comments

  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..

    • Custards are thickened with eggs. Atol is usually thickened with toasted masa flour, not much different from the popular latin drink Horchata which is thickened with rice.

  2. Pingback: Eat your Way Around the World: Global Table Adventure

  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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