Atol de Elote Salvadoreño
A creamy and sweet corn beverage, traditionally made with fresh corn, milk, and cinnamon, offering a comforting and nourishing taste of El Salvador.
Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes
Servings6
DifficultyEasy
🧂 Ingredients
- 4 cups Fresh corn kernels(from about 6-8 ears of corn)
- 4 cups Water
- 2 cups Milk
- 1/2 cup Sugar(or to taste)
- 1 piece Cinnamon stick
- 1/4 tsp Salt
- 1 tsp Vanilla extract
👨🍳 Instructions
- 1
In a blender, combine the fresh corn kernels and 2 cups of water. Blend until smooth.
- 2
Strain the corn mixture through a fine-mesh sieve into a large pot, pressing to extract as much liquid as possible. Discard the solids.
- 3
Add the remaining 2 cups of water, milk, sugar, cinnamon stick, and salt to the pot. Whisk to combine.
- 4
Cook over medium heat, stirring constantly, until the atol thickens to your desired consistency. This should take about 20-25 minutes. Do not boil vigorously.
- 5
Remove the cinnamon stick. Stir in the vanilla extract.
- 6
Serve hot, garnished with a sprinkle of cinnamon if desired.
💡 Pro Tips
- ✓For a smoother atol, you can strain the corn mixture twice.
- ✓Adjust the sugar to your preference.
- ✓If you don't have fresh corn, you can use frozen corn kernels, thawed.
🔄 Variations
- Add a pinch of ground nutmeg for extra spice.
- For a richer flavor, use evaporated milk instead of regular milk.