Atol de Elote Salvadoreño
A creamy, sweet, and comforting corn beverage, traditionally made with fresh corn, milk, and cinnamon, offering a nourishing taste of El Salvador. This warm drink is perfect for a cool evening or as a sweet treat.
🧂 Ingredients
- 4 cups Fresh corn kernels(from about 6-8 ears of corn. If using frozen corn, thaw completely before using.)
- 4 cups Water(divided)
- 2 cups Whole milk(or evaporated milk for a richer flavor)
- 1/2 cup Granulated sugar(adjust to taste, you may need more or less depending on the sweetness of the corn)
- 1 piece Cinnamon stick(about 3-4 inches long)
- 1/4 tsp Salt(enhances the sweetness)
- 1 tsp Vanilla extract
- optional for garnish Ground cinnamon(for serving)
👨🍳 Instructions
- 1
Prepare the corn base: In a blender, combine the fresh corn kernels with 2 cups of the water. Blend on high speed until the mixture is very smooth and creamy, resembling a thick puree. This may take 1-2 minutes.
- 2
Strain the corn mixture: Place a fine-mesh sieve over a large, heavy-bottomed pot. Pour the blended corn mixture into the sieve. Use a spatula or the back of a spoon to press down firmly on the solids, extracting as much liquid as possible. Discard the remaining corn pulp in the sieve. For an extra smooth atol, you can strain the liquid a second time.
- 3
Combine ingredients: To the pot with the strained corn liquid, add the remaining 2 cups of water, the milk, sugar, cinnamon stick, and salt. Whisk everything together thoroughly until the sugar is dissolved and all ingredients are well incorporated.
- 4
Cook and thicken: Place the pot over medium heat. Cook, stirring constantly with a whisk or wooden spoon, ensuring you scrape the bottom of the pot to prevent sticking and scorching. Bring the mixture to a gentle simmer. Continue to cook and stir for about 25-30 minutes, or until the atol has thickened to your desired consistency. It should coat the back of a spoon. Avoid a vigorous boil; a gentle simmer is key.
- 5
Finish and flavor: Once thickened, remove the pot from the heat. Carefully remove and discard the cinnamon stick. Stir in the vanilla extract until fully combined. Taste and add more sugar if a sweeter beverage is desired.
- 6
Serve: Ladle the hot atol de elote into mugs or heatproof glasses. Garnish with a light sprinkle of ground cinnamon, if desired. Serve immediately and enjoy the warm, creamy sweetness.
💡 Pro Tips
- ✓For a smoother atol, you can strain the corn mixture twice.
- ✓Adjust the sugar to your preference. The sweetness of corn can vary, so tasting and adjusting is recommended.
- ✓If you don't have fresh corn, you can use 4 cups of frozen corn kernels, thawed completely. Canned corn is not recommended as it can alter the flavor and texture.
- ✓Stirring constantly is crucial to prevent the atol from sticking to the bottom of the pot and burning, which can impart a bitter taste.
✨ Twist Ideas
Inspiration for your own version of this recipe
- Add a pinch of ground nutmeg along with the cinnamon stick for an extra layer of warm spice.
- For a richer, creamier flavor and texture, substitute evaporated milk for the whole milk.
- For a dairy-free version, use a plant-based milk like coconut milk or almond milk, though the flavor profile will change.