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Loading...A warm, creamy Guatemalan corn drink made by simmering fresh corn with milk, sugar, and aromatic cinnamon. This traditional atole is thick, comforting, and lightly sweet – perfect for cool mornings or as an after-dinner treat.
Prep Time15 mins
Cook Time25 mins
Total Time40 mins
Servings4
Yield4 servings
Nutrition Facts
Per serving (estimated)
- 285 kcalCalories
- 8 gFat
- 4.5 gSaturated Fat
- 48 gCarbs
- 3 gFiber
- 32 gSugar
- 8 gProtein
- 180 mgSodium
- 380 mgPotassium
- 220 mgCalcium
- 0.8 mgIron
- 6 mgVitamin C
- 180 mcgVitamin A
Ingredients
For the corn base
- 4 cups fresh corn kernels (about 5 large ears, or 20 oz frozen thawed)
- 3 cups whole milk
- 1/2 cup water
- 1/4 teaspoon salt
- 1 cinnamon stick
For sweetening and finishing
- 1/3 to 1/2 cup granulated sugar (to taste)
- 1 tablespoon unsalted butter
- 1 teaspoon pure vanilla extract
- Ground cinnamon, for serving
Directions
- Cut the corn kernels from the cobs, reserving about 1 cup of kernels whole and setting aside. Place the remaining 3 cups of corn in a blender with 1 cup of the milk and blend on high for 1 to 2 minutes until smooth and milky.
- For a silky texture, pour the blended mixture through a fine mesh strainer or cheesecloth into a large saucepan, pressing firmly to extract as much liquid as possible. Discard the coarse pulp (or save it for cornbread).
- Add the remaining 2 cups of milk, water, salt, cinnamon stick, and the reserved whole corn kernels to the saucepan. Stir to combine and place over medium heat.
- Bring the mixture to a gentle simmer, stirring frequently to prevent scorching on the bottom. Reduce heat to low and cook for 18 to 22 minutes, stirring often, until the liquid thickens to a creamy, porridge-like consistency and the whole kernels are very tender.
- Remove the cinnamon stick and stir in the sugar, butter, and vanilla extract. Taste and adjust sweetness as desired. If the drink is too thin, simmer 3 to 5 more minutes; if too thick, loosen with a splash of warm milk.
- Ladle the hot corn drink into mugs or small bowls, dust generously with ground cinnamon, and serve immediately while warm.
- Store any leftovers covered in the refrigerator for up to 3 days; reheat gently on the stovetop with a splash of milk to restore the creamy texture.
Cook’s Notes
- Fresh sweet corn in season gives the best flavor; if using frozen, thaw it completely before blending.
- For an ultra-smooth drink, strain out all pulp; for a rustic, heartier version, leave the blended corn unstrained and mash gently with a wooden spoon.
- Adjust the sugar amount based on the natural sweetness of your corn – very ripe ears may need less.
- A pinch of ground nutmeg or a few drops of almond extract adds a lovely traditional variation.
- Serve in ceramic mugs or small clay cups to keep the drink warm longer – Guatemalans often enjoy atol de elote with fresh bread or tamales on the side.
