Atol de Elote

A thick, traditional Salvadoran beverage made from fresh corn, milk, sugar, and cinnamon. It's enjoyed during the fresh corn season and brings the pure flavor of corn to your cup.

Cook time: 40 minutes

Servings: 6

Ingredients

• 1 cup water
• 0.5 kosher salt
• 1 cup corn kernels
• 6.5 cups corn kernels
• 5 cups milk your preferred milk
• 0.5 cup granulated sugar
• 1 stick cinnamon stick
• 0.5 kosher salt
• 2 teaspoons cornstarch
• 0.5 teaspoon corn kernels cooked
• 1 teaspoon ground cinnamon

Instructions

1. In a small pot over medium heat, bring 1 cup of water to a boil. Add 0.5 teaspoons of kosher salt and 1 cup of corn kernels and cook until the corn is tender, about 2 minutes. Drain the corn and set aside.
2. Working in batches if needed, add the remaining 6.5 cups of corn kernels to a high-powered blender and blend until smooth, about 3 minutes.
3. Set a fine-mesh strainer over a stockpot and pour the blended corn into the strainer, discarding the kernel skins left behind.
4. Add 5 cups of milk, 0.5 cups of granulated sugar, 1 cinnamon stick, and the remaining 0.5 teaspoons of kosher salt to the stockpot. Set over medium heat and bring to a boil, stirring constantly. Cook, stirring constantly, until thickened, about 20 minutes. You should encounter some resistance as the atol thickens.
5. If necessary to help it thicken, in a small bowl, combine 2 teaspoons of cornstarch and a bit of the hot liquid and stir to dissolve. Stir this mixture into the pot.
6. Ladle the atol de elote into large mugs and spoon about 1 teaspoon of the cooked corn kernels on top of each. Garnish with a sprinkle of ground cinnamon before serving.