Atole de Elote recipe

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Ingredients

6 ears white corn
1 cup water
3 cups milk
1 cup white sugar
1 teaspoon vanilla extract
1 pinch salt
3 tablespoons cornstarch

Nutrition Info

213.5 calories
carbohydrate: 44.9 g
cholesterol: 7.3 mg
fat: 2.6 g
fiber: 1.8 g
protein: 5.2 g
saturatedFat: 1.3 g
servingSize: -
sodium: 68.2 mg
sugar: 31.5 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Fill a large bowl with ice and cold water. Bring a large pot of water to a boil. Add corn and cook uncovered until kernels are slightly softened, 8 to 10 minutes. Drain in a colander and immediately immerse in ice water for several minutes to stop the cooking process. Drain.

  2. Remove kernels from the cob using a knife and transfer to a blender. Add 1 cup water, or 1/2 cup if blending in two batches, and blend until pureed. Strain mixture into a bowl using a fine sieve, discard the solids. Run liquid once more through a clean sieve.

  3. Stir in milk, transfer mixture to a medium nonstick skillet. Cook over medium heat until milk is heated through. Stir in sugar, vanilla extract, and salt, bring to a gentle simmer.

  4. Reduce heat to low and combine 1/4 cup of the hot liquid with cornstarch. Pour mixture into the skillet and stir constantly until atole begins to thicken to desired consistency, about 5 minutes. Immediately remove from heat. Pour into pudding bowls, soup bowls, or cups.

Recipe Yield

8 small cups

Recipe Note

My mother-in-law taught me this recipe. Atole de elote, also called 'atole' for short, is usually served as a hot drink, although it can also be served in the form of a pudding or a soup. Here's my recipe for a simple atole in the form of a hot drink. Garnish with cinnamon if desired.

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