Ingredients for Atol De Elote
- Corn On The Cob
- 6 cups water
- 1/2 cup granulated sugar (or to taste)
- 1/4 teaspoon salt
- Cornstarch
- Ground Cinnamon
How to Make Atol De Elote
- In a medium saucepan, combine the water, sugar, and salt. Bring to a boil over medium heat.
- Add the corn kernels (fresh or frozen) and masa harina. Whisk constantly to prevent lumps from forming.
- Reduce the heat to low and simmer for 15-20 minutes, stirring frequently, until the atole thickens to your desired consistency. Add more water if needed to adjust the thickness.
- Stir in the cinnamon and vanilla extract.
- Remove from heat and let cool slightly before serving.
- Garnish with a sprinkle of cinnamon, a dollop of crema fresca or coconut cream, and a few corn kernels (optional). Serve warm in bowls.
- Enjoy your delicious and authentic Atol de Elote!
Chef's Tip for Extra Flavor
Want to unlock deeper, more complex flavors? Try toasting your whole spices before grinding them, or blooming ground spices in a little warm oil to enhance their aroma. Deglazing your pan with a bit of stock, wine, or even water after browning ingredients can capture those tasty caramelized bits, adding richness to your dish.
Nutrition Information (Approximate per serving)
Sodium
12 g
Sugar
94g
Fat
1g
Carbs
20g
