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Atole de Elote
Atole de Elote
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Prep Time:
15 minutes
Cook Time:
25 minutes
Total Time:
40 minutes
Creamy corn soup with milk and seasonings.
Ingredients:
  • 6 ears white corn
  • 1 cup water
  • 3 cups milk
  • 1 cup white sugar
  • 3 tablespoons cornstarch
Instructions:
  • Fill a large bowl with ice water. Bring a large pot of water to a boil, then add corn and cook for 8 to 10 minutes until slightly softened. Drain in a colander and immediately transfer to the ice water bath to halt the cooking process. Drain well.
  • Cut corn kernels from the cob with a knife and place in a blender. Pour in 1 cup of water, or 1/2 cup if blending in two batches, and blend until smooth. Strain the mixture through a fine-mesh strainer into a bowl to remove solids. Repeat the straining process for a silky texture.
  • Pour in the milk and pour the mixture into a medium nonstick skillet. Cook over medium heat until the milk is heated through. Add sugar, vanilla extract, and salt; bring to a gentle simmer.
  • Lower the heat and mix 1/4 cup of the hot liquid with cornstarch. Add the mixture to the skillet and stir continuously until the atole thickens to your liking, approximately 5 minutes. Remove from heat promptly and pour into pudding bowls, soup bowls, or cups.

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