Atol De Elote


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Serves ~8 small cups | Prep Time 30 minutes | Cook Time 30 minutes

Why I Love This Recipe

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. You can view the complete recipe, along with step-by-step pictures, on my blog at:

http://www.postresdelacipota.com/2011/08/atol-de-elote-atole-corn-pudding-corn.html

Buen Provecho!


Ingredients You'll Need

Ingredients:
6 medium size ears of white corn (=2 cans of whole kernel corn)
1 cup of water
3 cups of milk
1 cup of granulated white sugar
3 Tbsp. maizena (cornstarch)
1 tsp. vanilla extract
Pinch of salt


Directions

Directions:


Blanch ears of corn in hot water for about 8-10 minutes to soften kernels a little bit


Remove kernels from the cob using a knife and place kernels into a bowl


Blend corn kernels in blender until pureed. If you are blending all of them in one shot, add the entire cup of water to the blender. If you are blending in two batches, add 1/2 cup water to each batch


Empty blender over a fine sieve covering a bowl, so you can remove the corn husks and only keep the liquid from the ground corn kernels.Do this with all the ground corn kernels and discard of husks that have collected in the sieve when you are done.


Re-filter the corn water mixture by running through a clean sieve over another bowl to make sure you have removed all the husks from the liquid


Add milk to the bowl and mix


Transfer milk/corn mixtures to a skillet (you want a nonstick medium size skillet for this. Don't use a huge metal skillet because milk will heat too fast and break).


Turn heat to medium and once the milk is hot, stir in the rest of ingredients except for the cornstarch


Once mixture is bubbling, reduce heat to low and transfer 1/4 cup of the hot liquid to the cornstarch and mix thoroughly


Then add the liquid cornstarch mix to the entire milk mixture and continue to stir constantly until mixture begins to thicken.


Quickly remove from the heat once the pudding has reached the desired consistency (thicker for pudding and thinner for soups and drinks) and pour into pudding bowls, soup bowls, or Styrofoam cups


Sprinkle with cinnamon if desired.


You can view the complete recipe, along with step-by-step pictures, on my blog at:


http://www.postresdelacipota.com/2011/08/atol-de-elote-atole-corn-pudding-corn.html


Questions, Comments & Reviews



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