ATOL DE ELOTE (SWEET CORN AND MILK DRINK)
SERVES 6–8; Photo pg. 69
Active: 10 min. • Total: 40 min.
This sweet corn beverage is doled out warm in Guatemalan markets, often seasoned with cinnamon or vanilla. Corn kernels are pulverized on a grinding stone or metate to achieve the drink’s silky, creamy consistency (but you can use a blender).
3 cobs fresh corn (about
1¾ lb.) 2 cups whole milk ½ cup raw turbinado sugar ¼ tsp. ground cinnamon,
or more to taste ½ tsp. kosher salt
1 Cut the kernels from the corn cobs, reserving the kernels (about 2 cups) and their juices (discard the cobs). Set a few kernels aside for garnish if desired.
2 Transfer to a high-powered blender and blend briefly until coarsely ground. Add 2 cups water, the milk, sugar, and cinnamon, and blend until smooth.
3 In a medium pot over medium-low heat, add the corn mixture; bring to a low boil, about 20 minutes. Stir in the salt and let the mixture boil until thickened, about 15 minutes more.
4 Ladle the atol into cups and serve warm, garnished with any reserved cooked corn kernels if desired.