SERVES 6–8; Photo pg. 69

SAVEUR - - (re)consider The Lobster -

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.

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