This version of the classic Central American sweet and silky-smooth beverage is based on a recipe from Maria Franco, a Salvadoran cook in Los Angeles. See the recipe for Sweet Corn and Milk Drink ». Andr¿ Baranowski
SHARE

(Atol de Elote)
This version of the classic Central American sweet and silky-smooth beverage is based on a recipe from Maria Franco, a Salvadoran cook in Los Angeles.

Sweet Corn and Milk Drink Sweet Corn and Milk Drink
A sweet and silky-smooth sip of Central America.
Yield: makes 4 Servings

Ingredients

  • 5 ears of yellow corn
  • 3 cups milk
  • 1 cup sugar
  • 2 3″-long cinnamon sticks
  • Kosher salt

Instructions

  1. Using a knife, remove the kernels from the corn and transfer them to a blender. (Discard cobs.) Add 1⁄2 cup of the milk and puree until completely smooth, 2-3 minutes.
  2. Transfer the corn puree to a medium pot, add remaining 2 1⁄2 cups milk, sugar, cinnamon sticks, and a pinch of salt, and stir well. Bring to a boil over medium-high heat while stirring constantly. Reduce heat to medium-low and simmer, stirring constantly, until mixture is slightly thickened, about 15 minutes. Divide between cups and serve hot.

MORE TO READ