(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.
- 5 ears of yellow corn
- 3 cups milk
- 1 cup sugar
- 2 3"-long cinnamon sticks
- Kosher salt
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.
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.