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 1 3/4 lb.)
- 2 cups whole milk
- 1⁄2 cup raw turbinado sugar
- 1⁄4 tsp. ground cinnamon, or more to taste
- 1⁄2 tsp. kosher salt
- 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.
- 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.
- 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.
- Ladle the atol into cups and serve warm, garnished with any reserved cooked corn kernels if desired.