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).
On the wood-fired griddles, Maya home cooks keep ancient traditions alive with recipes even their neighbors wouldn't recognize
- 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