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Atole de Elote is what you make when it’s cold outside and your feet are cold.
This corn atole is made with fresh corn and goes great with tamales.
My son says it tastes like creamed corn but sweeter.
I like to dunk conchas in my cup because … why not?!
Ingredients
- Fresh Sweet Corn – You can use the frozen or canned corn too.
- Milk – This is regular whole milk. Swap out for whatever type of milk you prefer.
- Cinnamon Stick – We are making a cinnamon tea. You can also add star anise or cloves.
- Sugar – Swap out for piloncillo or brown sugar to sweeten the drink.
- Cornstarch – This will thicken up the drink for a richer consistency.
- Water – See below in the recipe card for exact measurements.
Some people will also add a splash of Mexican vanilla, but that is totally optional.
Instructions
- Remove the fresh corn kernels from the cob.
- Shave down along the sides of the corn.
- Reserve ½ cup of the kernels.
Reserving the kernels is totally optional, but it adds some texture to the drink. For a smoother texture, blend all the kernels.
The traditional recipe does NOT use frozen corn, but yes, you can use frozen corn. If using, thaw and skip this step.
Or, if using canned corn. Drain and rinse.
How to Choose Ripe Corn:
Pull down the green corn husks. Look for kernels that are whole and not odd shaped or missing. The kernels should be plump, and the corn husks should be green, not yellowish.
- Boil water with the cinnamon stick in a large pot.
Unfortunately you can’t use ground cinnamon here. We are making cinnamon tea, and only the stick will do the trick.
Try adding cloves or star anise. Just remember to remove before serving.
FYI, you might also hear this referred to as “Atol de Elote.”
What does Atole Mean?
Atole (pronounce AH-tol-eh) is from a Nahuatl word ātōlli. It is a traditional warm drink made of corn with Mexican origin. You might be familiar with chocolate atole, or champurrado.
- Add the corn kernels and water to a blender.
- Blend until smooth.
- Strain the corn mixture into the cinnamon tea pot.
Yes, you can use an immersion blender and do it all in one pot. However, straining the corn mixture will create a creamy consistency and not as chunky.
Mexico is not the only country to enjoy this drink. It’s also very popular in El Salvador and other countries in Central America.
- Add the reserved corn kernels, sugar, and milk.
- Dissolve the water with the cornstarch and add to the pot.
- Cook on medium-low heat.
Stir constantly so it won’t stick to the bottom.
Masa harina is also used to thicken up atoles.
Omit the cornstarch mixture. Instead, mix 1/2 cup masa harina with 1 cup water and add to the pot.
More Mexican Hot Drinks
Pour the Atole de Elote into a large cup and add a good amount of dusting of ground cinnamon. This corn drink is the best way to keep warm this winter.
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Atole de Elote
Ingredients
- 2 cups water
- 1 cinnamon stick
- 6 fresh corn
- 2/3 cup sugar
- 2 tbsp cornstarch
- 2 tbsp water (to dissolve cornstarch)
- 4 cups milk
- ground cinnamon (optional – for topping)
Instructions
- Boil 1 cup water and cinnamon stick for 5 minutes.
- Meanwhile, shave down the sides of the corn and remove the kernels.
- Repeat with remaining corn ears.
- Reserve 1/2 cup of kernels.
- Add corn kernels to a blender along with 1 cup of water.
- Blend until smooth.
- Strain the mixture into the stock pot with the cinnamon.
- Add the sugar and reserved corn kernels.
- Dissolve the cornstarch with 2 tbsp water.
- Add the milk and the cornstarch mixture.
- Reduce heat to medium-low.
- Cook for 20 minutes, stirring constantly.
- You don't want it to stick to the bottom.
- Pour into cups.
- Dust with ground cinnamon (optional) and enjoy!
When I found out this recipe, I didn’t know what it was. But, no regret having given it a try. It’s easy and delicious. Perfect for cold days.
So glad you enjoyed it!
Wow! Such a cool and different recipe – and we have tons of corn right now seeing as how it is Fall. Can’t wait to try it!
Thanks. I know you’ll enjoy this recipe.
I have never heard of a corn beverage like this before, but tried it and loved it! I’ve always loved creamed corn and this kind of reminded me of that with a little sugar and spice – delicious!
It’s not a very well known drink outside of Mexico. Glad you gave it a try.
Talk about an exciting interesting drink, this is it. Nice touch using the cinnamon. Thanks so much for sharing.
Thanks. It’s different and perfect for the cooler months.
I have had this drink at restaurants before but now that I’ve found this recipe, I can enjoy it at home!
You’re going to love this recipe!
What a fun and tasty recipe! I used Jersey corn that I had cut from the cob and frozen. The cinnamon was the perfect spice to compliment the sweet corn.
Thanks. Glad you enjoyed the drink.
This was such an interesting drink, nothing like I’ve ever tried or made. I blended mine until it was smooth and didn’t add whole kernals for serving but it was so good so I think I’ll go for it next time!
That’s great to hear. Happy knowing you liked it! 🙂
Wow such an awesome recipe! I love trying new things and this was a first for me. So good and perfect this time of year. Thank you so much for sharing!
Yes, perfect during the cooler months.
This recipe sounds so delicious, glad I can make this with a frozen corn too as fresh are not available at this time of the year.
Frozen corn is an option when fresh is out of season.
I never tried this drink before, but it looks and sounds like such a delicious and cozy beverage, perfect to warm up with on a cold day!
You’re going to love it! So good.
Can I make this with masa harina
(Maseca). If so, how much do I need to use for this recipe.
Yes, you can make atole de elote with masa harina. I would use 4 tbsp masa harina and dissolve it with 4 tablespoons water. Then add to the pot. Stir often or it’ll stick to the bottom of the pot.