Atole de Elote is what you make when it’s cold outside and your feet are cold.
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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?!
Table of Contents
- 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.
- 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?
- 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 ½ 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.
HUNGRY FOR MORE?
Atole de Elote
- 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 ½ 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 tablespoon 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!
Maggie Unzueta is the writer/blogger, photographer, recipe developer, videographer, and creator of In Mama Maggie's Kitchen. She has been developing easy and authentic Mexican food, Mexican-inspired recipes, and traveling tips since 2010. From family recipes to her extensive travels throughout Mexico, she brings traditional Mexican flavors from South of the Border and into your kitchen. Maggie has been featured in notable culinary websites and other media outlets. For more details, check out her About page.