Atole de Elote (Corn Atole)

Atole de Elote is a warm, creamy Mexican corn drink made with fresh corn, milk, cinnamon, and sugar. It’s comforting, lightly sweet, and perfect with tamales or pan dulce.

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A traditional Mexican clay mug filled with Atole de Elote, a creamy drink topped with cinnamon, sits on a napkin next to a cinnamon stick and a few kernels of corn.

Atole de Elote (Corn Atole) 🌽 is a warm, creamy Mexican drink made with fresh corn, milk, cinnamon, and sugar. It’s comforting on a cold morning or evening and is especially good with tamales or pan dulce.

My son says it tastes like creamed corn, but sweeter. I like to add a little ground cinnamon on top and dunk Mexican conchas into my cup because … why not?!

Why You’ll Love This Recipe ❤️

Creamy and comforting: Fresh corn, milk, and cinnamon make this a warm drink that’s perfect for chilly days.
Easy to customize: Use fresh, frozen, or canned corn, and sweeten it with sugar, piloncillo, or brown sugar.
Perfect with tamales: Atole de Elote is a classic drink to serve alongside tamales, especially during the colder months.
Easy to make ahead: Store leftovers in the refrigerator and gently reheat when you’re ready for another cup.

-Maggie

🌽 Ingredients

Fresh Sweet Corn – Fresh corn gives the best flavor, but you can also use frozen or canned corn.
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 extract, but that is totally optional.

🥣 Instructions

Remove the fresh corn kernels from the corn cobs.
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.

A stainless steel pot with a single cinnamon stick and water inside, resting on a wooden surface.

Making the Cinnamon Tea

Boil 1 cup water with the cinnamon stick in a large pot for 5 minutes.

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.

Four photos show: corn kernels in a blender, water being poured over them, a hand pressing the blender lid, and the blended mixture being strained with a spoon over a bowl.

Adding the Corn

Add the corn kernels and water to a blender.
Blend until smooth.
Strain the corn mixture through a fine-mesh strainer 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.

Four steps show corn, sugar, milk, and a cornstarch mixture being added to a pot. The pot sits on a wooden surface in all images, with each ingredient added in sequence.

Making Corn Atole

Add the reserved corn kernels, sugar, and milk.
Dissolve the water with the cornstarch and add to the pot.
Simmer on medium-low heat.
Stir constantly so it won’t stick to the bottom.

🌽 Using Masa Harina

You can use masa harina instead of cornstarch to thicken the atole. Mix ½ cup masa harina with 1 cup water until smooth, then add it to the pot and cook until thickened.

🙋🏻‍♀️ Frequently Asked Questions

What does atole mean?

The word atole comes from the Nahuatl word ātōlli and refers to a traditional corn-based drink. There are many varieties of atole, including chocolate atole, known as champurrado, as well as fruit-flavored versions like Atole de Fresa.

Can I make Atole de Elote with frozen corn?

Yes. You can substitute 2 cups of frozen corn for the fresh corn in this recipe. Thaw the corn first, then blend it with the water as directed.

Can I use canned corn?

Yes. Use two 15.25-ounce cans of corn, drained and rinsed. The flavor will be slightly different from using fresh corn, but it works well when fresh corn isn’t available.

Can I make Atole de Elote without cornstarch?

Yes. For a thicker atole, you can use masa harina instead of the cornstarch mixture. Mix ½ cup masa harina with 1 cup water until smooth, then add it to the pot and cook until thickened.

How long does Atole de Elote last?

Store leftover atole in an airtight container in the refrigerator for up to 4 days. The drink will thicken as it cools, so stir well and gently reheat before serving. Reheat in the microwave for 2 min to 2 ½ min in a microwave-safe cup.

A cup of atole de elote topped with cinnamon sits on a napkin beside two cinnamon sticks and a small pile of corn kernels on a wooden table.

☕️ More Mexican Hot Drinks

Atole de Elote is one of those Mexican drinks that makes a cold day feel a little better. The fresh corn, cinnamon, and milk make it creamy and comforting, and it pairs especially well with tamales or Pan Dulce.

Pour it into a big cup, dust with a little ground cinnamon, and enjoy it while it’s warm. And if you have a concha nearby, go ahead and dunk it. I won’t judge. ❤️

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