Atole de Elote (Corn Atole)

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.

5 from 43 votes

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.

Prep Time15

Cook Time20

Total Time35

Course: Drink

Cuisine: Mexican

Servings: cups

Calories: 196kcal

Author: Maggie Unzueta

Ingredients

2 cups water
1 cinnamon stick
6 fresh corn
⅔ cup sugar
2 tbsps cornstarch
2 tbsps 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 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!

Video

Notes

Swap out fresh corn for 2 cups frozen corn OR 2 cans of 15.25 oz corn (drained and rinsed)

You can also use 1 piloncillo cone or 1 cup brown sugar to sweeten the drink.

Remember to remove the cinnamon stick before serving.

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.

Nutrition