Atol de Elote (Salvadoran Corn Drink)

Ingredients

• 300 g Fresh corn (Use 2–3 ears; remove the kernels and reserve the cobs.)
• 2 cup Water (For blending; the source also says milk may be used instead.)
• 2 Cinnamon sticks
• 354 ml Evaporated milk (Preferred milk may be used instead; soy and oat milk are suggested alternatives.)
• 0.25 cup Sugar (Use 1/4 to 1/2 cup, depending on the sweetness of the corn.)
• 1 tsp Vanilla extract
• Salt (1 pinch)
• Ground cinnamon (A little, optional, for serving; the transcript says cinnamon was grated over the drink.)

Steps

1. 1

   Peel the corn and cut off the kernels, reserving the cobs for later.

2. 2

   Put the corn kernels and water in a blender. Blend until smooth and creamy.

3. 3

   Pour the blended mixture through a fine colander or cheesecloth into a pot, straining out the solids.

4. 4

   Add the reserved corn cobs to the pot.

5. 5

   Add the cinnamon sticks, vanilla extract, sugar, salt, and evaporated milk. Mix well.

6. 6

   Simmer over low to medium heat for 10–15 minutes, stirring constantly to prevent sticking. Keep it from boiling.

7. 7

   For an extra-smooth texture, strain the drink through cheesecloth again before serving, if desired.

8. 8

   Serve hot. Add a little ground cinnamon if desired.

Notes

The source gives a sugar range of 1/4 to 1/2 cup and suggests choosing based on corn sweetness. The milk used with the corn in the blender may be water or milk; the written ingredients list 2 cups water and 354 ml evaporated milk. Yield is not stated; servings estimated. The transcript mentions a brief unclear phrase after adding grated cinnamon; no additional action was confidently extracted.

Nutrition per serving

• drink
• Salvadoran
• warm
• corn
• vegetarian
• gluten-free
• stovetop