Atol De Elote Guatemalteco Recipes

ATOLE DE ELOTE

Steps:

• Fill a large bowl with ice and cold water. Bring a large pot of water to a boil. Add corn and cook uncovered until kernels are slightly softened, 8 to 10 minutes. Drain in a colander and immediately immerse in ice water for several minutes to stop the cooking process. Drain.
• Remove kernels from the cob using a knife and transfer to a blender. Add 1 cup water, or 1/2 cup if blending in two batches, and blend until pureed. Strain mixture into a bowl using a fine sieve; discard the solids. Run liquid once more through a clean sieve.
• Stir in milk; transfer mixture to a medium nonstick skillet. Cook over medium heat until milk is heated through. Stir in sugar, vanilla extract, and salt; bring to a gentle simmer.
• Reduce heat to low and combine 1/4 cup of the hot liquid with cornstarch. Pour mixture into the skillet and stir constantly until atole begins to thicken to desired consistency, about 5 minutes. Immediately remove from heat. Pour into pudding bowls, soup bowls, or cups.

ATOL DE ELOTE GUATEMALTECO

Steps:

• Peel and wash the ears of corn thoroughly and cut the kernels off. Put them and their juices aside. Throw away the cobs.
• Put the kernels and about 1 cup of water on a high-powered blender and blend until they are coarsely grounded. Add the rest of the water and keep blending until smooth.
• Pour the kernel mixture onto a large pot, add milk, cinnamon stick, sugar, and salt. Bring to a low boil on medium-low heat for about 20 minutes.
• Stir constantly to avoid the mixture sticking to the bottom.
• Lower the heat and let it simmer for about 15 minutes until it thickens. Serve the atol warm and in cups, garnishing with a sprinkle of ground cinnamon, and top with a handful of cooked corn kernels.

ATOL DE ELOTE (SWEET CORN AND MILK DRINK)

Steps:

• Use a sharp knife to remove the kernels from the corn and place them in a blender.
• Add 1/2 cup milk and puree until completely smooth (2 - 3 minutes).
• Transfer the mixture to a medium pot, add the rest of the milk, sugar, cinnamon sticks, and salt. Stir.
• Bring to a boil over medium high heat, stirring constantly. Then reduce heat to medium low and simmer, still constantly stirring, until the mixture is slightly thickened (about 15 minutes).
• Serve hot.

ATOL DE ELOTE

Steps:

• Using a sharp knife, carefully cut enough kernels off the corn cobs to make 3 to 3 1/2 cups. Then scrape the cobs with a knife to remove all their milk. Place 2 1/2 cups of the corn in a blender along with 2 cups of the water and puree well.
• Strain the pureed corn through a sieve into a medium saucepan and discard the solids. Stir in the remaining corn kernels, 1/3 cup sugar and salt.
• Bring the liquid to a boil over medium-high heat, then reduce heat to low and simmer for 5 minutes, or until lightly thickened. If the atol doesn't thicken to a creamy consistency, mix the cornstarch with a little cold water and whisk into the simmering liquid until it is just thick enough to coat a spoon.
• Pour the hot atol into mugs or small bowls, sprinkle with a little cinnamon and serve hot with a spoon to scoop up the corn kernels.
• Variations: Frozen corn can be used in a pinch, but the flavor won't be nearly as good.
• Note: Because the corn used in Central America is starchier, you may have to add the suggested cornstarch to achieve the lightly thickened consistency.