Corn Drink Atol De Elote Recipes
ATOL DE ELOTE (SWEET CORN AND MILK DRINK)
This is a classic Central American beverage. It is sweet and silky smooth. The recipe was posted in Saveur magazine and is based on a recipe from Maria Franco, a Salvadoran cook in Los Angeles. It is Mayan in origin, and is for many Central Americans part of a morning and midday ritual. It's believed to be as curative as chicken soup is to many other cultures.
Provided by PanNan
Categories Beverages
Time 38m
Yield 4 serving(s)
Number Of Ingredients 5
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.
ATOLE DE ELOTE
My mother-in-law taught me this recipe. Atole de elote, also called 'atole' for short, is usually served as a hot drink, although it can also be served in the form of a pudding or a soup. Here's my recipe for a simple atole in the form of a hot drink. Garnish with cinnamon if desired.
Provided by POSTRES de La Cipota
Categories World Cuisine Recipes Latin American Mexican
Time 40m
Yield 8
Number Of Ingredients 7
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.
Nutrition Facts : Calories 213.5 calories, Carbohydrate 44.9 g, Cholesterol 7.3 mg, Fat 2.6 g, Fiber 1.8 g, Protein 5.2 g, SaturatedFat 1.3 g, Sodium 68.2 mg, Sugar 31.5 g
CORN DRINK (ATOL DE ELOTE)
Atol De Elote, original to El Salvador, is enjoyed throughout Central America. As bizarre as it may sound, this exotic, thick, rich drink is simply delicious. Recipe from Shortcuts to 100 Best Latin Recipes by Sergio E Yibrin
Provided by Charlotte J
Categories Beverages
Time 23m
Yield 4-6 serving(s)
Number Of Ingredients 5
Steps:
- Thaw corn.
- Place 1 1/2 cup of milk, cornstarch, corn, sugar, and cinnamon in a blender.
- Cover and blend on low speed about 2 minutes, or until smooth.
- Strain into a medium nonstick saucepan.
- Stir and press corn pulp against strainer with back of a large spoon to help liquid pass through.
- Discard corn pulp.
- Add remaining 2 1/2 cups milk, stir well.
- Cook over medium heat, stirring continuously, 18 to 20 minutes, or until slightly thicken.
- (This drink scorches easily, it is very important to use a nonstick saucepan and to stir continuously through cooking.).
- Remove from heat and let cool.
- Transfer drink to a pitcher.
- Cover and refrigerate about 4 hours, or until thoroughly chilled.
- Stir before serving.
Nutrition Facts : Calories 464.9, Fat 9.8, SaturatedFat 5.7, Cholesterol 34.2, Sodium 123.8, Carbohydrate 88.6, Fiber 2.8, Sugar 49.9, Protein 11.4
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