Atol de Elote (Corn Atole) is a traditional Latin American drink made from fresh corn, milk or water, sugar, and cinnamon.
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It has a smooth, porridge-like texture and a naturally sweet corn flavor, and is commonly served hot, especially as street food in Mexico, El Salvador, and Guatemala.
This Atol de Elote salvadoreño recipe uses fresh yellow corn for natural sweetness, blends and strains the corn for a smooth texture, and slowly cooks it with cinnamon and milk until thick.
The method is simple and easy to follow, making it perfect for serving with pan dulce or enjoying on its own.
Ingredients You'll Need
Note: See the recipe card for quantities.
- Fresh yellow corn (elote): The main ingredient of atol de elote. Yellow corn is naturally sweeter and contains less starch.
- Water: Used to infuse the cinnamon and start the base of the atol without making it too rich.
- Whole milk: Adds creaminess and body, creating the classic rich texture expected in atol de elote.
- Sugar: Sweetens the atole and balances the natural corn flavor.The amount can be adjusted depending on how sweet the corn is.
- Cinnamon stick: Infuses a warm, aromatic flavor that complements the corn's sweetness.
- Maizena: Helps thicken the corn atole and ensure a smooth, consistent texture, especially when using yellow corn, which has less natural starch.
How to Make Atol de Elote
Note: Full instructions are provided in the recipe card below.
- Bring the water to a boil in a medium heavy-bottom pot. Add the cinnamon stick and sugar. Let it boil until the cinnamon releases its flavor.
- Meanwhile, remove the corn kernels. Each ear yields about 1 cup of kernels. Yellow corn is preferred because it is sweeter and contains less starch than white corn. If using white corn, add 2 additional cups of milk. In this case, the atole will thicken naturally, and the cornstarch is not needed.
- Blend the corn kernels with part of the milk until smooth. Strain the blended corn mixture and discard the solids.
- Once the cinnamon has infused the water, add the strained corn mixture, the remaining milk, and the additional corn kernels to the pot.
- Halfway through cooking, dissolve the cornstarch in a small amount of cold water and stir it into the atole. Taste and adjust the sweetness if needed.
- Cook over medium-low heat, stirring constantly, until thickened, about 30 minutes. Remove from heat once the desired consistency is reached. Serve hot.
Hint: Fresh yellow corn is preferred in this corn atole recipe because it is naturally sweeter and contains less starch than white corn. If using white corn, add 2 additional cups of milk; the corn atole will thicken naturally and the cornstarch is not needed.
Storage, Make Ahead, & Freezing
Storage: Store leftover corn atole de elote in an airtight container in the refrigerator for up to 2 days. It will thicken as it chills.
Make Ahead: Atol de elote can be made a day ahead and reheated gently on the stove over low heat. Stir constantly and add a splash of milk or water to loosen the texture if needed.
Freezing: Freezing is not recommended.
Camila's Tips & Variations
- Use yellow corn for a naturally sweeter atole with a smoother texture and less starchiness.
- If using white corn, add 2 extra cups of milk; it thickens naturally, so you can skip the cornstarch.
- Always blend and strain the corn to achieve a silky, lump-free atole.
- Stir constantly while cooking to prevent sticking or scorching at the bottom of the pot.
- Dissolve the cornstarch in cold water before adding it to avoid lumps.
- Adjust the sweetness toward the end of cooking, as the corn releases natural sugars as it cooks.
- For a richer flavor, use whole milk; for a lighter version, substitute part of the milk with water.
Frequently Asked Questions
Can I make atol de elote without cornstarch?
Yes. If you use white corn, the natural starch will thicken the atole on its own. In that case, add extra milk and skip the cornstarch.
What type of corn works best for this recipe?
Yellow corn is ideal because it is sweeter and contains less starch, resulting in smoother, lighter atole.
Do I have to strain the blended corn?
Yes. Straining removes the fibrous skins and helps create a smooth, silky texture, which is key for traditional atole.
How do I prevent lumps while cooking?
Stir constantly over medium-low heat and always dissolve the cornstarch in cold water before adding it to the pot.
Can I adjust the sweetness?
Absolutely. Taste the atole during cooking and add more sugar if needed, as corn sweetness can vary.
How thick should atol de elote be?
It should be creamy and pourable, similar to a thick drink, not as stiff as pudding.
❤️ Love this Atol de Elote recipe?
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Recipe
Atol de Elote
Equipment
- Medium heavy-bottomed pot
- Wooden spoon or spatula
Ingredients
- 1 cup water
- 1 large cinnamon sticks
- ⅔ cup sugar
- 6 ears of yellow corn (about 1 cup kernels per ear), for blending
- 1 cup yellow corn kernels (additional)
- 1 liter whole milk
- 1 tablespoon cornstarch
Instructions
- Bring the water to a boil in a medium heavy-bottom pot. Add the cinnamon stick and sugar. Let it boil until the cinnamon releases its flavor.
- Meanwhile, remove the corn kernels. Each ear yields about 1 cup of kernels. Yellow corn is preferred because it is sweeter and contains less starch than white corn. If using white corn, add 2 additional cups of milk. In this case, the atole will thicken naturally, and the cornstarch is not needed.
- Blend the corn kernels with part of the milk until smooth. Strain the blended corn mixture and discard the solids.
- Once the cinnamon has infused the water, add the strained corn mixture, the remaining milk, and the additional corn kernels to the pot.
- Halfway through cooking, dissolve the cornstarch in a small amount of cold water and stir it into the atole. Taste and adjust the sweetness if needed.
- Cook over medium-low heat, stirring constantly, until thickened, about 30 minutes. Remove from heat once the desired consistency is reached. Serve hot.
Notes
Nutrition
Nutrition Disclaimer: The nutritional information provided is an estimate, calculated using standard data sources. Actual values may vary based on ingredient brands, preparation methods, and portion sizes. This information is for general reference only and should not be considered a substitute for professional dietary advice.
