Look at this color! And to think that the atole de elote is made with such simple ingredients? All you need are fresh sweet corn kernels, cinnamon,
milk, water, and a touch of cornstarch and sugar. The result is a fragrant drink that warms you from the inside out.
If you love Mexican-inspired drinks like us, here are some of our favorites: Horchata, Strawberry Horchata, Oat Horchata, Atole de Avena, and Atole de Maizena.
How to Make Atole de Elote
Note: The full instructions are provided in the recipe card below.
Remove husks and silks from corn, rinse, and cut kernels off the cob. Scrape the cob to collect milky substance and combine with kernels in a bowl.
Add kernels, liquid, and milk to a blender and blend until smooth. Strain through a sieve.
In a saucepan, combine water and cinnamon stick (or ground cinnamon). Simmer for 10 minutes, until water turns cinnamon-colored. Pour strained corn mixture into the cinnamon water. Make a cornstarch slurry and add to the pot. Bring to a boil, then simmer for 1-2 minutes until thickened.
Taste and adjust sugar, remove cinnamon stick, add vanilla extract.
Serve hot in mugs, garnished with cinnamon or cocoa powder.
Camila's Tips & Variations
The secret to getting a creamy lump-free atole is to whisk constantly while simmering.
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Recipe
Easy Atole de Elote
Equipment
- Fine-mesh sieve or Cheesecloth
- Large Saucepan with lid
- Whisk or Stirring Spoon
- Mugs or Cups
Ingredients
- 6 ears of fresh corn (elotes)
- 1 liter whole milk
- 2 small cinnamon sticks or ½ teaspoon ground cinnamon
- 1 cup water
- ⅔ cup light brown or granulated sugar (adjust to taste)
- 1 tablespoon cornstarch (optional, for thickening)
- 1 teaspoon vanilla extract (optional)
Instructions
- Remove the husks and silks from the fresh corn (elotes) and rinse them thoroughly to remove any remaining silk. Stand each ear of corn upright on a cutting board and use a sharp knife to cut the kernels off the cob.
- Scrape down the cob to extract as much of the milky substance as possible. Collect the kernels and the extracted milky liquid in a bowl.
- Transfer the corn kernels and the extracted milky liquid to a blender. Add the milk to the blender as well. Blend until you achieve a smooth, creamy consistency.
- Strain the blended mixture through a fine-mesh sieve or cheesecloth into a bowl to remove any remaining solids. This step ensures a smoother texture for your Atole de Elote.
- In a large saucepan, add the water and the cinnamon stick (or ground cinnamon if using). Mix well. Place the saucepan over medium heat, cover it, and bring the mixture to a simmer. Allow it to simmer for about 10 minutes until the water turns a cinnamon color.
- Pour the strained corn and milk mixture into the water-cinnamon mixture. Dissolve 1 tablespoon of cornstarch in a small amount of cold milk or water to create a slurry.
- Add the cornstarch mixture to the atole and stir until combined. Bring the atole back to a boil, stirring constantly, then reduce heat to low and simmer for 2 minutes or until thickened.
- Taste the Atole de Elote and adjust the sugar if needed. Remove the cinnamon stick if you used one. If you're using vanilla extract, add it at this stage for flavor. Pour the Atole de Elote into mugs or cups and serve it hot. You can garnish it with a sprinkle of ground cinnamon or a dusting of cocoa powder if desired.
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.
