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Atol de Elote
25 min Prep Time
10 min Cook Time
6 Servings
248 Calories
53g Carbohydrates
3.3g Total Fat
6.7g
Ingredients
- 2 cups milk
- 5 cups yellow corn kernels, previously cooked
- 2 ¾ cups water, divided
- ¾ cup granulated sugar
- ½ teaspoon salt
- 3 teaspoons cornstarch
- 1 teaspoon ground cinnamon
- 1 cinnamon stick (optional)
Instructions
- Reserving a few corn kernels for garnish, add the corn to a food processor or blender and puree until smooth. Add a splash of milk to the corn if necessary to help with pureeing. If using canned corn, save the liquid from the canned corn and add it to the blender.
- With a fine-mesh strainer sitting on a medium mixing bowl, push the pureed corn mixture through the strainer with the back of a spoon or spatula. Discard the corn solids remaining in the strainer.
- To the bowl, add sugar and salt.
- In a large saucepan or Dutch oven, heat 2 1/4 cups of water with 2 cups of milk until bubbling, stirring often to prevent scalding.
- Once hot, add the corn mixture to the pot. Reduce the heat, cover and simmer over low heat for approximately 5 minutes, or until the mixture has thickened.
- In a small bowl or ramekin, stir together the cornstarch and remaining 1/2 cup of water. Pour into the simmering liquid. Whisk until creamy.
- Pour the hot atol into cups or bowls, sprinkle with cinnamon and garnish with a few of the corn kernels and a cinnamon stick. Serve hot.
NUTRITION FACTS
PER SERVING
Calories: 248
Protein: 6.7g
Carbohydrate: 53g
Fiber: 2.8g
Total Fat: 3.3g
Saturated Fat: 1.4g
Cholesterol: 6.5mg
Calcium: 110mg
Sodium: 237mg
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