ATOL DE ELOTE
From whats4eats.com: "Atoles are very popular beverages in El Salvador with roots in Mayan cuisine. They are a sort of thick drink often eaten with a spoon. Atol de elote is based on fresh corn (elote) and has a wonderfully fresh flavor. For ultimate effect, serve it in a bowl made out of a dried calabash gourd."
Provided by under12parsecs
Categories Beverages
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 6
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.
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
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