ATOL DE ELOTE GUATEMALTECO
A traditional Guatemalan hot corn-based drink perfect for cold weather
Provided by Paula Bendfeldt-Diaz
Categories Guatemalan recipes
Time 1h
Number Of Ingredients 8
Steps:
- Peel and wash the ears of corn thoroughly and cut the kernels off. Put them and their juices aside. Throw away the cobs.
- Put the kernels and about 1 cup of water on a high-powered blender and blend until they are coarsely grounded. Add the rest of the water and keep blending until smooth.
- Pour the kernel mixture onto a large pot, add milk, cinnamon stick, sugar, and salt. Bring to a low boil on medium-low heat for about 20 minutes.
- Stir constantly to avoid the mixture sticking to the bottom.
- Lower the heat and let it simmer for about 15 minutes until it thickens. Serve the atol warm and in cups, garnishing with a sprinkle of ground cinnamon, and top with a handful of cooked corn kernels.
Nutrition Facts : Calories 160 calories, ServingSize 1 cup
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.
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