Atol De Elote

Total Time: 20 mins Preparation Time: 10 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 6 -7 ears corn on the cob
• 4 cups water
• 1/3 cup sugar (or to taste)
• 1/2 teaspoon salt
• 3 -4 teaspoons cornstarch (optional)
• ground cinnamon (for garnishing)

Recipe

• 1 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.
• 2 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.
• 3 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.
• 4 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.
• 5 variations: frozen corn can be used in a pinch, but the flavor won't be nearly as good.
• 6 note: because the corn used in central america is starchier, you may have to add the suggested cornstarch to achieve the lightly thickened consistency.