Corn Drink Atol De Elote Food

ATOL DE ELOTE (SWEET CORN AND MILK DRINK)

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.

ATOL DE ELOTE

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.

MEXICAN ELOTE

Steps:

• Preheat a stove top or outdoor grill to medium high heat. Place corn on hot grill and cook until kernels are tender and lightly charred, about 2-3 minutes per side.
• In a medium bowl, whisk to combine mayonnaise, crema, chili powder, sriracha, granulated garlic, salt and 2 tablespoons crumbled cotija cheese.
• Transfer corn to the bowl with mayonnaise and crema mixture and spoon to coat completely. Transfer to a serving plate and garnish with remaining cheese, chopped cilantro, a sprinkle of chili powder and lime wedges.

CORN DRINK (ATOL DE ELOTE)

Steps:

• Thaw corn.
• Place 1 1/2 cup of milk, cornstarch, corn, sugar, and cinnamon in a blender.
• Cover and blend on low speed about 2 minutes, or until smooth.
• Strain into a medium nonstick saucepan.
• Stir and press corn pulp against strainer with back of a large spoon to help liquid pass through.
• Discard corn pulp.
• Add remaining 2 1/2 cups milk, stir well.
• Cook over medium heat, stirring continuously, 18 to 20 minutes, or until slightly thicken.
• (This drink scorches easily, it is very important to use a nonstick saucepan and to stir continuously through cooking.).
• Remove from heat and let cool.
• Transfer drink to a pitcher.
• Cover and refrigerate about 4 hours, or until thoroughly chilled.
• Stir before serving.