Atole de Elote

Ingredients

• 3 ears fresh corn, kernels cut off (about 2½ cups kernels)
• 3 cups whole milk
• 1 cup water
• 3 tablespoons masa harina
• 3 tablespoons piloncillo or brown sugar, plus more to taste
• 1 cinnamon stick
• ¼ teaspoon vanilla extract
• Pinch of salt
• Ground cinnamon, for serving

Steps

1. 1

   1. Blend the corn kernels with the water until completely smooth, then strain through a fine-mesh sieve, pressing the solids to extract as much liquid as possible; discard the pulp.

2. 2

   2. Whisk the masa harina into the strained corn liquid until no lumps remain.

3. 3

   3. Pour the corn mixture and milk into a medium saucepan, add the cinnamon stick, piloncillo, and salt, then set over medium heat.

4. 4

   4. Cook, stirring constantly with a wooden spoon or whisk, until the mixture thickens to a creamy, pourable porridge consistency, about 15–18 minutes.

5. 5

   5. Remove the cinnamon stick, stir in the vanilla, and taste for sweetness, adjusting with more piloncillo if needed.

6. 6

   6. Ladle into mugs and finish each serving with a pinch of ground cinnamon sprinkled over the surface.