Photograph of the finished Atole de elote

Mexico · Nước bột ngô nóng bắp tươi

Atole de elote

35 min Hands-on time
EasyDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Sweet corn Sweet corn 12 ears
  • Photograph of Fresh milk Fresh milk 6 ¾ cups
  • Photograph of Palm sugar Palm sugar 9.9 oz
  • Photograph of Cinnamon Cinnamon 4 bars
  • Photograph of Masa harina Masa harina 3.5 oz
  • Photograph of Salt Salt 0.1 oz

Method

  1. 1 Separate the kernels from fresh corn and blend them with milk until smooth.
  2. 2 Strain the mixture through a sieve and retain the pulp; the pulp gives the liquid its natural thickness.
  3. 3 The elote gets its consistency from fresh cornstarch, so it only requires a very small amount of masochor powder.
  4. 4 Boil the strained corn water with cinnamon and palm sugar, stirring continuously for 12 minutes.
  5. 5 Cook until the water turns a deep yellow color and the raw corn smell is gone.
  6. 6 Remove the cinnamon sticks, then pour the liquid into a cup and drink it hot; let it cool and the water will separate.

With an appliance

  • Oven 38 min

    Replace steps 4–5: cook the corn water in an uncovered pot on the middle rack of a 150°C oven for 18 minutes, stirring at the 9th minute to ensure the pulp is evenly dispersed; the stable heat eliminates the raw corn odor and only requires stirring once instead of continuously for 12 minutes. Keep filtering step 2 so that the pulp remains to create a thicker consistency.

Start cooking