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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 6 |
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From : 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. Ingredients:
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) |
Directions:
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.
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