Atole de elote is a warm, thick and sweet Mexican beverage made with corn kernels, cinnamon, and milk. This corn atole is perfect to serve as breakfast or snack and is also the ultimate complement for tamales. Let me show you how easy is to make!
What is corn atole?
Corn atole (in Spanish: atole de elote) is a Mexican and Central American traditional beverage made with fresh corn, sugar, and water or milk. The recipe slightly changes from a country to another, but basically is made by grinding the corn kernels and using the paste to thick some liquid, might be only water or also milk or even a combination of two.
Some recipes might be enriched with other ingredients, such as cinnamon, vanilla, star anise, chocolate, and piloncillo (cane sugar).
If you want to know more about Mexican atole itself, read our simple and easy guide: Everything about atole.
How is served?
Atole de elote is mostly served to accompany tamales. It can be as a breakfast or as merienda (late afternoon snack); either way is served hot in a clay cup called jarrito or jarro that helps to keep it warmed for a long period.
The ingredients in this recipe
- CORN: We’re using here canned corn, but if you can find fresh corn go with it. Other option is to use frozen corn.
- SUGAR: Brown sugar just add the perfect flavor in my opinion. So does piloncillo. Use any of those or use white sugar if you prefer.
- MILK: Whole milk adds creaminess to this corn atole. I am using also water, feel free to use only milk or even only water.
- CINNAMON: Cinnamon adds enough aroma and taste to this recipe. You can use cinnamon sticks or cinnamon powder if that’s what you have.
- CORN STARCH: Used to thicken the drink, you will need first to dissolve it in cold water to prevent it from forming lumps. Also, if you using fresh corn, you don’t need this ingredient as fresh corn has enough starch to thicken this atole de elote.
The Step by Step Recipe
Place 3 cups of water in a pot, add the cinnamon stick and place on the stove over medium-low heat. Bring to a gently simmer.
While the water and cinnamon are simmering, add the corn to a blender, pour in the milk and blend until you’ll have a smooth runny mixture. The more you blend, the smoother your atole will be.
Add the brown sugar to the pot with water and mix to dissolve well. Then, add the corn mixture while mixing with a wooden spoon.
Allow corn atole to gently simmer, while stirring for about 5 minutes.
Mix corn starch with 4 tablespoons of water and whisk until combined. Slowly add the corn starch mixture to the pot while mixing and then allow to simmer for 2-3 minutes or until atole reach your desired consistency.
Some people like it very thick, in that case you need to let it simmer for about 20 minutes at medium heat. I like it less thick so I just cook it for about 10 minutes. Corn atole should be thick enough to coat the back of a wooden spoon.
How To Store & Reheat
Store atole de elote only when it’s completely cooled down. In the fridge can last for up to 3 days well covered in an airtight container. To reheat, place the container in the microwave and heat for 1 or 2 minutes intervals at high. If you want to reheat in the stovetop, place leftovers in a pot, add a splash of water or milk and bring to a gently simmer until heated enough.
Other Mexican Hot Drinks You Might Like
- Café de Olla: Aromatic, hot, and the perfect drink for any Mexican breakfast. Mexican pot coffee is something you don’t want to miss out!
- Mazapan Atole: Made with peanut Mexican candies, this atole is super simple and fun to make.
- Atole de Avena: This oatmeal atole is creamy, comforting and hot beverage perfect to warm you up in winter. It’s delicious, filling and so easy to make at home!
Atole de Elote (corn atole)
- 1 -10 oz can of sweet corn (drained)
- 2 cups milk
- ⅓ cups brown sugar
- 1 stick cinnamon
- 3 cups water
- 3 Tbsp corn starch (combined with ½ cup cold water or milk)
- Add water in a pot with the cinnamon stick. Place the pot over medium heat and bring to a boil. Let it simmer for a couple of minutes to infuse the water.
- Add corn to a blender, pour in the milk and blend until you’ll have a smooth runny mixture.
- Add the brown sugar to the pot with water and mix to dissolve well.
- Add the corn mixture while mixing with a wooden spoon.
- Allow corn atole to gently simmer for 10 minutes while constantly stirring.
- Slowly add the corn starch mixture to the pot while stirring to prevent lumps.
- Simmer for 2-3 minutes or until atole thicken to your desired consistency.
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Maricruz Avalos Flores is a Mexican cook and photographer living in Italy where she shares authentic Mexican & Italian recipes that can be easily made at home using easy-to-find ingredients.