Creamy Mexican Corn Atole

Follow our step-by-step guide on how to make Creamy Mexican Corn Atole.

1. Step 1

   Begin by preparing an ice bath in a large bowl filled with ice and cold water.

2. Step 2

   In a separate large pot, bring water to a rolling boil.

3. Step 3

   Once boiling, add the corn and let it cook uncovered for about 8 to 10 minutes, until the kernels are tender yet firm.

4. Step 4

   After cooking, drain the corn in a colander and quickly plunge it into the ice water to halt the cooking process.

5. Step 5

   Once cooled, drain the corn again.

6. Step 6

   Using a sharp knife, carefully slice the kernels off the cob and place them in a blender.

7. Step 7

   Add 1 cup of water (or 1/2 cup if blending in two batches) and blend until the mixture is silky smooth.

8. Step 8

   Strain this blend through a fine-mesh strainer into a bowl, discarding any solids.

9. Step 9

   For an even finer texture, strain the liquid again through a clean strainer.

10. Step 10

    Next, stir in the milk and pour the mixture into a medium nonstick skillet.

11. Step 11

    Heat over medium heat until the milk is warmed through.

12. Step 12

    Add sugar, vanilla extract, and a pinch of salt, allowing the mixture to come to a gentle simmer.

13. Step 13

    Lower the heat and in a small bowl, mix 1/4 cup of the hot liquid with cornstarch until smooth.

14. Step 14

    Gradually pour this back into the skillet, stirring constantly until the atole thickens to your liking, which should take about 5 minutes.

15. Step 15

    Once thickened, remove from heat and ladle the warm atole into pudding bowls, soup bowls, or cups, ready to be enjoyed.

16. Step 16

    This comforting dish is perfect for cozy evenings or as a delightful treat to share with loved ones.