This is one of the most popular beverages in Guatemala, and it can be made with yellow or white corn. I learned how to make it using yellow corn, and you can choose to make it either with water or with milk. I prefer to prepare it with milk, because it gets a more consistent and creamy texture, but it is up to you. When you reach step 5 of the procedure, it is important that you stir the mixture all the time, otherwise it can curdle.
For those of you who are not familiar with corn atole, this is a traditional Central American hot beverage made from corn that is blended (raw) with a little water or milk, and then cooked with some sugar an cinnamon until it thickens up, resulting in a silky smooth beverage. In Guatemala we especially like to drink this in the “cold” months at the end of the year. We would love to hear about you trying our recipe!
Corn Atole (Sweet Corn and Milk Beverage)
A The Foodies’ Kitchen Original Recipe
4 sweet yellow corn (raw)
4 cups milk or water ( I prefer milk)
½ cup of sugar (you can use more, if you prefer)
1 cinnamon stick
½ teaspoon salt
- Cut the grains off the corn , while they are raw.
- Place them in the blender, with 1 cup of milk or water. Blend well and pass the mixture through a strainer.
- Once the mixture has been strained, add the cinnamon stick and the sugar.
- Add the remaining 3 cups of milk or water and the salt.
- Cook over medium-low heat, let it come to a boil, stirring frequently in a counterclockwise motion until it starts to thicken up, about 20 minutes.
- Serve with cooked corn kernels on top. Serve while it’s hot.
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