Latest Menu Blend Atole de Elote :: So Tasty

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Atole de Elote

"My mom-in-regulation taught me this recipe. Atole de elote, also called 'atole' for short, is commonly served as a warm drink, despite the fact that it could also be served within the shape of a pudding or a soup. Here's my recipe for a simple atole within the form of a warm drink. Garnish with cinnamon if desired."

Ingredients :

6 ears white corn
1 cup water
3 cups milk
1 cup white sugar
1 teaspoon vanilla extract
1 pinch salt
three tablespoons cornstarch

Instructions :

Prep : 15M	Cook : 8M	Ready in : 40M

Fill a big bowl with ice and bloodless water. Bring a large pot of water to a boil. Add corn and cook dinner uncovered until kernels are slightly softened, 8 to ten mins. Drain in a colander and straight away immerse in ice water for several mins to forestall the cooking system. Drain.
Remove kernels from the cob using a knife and transfer to a blender. Add 1 cup water, or half cup if mixing in batches, and blend till pureed. Strain combination right into a bowl the use of a high-quality sieve; discard the solids. Run liquid once more via a clean sieve.
Stir in milk; switch combination to a medium nonstick skillet. Cook over medium heat till milk is heated through. Stir in sugar, vanilla extract, and salt; carry to a mild simmer.
Reduce warmth to low and combine 1/4 cup of the hot liquid with cornstarch. Pour aggregate into the skillet and stir constantly till atole begins to thicken to favored consistency, approximately 5 mins. Immediately dispose of from warmness. Pour into pudding bowls, soup bowls, or cups.

Notes :

You can view the entire recipe, in conjunction with step-by-step pictures, on my blog at POSTRES de La Cipota. Buen provecho!
Instead of blanching sparkling corn, experience loose to alternative 2 cans of entire kernel corn.

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