Atol de Elote
6 ears of yellow corn on the cob
4 cups water
½ cup sugar
½ teaspoon salt
Freshly ground cinnamon for garnish
Corn seems to find its way into many Salvadorian dishes – it’s even the star ingredient in this popular beverage, which is rooted in the country’s Mayan heritage. The drink has the consistency of a milkshake and is topped with a sprinkle of cinnamon.
6 servings
Prep time: 10 minutes
Cook time: 10 minutes
Cut the kernels off the cob to yield about 3½ cups. Be sure to squeeze all the corn milk from the cob as well. Using a food processor blend water and 2½ cups of the kernels until smooth. Strain the mixture through a fine sieve into a saucepan. Add the remaining kernels, sugar and salt.
Bring to a boil, reduce heat and simmer for 5 minutes or until thickened. To serve, pour into mugs and top with cinnamon.
