Salvadorians are known for their festive parties. One of their culinary mantras is using fresh ingredients to create delicious meals. Every day, Salvadorians visit open-air markets to purchase fresh meat, dairy and produce like mangos, tomatoes, and yucca. They cook up a storm at home, with corn tortillas blistering on the griddle and a pot of rice and beans simmering on the stove, all to be enjoyed the same day. One can find corn being used in various Salvadorian dishes, including the iconic Atol de Elote, which holds a special place in the country’s culinary heritage. This delightful beverage, derived from the Mayan culture, has a thick, creamy texture similar to a milkshake. A dash of cinnamon adds the perfect finishing touch to this savory concoction. Here is the recipe for Atol de Elote.
Atol de Elote Recipe
6 servings
Prep time: 10 minutes
Cook time: 10 minutes
Ingredients
6 ears of yellow corn on the cob
½ cup sugar
4 cups water
½ teaspoon salt
Freshly ground cinnamon for garnish
Directions
Begin by removing the kernels from the cob, ensuring you have approximately 3½ cups. Remember to extract all the corn milk from the cob as well. Next, employ a food processor to blend 2½ cups of the kernels with water until the mixture is smooth. Once blended, strain the mixture through a fine sieve and transfer it to a saucepan.
Add the remaining kernels, sugar, and salt to the saucepan, and bring the mixture to a boil. Once boiling, reduce the heat and let it simmer for 5 minutes or until it thickens. Finally, serve the mixture in mugs and sprinkle cinnamon on top for added flavor.
If you liked our Atol de Elote recipe, check out:
Chocolate Pots de Crème with Oranges in Grand Marnier
