Atol de elote

_ Ingredients 4 to 6 servings
  • White corn on the cob -- 6 to 7 ears(yellow corn is fine too)
  • Water -- 4 cups
  • Sugar -- 1/3 cup, or to taste
  • Salt -- 1/2 teaspoon
  • Cornstarch (optional) -- 3 to 4 teaspoons
  • Ground cinnamon -- for garnishing
_Lets get Started
  • Using a sharp knife, carefully cut enough kernels off the corn cobs to make 3 to 3 1/2 cups. Then scrape the cobs with a knife to remove all their milk. Place 2 1/2 cups of the corn in a blender along with 2 cups of the water and puree well.
  • Strain the pureed corn through a sieve into a medium saucepan and discard the solids. Stir in the remaining corn kernels, 1/3 cup sugar and salt.
  • Bring the liquid to a boil over medium-high heat, then reduce heat to low and simmer for 5 minutes, or until lightly thickened. If the atol doesn't thicken to a creamy consistency, mix the cornstarch with a little cold water and whisk into the simmering liquid until it is just thick enough to coat a spoon.
  • Pour the hot atol into mugs or small bowls, sprinkle with a little cinnamon and serve hot with a spoon to scoop up the corn kernels.
  • You could also cook the corn kernels separate and top them on the warm atol before serving.   Enjoy !!