Atol de Elote

Step by stepInstructions

1. Cut the kernels from the corn with a sharp knife; reserve a quarter of them whole.
2. Blend the remaining kernels with the water until smooth, then strain through a fine sieve, pressing out the corn milk, or blend to your preferred texture.
3. Combine the corn mixture, whole kernels, milk, sugar, cinnamon stick, and salt in a pot.
4. Cook over medium heat, stirring constantly, until the atol thickens and gently bubbles, 20 to 25 minutes.
5. Stir in the vanilla, remove the cinnamon stick, and serve hot in mugs, dusted with ground cinnamon.