Nicuatole

Step by stepInstructions

1. Blend the corn kernels with 2 cups of the water until very smooth, then strain through a fine sieve or cheesecloth, pressing out every drop of corn milk.
2. Combine the corn milk with the remaining water, sugar, cinnamon stick and salt in a pot.
3. Cook over medium heat, stirring constantly, until the mixture thickens into a glossy, pudding-like texture that coats the spoon, 30 to 40 minutes.
4. Remove the cinnamon stick, stir in the vanilla if using, and pour the mixture into a shallow dish or individual molds.
5. Cool to room temperature, then chill until firmly set like a delicate jelly. Cut into squares and serve cold.