We’ve been asking you to provide meals for our children for #GivingTuesday – but they want to give something back, too.
Want a taste of Guatemala? Here’s a recipe for Atol de Elote – a creamy sweet corn drink that is seasoned with cinnamon and served warm.
Atol de Elote
5 cans of whole kernel corn
1 cinnamon stick
2 glasses of milk or water
Sugar to taste (about 2/3 cup)
(optional) Maizena Cornstarch (this is very different from Canadian cornstarch – find it in the international aisle of your supermarket)
- Strain the corn kernels and reserve the liquid for the next step, if needed. Set aside a few corn kernels for garnish.
- Liquify the corn kernels in a food processor for three minutes with as little liquid as possible
- Strain the solids out of the pureed corn. Put the liquid in a non-stick pot.
- Add the cinnamon and water or milk. Cook, stirring constantly to prevent sticking.
- When the mixture starts to boil, add sugar and continue at a rolling boil for 20 minutes or so until it thickens.
- If you want a thicker atol, you can add a little Maizena cornstarch (not to be confused with regular cornstarch)
- Serve in cups and garnish with corn kernels.