Atol de Elote

Name: Atol de Elote
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 6 servings
Cuisine: Salvadoran
Ingredients: 6 ears fresh corn, kernels removed; 500ml milk; 500ml water; 150g sugar; 1 cinnamon stick; Pinch of salt; 1 tsp vanilla extract

Atol de Elote (ah-TOL deh eh-LOH-teh)

Sweet Corn Beverage

⏱ Prep Time 30 min

📈 Difficulty Easy

👥 Servings

🔥 Calories 203 kcal

A thick, warm, creamy drink made from fresh ground corn kernels, sweetened with sugar and flavored with cinnamon. Traditional Salvadoran comfort drink.

Nutrition & Info

Protein 4.0g

Carbs 40.0g

Fat 3.0g

Protein Carbs Fat

Dietary

vegetarian gluten-free nut-free

Allergen Warnings

⚠ dairy

Equipment Needed

blender saucepan strainer wooden spoon

Presentation Guide

Vessel: ceramic mug

Garnishes: ground cinnamon, cinnamon stick

Accompaniments: pupusas, tamales

Ingredients

6 ears fresh corn, kernels removed
500ml milk
500ml water
150g sugar
1 cinnamon stick
Pinch of salt
1 tsp vanilla extract

Instructions

1
Blend corn kernels with water until smooth. Strain through a fine mesh strainer to remove hulls, pressing to extract all liquid.
2
Pour strained corn liquid into a saucepan. Add milk, sugar, cinnamon stick, salt, and vanilla.
3
Cook over medium heat, stirring constantly with a wooden spoon to prevent sticking, about twenty minutes.
4
The atol is ready when it thickens to a drinkable porridge consistency and the raw corn taste has cooked out.
5
Remove cinnamon stick. Serve warm in mugs or cups. Can also be served chilled in hot weather.

💡

Did You Know?

Atol de elote must be stirred constantly or it will stick to the pot and burn, making it a drink that demands the cook's full attention.

Chef's Notes

Equipment Tips

blender
saucepan
strainer
wooden spoon

Garnishing

ground cinnamon, cinnamon stick

Accompaniments

pupusas, tamales

The Story Behind Atol de Elote

Atol de elote is one of the oldest continuous food traditions in El Salvador, tracing directly to the Pipil and Maya practice of grinding corn into beverages. The word atol comes from the Nahuatl atolli, meaning corn drink. Before sugar and milk were available, indigenous peoples sweetened their atol with honey and used only water. The Spanish additions of milk, cinnamon, and cane sugar transformed the drink into the creamy, warming beverage loved across the country today.

🕐 Traditionally enjoyed afternoon merienda or evening 📜 Origins: Pre-Columbian Mesoamerican

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