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Atole de Elote

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"My mother-in-law taught me this recipe. Atole de elote, also called 'atole' for short, is usually served as a hot drink, although it can also be served in the form of a pudding or a soup. Here's my recipe for a simple atole in the form of a hot drink. Garnish with cinnamon if desired."
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40 m servings 214
Original recipe yields 8 servings (8 small cups)


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  1. Fill a large bowl with ice and cold water. Bring a large pot of water to a boil. Add corn and cook uncovered until kernels are slightly softened, 8 to 10 minutes. Drain in a colander and immediately immerse in ice water for several minutes to stop the cooking process. Drain.
  2. Remove kernels from the cob using a knife and transfer to a blender. Add 1 cup water, or 1/2 cup if blending in two batches, and blend until pureed. Strain mixture into a bowl using a fine sieve; discard the solids. Run liquid once more through a clean sieve.
  3. Stir in milk; transfer mixture to a medium nonstick skillet. Cook over medium heat until milk is heated through. Stir in sugar, vanilla extract, and salt; bring to a gentle simmer.
  4. Reduce heat to low and combine 1/4 cup of the hot liquid with cornstarch. Pour mixture into the skillet and stir constantly until atole begins to thicken to desired consistency, about 5 minutes. Immediately remove from heat. Pour into pudding bowls, soup bowls, or cups.


  • Cook's Notes:
  • You can view the complete recipe, along with step-by-step pictures, on my blog at POSTRES de La Cipota. Buen provecho!
  • Instead of blanching fresh corn, feel free to substitute 2 cans of whole kernel corn.

Nutrition Facts

Per Serving: 214 calories; 2.6 44.9 5.2 7 68 Full nutrition

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