← Nouns Cooking · Mexican

Ingredients

• 500 g fresh or frozen sweetcorn kernels
• 750 ml whole milk
• 250 ml Water
• 1 Cinnamon stick
• 60 g piloncillo or brown sugar
• 1 pinch Salt
• 1 tsp vanilla extract (optional)

Method

1. Blend the corn with the water until as smooth as possible, then push it through a sieve into a saucepan, pressing hard on the pulp.
2. Add the milk, cinnamon stick, piloncillo and salt.
3. Bring to a simmer over medium heat, stirring constantly so it doesn’t catch, then cook gently for 12–15 min, until it thickens and coats the back of a spoon.
4. Remove the cinnamon, stir in the vanilla and serve hot in mugs.

Tips

• If it’s too thick, loosen with a splash of hot milk; too thin, simmer a few minutes more.
• Use oat milk and a little extra corn for a vegan atole.

Sources

Written in our own words after cross-checking these recipes:

196 flavors ¡Hola! Jalapeño Isabel Eats