Sweet Corn Atole and Masa Harina Atole Recipe

The word Atole comes from the Nahuatl “atolli”, which means “watery drink. And when it is made of just corn and water is called “White Atole”

Today you can just go to a grocery store and buy a packaged mix of cornstarch with flavors as chocolate, almond, vanilla, strawberry, and coconut. Or, use the dry masa harina to make an easy and warm drink since it is hard to get fresh nixtamalized corn masa outside México.

How to make Sweet Corn Atole Recipe

Instructions:

JUMP TO FULL INSTRUCTIONS

• Dissolve the cornstarch in a cup of water until there are no lumps. Set aside. Puree corn grains with 1 cup of the milk in the blender. (Please check the ingredients list below)

• Using a colander or sieve strain the liquid and pour into a pot adding the sugar, milk, the cornstarch-milk mixture, and cinnamon.
• Cook over medium heat bringing the mixture to a boil and stir frequently to avoid sticking, until mixture thickens.
• Remove from heat and serve warm.

How to make Corn Masa Harina Atole with milk Recipe

• In a medium size, pot pours the milk and add the piloncillo, milk, and cinnamon.
• Dissolve the masa harina with the cup of water until there are no lumps left. Add to the rest of the ingredients in the pot and turn the heat to medium. Cook stirring frequently until boiling point.
• Remove from heat and remove the cinnamon stick. When the atole gets cold, it will thicken a little more. reheat and add more milk or water.

Sweet Corn Atole and Corn Masa Harina Atole with milk

This version of Atole uses fresh corn grains and cornstarch, no need to strain after blending. You can also use frozen corn if fresh corn is not available. 

4.93 from 14 votes

Add to CollectionGo to Collections

Print Pin Rate

Course: Drinks

Cuisine: Mexican

Prep Time: 5 minutes

Cook Time: 20 minutes

Total Time: 25 minutes

Servings: 4

Calories: 317kcal

Author: Mely Martínez - Mexico in my Kitchen

Ingredients

Sweet Corn Atole

• 2 cups of fresh corn kernels
• 4 cups of milk
• 3/4 cup of water
• ½ stick of cinnamon
• 1/3 cup of sugar or more to adjust to your personal taste
• 5 Tablespoons of cornstarch

Corn Masa Harina Atole with milk

• 3 & 1/2 cups of milk
• 1/3 cup of piloncillo or brown sugar
• 1/2 cup of masa harina
• 1 cup of water
• 1 inch of a cinnamon stick.

Instructions

Sweet Corn Atole

• Dissolve the cornstarch in a cup of water until there are no lumps. Set aside. Puree corn grains with 1 cup of the milk in the blender until smooth.
• Using a colander or sieve strain the liquid and pour into a pot adding the sugar, milk, the cornstarch-milk mixture, and cinnamon.
• Cook over medium heat bringing the mixture to a boil and stir frequently to avoid sticking, until mixture thickens. It could take 15 minutes or more to get to this point.
• Remove from heat and serve warm.

Corn Masa Harina Atole

• In a medium size, pot pours the milk and add the piloncillo, milk, and cinnamon.
• Dissolve the masa harina with the cup of water until there are no lumps left. Add to the rest of the ingredients in the pot and turn the heat to medium. Cook stirring frequently until boiling point. Keep cooking until the drink begins to thicken.
• Remove from heat and remove the cinnamon stick. When the atole gets cold, it will thicken a little more. reheat and add more milk or water.

Notes

You can use honey or any other kind of sweetener.

Tried this recipe?Mention @Mexicoinmykitchen or tag #Mexicoinmykitchen!

Nutrition

Serving: 1.5cup | Calories: 317kcal | Carbohydrates: 52g | Protein: 9g | Fat: 8g | Saturated Fat: 4g | Cholesterol: 24mg | Sodium: 260mg | Potassium: 435mg | Fiber: 1g | Sugar: 31g | Vitamin A: 8.6% | Vitamin C: 1.6% | Calcium: 28.3% | Iron: 3.2%

Have you tried Atole? I love Tamarind Atole but have a hard time liking Black bean Atole.