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Sweet Corn Atole and Corn Masa Harina Atole

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. 
Course Drinks
Cuisine Mexican
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 4
Calories 317kcal


Sweet Corn Atole

  • 2 cups of fresh corn kernels
  • 4 cups of milk
  • ¾ cup of water
  • ½ stick of cinnamon
  • cup of sugar or more to adjust to your personal taste
  • 5 Tablespoons of cornstarch

Corn Masa Harina Atole with milk

  • 3 & ½ cups of milk
  • cup of piloncillo or brown sugar
  • ½ cup of masa harina
  • 1 cup of water
  • 1 inch of a cinnamon stick.


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.


You can use honey or any other kind of sweetener.


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: 430IU | Vitamin C: 1.3mg | Calcium: 283mg | Iron: 0.6mg