Atol de elote is a hot, thick Guatemalan drink made from ground tender corn, milk, and cinnamon, very popular on cold afternoons and as a comforting breakfast.
It’s one of the most beloved atoles in Guatemala, valued for its sweet fresh corn flavor and creamy texture.
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Guatemalan Sweet Corn Drink
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 6 servings
- Category: Beverage
- Cuisine: Guatemalan
Ingredients
- 6 of tender corn cobs, kernels removed
- 4 cups of milk
- 1 cup of water
- 1 cup of sugar
- 1 of cinnamon stick
Instructions
- Grind the corn, blend the corn kernels with the water until you get a fine mixture.
- Strain, strain the mixture to remove coarser husk bits.
- Cook, pour the strained liquid into a pot together with the milk, sugar, and cinnamon.
- Cook over low heat, cook, stirring constantly, until it thickens into an atol consistency, about 15 to 20 minutes.
- Adjust consistency, add more milk if the atol is too thick.
- Serve, serve hot, in a mug or glass.
Tips for getting it right
- Using very tender corn is key to achieving this atol’s characteristic sweet flavor and smooth texture.
- Stirring constantly during cooking keeps the atol from sticking to the bottom of the pot.
- Straining the corn mixture well results in a smoother atol, without husk lumps.
- Atol de elote is ideal for cold afternoons or as a comforting breakfast.
Traditional variations
- It’s one of the most popular and beloved atoles throughout Guatemala.
- Some families add a touch of vanilla for extra aroma.
How to serve
Atol de elote is served hot, in a mug or glass, especially on cold afternoons.
It’s a traditional drink very popular in Guatemala, enjoyed at breakfast or as a snack.
Recommended sides
- Sweet bread
Did you know?
Atol de elote is one of the oldest and most traditional corn-based drinks in Guatemalan cuisine.
It’s a seasonal preparation, made especially when tender corn is available.
Frequently Asked Questions
It's a hot, thick Guatemalan drink made from ground tender corn, milk, and cinnamon.
It's traditionally drunk on cold afternoons or as a comforting breakfast, especially when corn is in season.
Straining the blended corn mixture results in a smoother atol, without husk lumps.
Yes, some families add a touch of vanilla extract for extra aroma.
