As the No. 1 staple food in Honduras, corn is prepared in a variety ways. Corn tortillas are equivalent to bread. But fresh corn or mazorca — also known as elotes — is the main ingredient in sweet dishes such as Riguas, or corn fritters and beverages such as Atol de Elote. This drink is filling and nutritious, but also smooth and delicious. Make it at home with just a few ingredients.
2½cups white corn kernels uncooked (about 4-5 ears)
4cups low-fat milk (use non-dairy if so desired)
4-5tablespoons sugar (use artificial sweetener if desired)
Blend corn kernels with 1 cup of milk on high until well incorporated and smooth.
Pass through a colander and reserve.
In a heavy-bottom pot, combine corn mixture, remaining milk (3 cups), sugar, salt, cinnamon and cloves.
Cook over medium heat for about 15 minutes, stirring constantly with a wooden spoon to avoid scorching. The mixture will thicken as it cooks.
Remove from heat, remove all solids and serve hot.
Use yellow corn if unable to find white.
Skip straining the corn mixture for a ‘chunkier’ texture.
If the Atol doesn’t thicken enough as it cooks, add 1 tablespoon of corn starch diluted with about 2 tablespoons of cold water.