RECETAS Y COCINA

Ingredients

• 6 to 7 ears yellow corn on the cob
• 4 cups water
• 1/3 cup sugar, or to taste
• 1/2 teaspoon salt
• 3 to 4 teaspoons cornstarch (optional)
• Ground cinnamon, for garnish

Preparation

Using a sharp knife, carefully cut enough kernels off the corn cobs to make 3 to 3 1/2 cups. Then scrape the cobs with a knife to remove all their milk.

Place 2 1/2 cups of the corn in a blender along with 2 cups of the water and puree well.

Strain the pureed corn through a sieve into a medium saucepan and discard the solids. Stir in the remaining corn kernels, 1/3 cup sugar and salt.

Bring the liquid to a boil over medium-high heat, then reduce heat to low and simmer for 5 minutes, or until lightly thickened.

If the atol doesn't thicken to a creamy consistency, mix the cornstarch with a little cold water and whisk into the simmering liquid until it is just thick enough to coat a spoon.

Pour the hot atol into mugs or small bowls, sprinkle with a little cinnamon and serve hot with a spoon to scoop up the corn kernels.

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