Easy Atol de Elote

Written Recipes: foodtechlife.com
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Atol de Elote is a traditional drink of Mesoamerican origin. It is served hot and it warms the soul. The atole is easy to make although it takes a little bit of time and patience. In the end though, you'll have made something so delicious and well worth the effort!
The original Mesoamerican recipe calls for young white corn on the husk. It can be difficult to find that type of corn, so instead, I opted to make my recipe with organic yellow corn, which is much easier to find. The traditional recipe also doesn't use cornstarch but I found that by adding a few tablespoons in, it gives the atole a richer consistency, which makes it tastes better.
Music: KZbin Library: Diggy - Patrick Patrikios
My website: foodtechlife.com
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#atol #atoldeelote #elote

[@SrS1lly_real]

Finally a recipe with the ingredients that I have on hand😅 delioso!

[@michellemiranda9375]

This looks delicious! I was craving this, haven't had it since I was a teenager. Was looking for an easy recipe to make it. Thank you will try this!

[@FoodTechLife]

Thanks! I hope you like it.

[@albarodriguez7624]

Been wanting to drink this for a long time. I’ve messed up every recipe. Yours is so much simpler, and easy to follow. Excited to try it.

[@FoodTechLife]

Let me know how it turns out!

[@wayward_and_west]

Very similar to how I was taught, a bit more refined/gourmet which I appreciate. I hope to make this soon, it's December but the weather here is mild.

[@FoodTechLife]

Thanks for your comment and I hope it turns out delicious!

[@nhernaness70]

Nice I’m going to make it

[@dorisgarcia6564]

I love it great job

[@FoodTechLife]

Thank you!

[@FoodTechLife]

Thank you!

[@heavenluvsrain]

Thank you for this easy recipe! I can’t wait to make it! Beautiful pic and excellent video! I will use it for some forearm exercise too ahahhaha

[@FoodTechLife]

Hope you like it!

[@leonildaaguilar8985]

Let’s say I’m using corn on the cob does the corn have to be boiled first or uncooked

[@FoodTechLife]

Hi Leonilda - the corn I’m using in the video is raw. So you could use corn on the cob raw I would say. It’s just more work to get the kernels.

[@Molly32021]

What about the corn paste did you used that or just the juice?

[@FoodTechLife]

You mean what was left in the cloth? If so that gets thrown out or used for composting. It's pretty much just the shell of each kernel so you don't want that in the atol.

[@Molly32021]

@@FoodTechLife Yes, that. Ok got it. Thanks for your response 🙂

[@sofiezld]

​@@FoodTechLife we use that left over to make tortitas, we mix them with cheese, form patties and then we fry 🤤

[@duckyvv8016]

I’m not sure if I made my correctly (I did use a different recipe, and it didn’t tell me to sift out the puréed corn after blending it). It’s kinda like tapioca pudding. 😆 🥲😅

[@FoodTechLife]

As long as you enjoyed eating it 😄

[@Crepaslu]

Atole de elote

[@Lesliek79]

Craving!!!

[@FoodTechLife]

I like to think of it as Kraving! 😄

[@Lesliek79]

@@FoodTechLife good one!

[@juliohenrique4013]

@@FoodTechLife jo

[@MorenaFlores-ub4sg]

good

[@FoodTechLife]

A baya, gracias.

[@kccastr8065]

Que ricoooooo 😋

[@FoodTechLife]

Gracias

[@zp944]

So essentially this is just creamed corn, blended, strained, and added to milk

[@FoodTechLife]

I’d say it’s similar. The original atol uses white corn which I don’t have access to.

[@moicecibon4768]

Don’t add too much powdered cinnamon at the end, it’s overwhelming,Add a few grains of cooked corn on top to garnish, it’s the little things…..

[@FoodTechLife]

Thanks for the suggestion. Now that you mention it I have had atol with a few bits of corn in it.