I remember those days of my childhood, in the sweet corn season , in which my grandmother spent hours cooking with elotes (sweet corn). I loved it a lot because my uncles, aunts and other family that lived in different parts of the country came to spend a happy day with us, enjoying the delicious riguas, tamales, corn pancakes, boiled corn and of course a warm corn atole.
I remember that sometimes she would take the young corn to the mill in the village but sometimes she would grind it on the grinding stone (and later on in an electric blender). Then she would strain it with a blanket and put it to cook in a very large clay pot, on a mud stove and the fire from wood brought from the mountain.
On this page, I share with you the recipe that I have here in the United States and that by preparing it, surely, many of you, it will transport you to the past, as it does with me and my wife.
Here, we cannot find the white corn found in El Salvador and other Central American countries. So we work with the yellow corn, which is sweeter and juicier and has less starch. For that reason, we also use a little powdered starch or cornstarch to thicken a little.
This recipe, like all the recipes on cocinamerica.com, are very easy to follow. So we hope you make it and let us …
It is very important that you keep stirring the atole with a wooden spoon without stopping while it cooks. If you don't, it sticks and burns on the bottom, which changes the flavor.
We put the starch to thicken because the corn in the USA does not have enough starch to thicken the atole. If you see that the atole is thick enough, do not use the starch.