Warm up with this sweet and creamy Atol de Elote Recipe that comes together in just 25 minutes and is perfect for breakfast, a snack, or dessert. Made with fresh sweet corn, milk, and cinnamon, it’s a cozy Mexican drink that’s especially good alongside homemade churros.
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Nothing beats a steaming-hot cup of corn atole on cold days. Add a sprinkle of ground cinnamon, maybe a warm tamal or a piece of pan dulce, and you’ve got yourself a pretty dreamy breakfast.
While there are plenty of Mexican drinks to warm up with, atole de elote has a special place in my book. Fresh corn gives it a natural sweetness and creamy consistency that’s hard to beat. Plus, it’s surprisingly simple to make!
It has all the essence of perfectly ripe sweet corn, only in drink form with a little cinnamon and vanilla to make it extra cozy.
What Is Atole de Elote?
Atole de elote (also called atol de elote) is a warm, creamy corn drink made with fresh sweet corn, milk, and sugar. It’s popular throughout Mexico and Central America, especially El Salvador, where it’s enjoyed at family gatherings and celebrations.
The word atole comes from the Nahuatl word atolli, a corn-based drink dating back to pre-Hispanic times. While traditional Mexican atole often uses masa harina or corn masa, this version blends fresh corn kernels with milk and cinnamon for a naturally sweet, creamy drink.
There are lots of ways to enjoy Mexican atole, from this Vegan Atole to a creamy Atole de Arroz made with rice. But this fresh corn version? It’s like a little taste of summer in a mug, even on the chilliest days!
Why You’ll Love This Atole de Elote Recipe
- Made with simple ingredients in just 25 minutes.
- Sweet corn flavor with warm cinnamon and vanilla.
- Rich and creamy without heavy cream.
- Doesn’t clump like atoles made with masa harina
- Easy to make dairy-free (just swap non-dairy milk) and keeps for up to 3 days.
Ingredients You’ll Need
- Fresh Sweet Corn: Gives the atole its natural sweetness and fresh corn flavor; thawed frozen corn works too.
- Whole Milk & Water: Milk creates a creamy base while water helps blend the corn; use soy, almond or oat milk for a dairy-free option.
- Cinnamon Stick (Canela): Adds a warm, sweet flavor; find it at Mexican grocery stores or use a regular cinnamon stick.
- Brown Sugar: Adds sweetness with a hint of caramel; regular sugar or piloncillo works too.
- Kosher Salt: I always use Morton kosher salt, not Diamond Crystal unless otherwise specified.
- Cornstarch: Thickens the atole to a smooth, creamy consistency
- Vanilla Extract: Rounds out the sweet corn and cinnamon flavors; leave it out if you don’t have any.
- Ground Cinnamon: Adds a fragrant finishing touch
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1. Blend the corn. Add the fresh corn kernels, some of the milk, and the cup of water to a blender or food processor. Blend 1 to 2 minutes until the blended corn is as smooth as possible.
2. Strain. Set a fine-mesh strainer over a large saucepan. Pour in the blended corn and press on the solids with the back of a spoon to squeeze out all the sweet, starchy liquid. Discard the pulp.
3. Simmer. Add the remaining milk, the cinnamon stick, brown sugar, and salt to the strained corn mixture. Warm over medium heat, stirring with a wooden spoon, until it reaches a gentle simmer, about 4-5 minutes. Don’t let it boil hard, or the milk can scorch.
4. Make the cornstarch mixture. In a small bowl, stir the corn starch with a little cold milk until no lumps remain.
5. Thicken. Reduce to medium-low heat. Slowly pour the cornstarch mixture into the pot while stirring constantly. Cook 3 to 4 minutes, until the atole reaches a creamy consistency and coats the back of a spoon.
6. Finish. Remove from the heat, take out the cinnamon stick, and stir in the vanilla extract. For a silky texture, pour the atole through the fine mesh strainer once more.
7. Serve. Ladle into mugs and finish with a sprinkle of ground cinnamon. Serve warm.
Dairy-Free Atole de Elote
While whole milk makes this creamy drink extra rich, you can absolutely make it dairy-free.
Try using unsweetened soy milk, oat milk, almond milk or cashew milk instead. Soy milk is a great option because it has a creamy texture and a fairly neutral flavor. Oat milk will add a little natural sweetness.
The corn itself helps thicken the drink, so you’ll still get a nice creamy consistency without dairy.
Just make sure to use unsweetened milk so you can control how sweet the finished atole is.
Can I Make Atole de Elote With Masa Harina?
Yes! For a thicker atole with a slightly toasted corn flavor, whisk 2 tablespoons of masa harina into the cold milk along with the cornstarch.
Whisk the atole, without stopping, after you add the masa harina mixture. The masa harina tends to clump up so make sure to whisk well. If you do get lumps, pour the atole through a stainer before serving.
I prefer leaving the masa harina out of this recipe to let the fresh sweet corn flavor shine.
What To Serve With Atole de Elote
One of my favorite ways to enjoy this comforting drink is with something warm and homemade on the side.
Try it with:
- Sweet corn tamales: Sweet corn on sweet corn? Absolutely. This is especially good for breakfast.
- Mexican Breakfast Skillet: A savory breakfast that pairs beautifully with this sweet, creamy drink.
- Mexican Cornbread: For those who can’t get enough sweet corn flavor!
- Chile Rellenos Casserole: A hearty, cheesy dish that’s delicious with a warm cup of atole.
- For the holidays! Atole is a traditional holiday drink. Serve with my eggnog tres leches cake or a batch of coconut Christmas cookies.
How To Store And Reheat
Make-ahead: You can make atole de elote up to 3 days in advance. Let it cool, then store it in an airtight container in the refrigerator.
Reheating: Warm gently in a saucepan over medium-low heat, stirring frequently.
Atole thickens quite a bit as it cools, so don’t be surprised if it looks more like pudding straight from the refrigerator. A splash of milk and a few minutes on the stove will bring it back to a creamy, drinkable consistency.
FAQs
Absolutely! Use 1 1/2 cups of thawed frozen sweet corn kernels instead of fresh. It’s the perfect way to enjoy this comforting drink even when fresh corn isn’t in season.
Atole naturally thickens as it cools, especially when made with cornstarch. Simply stir in a splash of warm milk until you get the consistency you like.
Yes, although it will be thinner. Fresh corn has natural starch that helps thicken the drink as it cooks. You can also use a little masa harina for a thicker, heartier version.
Atole de Elote Recipe (Creamy Mexican Corn Drink)
Ingredients
Equipment
Method
- Blend the corn. Add the 1 1/2 cups fresh corn kernels, 1/2 cup of whole milk, and 1/2 cup water to a blender. Blend for 1 to 2 minutes, until the corn is as smooth as possible.
- Strain the mixture. Set a fine-mesh strainer over a large saucepan. Pour in the blended corn and press firmly on the solids with the back of a spoon to extract as much liquid as possible. Discard the pulp.
- Simmer. Add the remaining 1 cup whole milk, 1 cinnamon stick (canela), 3 tablespoons brown sugar, and pinch of kosher salt to the strained corn mixture. Warm over medium heat, stirring frequently with a wooden spoon, until it reaches a gentle simmer, about 4–5 minutes. Don't let it boil vigorously.
- Make the cornstarch mixture. In a small bowl, whisk together 2 teaspoons cornstarch and the additional 2 tablespoons cold whole milk until smooth and free of lumps.
- Thicken the atole. Reduce the heat to medium-low. Slowly pour the cornstarch mixture into the saucepan while stirring constantly. Cook for 3–4 minutes, stirring frequently, until the atole reaches a creamy consistency and lightly coats the back of a spoon.
- Finish with vanilla. Remove the saucepan from the heat and discard the cinnamon stick. Stir in 1 teaspoon vanilla extract. For an extra-silky texture, strain the atole once more through a fine-mesh strainer.
- Serve warm. Pour the atole into mugs and finish each with a sprinkle of ground cinnamon. Serve immediately.
Notes
- Corn: Sweet corn gives the best flavor. In winter, use 1 1/2 cups of thawed frozen corn kernels.
- Dairy-free: Swap the whole milk for soy milk (or almond or oat milk). The corn makes it creamy either way.
- Thickness: Atole thickens as it cools. Whisk in a splash of milk to thin it, or simmer a minute longer for a thicker, pudding-like drink.
- Sweetener: Piloncillo works in place of brown sugar, and so does honey, stirred in off the heat.
- Masa option: For a more traditional, toasty tortilla flavor, whisk 2 tablespoons of masa harina into the cold milk with the cornstarch. This is the same idea as the corn dough used for traditional atole.
- Storage: Refrigerate up to 3 days. Reheat gently over medium-low heat, whisking in a little bit of milk.
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