INGREDIENTS From six or seven yellow corn cob * Water -- 4 cups * Sugar -- 1/3 cup, or to taste * Salt -- 1/2 teaspoon * Cornstarch (optional) -- 3 to 4 teaspoons * Ground cinnamon -- for garnishing
INSTRUCTIONS 2 cups of the water and puree well. 2. 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. • 1. 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
3. 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 atoldoesn'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. 4. 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.