Atol de Elote (Week 73, Honduras)

This recipe is a part of my Global Vegan Challenge where each week I research and develop a recipe from a different country in the world. Many of these recipes are veganized based off their omnivore counterparts. While not all of these recipes are a one for one what you’ll find in their country, I hope you’ll still find them delicious!

Recipe Notes

Typically this sweet drink is made with white corn, but I couldn’t find any locally so I swapped it out for yellow sweet corn. All corn has delicious sugar in it though so use what you got!

My atol is probably a little less sweet than other recipes you’ll find online. I don’t like super sugary things so I kept the sugar to a minimum to allow for the sweetness of the corn to come through. If it’s not sweet enough, add sugar in small amounts when warm to achieve desired sweetness.

I have a high powered blender and was able to liquify my corn so the straining step wasn’t required (it caught little to no pulp). If you don’t have a high powered blender, you may want to add extra corn and or milk to get more liquid so you have the 4 servings cited below.

While edible, there are unfortunately no marigolds in this drink. They do look beautiful against the blue though don’t they? 🙂

Atol de Elote

Details

Servings

4 servings

Prep time

10 minutes

Cooking time

30 minutes

Ingredients

6 Ears of Sweet Corn (~4 cups)
2 cups Soy Milk
2 tablespoons Brown Sugar
1/2 teaspoon Cinnamon
1/2 teaspoon Vanilla Extract
1/4 teaspoon Salt
2 tablespoons Vegetable Oil

Directions

Remove all corn from cob. Place about 1 cup of corn aside. Place the remaining corn (about 3 cups) into a bender with soy milk. Blend thoroughly (liquify if you a have a high powered blender).
Place a pot on the stove. If your corn hasn’t completely liquified, pour mixture though a mesh and into your pot. Discard any pulp remaining (or keep it in your drink if you like texture — I’m not going to stop you).
Add vanilla extract, cinnamon, salt, and sugar to the pot. Bring to a simmer and allow to simmer for 15-30 minutes, or until mixture thickens. Stir frequently to ensure soy milk doesn’t burn or boil over. Add additional sugar if drink is not sweet enough for your taste.
While mixture is simmering, heat up a pan on medium heat. Once to temperature add in two tablespoons of vegetable oil and sauté remaining corn. Once sautéed remove from heat and set aside.
Once the atol has thickened, serve immediately. Garnish with a bit of corn kernels, cinnamon, and brown sugar. Enjoy hot!