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
Print
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!
Quick thoughts live post recipe development on Twitch…
