Name: Atole Blanco
Prep time: 45 min
Cook time: 25 min
Yield: 6
Cuisine: Mexicana
Ingredients: 4 ears corn; 1 stick cinnamon; 3 cups water; 1 cup sugar, white; piloncillo, grated for decoration; telera rolls, to accompany

Preparation

20 mins

25 mins

Low

Remove the kernels from the corn cobs on a cutting board using a knife. Set aside. Cook the corn kernels for 10 minutes with the cinnamon stick and half of the water, then blend and return to the pot; add the rest of the water and the sugar. Cook for approximately 10 minutes or until the atole thickens.