Atole Blanco

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

Comer y Crecer

This is an easy and traditional recipe that you will love, and with it, you will learn to make atole with cooked white corn and water from scratch. It is a drink that works very well for young children, as white corn is a source of carbohydrates, vitamins, protein, and minerals, which are essential nutrients for good growth.

Reviewed by Editorial Team of Kiwilimón

Published: 21-11-2019

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. Serve in a clay cup, decorate with grated piloncillo and accompany with white bread.

Nutritional information

* Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.

Energy

81.5

kcal

4.08%

Carbohydrate, by difference

Protein

Total lipid (fat)

null

100

null

Provided by

Tips

When choosing the corn to make this atole, select those with the smallest kernels, as they contain a higher sugar content, which will make their flavor more authentic and natural.

Atole Blanco

Ingredients

Preparation

Nutritional information

Presentation

Tips

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