Sweet Corn Atole Dissolve the cornstarch in a cup of water until there are no lumps. Using a colander or sieve strain the liquid and pour into a pot adding the sugar, milk, the cornstarch-milk mixture, and cinnamon. Cook over medium heat bringing the mixture to a boil and stir frequently to avoid sticking, until mixture thickens.
This version of Atole uses fresh corn grains and cornstarch, no need to strain after blending. You can also use frozen corn if fresh corn is not available. 1 inch of a cinnamon stick. Dissolve the cornstarch in a cup of water until there are no lumps.
There are many different ways to make this creamy drink, with the texture of a milkshake. Cooks use corn masa, corn starch, flour, oatmeal, toasted cornmeal or rice, just to mention some. During the times of the Aztec Empire, Atole was a common and popular drink.
Whisk well to incorporate the masa. Continue to heat and stir the atole mixture until it comes to a boil. Once boiling, reduce the heat and simmer for 3 to 4 minutes to thicken just a little. The atole should be thick enough to coat a spoon but not too thick (like gravy.) Turn off the heat, and stir in the vanilla extract.