Yellow corn on the cob -- 6 to 7 ears
Water -- 4 cups
Sugar -- 1/3 cup, or to taste
Salt -- 1/2 teaspoon
Cornstarch (optional) -- 3 to 4 teaspoons
Ground cinnamon -- for garnishingMethod
Using a sharp knife, carefully cut enough kernels off the corn cobs to make 3 to 3 1/2 cups. Then scrape the cobs with a knife to remove all their milk. Place 2 1/2 cups of the corn in a blender along with 2 cups of the water and puree well.
Strain the pureed corn through a sieve into a medium saucepan and discard the solids. Stir in the remaining corn kernels, 1/3 cup sugar and salt.
Bring the liquid to a boil over medium-high heat, then reduce heat to low and simmer for 5 minutes, or until lightly thickened. If the atol doesn't thicken to a creamy consistency, mix the cornstarch with a little cold water and whisk into the simmering liquid until it is just thick enough to coat a spoon.
Pour the hot atol into mugs or small bowls, sprinkle with a little cinnamon and serve hot with a spoon to scoop up the corn porridge.
Frozen corn can be used in a pinch, but the flavor won't be nearly as good.
Because the corn used in Central America is starchier, you may have to add the suggested cornstarch to achieve the lightly thickened consistency.
4 to 6 servings