• 3 cups (450 g) ripe strawberries, hulled and cut in half
• 2 cups (400 g) sugar
• 1 cinnamon stick
• 8¾ ounces (250 g) dried corn kernels
• 1 (24-ounce) can evaporated milk

In a 2-quart (2-L) saucepan over medium heat, simmer the strawberries, sugar, and cinnamon stick until the strawberries have cooked down, about 10 minutes. Turn off the heat and set aside.

In a large pan of any kind over medium heat, toast the dried corn until fragrant, about 5 minutes. Remove the pan from the heat.

Put the toasted corn in a large heavy-bottomed pot with enough water to completely submerge the corn by 2 inches (5 cm). Bring to a boil, lower the heat to a simmer, and then cook, covered, for 30 minutes or until the corn kernels are al dente.

Remove the pot from the heat and allow the corn to continue to soak and cool for a couple of hours, or overnight. Once the liquid is back to room temperature, pour the corn into a colander and discard the water.

Put the corn kernels and 3 cups (720 ml) of water in a blender and blend until smooth. Pass the mixture through a double-mesh strainer into a bowl. Return the corn grits to the blender through a strainer with 2 cups (480 ml) of water. Blend again until smooth.

Pour the masa water from the blender into a large pot through a strainer over medium heat and cook, stirring constantly with a wooden spoon, so the atole does not stick to the bottom of the pan. The stirring is very important because if the atole sticks to the bottom, it will be burnt.

Once the atole has thickened to the texture of heavy cream, add 5 cups (1.2 L) of water, the evaporated milk, and cooked strawberries. Continue to stir and simmer the atole for another 10 minutes. Serve hot. Makes 8 cups (2 L).