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 (
Once the liquid is back to room temperature, pour the corn into a colander and discard the water. Put the corn kernels and
Return the corn grits to the blender through the strainer with
Pour this masa water through a strainer one more time into a large pot 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
Serve hot and with sugar on the side, so guests can sweeten to their liking.
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