Postre de Atol de Elote (Corn Pudding)

Prep Time
Cook Time
Ready In

"A variation of a Guatemalan hot drink, thickened to make a pudding. Can be served hot or cold."

Original recipe yields 3 servings


  • Serving Size: 1 (295.9 g)
  • Calories 178.3
  • Total Fat - 3.3 g
  • Saturated Fat - 1.7 g
  • Cholesterol - 9 mg
  • Sodium - 371.5 mg
  • Total Carbohydrate - 33.6 g
  • Dietary Fiber - 3.4 g
  • Sugars - 10.2 g
  • Protein - 6 g
  • Calcium - 110.8 mg
  • Iron - 0.7 mg
  • Vitamin C - 5.9 mg
  • Thiamin - 0.1 mg

Step 1

In a blender, puree corn, 1/2 cup water and milk to a fine consistency.

Step 2

Strain through a medium mesh sieve into a saucepan.

Step 3

Add cinnamon stick, sugar and salt. Bring to a quick boil, stirring occasionally, being careful not to boil over. Turn heat down and simmer about 10 minutes.

Step 4

Mix cornstarch with 2 tablespoons water.

Step 5

Lower heat and gradually add cornstarch mixture, stirring constantly. Simmer, uncovered, until mixture is thick and bubbly, 2-3 minutes.

Step 6

Serve immediately in dessert cups, or chill and serve cold.

Step 7

Garnish with whipped cream or berries and mint.

Tips & Variations

No special items needed.



Oh my goodness! This tastes just like a sweet corn tamale, except in liquid or pudding form! And of course, without the hours of work! I know I'll regret having made this, as I can already imagine the tweaking that could be done (and the calories it would add!!!). Thank you for posting this keeper of a recipe, Mike! Now I can get my sweet tamale fix anytime there's sweet corn available! Made for CQ4.

review by:
(4 Sep 2017)