📝 About This Recipe
Hailing from the lush highlands of Michoacán, specifically Pátzcuaro, Atole de Grano is a unique departure from the sweet atoles most people know. This vibrant, savory beverage is a comforting blend of tender fresh corn kernels simmered in a fragrant, emerald-green broth of anise, epazote, and serrano peppers. It is a soul-warming celebration of 'milpa' flavors, offering a perfect balance of earthy sweetness and herbal complexity that is traditionally enjoyed on chilly evenings.
🥗 Ingredients
The Corn Base
- 6-8 pieces Fresh Corn Cobs (tender, white field corn or sweet corn, husked)
- 10 cups Water (divided)
- 1.5 tablespoons Salt (plus more to taste)
- 1/4 teaspoon Tequesquite or Baking Soda (optional, to soften the corn and preserve green color)
The Green Herb Puree
- 1 large bunch Fresh Epazote Leaves (stems removed)
- 2 large leaves Fresh Anise Leaves (Hierba Santa) (chopped)
- 2-3 pieces Serrano Peppers (stems removed, seeds kept for heat)
- 1 cup Fresh Spinach (for a deeper green color)
- 1/2 cup Corn Masa Harina (to thicken the broth)
Garnish and Service
- 3-4 pieces Key Limes (cut into wedges)
- 4-5 pieces Dried Chile de Árbol (toasted and crumbled)
- 1 pinch Salt (for final seasoning)
👨🍳 Instructions
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1
Carefully slice the corn kernels off the cobs using a sharp knife. Aim to get the full kernel without cutting too deep into the woody cob.
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2
In a large, heavy-bottomed stockpot or a traditional clay 'olla', bring 8 cups of water and the salt to a rolling boil.
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3
Add the corn kernels to the boiling water. If using, add the pinch of baking soda to help soften the pericarp of the corn.
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4
Reduce the heat to medium-low, cover, and simmer the corn for approximately 35-40 minutes, or until the kernels are tender but still have a slight 'pop' to them.
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5
While the corn is simmering, prepare the green base. In a blender, combine the epazote, anise leaves, serrano peppers, and spinach.
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6
Add the corn masa harina and the remaining 2 cups of water to the blender.
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7
Blend on high speed for at least 2 minutes until the mixture is completely smooth and turns a vibrant, electric green.
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8
Once the corn kernels are tender, slowly pour the green herbal mixture into the pot while stirring constantly to prevent the masa from clumping.
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9
Continue to cook over medium heat for another 10-15 minutes. The atole will begin to thicken slightly as the masa cooks through.
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10
Taste the broth. Adjust the seasoning with more salt if necessary. The flavor should be herbaceous and savory with a gentle back-heat from the serranos.
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11
Check the consistency; it should be like a light cream soup. If it is too thick, add a splash of hot water. If too thin, simmer for a few more minutes.
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12
Ladle the hot atole into deep bowls or clay mugs, ensuring everyone gets a generous portion of corn kernels.
💡 Chef's Tips
For the most authentic flavor, use fresh field corn (elote criollo) rather than sweet canned corn. If you cannot find fresh anise leaves, a teaspoon of ground anise seeds can be substituted, though the flavor profile will shift slightly. Do not skip the masa harina; it provides the signature 'atole' body and a toasted corn aroma. To keep the green color vibrant, avoid over-boiling once the green puree is added; a gentle simmer is key. If you prefer less heat, remove the seeds and veins from the serrano peppers before blending.
🍽️ Serving Suggestions
Serve steaming hot in traditional Mexican clay mugs (jarritos). Always provide fresh lime wedges on the side to brighten the earthy herbal notes. Top with crumbled toasted chile de árbol for those who enjoy an extra spicy kick. Pair with salty cheese-filled quesadillas or simple corn tamales. Enjoy as a light dinner or a restorative late-night snack.