Atol de Elote

Instructions

1. Prepare the corn
   Remove kernels from the corn cobs using a sharp knife. Reserve 1/4 cup of whole kernels for texture if desired. Place the remaining kernels in a blender with 1 cup of the milk and blend until smooth.
2. Cook the mixture
   Pour the corn mixture into a large pot. Add the remaining milk, sugar, cinnamon stick, and salt. Cook over medium heat, stirring frequently to prevent sticking or burning.
3. Thicken if desired
   If using cornstarch, mix it with water until dissolved and gradually add to the pot while stirring constantly. This will give the atol a thicker consistency. If not using cornstarch, the natural starch from the corn will provide some thickness.
4. Simmer to perfection
   Bring the mixture to a gentle simmer and cook for about 15-20 minutes, stirring frequently until it reaches your desired thickness. The atol should coat the back of a spoon but still be pourable.
5. Add finishing touches
   Remove from heat and stir in the vanilla extract. If you reserved whole kernels, add them now for texture. Remove the cinnamon stick.
6. Serve and garnish
   Ladle the hot atol into mugs or glasses. Sprinkle with ground cinnamon on top. Serve immediately while hot, though it can also be enjoyed warm or at room temperature.