Start by preparing the corn. If using fresh ears, carefully remove the husks and silk, then cut the kernels off the cob. Use the back of the knife to scrape the cob to extract any remaining juices, which add extra flavour to the drink. Set aside the kernels in a bowl.

Blend the corn kernels with 2 cups of water in a blender until smooth. Work in batches if necessary. For a smoother texture, strain the mixture through a fine mesh sieve or cheesecloth into a large bowl, pressing firmly to extract all the liquid. Discard the solids.

Transfer the strained corn mixture into a medium sized saucepan. Add the cinnamon stick and a pinch of salt. Stir well to ensure the mixture is evenly combined before placing it over medium heat.

Gradually pour in the milk while continuously stirring to prevent lumps from forming. Use a wooden spoon or whisk for even mixing. This helps achieve a creamy consistency and prevents scorching.

Add the granulated sugar and stir until it dissolves completely. Taste and adjust the sweetness as needed, keeping in mind that traditional Atol de Elote balances sweetness with the natural flavour of the corn.

Cook the mixture over low to medium heat for 15–20 minutes, stirring frequently. As the drink thickens, ensure you scrape the bottom of the pan to avoid sticking or burning. The mixture is ready when it reaches a creamy, pudding like consistency.

Remove the saucepan from the heat and stir in the vanilla extract. Discard the cinnamon stick. Let the atol cool slightly before serving, as it will continue to thicken as it rests.

Serve the Atol de Elote warm in mugs or small bowls. Sprinkle a light dusting of ground cinnamon on top for garnish, if desired. This comforting drink pairs beautifully with Salvadoran sweet bread or fried plantains for an authentic culinary experience.