Atole de Elote

Fill a large bowl with ice and cold water. Bring a large pot of water to a boil. Add corn and cook uncovered until kernels are slightly softened 8 to 10 minutes. Drain in a colander and immediately immerse in ice water for several minutes to stop the cooking process. Drain.

Remove kernels from the cob using a knife and transfer to a blender. Add 1 cup water or 1/2 cup if blending in two batches and blend until pureed. Strain mixture into a bowl using a fine sieve; discard the solids. Run liquid once more through a clean sieve.

Stir in milk; transfer mixture to a medium nonstick skillet. Cook over medium heat until milk is heated through. Stir in sugar vanilla extract and salt; bring to a gentle simmer.

Reduce heat to low and combine 1/4 cup of the hot liquid with cornstarch. Pour mixture into the skillet and stir constantly until atole begins to thicken to desired consistency about 5 minutes. Immediately remove from heat. Pour into pudding bowls soup bowls or cups.