2¼ cups water (boiling)
2 cups milk (boiling)
½ cup water (cold)
¾ cup sugar
½ teaspoon salt
3 teaspoons cornstarch
1 teaspoon ground cinnamon
1 stick cinnamon (optional)
Using a sharp knife, slice down along the cob to remove the kernels. Reserve a few corn kernels for the decor. Mix the remaining corn kernels until they are puréed. Push the corn purée through a colander into a large saucepan and discard any solid pieces left in the colander. Add the sugar and salt. Pour over the boiling milk and water and bring to a boil over medium to high heat, stirring constantly. Reduce the heat, cover and simmer over low heat for 5 minutes or until slightly thickened. Mix the cornstarch and ½ cup of cold water and pour into the simmering liquid. Whisk until creamy. Pour the hot atol in cups or bowls, sprinkle with a little cinnamon. Sprinkle with a few reserved fresh corn kernels and serve hot. Garnish with a cinnamon stick (optional).