Atole de Elote

Combine the fresh corn kernels with 250 grams of the whole milk in a blender. Blend until very smooth, about 2-3 minutes.

Pour the blended corn mixture through a fine-mesh sieve into a large saucepan, pressing firmly on the solids with a spoon or spatula to extract as much liquid as possible. Discard the remaining corn pulp.

Add the remaining 750 grams of whole milk, the piloncillo, and the Mexican cinnamon stick to the saucepan with the strained corn liquid. Heat over medium heat, stirring occasionally, until the piloncillo has fully dissolved.