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A thick corn and chile beverage-soup hybrid made with fresh corn, masa, and epazote. This vegetarian traditional dish straddles the line between drink and soup for a unique family experience.
Heat 2 tbsp of vegetable oil in a large pot over medium heat. Add chopped onion and garlic, sautéing until softened but not browned, about 3–4 minutes.
Roast the poblano pepper directly over a flame or under a broiler until the skin is blistered all over, then peel, seed, chop, and add it to the pot along with the sliced serrano chile.
Add the fresh corn kernels and cook everything together for 5 minutes, stirring occasionally to highlight the corn's natural sweetness and prevent sticking.
In a separate bowl, whisk the masa harina into 1 cup of milk until smooth. Pour this masa mixture into the pot, stir well, and then add the remaining 5 cups of water.
Increase heat to medium-high and bring the mixture to a gentle simmer, stirring constantly for 10–12 minutes until it thickens to a creamy soup. Add the epazote leaves and salt. Lower the heat and simmer for an additional 10 minutes, stirring occasionally to avoid scorching.
Taste and adjust salt if needed. Remove the epazote leaves before serving. Serve the chileatole hot, garnished with extra epazote or a few corn kernels, if desired.
