Friday, September 6, 2013

Easy Sweet Corn Tamales Recipe

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Tamales de Elote Sweet Corn Tamales1
In Mexico, we have so many different types of tamales, there is the typical tamale known by many, as well as a dessert-type tamale. The widely known tamale uses a corn dough known as masa. The fillings for this “typical” tamale could be any one of the following: beef, pork, chicken, shrimp, vegetables or even pumpkin.
Another variation of the tamale uses a sweet-corn ground down to create the masa and is considered in many parts of Mexico as a dessert tamale. These tamales are created usually without any type of filling to give that creamy, melt in your mouth texture that cannot be described in words. This type of tamale is

considered to be a favorite by many and as you can guess, my favorite also! I grew up calling them “Cuiches”, like my grandma used to call them, but they are also known as “Uchepos” in the central region of Michoacán, and as “Tamales de Elote” in other parts of the country.
“Uchepos” are not really considered a sweet tamale in Michoacán because they are served topped with tomato sauce, cheese and cream. Some cooks add milk or cream to the dough. These sweet-corn tamale recipes have many variations during their creation. Some people use lard with the masa, while others may use butter. Additionally, some people may add flavoring to this tamale by using cinnamon, an addition of egg yolks, cheese or even raisins. But the diversity doesn’t stop there because we have the savory version that is filled with meat and dry pepper or tomato sauce, but I will leave those for another time since they deserve their own post.
I hope you try to make these tamales and enjoy their sweet flavor.

You can find a recipe of sweet tamales using masa harina HERE.

This recipe makes 16 medium size tamales

INGREDIENTS:
  • 6 cups of sweet corn kernels (about 5 ears of corn)
  • 1 1/2 cup of Corn Masa for Tamales 
  • 1 1/4 cup of butter at room temperature
  • 1/2 cup of sugar
  • 1 teaspoon baking powder
  • 1 teaspoon salt



NOTES:

* In México the starchy field corn is used, and not the regular corn you find here in the States, that is why the added corn flour.
*If Corn flour specially sold for Tamales is not available, you can use the one sold for tortilla making.
*Some corn is very juice and form a soupy consistency after processed in a food processor, if your batter is looks to wet after adding all the ingredients, add some more corn flour until it looks like the dough in the picture below.
*While forming the tamales you can overlap the small husks to form a larger tamal.

Tamales de Elote A1
DIRECTIONS:
1. Cut off the end of the corn cob with a sharp knife as it shows in the above picture, you can also make a small cut to the tip of the husk to have an even wrap.
2. Remove the husks, making sure you do not tear them since you are going to use them as a wrapping for the tamales and place them in a large pot cover with hot water. This step will make the husks soft and pliable.
3.  Place the cob standing up and with a sharp knife slice off downward to remove the kernels. You can place the ear of corn inside a large shallow bowl to keep all the kernels from spilling onto your working area while cutting it.
4. Place the kernels into a Food Processor to lightly grind them. The mixture has to be medium coarse. This step is usually made in a corn grinder but a food processor works just fine. If a food processor is not available, use your blender* and process in small batches.
Tamales de Elote B1
5. Measure the corn flour and place in a large bowl along with the corn kernels already processed.
6. In another bowl, beat the butter, sugar and salt until fluffy and light. You can use a spatula for this step if you don’t want to use the mixer.
7. Add the butter mixture to the large bowl with the corn flour and kernels.
8. Add the baking powder and mix until well combine. The texture of the mix will be of a thick batter.
Tamales de Elote C1
9. Remove the husks from the pot and drain excess water. Select the ones you are going to use to wrap the tamales. Use the small  husks to cover the bottom of the Steamer where you are going to steam the tamales.
10. Place about 3 tablespoons of the dough into the center of the flatten husk and fold to form the tamales.   More instructions in how to wrap a Tamal HERE.                 
Tamales de EloteD1
11. Repeat this process  to form the rest of the tamales.
12. Add hot water to a large pot with a steamer basket (Tamales Steamer Pot) and place tamales as above picture. Cover tamales with the rest of the corn husks and cover with the lid. Steam Tamales for 1 hour and 15 minutes. To check for doneness, unwrap a tamal. The dough will come off easily from the corn husk. If the dough sticks to corn husk, rewrap and steam 15 to 20 more minutes.

Serve warm and enjoy!

I hope you make them... If you do, please come back to let me know your experience.

34 comments:

  1. Mely,
    Mmmm que ricos tamales de elote!
    Se me antojan ahorita.

    Besos

    ReplyDelete
    Replies
    1. Hola Dora,
      Gusto saber de ti. Espero puedas hacer estos tamalitos en Inglaterra, se que le gustarían mucho a tu esposo.

      Besos,

      Mely

      Delete
    2. En rate momento los estoy asiendo.

      Delete
  2. Hola guapa! Mely , aqui en la isla hacemos algo parecido, le llamamos Guanimos. A base de harina de maiz...

    http://www.cielitorosado.com/typography-overview/pescados-y-mariscos/274-guanimes-con-bacalao.html

    ReplyDelete
    Replies
    1. Hola Vane,

      Que gusto saber que tambien en Puerto Rico tienen su versión. Gracias por el enlace,
      Besos,

      Mely

      Delete
  3. That corn looks so fresh!!. This is completely new to me :), have a nice week end

    ReplyDelete
    Replies
    1. Hello Nammi,

      I hope you can recreate this recipe in your country.
      Have a nice weekend.

      Mely

      Delete
  4. Thank you so much for this. A local Denver restaurant serves something so similar to this and I've searched and searched for a recipe. I just hope I can recreate this.

    ReplyDelete
    Replies
    1. Hello Lean Ann,

      I am sure you can recreate them at home, if in the middle of the recipe you need any help. Just send me an email.

      Mely

      Delete
  5. Mely que delicia de tamalitos, tomo nota seguro quedan buenisimos, mil gracias amiga un abrazo con mucho cariño, lindo domingo.

    ReplyDelete
    Replies
    1. Hola Norma,

      Felís Domingo para ti tambien.

      Delete
  6. I bet these taste so, so fresh! I've never had these and they sure look good!

    ReplyDelete
  7. I've never had sweet tamales before; but, I know they are awesome!

    ReplyDelete
  8. deben ser deliciosos, como todo lo que haces querida Mely.

    Un abrazo
    Tlaz

    ReplyDelete
  9. This must be where Americans got the idea for the sweet corn tamale cakes served topped with various things. The base for the corn cakes sound extremely similar to your tamales.

    ReplyDelete
  10. I'm going to try to make some tuesday can't wait...

    ReplyDelete
  11. If you don't have fresh corn what would be the best substitute? frozen or canned?

    ReplyDelete
    Replies
    1. Hello Sean,

      My guess is that you can use both, but I will try the frozen corn as my first choice. Let it drain first after thawing.

      Regards,

      Delete
  12. Hola, gracias x compartir este receta con nos otros, una pregunta, la masa es igual de consistency de las otras oh diferente?

    ReplyDelete
    Replies
    1. Si la masa tiene que quedar cremosa como la de los tamales salados. Algunos elotes tienen mucho liquido, asi que quizas necesite mas harina de maiz la masa.

      Saludos!

      Delete
  13. Hola,
    Can I add cheese and a raja de chile to this?

    ReplyDelete
    Replies
    1. Hello Alma Hurtado,

      Yes, you can add rajas and cheese. These type of tamales can be done with many fillings. Like pork or chicken with a sauce. There are some pictures of those kind of tamales on my Instagram.

      Happy Cooking!

      Delete
  14. Gracias!
    Por fin tamaels que tienen la misma reseta de mi mama.
    Voy atentar de hacerlos?
    Margarita

    ReplyDelete
  15. i tried this recipe and I have to say this is the best !
    I added less sugar as I didn't want them as a dessert tamale - I made them appetizer size (about 2 bites ) served with Guacamole & salsa - I made about 40 and they were the first thing gone and people were asking if I had more !!!
    I keep a few dozen in my freezer- in case company come over :)) - But I do like them fresh !!! Thank you !

    ReplyDelete
    Replies
    1. Hello,

      So glad you left that comment. Yes, you can adjust the sugar amount to your own liking. Sometimes, corn is sweeter depending on the time they were harvested.

      Happy cooking!

      Delete
  16. Hi Mely,

    You know if we buy corn with husk from grocery store, they are still fresh and not cooked. Should we steam/cook them before making the tamales or it's ok the way it is?

    Thank you!

    ReplyDelete
    Replies
    1. Hello,

      You don have to cook them. Wrap the tamal dough with the fresh husk and they will cook together in the steamer.

      Happy cooking!

      Delete
  17. I'm sorry to sound so ignorant but do I have to cook the corn first or do I grind it raw? This is my first time trying these tamales, never ate them, so I have no clue but they are my husbands favorite from his childhood so I want to make it for Christmas. Thank you for helping me

    ReplyDelete
    Replies
    1. Hello Laura,

      it is fresh corn (raw), just the way you bring them home form the marked, it will cook when you steam the tamales. Just make sure you read the reviews before making the tamales, some people had other questions while making the tamales for the first time, it could also be of help.

      If possible do a small batch of tamales to taste the recipe.

      Happy cooking!

      Delete
  18. Hello my sister and I go to a Salvadorian restorant in Montreal to have some and we love them so much but they don't have it all the time. So I really want to try the recipe but here in Canada it's kind of hard to find fresh corn this time of the year so I was hoping to try it with the frozen one but then I won't have the husk. What can I use instead to wrap the dough for cooking it I was thinking maybe banana leaves?
    Thank you!!!

    ReplyDelete
    Replies
    1. Hello,
      Yes, you can use the frozen corn, just wait until it is completely defrosted, and then drain before starting to prepare the tamales. Since you will be using the frozen corn, them if possible use the dried corn husks, if those are not available, use parchment paper, it works really well.
      If you make them, please come back to let me know about it.

      Happy Cooking!

      Delete
  19. Hola Mely, hoy hice estos tamales, casi igual con excepcion de la cantidad de mantequilla, tenia dudas con respecto a que si era tazas o barritas de mantequilla, me fui por barritas y utilice 1 1/2 aprox. salieron deliciosos, les encantaron aqui en tu casa, saludos!

    Chelito Pereda






    ReplyDelete
    Replies
    1. Hola Chelito,

      Gracias por tu comentario, que bueno que les gustaron los tamales.
      Saludos y provecho!

      Delete

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