Sweet Corn tamales (Tamales de elote) are one of many traditional desserts in Mexican gastronomy. This effortless and tasty recipe is the perfect dessert or snack to enjoy with your family. Learn how to make them with this easy step-by-step recipe at home.
Sweet Corn Tamales Recipe
The fillings for a “typical” tamale could be any one of the following: beef, pork, chicken, shrimp, vegetables, or even pumpkin. However, these corn tamales are usually created without any type of filling to give that creamy, melt-in-your-mouth texture that cannot be described in words.
In This Post
This sweet corn tamale is a favorite all over Mexico and mine too. 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” is not considered a sweet tamale in Michoacán because they are served topped with tomato sauce, cheese (queso fresco), and cream (Mexican crema). Some cooks add milk or cream to the dough. These sweet-corn tamale recipes have many variations in their creation. Some people use lard with the masa, while others may use butter.
Some may add flavoring to this tamale by using cinnamon, egg yolks, cheese, vanilla extract, or even raisins.
You can find a recipe for sweet tamales using masa harina HERE.
How to make Sweet Corn Tamales Recipe
Ingredients:
- Sweet corn kernels with their husk
- Corn Masa for Tamales
- Butter at room temperature
- Sugar
- Baking powder
- Salt
DIRECTIONS:
Prep your corn and husks
- Cut off the end of the fresh corn cob with a sharp knife, as it is shown in the above picture; you can also make a small cut to the tip of the husk to have an even wrap. (Please check the ingredients list below)
- Remove the husks, make sure you do not tear them since you will use them as wrapping for the tamales, and place them in a large pot covered with hot water. This step will make the husks soft and pliable.
- Place the cob standing up and slice it off downward with a sharp knife to remove the kernels. You can place the ear of corn inside a large shallow bowl to keep all the grains from spilling onto your working area while cutting it.
Make the corn mixture.
- Place the kernels into a Food Processor on medium speed to lightly grind them. The mixture has to be medium coarse. If a food processor is unavailable, use your blender* and process in small batches.
- Measure the cornflour and place it in a large bowl with processed corn kernels.
- In another bowl, beat the butter, sugar, and salt until fluffy and light. You can use a spatula if you don’t want to use the mixer.
- Add the butter mixture to the large bowl with the cornflour and kernels.
- Add the baking powder and stir until well combined. The texture of the mixture will be of a thick batter.
Assemble the sweet corn tamales.
- Remove the fresh corn husks from the pot and drain the 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.
- Place about 3 tablespoons of the tamale dough into the center of the flattened husk and fold to form the tamales. More instructions on how to wrap a Tamal HERE.
- Repeat this process to form the rest of the tamales.
- Add hot water to a large pot with a steamer insert (Tamales Steamer Pot) and place tamales with the open side facing up .
- Then, cover the tamales with the leftover corn husks and cover them with the lid. Steam Tamales for 1 hour and 15 minutes.
- To check if they are fully cooked, unwrap a tamal. The dough will come off easily from the corn husk. If the dough sticks to the corn husk, rewrap and steam for 15 to 20 more minutes.
Serve warm, and enjoy!
What to Serve with this Mexican Corn Tamales.
Sweet corn tamales have a delicious flavor on their own, but you can enhance the overall dining experience by serving them with complementary dishes like a side of salsa and queso fresco. For a full meal, pair them with refried black beans and a cup of your favorite atole like pineapple or orange.
More Mexican Recipes To Enjoy
If you enjoyed this recipe, take a look at some of these other authentic Mexican recipes:
I hope you make them; if you do, please come back to let me know your experience.
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For more recipes, follow Us on Facebook, Instagram, and Pinterest. In español Visit Us at Mexico en mi cocina.
¡Buen provecho!
-Mely Martinez
Frequently asked questions about sweet corn tamales
What are tamales de elote made of?
Mexican sweet corn tamales (tamales de elote) are mainly made with fresh corn, masa harina, sugar, and some sort of oil or fat. Traditionally wrapped in a fresh corn husk and steamed until cooked. Sweet corn tamales can be served as a dessert or snack; and sometimes drizzled with sweet condensed milk or dulce de leche.
Are tamales de elote healthy?
Some people consider them to be healthier due to being stemmed. However, these sweet corn tamales contain high amounts of sugar, so it's important to watch your portions.
Are tamales de elote vegan?
This recipe is not vegan; the traditional Mexican tamal uses some kind of animal fat or shortening. However, ingredients like coconut oil, vegetable shortening, or vegan butter can swap to maintain a rich buttery taste.
How to store and reheat your sweet corn tamales
Because I know that making tamales is time-consuming, I recommend you double the recipe for these sweet corn tamales. It is very important to let them cool off completely and to keep the husk as an individual wrapper. After cooling your tamales, place them in an airtight container and store them in the refrigerator for up to 5 days. To reheat simply, place them in a steamer until warm (about 10 minutes), or in the microwave for a few minutes, or toast them over a comal (flat frying pan), turning sides until completely warm.
How to freeze and reheat your tamales de elote
You can freeze your tamales to enjoy later. Just separate them in small batches with their husk and store them in freezer bags for up to 5 to 6 months. To reheat, place them overnight in your refrigerator and follow the steps above.
📖 Recipe
Sweet Corn Tamales | Tamales de Elote
Ingredients
- 6 cups of sweet corn kernels about 5 ears of corn
- 1 ½ cup of Corn Masa for Tamales
- 1 ¼ cup of butter at room temperature
- ½ cup of sugar
- 1 teaspoon baking powder
- 1 teaspoon salt
Instructions
Prep your corn and husks
- Cut off the end of the fresh corn cob with a sharp knife, as shown in the above picture; you can also make a small cut to the tip of the husk to have an even wrap.
- Remove the husks, ensure you do not tear them since you will use them as tamale wrapping, and place them in a large pot covered with hot water. This step will make the husks soft and pliable.
- Place the cob standing up and slice it downward with a sharp knife to remove the kernels. You can place the ear of corn inside a large shallow bowl to keep all the grains from spilling onto your working area while cutting it.
Make the corn mixture
- Place the kernels into a Food Processor on medium speed to lightly grind them. The mixture has to be medium coarse. If a food processor is unavailable, use your blender* and process in small batches.
- Measure the cornflour and place it in a large bowl with processed corn kernels.
- In another bowl, beat the butter, sugar, and salt until fluffy and light. You can use a spatula if you don’t want to use the mixer.
- Add the butter mixture to the large bowl with the cornflour and kernels.
- Add the baking powder and stir until well combined. The texture of the mixture will be of a thick batter.
Assemble the corn tamales
- Remove the fresh corn husks from the pot and drain the 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 will steam the tamales.
- Place about 3 tablespoons of the tamale dough into the center of the flattened husk and fold to form the tamales.
- Repeat this process to form the rest of the tamales.
- Add hot water to a large pot with a steamer insert (Tamales Steamer Pot) and place tamales on the open side facing up.
- Cover tamales with the rest of the corn husks and cover them 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 the corn husk, rewrap and steam for 15 to 20 more minutes.
- Serve warm and enjoy!
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, especially sold for Tamales, is unavailable, you can use the one sold for tortilla making.
- Some corn is very juicy and forms a soupy consistency after being processed in a food processor. If your batter looks too wet after adding all the ingredients, add more cornflour until it looks like the dough in the picture below.
- While forming the tamales, you can overlap the small husks to form a larger wrapping for your tamal.
- To make tamales vegan, you can always choose vegetable shortening, coconut oil, or vegan butter. The taste and texture will vary, so adjust according to your liking.
Beth
Have you ever used Agave instead of sugar?
Mely Martínez
Hello Beth.
I have used agave for other recipes, however not for tamales.
Trish
This sounds delicious. Could I reduce or eliminate the sugar and include a roasted poblano pepper and monterey jack or pepper jack cheese? Have you made variations?
Mely Martínez
Hello Trish,
Yes, you can reduce the sugar or avoid it. Yes to the cheese and peppers, too.
Erika Wallace-gomez
Made these came out great fast and eady
Robert Youngblood
Is there a sauce you could recommend for these?
Mely Martínez
Hello Robert,
Yes, this salsa goes perfectly with these tamales.
Michelle
I love this recipe!!!! I used can corn. I did add an about half of a cup of the masa. I’m glad I let it sit for about 15 minutes it firmed up perfectly! My family loved them!!! Thank you so much!!!
xica cano
You have the best tamales de elote recipe. Easy to make and easy to follow instructions. I saw so many videos to get the hang of it. Your recipe was taking to me. Great, tasty tamales. Gracias for la receta.
Mely Martínez
Hello Xica,
Thank you for your kind comment, it is nice to know you liked the recipe. Enjoy!
Jamie Hope
I make these every time I make a batch of regular tamales. I add sharp cheddar and jalapeno to some of them.
Joni
I asked for honey in the masa
ingredients? Don't see any?
Mely Martínez
You sure can use honey if you want to.
Brit
This my second time making these tamales and they ate so good, but they never harden no matter how long I steam
Mely Martínez
Hello,
You only need to steam them about 60 to 70 minutes. Then, remove one tamal, allow to cool for about 5 minutes and them check if it is done. If you keep adding water to the pot they will keep steaming and won't harden.
Amy
Can the sweet corn filling be made in advance?
Mely Martínez
Hello Amy,
Do you mean the dough? These tamales do not have a filling. If you make the dough in advance it can get spoil.
Alvaro
Hi everyone,
I’m not understanding do I have to buy the corn masa or is the corn mixture the corn masa?
Mely Martínez
Hello Alvaro,
If you live in the USA, the sweet corn here in the states is more juice than the one in Mexico. When you grind corn, it will release more liquid, to make a smooth dough to make the tamales, you will need to add or masa-harina like the Maseca brand, or Masienda. I hope this answer your question. If you have more questions, please let me know. I'll be happy to help you. You can find the masa-harina at your local grocery store in the Latin aisle, or also in Walmart, or any Latin Store. Some cities with a large Hispanic population even have Latin stores that sell ready-made fresh corn masa. You can add it to the corn mixture.
Mary A Salinas
Can you use can sweet cream corn for tamales?
Mely Martínez
Hello Mary,
You can try, you will need to add more corn flour (Masa-harina) since canned sweet corn is more watery.
Adriana Anderson
Is it possible to make this tamales with frozen or canned corn?
Mely Martínez
Hello Adriana,
Yes, you can, just make sure you drain them well.
Monica F
This is a great and easy recipe. I did use frozen, sweet white corn from Trader Joe’s and added a thin slice of asadero cheese and green chile. This is a keeper and versatile recipe.
Magdalena
It's the third time I'm making sweet tamales using your recipe and I'm in love! My boyfriend really likes them too! Thank you so much!
Charlie Blevins
I made for the first time dough seemed little dry so I added whole milk until texture desired and they are absolutely awesome I've ate many times but first time makeing Thank you all so much
Kelly
I have made these 3 times now and am going to make them again this weekend. My husband says they taste like his mom’s. I’m so glad to have found a recipe that reminds him of home 😊
Catalina
Hello!
I can't wait to make them! Have you ever added mild green chiles to these? Thank you!
Mely Martínez
Hello Catalina,
Actually, I haven't but some cooks roasted pepper stripes and a slice of queso.
Vianka
For this recipe shld I be using corn flour(corn meal) or is Maseca OK? I was thinking of trying these but wanted to make sure I had the correct ingredients. My suegra loved Uchepos in the morning with her coffee. She is no longer with us, but I love making foods that remind us of her..
Mely Martínez
Hello Vianka,
The one call Masa-harina sold by several brands including Maseca.
Genevive
Do these freeze okay? I don't need a ton of them maybe 6 I was wondering if freezing the other half would work out okay of you've ever tried it?
Mely Martínez
Hello Genevive,
Yes, they freeze well.
Barbara
Can tge tamales b we frozen? Thanks!
Mely Martínez
Hello Barbara,
Yes, they can be frozen.
Cheryl
Hi,
Can I substitute the fresh masa instead of the flour? If so, what would the proportions be? Thanks!
Mely Martínez
Hello cheryl,
Yes, add about 10 grams of fresh masa. The amount needed will all depend on how juicy your corn is.
Melody
Can you substitute montega for the butter??
Mely Martínez
Hello Melody,
If you mean 'manteca" yes you can.
Trudy Lyn Rojas Robles
Thank you, soo very much for your recipe for sweet corn tamales, I have been cooking any Authentic Mexican meals for my husband for the past 15 years (I actually learned from borrowed Library books), and everyone in California and here in Mexico loves my cooking, especially my tamales, Birria (both goat, and beef), soups, Grilled carne asada, cornish hens, and my chili dishes. I had tried once to make corn tamales and huge fail. I make many tamales and always my own masa, yours is explained soo well and easy for me to follow and I can't wait to try this new recipe with my grandkids and start looking for more of your recipes. 🙂
LeriB
I’ve used this recipe for I think 4 years and it’s the best corn tamale recipe I’ve found. I’ve made many of her recipes over the years and they turn out great. This one and the flour tortilla recipe are my fav. Thank you for sharing with us. ❤️
Lesly
Super delicious and very easy to make. Definitely going to quadruple the recipe for my family
Elizabeth P
Hello,
Mely M.
I currently live over seas and it's hard to come across sweet corn where im at and i was wondering if i can substitute the fresh corn for frozen sweet kernels.
Mely Martínez
Hello Elizabeth,
Defrost the Corn before using, since it absorbs a lot of liquid, you will need to add masa harina if available, or regular flour to form the dough.
Suze
going to make these in the Instant pot, from another tamale recipe
it recommends 20 minutes pressure cook, then natural release. Sweet corn tamales are the best! thanks for the recipe!
Mely Martínez
Hello Suze,
Please let me know how they turn out for you.
Mary Lopez
Really easy steps to follow and made the process super easy. I added 1 tsp of vanilla and they were delicious ! 😋 if you like yours a little drier just add more corn masa and if you like them really moist just add extra corn. Play around with the recipe and see what works best for you, but honestly this recipe in itself is fantastic 🤩😋
Mely Martínez
Hello Mary Lopez,
Thank you fro trying the recipe, and for the extra tips to make it moist or drier. Happy baking!
Grace A
WOW!!! So easy to make, and DEEELICOUS!!! I definitely highly recommend this recipe to even beginners. I used frozen sweet corn and defrosted it before putting in the food processor, works just as well as fresh...and so good! I also substituted the butter for lard, WOW...even more yummy!! I will try one day with nutter, but I like authentic mexican, so lard wins!!
Mely Martínez
Hello Grace,
Butter is also popular to use in these sweet corn tamales. Thank you for trying the recipe.
Valerie Mejia
Hi I want to make these tamales de elote but I have a few questions... can I grind the fresh corn in my corn grinder? Also, can I use maíz quebrado instead of the Maseca?
Mely Martínez
Hello,
Valerie,
Yes, you can grind the fresh corn in your corn grinder, that is the way it is usually done in the rural areas. And, yes too, to adding the maíz quebrado, you will need to grind that too.
marimartinez
hello, Im planning on making these for my mother in laws birthday in a few days. She likes them sweet and i was wondering if these will be sweet and have a strong corn flavor? I seen recipes that add condensed milk and cinnamon how does that affect the texture and flavor? Im nervous to try this recipe because i attempted another persons last year and mine came out bad!
Mely Martínez
Hello Mari,
It all depends on what type of corn you are using, I have never added condensed milk because I use fresh sweet corn, the one you buy here in USA. It is very juicy and sweet, compare to the corn in Mexico. The one in Mexico, it is not that juicy and sweet. You can add more sugar to the mix of corn, remember that some of the sweetness gets lots while steaming the tamales, so make sure to add a little bit more.
marimartinez
okay thanks! I am going to make them tomorrow for her birthday! i really hope they come out better with his recipe. last year i didn't use masa para tamal and my batter came out very runny and flavorless. hopefully the masa gives it more texture. is there much of a taste difference between masa para tamal and corn meal?
Mely Martínez
Hello Mari,
Yes, there is a little bit of difference, I think the cornmeal gives better flavor in this recipe. I hope you come back to let me know how did it go.
marimartinez
great! Last question, if i use corn meal instead of masa para tamal how much should i use? I will definitely let you know!
Mely Martínez
Hello Mari,
That will depend on how juicy the corn you use is, try adding first 1/2 cup, and is the consistency of the dough is creamy and soft, then you do not need to add more.
Nancy Jalowitz
can we use canned corn with unprepared masa we buy at the market?
Mely Martínez
Hello Nancy,
You can try and make it out of those two ingredients.
Laura
Thank you for this recipe, I used 1 can of creamed corn instead processing the corn myself to save on time and they came out delicious. The ones I took to work were a hit.
Dawn
Made these and they were great. Will make them again this christmas.
Brittany
I have made these a couple times and they are AMAZING!! Cannot rave about them enough, this recipe is definitely going to be one I continue to use in the future.. Thanks so much for sharing this with us!
Linda Moore
Can these tamales be frozen?
mmartinez
Hello Linda,
Yes, Linda
These fresh corn tamales can be frozen as well as almost any other type of tamales.
Jason Jason
I like this recipe, 1st time I made it, topped with half and half mixed with red mole and honey. Mix to taste youll know when its there.
2nd time I combined it with my favorite tamale recipe for a change up. Fresh corn and baking powder lets me cut the fat content of normal tamale recipe down.
4 cups frozen corn, coarse cut food processor
4 cups masa
1 stick butter
1 cup corn oil
Tsp baking powder
Tspp sugar
Tsp salt
Tsp paprika
Chicken broth mixed in masa for consistency
Filled with seasoned chicken
45 min pressure cook instant pot.
Topped with roasted salsa.
mmartinez
Hello Jason,
Thank you for taking the time to share your recipe. Happy cooking!
Brittany
I made these tonight and OMG they where great. My husband is my Mexico and said they taste just like how he's had them
Elizabeth Martinez
I made these tamales today and they came out perfect .Everyone loved them .They came out perfect 👌 thank you my rating is a 10 🌽
mmartinez
Hello Elizabeth,
Thank you for trying the recipe.
Esther
Thank you so much for this recipe! My mom would make these tamales with rajas & cheese. The.Best!
Of course, Mom never wrote down the ingredients, so I never knew exactly how to make them. Will be making them this weekend. Yum!
Michelle Sanchez
I made these with vegan butter. They turned out great. I use this recipe often, adding roasted red pepperAnn's jalapenos and i sometimes switch it up and use half hominy and half sweet corn. Delicious.
Margarita
Hi I tried to follow the instructions but substituted the Lard with Coconut oil. I used less Sugar because my husband is diabetic. I found that I needed to Cook a Whole 1 1/2 hrs for them to cook .
mmartinez
Hello Margarita,
Thank you for letting us know about the substitutions you made. If the corn is too juicy, they tamales batter will be too liquid, and if you don't add more corn flour like "Maseca", they sweet corn tamales will take longer to firm up while cooking.
Buen provecho and again thank you for your comment.
Connie Rudd
Could someone please tell me if I can use Instant Corn Masa Mix that is in a orange package and says it's good for tamales etc for the corn masa as required for this recipe? Also says Harina De Maiz on pkg.
mmartinez
Hello Connie,
Yes, you can also use that type of Corn masa. While beating the dough, check for the texture since it might need to adjust the amount.
MARIA HULSE
Its better if you use the goya corn meal the fine one.
Cristina Heredia
Oh my goodness ..... I have not had a Chepo for about 5 years because i was afraid it wouldn't come out to how it is in Mexico . . But I am very surprised and super delighted . I wanted to eat it all. Lol thank you for this recipe
Unknown
Hi mely,
Can I use cream style sweet corn? I wanted to buy the sweet kernels in a can(so I can be lazy and not cut off the kernels from the corn) but my husband bought cream style sweet corn. Do you think it will still turn out well ?
-Glenda
mmartinez
Hello Glenda, I think it can still work but you will need to add some corn flour to get the dough consistency as of that for tamales. If you don't have corn flour (maseca), then use all purpose flour. The results won't be exactly like these but will still be really good.
Anonymous
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
mmartinez
Hola Chelito,
Gracias por tu comentario, que bueno que les gustaron los tamales.
Saludos y provecho!
Unknown
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!!!
mmartinez
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!
Laura Noemi Sandoval
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
mmartinez
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!
Laura Noemi Sandoval
Thank you so much....
Anonymous
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!
mmartinez
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!
Michael Ray Green
Cooking the fresh corn first will change the texture of the masa. I definitely wouldn't recommend it. The raw juices in corn help to hold it together.
Marie
Can you add sweet condensed milk instead of sugar? If so how much would you recommend?
Mely Martínez
Hello Marie,
YOu can add it but then the mixture will become a little watery, if that happens add more masa-harina. Add 1/4 cup of the milk.
Anonymous
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 !
mmartinez
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!
Celeste
In this recipe are we making the corn masa or do we have to buy it? And where do we buy it / what’s the recipe to make corn masa? If it’s included in the recipe what step I can’t seem to find it
Mely Martínez
Hello Celeste,
You need to use masa-harina like the brand Maseca or another brand. You can buy it at your local Walmart store in the Latin section, or at a local Latin Store. If you live in an area where ready made fresh masa is sold at a Latin Store, then you can use than mixed with the grinder fresh corn. Please let me know if you still have more questions. I'll be happy to help you.
Margaret Mahoma
Gracias!
Por fin tamaels que tienen la misma reseta de mi mama.
Voy atentar de hacerlos?
Margarita
alma hurtado
Hola,
Can I add cheese and a raja de chile to this?
Mely Martinez
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!
Nativia Eli
Hola, gracias x compartir este receta con nos otros, una pregunta, la masa es igual de consistency de las otras oh diferente?
Mely Martinez
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!
Sean Oill
If you don't have fresh corn what would be the best substitute? frozen or canned?
Mely
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,
Michael Ray Green
My first wifes family always got together at Christmas to make Fresh corn tamales. They used a masa like yours but put a strip of green chili and a piece of cheese in the center of the masa like a more traditional tamale . Being in my 70s now abfew years ago I opted for the frozen corn, and this year at Christmas I tried a gallon can of canned corn. They both work really well, but like I saw mentioned earlier, be sure to drain the unfrozen corn well before you use it. I've used all kinds of meats and other things in the center. Chicken , pork Beef, green chilis cheese, raisins, dried papaya and cranberries , you can let your imagination ru wild. But once you've made the masa with fresh corn you'll never wa t another
Alice Rodriguez
I'm going to try to make some tuesday can't wait...
Chris
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.
Byte64
deben ser deliciosos, como todo lo que haces querida Mely.
Un abrazo
Tlaz
Tanya
Do you have to boil the corn first ?
Mely Martínez
Hello Tanya,
No, the corn goes raw, it will cook while you steam the tamales.
s
Candace
I've never had sweet tamales before; but, I know they are awesome!
Karen
I bet these taste so, so fresh! I've never had these and they sure look good!
NORMA RUIZ
Mely que delicia de tamalitos, tomo nota seguro quedan buenisimos, mil gracias amiga un abrazo con mucho cariño, lindo domingo.
Mely
Hola Norma,
Felís Domingo para ti tambien.
Lea Ann
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.
Mely
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
Nammi
That corn looks so fresh!!. This is completely new to me :), have a nice week end
Mely
Hello Nammi,
I hope you can recreate this recipe in your country.
Have a nice weekend.
Mely
Vane Colon
Hola guapa! Mely , aqui en la isla hacemos algo parecido, le llamamos Guanimos. A base de harina de maiz...
Mely
Hola Vane,
Que gusto saber que tambien en Puerto Rico tienen su versión. Gracias por el enlace,
Besos,
Mely
Karina
Hi I need to know what kind of masa harina would be best. Is it maseca for tortillas or maseca for tamales. I want to surprise my honey for the holidays. Thank you
Mely Martínez
Hello Karina,
You can actually use any of the two you mentioned. If you only have the one for tortillas, use that one.
La Dama
Mely,
Mmmm que ricos tamales de elote!
Se me antojan ahorita.
Besos
Mely
Hola Dora,
Gusto saber de ti. Espero puedas hacer estos tamalitos en Inglaterra, se que le gustarían mucho a tu esposo.
Besos,
Mely
Sherie Dye
Hi,
I have a question about green corn tamales. I made them and froze them before steaming. Do I have to defrost them before I steam them and if so, how long?
Also, how long do I steam them?
Mely Martínez
Hello Sherie,
You can do, either way, to steam the frozen tamales for about 1 and a half hour, or defrost and steam for 1 hour.
olivia cuellar
Mely, i want to buy your cookbook, tell me what i need to do...thank you...OliviaCuellar
Mely Martínez
Hello Olivia,
You can order it on Amazon,
here is the link:https://www.amazon.com/exec/obidos/ASIN/1631066935/creativepubco-20
Thank you!
Erica
Can I use canned or frozen corn since fresh corn is hard to come by this time of year?
Mely Martínez
Hello, Erica,
Yes, just keep in mind that frozen or canned corn will have some added liquid. Make sure you drain it very well and be ready to add more masa harina if your dough looks too wet. I'm sure they will still come out great.
Grace Barnes
I've been told you can used creamed corn if there's no elite (out if season). Is this true and do you know the measurements?
Mely Martínez
Hello Grace,
I have never tried using creamed corn. So, I do not know about the measurements.
Magda
Hi Grace,
I would suggest using canned sweet corn. That's what I'm going to try. I'm going to use the juice in the can as part of the water to steam them as well. I feel like that might give them a little more of that corn flavor we so love.
Also, we sometimes slice the finished tamales and fry them until crispy on both sides and drizzle them with condensed milk to have with coffee... soooo good!
Darcie Ramirez
En rate momento los estoy asiendo.