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.
Sweet Corn Tamales Recipe
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” is 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 in 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.
How to make Sweet Corn Tamales Recipe
DIRECTIONS:
- 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. (Please check the ingredients list below)
- 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.
- 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.
- 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.
- Measure the cornflour and place in a large bowl along with the corn kernels already processed.
- 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.
- Add the butter mixture to the large bowl with the cornflour and kernels.
- Add the baking powder and mix until well combined. The texture of the mix will be of a thick batter.
- 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.
- Place about 3 tablespoons of the dough into the center of the flatten 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 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!
Buen Provecho!
Mely,
I hope you make them... If you do, please come back to let me know your experience.
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📖 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 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.
- 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 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.
- 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 as above picture. 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 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 not available, 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 is looking too wet after adding all the ingredients, add some 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 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.
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.