Sweet Corn Tamales | Tamales de Elote

Sweet Corn Tamales topped with salsa and queso fresco.

Sweet Corn Tamales | Tamales de Elote

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.

Course Desserts

Cuisine Mexican

Keyword Sweet Corn Tamales Recipe, tamales de elote receta, tamales de elote recipe

Prep Time 20

Cook Time 1

Total Time 1 20

Servings medium size tamales

Calories 239kcal

Author Mely Martínez

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.

Nutrition