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Sweet Corn Tamales Recipe

These sweet corn tamales recipe has 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.
Course Desserts
Cuisine Mexican
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings 16 medium size tamales
Calories 239kcal


  • 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


  • 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.
  • 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 in a large shallow bowl to keep all the kernels from spilling into 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.
  • 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!


  • * 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 juice and form a soupy consistency after processed in a food processor if your batter is looking to 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.


Serving: 1Tamal | Calories: 239kcal | Carbohydrates: 25g | Protein: 2g | Fat: 15g | Saturated Fat: 9g | Cholesterol: 38mg | Sodium: 387mg | Potassium: 142mg | Fiber: 1g | Sugar: 8g | Vitamin A: 495IU | Vitamin C: 1mg | Calcium: 32mg | Iron: 1.2mg