Salvadoran Sweet Corn Tamales

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Salvadoran Sweet Corn Tamales are a treasured harvest-season treat made from freshly ground sweet corn whipped with butter and sugar for a tender, delicate sweetness. Steamed in corn husks and often studded with mild cheese, they are a beloved breakfast or merienda staple across El Salvador. This recipe captures that authentic countryside flavor with simple, fresh ingredients.

Nutrition Facts

Per serving (estimated)

• 480 kcalCalories
• 18 gFat
• 10 gSaturated Fat
• 72 gCarbs
• 5 gFiber
• 32 gSugar
• 12 gProtein
• 380 mgSodium
• 420 mgPotassium
• 220 mgCalcium
• 1.5 mgIron
• 8 mgVitamin C
• 180 mcgVitamin A

Ingredients

For the Sweet Corn Masa

• 4 cups fresh corn kernels (about 6 large ears)
• 1 cup whole milk
• 3/4 cup granulated sugar
• 1/2 cup unsalted butter, softened
• 1 tsp baking powder
• 1/2 tsp fine salt
• 1 tsp vanilla extract

For the Filling and Wrapping

• 6 oz quesillo or low-moisture mozzarella, cut into 12 thin strips
• 18-24 dried corn husks, soaked in warm water 30 minutes
• 1/2 cup crumbled queso fresco, for serving

Directions

1. Soak the dried corn husks in a large bowl of warm water for at least 30 minutes until pliable; rinse, drain, and pat dry before assembly.
2. In a blender or food processor, pulse the fresh corn kernels with the milk in two batches until you get a slightly textured puree; avoid over-blending for an authentic rustic texture.
3. In a large mixing bowl, beat the softened butter with the sugar and vanilla until light and fluffy, about 2-3 minutes with an electric mixer.
4. Fold the corn puree into the butter mixture, then gently fold in the baking powder and salt just until the batter is airy and slightly thickened.
5. Lay a soaked corn husk flat with the narrow end pointing toward you; spread about 3 tablespoons of masa in the center, leaving a 1-inch border on the sides.
6. Place a strip of cheese down the middle of the masa, then fold the long sides over the filling and fold up the bottom tip to fully enclose; repeat with remaining husks and masa to make 12 tamales.
7. Arrange the wrapped tamales upright (open end up) in a steamer basket lined with extra husks, packing them snugly so they hold their shape.
8. Steam over gently simmering water, covered, for 50-60 minutes, checking the water level periodically, until the masa pulls away cleanly from the husk and feels firm.
9. Let the tamales rest in the covered pot for 5 minutes, then serve warm topped with crumbled queso fresco and alongside hot Salvadoran coffee.

Cook’s Notes

• Use the freshest, sweetest corn available; in the off-season, thawed frozen kernels work but fresh delivers the true harvest flavor.
• Don't puree the corn completely smooth; a slightly coarse texture mimics the rustic masa made by hand in Salvadoran kitchens.
• Keep the steamer at a gentle simmer; a rolling boil can splash water onto the tamales and make the masa soggy.
• Test doneness by unwrapping one tamal: the masa should feel set and pull away cleanly from the husk without sticking.
• For an extra-authentic touch, serve with hot atol de elote or a strong cup of Salvadoran coffee for dipping.

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