Sweet Corn Tamales

Be the first to rate

(No Ratings Yet)

Loading...

Sweet corn tamales, known as tamales de elote, are a beloved treat from central and southern Mexico, especially in Jalisco and Michoacán. Fresh sweet corn is blended into a fluffy masa sweetened with piloncillo and enriched with butter, then wrapped in soaked corn husks and steamed until tender.

Nutrition Facts

Per serving (estimated)

• 340 kcalCalories
• 14 gFat
• 8 gSaturated Fat
• 54 gCarbs
• 4 gFiber
• 22 gSugar
• 5 gProtein
• 210 mgSodium
• 380 mgPotassium
• 70 mgCalcium
• 1.5 mgIron
• 6 mgVitamin C
• 210 mcgVitamin A

Ingredients

For the corn masa

• 4 cups fresh sweet corn kernels (about 5 ears, or 16 oz frozen thawed)
• 1 cup masa harina
• 1/2 cup unsalted butter, softened
• 1/2 cup grated piloncillo or dark brown sugar
• 1/2 cup whole milk or evaporated milk
• 1 teaspoon baking powder
• 1/2 teaspoon fine sea salt
• 1 teaspoon vanilla extract

For wrapping

• 18-20 dried corn husks
• 1/2 teaspoon ground cinnamon, for dusting
• Additional grated piloncillo, for serving

Directions

1. Soak the dried corn husks in hot water for at least 30 minutes until pliable; reserve a few of the narrower husks for tying.
2. Combine the corn kernels and milk in a blender and pulse until a slightly chunky purée forms; you want some texture, not a smooth juice.
3. In a large bowl, beat the softened butter with the grated piloncillo until light and fluffy, about 3 minutes with an electric mixer.
4. Add the corn purée, masa harina, baking powder, salt, and vanilla to the butter mixture and beat on medium-high for 4-5 minutes, scraping the bowl, until the batter is airy and drops in soft ribbons from the beaters.
5. Drain the soaked husks and pat dry. Spread about 3 tablespoons of masa in the center of the wide end of each husk, leaving a 1-inch border on the sides and 2 inches at the narrow tip.
6. Fold the long sides of the husk inward to overlap over the masa, then fold up the narrow bottom tip to enclose it completely. Tie each tamale snugly with a thin strip of husk.
7. Set up a steamer with water just below the rack. Arrange tamales upright in the basket with the open end up, packing them tightly so they hold their shape. Cover with extra husks and a tight lid.
8. Steam over medium heat for 60 minutes, checking the water level halfway and adding more boiling water as needed; the tamales are done when the masa pulls away cleanly from the husk and feels firm.
9. Let rest 10 minutes before unwrapping. Dust with cinnamon and serve warm with extra piloncillo for sweetening, or with crema and fresh fruit on the side.

Cook’s Notes

• If fresh corn is unavailable, frozen sweet corn works well; thaw and pat dry before blending so the masa is not watery.
• Piloncillo gives a deeper, almost molasses-like sweetness; if substituting brown sugar, add 1/2 teaspoon molasses for a closer flavor.
• The masa should be light enough to float a small strip of husk on a cup of water; if it sinks, keep beating.
• For a richer version, swap half the milk with Mexican crema or add 1/4 cup crumbled queso fresco to the batter before wrapping.
• Leftover tamales reheat beautifully by re-steaming for 10 minutes; microwaving can toughen the masa.

You might also like

Americas

Elotes Asados Grill Street Classic

Americas

Oaxacan Thick Masa Rounds with Refried Beans

Americas

Oval Mexican Masa Cakes with Black Beans and Salsa Verde

Americas

Classic Chilaquiles Verdes