This Tamales de elote recipe is breakfast with a softer edge. Sweet corn, gently seasoned, ground into a thick batter and steamed until tender, almost spoonable inside their husks. They’re comforting, lightly sweet, and deeply tied to mornings that move a little slower.
Unlike savory tamales packed with meats or chiles, tamales de elote lean into corn itself — fresh, milky, and fragrant. They’re the kind of breakfast you eat with coffee on one side and a napkin on the other, peeling back the husk and letting the steam do the talking.
In many households, tamales de elote are associated with quiet mornings rather than celebrations. They’re not built for crowds or fiestas. They’re built for one pot steaming on the stove, a small stack of husks on the counter, and the smell of corn filling the kitchen as the day begins.
Welcome to Tamales de Elote: Corn at Its Sweetest
Before tamales de elote ever became a written recipe, they were a seasonal habit. Fresh corn meant sweet corn tamales, and sweet corn tamales meant it was time to slow down and cook what the fields were offering right then.
Tamales de elote are made from fresh sweet corn rather than masa harina, which gives them a softer texture and a naturally sweet flavor. In many parts of central Mexico, they show up in the morning or mid-morning hours, sold from street carts or made at home when corn is at its peak.
These tamales are often eaten simply — no heavy fillings, no complicated sauces. Sometimes they’re served with a drizzle of crema or a crumble of cheese, sometimes completely plain. The goal isn’t to overwhelm the corn, but to let it shine.
Because they rely on fresh corn, tamales de elote are seasonal by nature. When they appear, they signal abundance, harvest, and the kind of cooking that follows what’s available rather than what’s planned weeks in advance.
A Brief History of Tamales de Elote
Tamales have existed in Mesoamerica for thousands of years, long before modern kitchens or written cookbooks. Corn wasn’t just an ingredient — it was the foundation of daily life, agriculture, and belief systems. While many tamales were savory and built to travel or sustain long workdays, tamales de elote filled a different role.
Made from fresh, young corn instead of dried masa harina, tamales de elote were tied closely to harvest time. They were softer, more delicate, and meant to be eaten soon after cooking. In many regions of central Mexico, they became a breakfast or mid-morning food — something warm, comforting, and lightly sweet that paired naturally with coffee, atole, or hot chocolate.
Because fresh corn spoils quickly, these tamales were rarely made in advance. They were cooked, shared, and eaten the same day, reinforcing their role as a food of the moment. Even today, that sense of immediacy remains part of their appeal.
Why This Tamales de Elote Recipe Works
This version keeps things balanced. A touch of sugar enhances the natural sweetness of the corn without turning the tamales into dessert. Butter adds richness, while a small amount of baking powder helps keep the texture light.
Steamed gently, the tamales set into a soft, cohesive shape that holds together when unwrapped but stays tender all the way through. They’re sweet enough to stand on their own and subtle enough to pair with coffee, hot chocolate, or even a lightly salted cheese on the side.
This post contains affiliate links. As an Amazon Associate, I earn from qualifying purchases at no extra cost to you.
Tamales de Elote (Sweet Corn Tamales)
Ingredients
- Tamales de Elote Batter
- 4 cups fresh sweet corn kernels about 5–6 ears
- ½ cup unsalted butter softened
- ⅓ cup granulated sugar
- ¼ cup milk
- ½ tsp baking powder
- ½ tsp salt
- For Steaming
- Corn husks soaked and softened
- Water
- Optional Toppings
- Mexican crema
- Crumbled queso fresco
- Cinnamon sugar very light
Instructions
- Step 1: Prepare the Corn
- Remove the kernels from the cob and add them to a blender or food processor. Blend until mostly smooth but still slightly textured.
- Step 2: Make the Batter
- In a bowl, cream the butter and sugar together until light and fluffy. Add the blended corn, milk, baking powder, and salt. Mix until fully combined. The batter should be thick and spoonable.
- Step 3: Assemble the Tamales
- Drain the soaked corn husks and pat them dry. Spread a generous spoonful of batter onto the center of each husk.
- Fold the sides in and then fold up the bottom to enclose the batter.
- Step 4: Steam
- Arrange the tamales upright in a steamer basket. Cover and steam over gently simmering water for 45–55 minutes, until set and fragrant.
- Let rest for 5 minutes before serving.
Notes
- Tamales de elote will be softer than traditional masa tamales — that custardy texture is the goal.
- Fresh corn is essential; frozen or canned corn will not produce the same result.
- These tamales can be made lightly sweet or more dessert-style depending on sugar level.
Tamales de elote steaming on the stove, filling the kitchen with the smell of fresh corn
Storage & Reheating Tips
Tamales de elote are best eaten warm the day they’re made, but leftovers can be stored and reheated gently.
Storage
- Store cooled tamales in an airtight container in the refrigerator for up to 3 days
Reheating
- Re-steam for best texture
- Or microwave briefly, wrapped in a damp towel
Avoid overcooking when reheating to keep them tender.
Pro Tips for Better Tamales de Elote
- Use fresh, sweet corn for the best flavor
- Don’t overblend — a little texture is good
- Steam gently, not aggressively
- Let them rest briefly before unwrapping
My Go-To Tools for Mexican Cooking
Cast Iron Tortilla Press – makes perfect tortillas every time
👉 https://amzn.to/4iQ8JSg
Cast Iron Skillet (Comal Alternative) – heats tortillas evenly
👉 https://amzn.to/3KMrGZI
Tortilla Warmer – keeps tortillas hot and soft
👉 https://amzn.to/4aHpT2v
Non-Stick Comal – lightweight, easy to clean, great for everyday use
👉 https://amzn.to/4rXdApe
Ninja Professional Blender (1,000W) – salsas, aguas frescas, marinades
👉 https://amzn.to/48PRpIH
Granite Molcajete – crush chiles, make salsas the traditional way
👉 https://amzn.to/48yctod
Wooden Rolling Pin – perfect for tortillas, gorditas, empanadas
👉 https://amzn.to/44YSvR5
Lodge 6-Quart Dutch Oven – birria, pozole, moles, beans, stews
👉 https://amzn.to/3KsF4Ch
FAQ
Are tamales de elote sweet or savory?
They’re lightly sweet, but not dessert-level. The sweetness comes mainly from fresh corn.
Can I use frozen corn?
Yes, but fresh corn gives the best texture and flavor. Thaw and drain frozen corn well before blending.
Are these eaten for breakfast?
Yes. Tamales de elote are commonly eaten in the morning or mid-morning with coffee or hot chocolate.
Tamales de elote are part of our Desayunos Mexicanos series, focused on the breakfasts that show up on real tables.
Explore more from The Half Jalapeño:
- Discover our Mexican Breakfast Recipes (Desayunos Mexicanos)
- Explore the full 32 Mexican States Signature Dish Series
- Dive into our Street Food & Antojitos Series
Unwrapped tamales de elote, tender and lightly sweet, ready to eat straight from the husk
The Final Bite
Tamales de elote don’t rush you. They invite you to slow down, peel back the husk, and let the corn speak for itself.
Soft, lightly sweet, and tied to mornings that linger, they’re proof that breakfast doesn’t need to be loud to be memorable.
Buen provecho,
Join the Comal Crew
Ready for more? Join the Comal Crew and get Hot Off the Comal every Tuesday at 9 a.m. — new recipes, deep-dive stories, kitchen tips, and the flavor-first Mexican cooking you won’t find anywhere else.
Looks Amazing!