Tamales de Elote (Sweet Corn Tamales)
Soft, lightly sweet tamales made with fresh corn instead of masa harina. These tender, custardy corn tamales are a traditional Mexican breakfast, perfect with coffee or hot chocolate.
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.