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Tamales de Elote

Tamales de Elote: Sweet Corn Tamales Recipe

Tamales de Elote (Sweet Corn Tamales) are a delightful Mexican treat made with blended sweet corn and masa harina. Perfect for holidays, celebrations, or as a sweet breakfast, these tamales are simple to prepare and bursting with flavor.
5 from 1 vote
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Prep Time 45 minutes
Cook Time 1 hour 45 minutes
Total Time 2 hours
Course Snack
Cuisine Mexican
Servings 24 tamales
Calories 150 kcal

Ingredients
  

  • Masa harina: Instant corn masa flour found in the international aisle.
  • Corn oil: Provides moisture and enhances the corn flavor.
  • Canned sweet kernel corn: A convenient alternative to fresh corn.
  • Granulated sugar: Adds the perfect level of sweetness.
  • Baking powder: For a light and fluffy texture.
  • Ground cinnamon: A subtle spice to complement the sweetness.
  • Salt: Balances the flavors.
  • Vanilla extract: Adds depth to the sweetness.
  • Corn husks: Soaked to wrap the tamales during steaming.

Instructions
 

  • Step 1: Prep the Corn Husks
  • Start by soaking the corn husks in hot water for about an hour. This softens them, making them pliable for wrapping the dough.
  • Step 2: Blend the Corn
  • Drain and rinse the canned corn, then blend it until it forms a chunky puree. It should be smooth enough to mix easily but still have a little texture.
    Drain and rinse the canned corn, then blend it until it forms a chunky puree.
  • Step 3: Make the Dough
  • In a mixing bowl, combine masa harina, sugar, baking powder, cinnamon, and salt. Add corn oil and mix with your hands until the texture resembles wet sand. Then, fold in the blended corn and vanilla extract until everything is fully combined. The dough should be soft and slightly sticky.
    In a mixing bowl, combine masa harina, sugar, baking powder, cinnamon, and salt.
  • Step 4: Assemble the Tamales
  • Lay a corn husk flat with the smooth side facing up. Scoop about 1/4 cup of dough into the center. Fold the sides of the husk together, then fold the pointed end up to close the tamale. Repeat with the remaining dough.
    Lay a corn husk flat with the smooth side facing up
  • Step 5: Steam
  • Place the tamales upright in a steamer pot with the open ends facing up. Steam over medium heat for 1 hour and 15 minutes. Let the tamales cool for 10 minutes before serving; this helps them firm up.
    Place the tamales upright in a steamer pot with the open ends facing up

Notes

  • The sweet tamale dough can be made up to 3 days in advance and stored in the fridge.
  • To freeze, place cooled tamales in an airtight container for up to 6 months. Reheat by steaming, baking, or microwaving.
  • Variations include adding more sugar for extra sweetness or substituting canned corn with fresh or frozen corn.
Keyword Easy Tamale Recipe, Holiday Tamales, Mexican Dessert Tamales, Sweet Corn Tamales, Tamales de Elote