Fresh sweetcorn tamales, naturally sweet and soft, wrapped in corn leaves.
About this recipe
Tamales de elote are a delight made directly from freshly ground sweetcorn kernels, giving them an incomparably soft texture and natural sweetness. They are wrapped in the corn's own leaves and steamed. They are typical of the rainy season when the corn is at its most tender.
History & Origin
Sweetcorn tamales are an ancestral recipe from Michoacán and Sinaloa that makes the most of tender sweetcorn at its sweetest, typically during the rainy season between July and September. Unlike other tamales, they are made directly from the fresh ground kernels rather than dried dough, which gives them a soft texture and an incomparable natural sweetness. The Purépecha people of Michoacán prepared them as offerings during ceremonies of thanksgiving for the sweetcorn harvest. They are wrapped in the sweetcorn's own husks, which lend them a delicate herbal aroma. Traditionally they are served as an afternoon snack or dessert, accompanied by soured cream and a dusting of cinnamon on top.
Estimated cost
£13.41
Total cost
£0.89
Per serving
* Approximate prices based on UK supermarkets
Nutritional information per serving
280
Calories
8g
Protein
40g
Carbohydrates
10g
Fat
4g
Fibre
480mg
Sodium
* Approximate values. May vary depending on ingredients used.
Method
- 1
Carefully cut the kernels off the sweetcorn cobs with a sharp knife, slicing from top to bottom. Set aside the largest, unbroken husks for wrapping the tamales.
💡 Choose tender, milky sweetcorn cobs. When you press a fingernail into a kernel, a white liquid should come out. If the kernel is hard, the sweetcorn is old and the tamal will not turn out soft.
- 2
Place the sweetcorn kernels in the blender or food processor. Blend for 1 minute until you get a chunky mixture; it should not be completely smooth.
- 3
In a large bowl, mix the blended sweetcorn with the melted butter (at room temperature, not hot), sugar, condensed milk, baking powder, cinnamon and salt.
- 4
Mix everything with a spatula or wooden spoon until you get a smooth, slightly liquid corn dough (masa). This is normal; sweetcorn tamale dough is looser than dried maize dough.
- 5
Place an open sweetcorn husk on the table. Pour 2-3 tablespoons of the mixture in the centre. Fold the sides of the husk towards the centre and then the narrow tip upwards.
💡 If the sweetcorn husks are small, use two overlapping ones for each tamale.
- 6
Acomoda the tamales de pie en la vaporera with water en el bottom. Cubre with hojas sobrantes y un trapo.
- 7
Steam over medium heat for 1 hour. The tamal is ready when the dough is firm and peels away from the husk.
- 8
Leave to rest for 10 minutes. Serve warm, on their own or with soured cream and a sprinkle of cinnamon on top.
💡 These tamales are best on the same day. The next day, reheat them in the steamer for 10 minutes.
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Founder, Recetas Mexas
Mexican from Puebla, IT professional and foodie. Author of 1000+ authentic Mexican recipes adapted for home kitchens worldwide. Based in Madrid since 2018.
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