TamalesMedium

Sweetcorn Tamales

Name: Sweetcorn Tamales
Prep time: 40 min
Cook time: 60 min
Total time: 100 min
Cuisine: Mexican
Ingredients: 8 Fresh sweetcorn kernels; 30 Fresh corn husks; 200 ml Condensed milk; 150 g Butter; 1 tsp Baking powder; 0.5 tsp Salt; 150 g Sugar; 0.5 tsp Ground cinnamon

100 min (40 prep + 60 cook) Medium 15 servings Sinaloa

Edmond Bojalil

Recetas Mexas

Published: 4 Feb 2026 · Updated: 10 Mar 2026

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

£12.38

Total cost

£0.83

Per serving

* Approximate prices based on UK supermarkets

Nutritional information per serving

280

Calories

Protein

40g

Carbohydrates

10g

Fat

Fibre

480mg

Sodium

* Approximate values. May vary depending on ingredients used.

Method

1
Desgrana the sweetcorn cobs cuidadosamente with un cuchillo filoso, cortando de arriba hacia abajo. Reserva the hojas mas grandes y enteras for envolver the tamales.
💡 Elige sweetcorn cobs tiernos y lechosos. Al clavar la a en un grano, should salir un liquido blanco. Si el grano esta duro, el sweetcorn esta viejo y el tamal no quedara 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
Deja reposar 10 minutes. Sirve tibios, solos o with soured cream y un toque de cinnamon espolvoreada for encima.
💡 Estos tamales are mejores el same dia. Al dia siguiente recalentalos al vapor 10 minutes.