Sweetcorn tamale: the Mexican sweet tamale of tender maize

What is it?

The sweetcorn tamale is a sweet and very fluffy version of the Mexican tamale. Instead of nixtamalised maize masa, it is made with whole kernels of tender sweetcorn (fresh, unripe maize) ground in a metate, blender or food processor, mixed with butter, sugar, a little flour, milk and sometimes queso fresco. It is wrapped in the green husk of the cob itself and steamed. It is typical of Michoacán, Guerrero, Puebla, Veracruz and many maize-growing regions where the harvest of tender sweetcorn (July to October) coincides with its best season. It is served as an afternoon snack, dessert or breakfast accompanied by coffee, hot chocolate, crema or white atole.

Origin and history

The sweetcorn tamale has direct pre-Hispanic roots: tender sweetcorn (fresh maize) was eaten by Mesoamerican peoples from pre-Columbian times in preparations called elotlaxcalli and tamalli of sweetcorn. Fray Bernardino de Sahagún already mentions these sweet tamales of tender cob in the sixteenth century. After the arrival of the Spanish, milk, butter and sugar were added, giving rise to the sweeter current version. Directo al Paladar and Infobae document how in Michoacán and Guerrero the sweetcorn tamale is a seasonal food that appears in July when farmers begin to harvest tender cobs, becoming street food until October. Excélsior details that the sweet sweetcorn tamale is also known as uchepo in Michoacán, although there the masa goes without sugar and is served with crema and cheese.

Characteristic ingredients

The ideal sweetcorn is fresh white or yellow maize, freshly harvested, with kernels soft and milky when pressed. It is removed from the cob and ground raw in a blender or metate until obtaining a fine paste; some recipes strain it lightly. It is mixed with soft butter (not lard, except in the Michoacán versions), sugar to taste (between 1/3 and 1/2 cup per kilo of sweetcorn), a pinch of salt, baking powder and, optionally, evaporated or condensed milk to enrich it. Some variants add ground cinnamon, vanilla essence, raisins or queso fresco to contrast the sweetness. They are wrapped in the fresh green husks of the cob (totomoxtle) which preserve moisture and aroma. They are steamed for 50 to 70 minutes, until the masa pulls away easily from the leaf. The final texture should be tender, slightly grainy and very fragrant.

Cultural significance

The sweetcorn tamale is a fundamental part of seasonal Mexican maize cooking and celebrates the agricultural cycle of tender maize. In Michoacán, the uchepo (its local cousin) is Cultural Heritage of the state and appears at gastronomic fairs such as the Feria del Uchepo in Tarímbaro. In Guerrero, sweetcorn tamales are sold in markets such as those of Tixtla and Chilpancingo during the rainy season, when the milpas yield their tender harvest. The preparation brings entire families together: shucking cobs and grinding sweetcorn on a metate is a collective activity. For the Nahua, P'urhépecha, Mixtec and modern Nahua peoples, the sweetcorn tamale is also a ritual food offered at harvest celebrations (July and August), symbolising thanksgiving to the earth. UNESCO included Mexican maize cooking as Intangible Heritage in 2010, and the sweetcorn tamale is one of its liveliest representatives.

Frequently asked questions

What is the difference between a sweetcorn tamale and an uchepo?

The sweetcorn tamale is usually sweet, contains sugar, butter and sometimes condensed milk, and is served as a dessert or snack. The uchepo is Michoacán, has no sugar (just sweetcorn, salt and a touch of milk), and is served savoury with crema, queso fresco and green salsa. Both are made with ground tender sweetcorn, but the uchepo is more rustic and is eaten as a main course.

Where does the sweetcorn tamale originate?

The sweetcorn tamale is pre-Hispanic Mesoamerican and is prepared across the maize-growing strip of Mexico: Michoacán, Guerrero, Puebla, Veracruz, Oaxaca, the State of Mexico and Chiapas. In Michoacán it is the uchepo, in Oaxaca it has regional variants, and in central Mexico it is sold sweet with sugar. Its exact origin is lost in pre-Columbian times; Sahagún already documents it in the sixteenth century.

What does the sweetcorn tamale taste like?

It tastes of fresh tender sweetcorn, butter and vanilla. It has a moderate sweetness, almost like a light cake, and a fluffier, more crumbly texture than a nixtamalised-masa tamale. The aroma of the freshly ground sweetcorn is very particular: sweet, milky and herbal. The green cob husk lends a subtle perfume of fresh grass that distinguishes it from tamales wrapped in dried maize husks.

How is the sweetcorn tamale served?

It is served warm, opened on the green leaf, as a snack or dessert. The classic form accompanies it with a drizzle of thick crema, crumbled queso fresco and, optionally, cajeta or honey. Others prefer it with café de olla, hot chocolate or masa atole. In Guerrero it is eaten with slightly acidic crema; in Mexico City and Puebla it is preferred plain or with condensed milk on top.