Tamal de Elote
Sweet corn tamale masa steamed in husks—a classic Mexican comfort food with a tender, cake-like texture and fresh corn flavor. Ready in 25 minutes.
- Total time
- 25 min
- Servings
- 4
- Calories
- 285
- Protein
- 5g
Ingredients
- 12 pieces dried corn husks
- 1.5 cups fresh corn kernels (about 2 ears)
- 1 cup masa harina (corn flour)
- 4 tablespoons butter, softened
- 3 tablespoons sugar
- ½ teaspoon salt
Instructions
- 1
Place the corn husks in a bowl and cover them with hot water from the tap. Let them soak for 10 minutes until they are flexible and soft enough to bend without cracking.
- 2
While the husks soak, add 1.5 cups fresh corn kernels and 0.5 teaspoon salt to a blender. Blend until the corn becomes mostly smooth with a few small chunks visible, about 30 seconds.
- 3
In a large bowl, add 4 tablespoons softened butter and 3 tablespoons sugar. Stir with a wooden spoon for 1 minute until the mixture becomes light and fluffy.
- 4
Pour the blended corn into the butter mixture and stir until combined.
- 5
Add 1 cup masa harina to the corn mixture. Stir with a wooden spoon until no dry flour remains and the batter is smooth, about 1 minute.
- 6
Drain the corn husks well and lay one husk flat on a cutting board. Spoon 2 tablespoons of masa batter into the center of the husk and spread it into a 2-inch-wide rectangle.
- 7
Fold both long sides of the husk over the masa so they meet in the middle and overlap slightly, then fold up the bottom pointed end. Repeat with remaining husks until all masa is used (about 12 tamales).
- 8
Stand all folded tamales upright in a large pot with the open end facing up, leaning them against the side. Pour 2 cups water into the pot around the tamales (not over them).
- 9
Cover the pot with a lid and place it over high heat. When you hear a steady steam sound and see wisps of steam escaping from under the lid, reduce to medium-high heat.
- 10
Steam for 12 minutes until a toothpick inserted into a tamale comes out clean with no wet batter clinging to it.
- 11
Remove the pot from heat and let it sit covered for 2 minutes. Carefully remove one tamale with tongs, unwrap the husk, and serve warm.
Tools you’ll need
- large bowl
- blender
- wooden spoon
- cutting board
- large pot with lid
- tongs
- toothpick
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