Tamales de Dulce (Sweet Corn Tamales)
Steamed sweet corn masa wrapped in corn husks with a hint of vanilla and cinnamon. Tender, lightly sweet, and traditionally Mexican—perfect for breakfast or dessert.
- Total time
- 50 min
- Servings
- 12
- Calories
- 185
- Protein
- 2g
Ingredients
- 24 pieces corn husks, dried
- 2 cups masa harina (corn flour for tamales)
- ¾ cup butter, softened
- ¾ cup sugar
- 1.5 tsp baking powder
- 1 tsp vanilla extract
- ½ tsp salt
- 1.25 cups warm water or chicken broth
- ½ tsp ground cinnamon
Instructions
- 1
Soak corn husks in hot water for 15 minutes until pliable, then drain and pat dry.
- 2
Beat butter and sugar together until light and fluffy, about 3 minutes.
- 3
Add vanilla extract to butter mixture and beat until combined.
- 4
In a separate bowl, whisk masa harina, baking powder, salt, and cinnamon together.
- 5
Alternate adding dry ingredients and warm water to butter mixture, beating until light batter forms.
- 6
Lay a corn husk flat, spread 2 tbsp masa in the center, leaving edges free.
- 7
Roll husk tightly around masa, fold bottom up. Repeat with remaining husks and masa.
- 8
Stand tamales seam-side down in a steamer pot with 2 inches of water below the trivet.
- 9
Cover with extra corn husks and a damp kitchen towel. Steam 35 minutes until masa pulls away cleanly from husk.
- 10
Let rest 5 minutes before serving. Unwrap and serve warm.
Tools you’ll need
- large bowl
- electric mixer
- whisk
- steamer pot with trivet
- damp kitchen towel
- measuring cups and spoons
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