Tamales de Elote
Sweet corn tamales with a tender, fluffy masa and fresh corn kernels folded into the dough. A comforting Mexican classic that's naturally vegetarian and naturally sweet.
- Total time
- 90 min
- Servings
- 12
- Calories
- 245
- Protein
- 4g
Ingredients
- 24 pieces dried corn husks
- ½ cup unsalted butter, softened
- 2 cups masa harina (corn flour)
- ¾ cup whole milk
- 1.5 cups fresh corn kernels (about 3 medium ears)
- 2 tablespoons sugar
- 1.5 teaspoons baking powder
- ¾ teaspoon kosher salt
- 8 cups water
- 12 pieces extra corn husks (for lining steamer)
Instructions
- 1
Place 24 dried corn husks in a large bowl and cover them with hot water. Let them soak for 20-30 minutes until they become pliable and soft — you want them flexible enough to fold without tearing, but still sturdy enough to hold the masa.
- 2
While the husks soak, shuck 3 medium ears of fresh corn and use a sharp knife to cut the kernels away from the cob, rotating the ear as you work. You should have about 1.5 cups of fresh corn kernels. If using frozen corn, thaw it first and pat it dry with paper towels to remove excess moisture.
- 3
Fill a large steamer pot with 8 cups of water and place the steamer basket inside, making sure the water sits just below the basket. Bring to a simmer over medium-high heat. Line the steamer basket with a thin layer of the extra 12 corn husks — these create a barrier so the tamales don't stick to the basket.
- 4
In a large mixing bowl, use an electric mixer on medium speed to beat 0.5 cup of softened unsalted butter for 2-3 minutes until it's pale and fluffy — this aerates the butter, which creates a light, tender texture in the tamales.
- 5
In a separate bowl, whisk together 2 cups of masa harina, 2 tablespoons of sugar, 1.5 teaspoons of baking powder, and 0.75 teaspoon of kosher salt. The baking powder is essential — it gives the masa its characteristic light, pillowy crumb.
- 6
Add the dry mixture to the whipped butter in three additions, alternating with 0.75 cup of whole milk — begin with a third of the dry mixture, beat briefly, then add a third of the milk, and repeat. Continue beating on medium speed until the masa is light, fluffy, and resembles thick cake batter, about 3-4 minutes total. The mixture should be pale and hold soft peaks when you lift the beaters.
- 7
Fold 1.5 cups of fresh corn kernels gently into the masa using a rubber spatula — use broad, sweeping motions to combine without deflating the air you've incorporated. The corn should be evenly distributed throughout.
- 8
Remove a soaked corn husk from the water and pat it dry with a paper towel. Lay it flat on your work surface with the smooth side facing up and the tapered end pointing away from you. Spread about 2 tablespoons of the corn masa down the center of the husk, leaving a 1-inch border on all sides — you want enough masa to be substantial but still room to fold the husk closed.
- 9
Fold the long edges of the husk inward over the masa so they overlap in the center and seal the filling inside. Then fold the tapered bottom end up and over. The filled tamale should look like a little package, with the open end pointing upward. Place it seam-side down on the corn husk lining in your steamer basket.
- 10
Repeat with the remaining corn husks and masa until you've filled all 12 husks. Arrange them upright in the steamer basket, open end facing up, packed close together — they'll support each other as they cook. You can layer them carefully if needed.
- 11
Cover the tamales with extra corn husks or a damp kitchen towel to trap the steam. Cover the steamer pot with its lid and maintain a gentle, steady steam over medium heat. Steam for 45-50 minutes. The tamales are done when a kernel of corn in one of them is tender when pierced with a fork and the masa pulls cleanly away from the husk.
- 12
Remove the steamer from heat and let the tamales rest in the covered pot for 5 minutes — this allows the masa to set slightly so they hold their shape when you peel back the husks. Carefully remove a tamale with tongs and let it cool for 1-2 minutes before serving.
- 13
To serve, peel back the corn husk from the top to expose the sweet, tender corn masa. Serve warm with Mexican crema, cotija cheese, or fresh lime juice on the side if desired. The husks are not meant to be eaten — simply discard them after unwrapping.
Tools you’ll need
- large mixing bowl
- electric mixer
- medium mixing bowl
- whisk
- rubber spatula
- large steamer pot with basket
- paper towels
- cutting board
- sharp knife
- tongs
- kitchen towel
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