Name: Tamales de Elote Recipe
Prep time: 20 min
Cook time: 1 h 15 min
Total time: 1 h 35 min
Cuisine: Mexican
Ingredients: 24 corn husks (about 1/4-1/3 pound); 4 (15.25-ounce) cans sweet kernel corn, drained and rinsed (about 6 1/3 cups); 2 cups masa harina; 3/4 cup + 2 tablespoons granulated sugar; 1 teaspoon baking powder; 1/4 teaspoon ground cinnamon; 1 pinch salt; 2/3 cup Mazola® Corn Oil; 1 teaspoon vanilla extract

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Introduction

Tamales de Elote are a delightful Mexican treat made from sweet corn and masa harina. These soft, sweet tamales are steamed in corn husks and make for a perfect comforting snack or dessert.

The image shows two tamales resting on outer dried corn husks placed on a white plate with blue patterns around the edge. One tamale is fully wrapped in a corn husk, light tan with ribbed texture, while the other is unwrapped, revealing a golden yellow, soft, and crumbly masa inside. A silver fork holds a round piece of the unwrapped tamale near the center, showing its moist, textured inside. In the background, there is a white cup filled with a dark liquid and some green foliage with red berries adding color contrast. The entire setup is on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

24 corn husks (about 1/4–1/3 pound)
4 (15.25-ounce) cans sweet kernel corn, drained and rinsed (about 6 1/3 cups)
2 cups masa harina
3/4 cup + 2 tablespoons granulated sugar
1 teaspoon baking powder
1/4 teaspoon ground cinnamon
1 pinch salt
2/3 cup Mazola® Corn Oil
1 teaspoon vanilla extract

Instructions

Step 1: Prep the corn husks by placing them in a large bowl or pot. Pour enough hot water to cover them completely. Cover with aluminum foil and soak for 1 hour to soften while you prepare the dough.
Step 2: Blend the corn in a large blender by pulsing until it is medium to finely ground. It should have no whole kernels but doesn’t need to be perfectly smooth. Set aside.
Step 3: In a large mixing bowl, combine the masa harina, granulated sugar, baking powder, ground cinnamon, and salt. Mix well.
Step 4: Add the corn oil and blend with your hands until the mixture feels crumbly, like wet sand, and holds its shape when pressed.
Step 5: Stir in the blended corn with a fork until everything is fully combined.
Step 6: Drain and dry the soaked corn husks. Remove any corn silk and lay them flat on a baking sheet for easy assembly.
Step 7: Place a large corn husk smooth side up on a plate. Scoop a heaping 1/4 cup of the dough onto the center of the husk.
Step 8: Fold the long edges of the husk like a book, then fold once more. Fold the pointed end over so only one side is open. Stand the tamale upright in a bowl, open end up, leaning against the side. Repeat for all tamales.
Step 9: Fill the steamer pot with water and place the steamer insert. Arrange the tamales standing up with the open side facing up, leaning them against the pot’s edge to keep them upright.
Step 10: Cover tightly and bring the water to a boil over high heat. Reduce heat to low and steam for 1 hour and 15 minutes.
Step 11: Remove tamales carefully and let cool on a baking sheet or serving platter for 10 minutes. They will firm up as they cool. Serve warm and enjoy!

Tips & Variations

For extra flavor, try adding a teaspoon of grated orange zest to the dough before assembling.
If masa harina isn’t available, fresh cornmeal can be used but may alter the texture slightly.
Make sure to soak the corn husks well to prevent tearing during wrapping and steaming.
Serve tamales with a drizzle of honey or a sprinkle of cinnamon sugar for added sweetness.

Storage

Store leftover tamales in an airtight container in the refrigerator for up to 3 days. To reheat, steam them again for 15–20 minutes or microwave wrapped in a damp paper towel until warm.

How to Serve

Two tamales sit on a white plate with blue floral designs, placed on a white marbled surface. One tamale is fully wrapped in a light brown corn husk, lying on the bottom left of the plate. The other tamale is unwrapped, revealing a smooth, golden-yellow dough with a moist texture; this tamale has a bite taken from one end. A fork holds a small piece of the golden-yellow dough close to the tamale. In the background, blurred green pine branches with red berries add a festive touch, and a white mug filled with a dark beverage is seen on the right side. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I freeze tamales de elote?

Yes, tamales de elote freeze well. Wrap each tamale tightly in plastic wrap and place in a freezer-safe bag. Freeze for up to 3 months. Reheat by steaming directly from frozen for about 30 minutes.

Do I have to use corn husks?

Corn husks are traditional and help keep the tamales moist while steaming, but if unavailable, parchment paper can be used as a substitute. Just be sure to wrap tightly to hold the dough together.