Tamal de elote – sweet corn tamales Recipe
Tamal de elote are soft, moist little “parcels” of sweet corn dough, steamed in corn husks. In Mexico they are often eaten for breakfast or as a sweet snack with coffee, especially during fresh corn season. The taste is somewhere between a moist cornbread and a steamed dumpling with a delicate milky-vanilla aroma.
Tamal de elote is the essence of Mexican fresh corn season – soft, moist dough with a milky-vanilla aroma, wrapped in fragrant corn husks. Most of the sweetness comes from the kernels themselves, so the dessert is delicate, more like a soft dumpling than a heavy cake. It’s a typical breakfast or coffee snack in Mexico that at home brings incredible steamy warmth and comfort.
Chef's tips
Before steaming, the batter should be thick but still slightly pourable – if it’s too thin, the tamales will spread, and if it’s too thick, they’ll turn out dry; if needed, add a little milk or corn flour. The corn husks must be well soaked and flexible, otherwise they will crack when you wrap them – I always soak them before I even start making the batter. Near the end of steaming, be sure to test one parcel: the dough should pull away from the husk but remain soft and slightly springy.
How to serve
They taste best warm, served straight from the steamer with a mug of black coffee or hot chocolate – a great alternative to a sweet yeast bun for a weekend breakfast. You can lightly dust them with cinnamon, drizzle with a bit of cream, or add some fresh fruit on the plate if you want a more dessert-style version. At my place they often appear on the table during lazy Sunday brunches, when everyone reaches for another parcel and unwraps it like a present.
Ingredients
- corn - 600 g
- corn flour - 120 g
- butter - 120 g
- sugar - 120 g
- milk - 150 ml
- baking powder - 1 teaspoon
- salt - 0.25 teaspoons
- vanilla - 1 teaspoon
- corn husks - 16 piece
Preparation
- If you are using dried corn husks, cover them with warm water and set aside for 20–30 minutes until they soften and become flexible. Then pat them dry with paper towels.
- Cut the kernels off the corn cobs with a knife (for frozen or canned corn, just measure and drain them).
- Blend the corn kernels with the milk into a thick, slightly chunky mixture – it doesn’t have to be completely smooth; small pieces will add texture.
- In a large bowl, beat the softened butter with the sugar until light and fluffy, about 3–4 minutes.
- Add the blended corn, vanilla, salt, baking powder, and corn flour to the butter. Mix with a spoon or on low speed with a mixer until combined into a thick but slightly pourable batter.
- Prepare a large pot with a steamer insert or a metal sieve that can rest on the rim of the pot. Pour water into the pot so that it does not touch the bottom of the steamer.
- Place 2–3 tablespoons of batter in the center of each corn husk, leaving the edges free. Fold the sides of the husk toward the center, then fold the bottom up to form a closed parcel. If needed, tie the tamales with a strip of husk or kitchen twine.
- Arrange the tamales upright or lying down in the steamer, snugly next to each other so they don’t open. Cover with a lid.
- Steam over medium heat for about 60 minutes, making sure there is always water in the pot (add boiling water as needed).
- After an hour, take out one parcel and carefully open it – the dough should be set but soft, not runny. If it is still very soft and sticky, steam for another 10–15 minutes.
- Let the cooked tamales rest for 5–10 minutes to cool slightly and firm up, then serve warm in the husk, which everyone unwraps on their plate.
Storage
Store leftover tamales in their husks in an airtight container in the refrigerator for up to 3 days, or freeze for longer storage. Reheat gently over steam or in the microwave with a small bowl of water so they stay soft and moist.
