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Easy Tamales de Elote (Sweet Corn Tamales)

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Tamales de Elote (Sweet Corn Tamales) are fluffy, buttery, and so yummy. Made with canned corn for a twist on a classic recipe and perfect for the holidays and special occasions.
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A tamale sits on a corn husk on a white plate, garnished with sour cream and corn kernels. Surrounding the plate are small bowls containing corn and salsa, with cilantro leaves and a colorful woven cloth nearby.

Tamales de Elote are traditionally made with fresh corn, but they are not always in season.  

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This recipe for Sweet Corn Tamales uses canned corn and can be made all year long.

Buttery, fluffy, and incredibly easy to make. Top with crema mexican and cotija cheese. Simply delicious! 

🌽 Ingredients

A flat lay of ingredients for making tamales: corn husks, a bag of masa harina, two cans of whole kernel corn, vanilla extract, cinnamon, butter, sugar, salt, and baking powder displayed on a wooden surface.
  • Canned corn
  • Baking Powder
  • Butter
  • Vanilla
  • Masa Harina
  • Sugar 
  • Cinnamon
  • Salt
  • Corn Husks

Please see the recipe card for exact measurements. 

I will say that fresh is best. The taste is slightly different, but they are still really yummy and sure to please. 

🥣 How to Make the Filling

A collage of four images showing the process of blending canned corn. Top left: corn being poured into a blender. Top right: corn inside the blender. Bottom left: blended corn. Bottom right: spoonful of smooth, blended corn mixture.
  • Drain the canned corn. 
  • Add to a blender and blend until smooth. 

Do not add water. Canned corn is already cooked and already has plenty of water in it. Look for canned corn that has salt.

These are sweet tamales just like tamales dulces and tamales de fresa. Perfect for dessert!

Two images of a mixing bowl containing yellow dough. The left side shows ingredients partially mixed, while the right side shows the dough fully combined, with a wooden spoon resting in the bowl.
  • In a bowl, add rest of the ingredients. 
  • Add half of the corn mixture and mix well.
  • Then add the rest of the corn mixture and mix again.

Customize this by adding ½ cup chopped pecans or chopped almonds. Another great addition is ½ cup of shredded coconut.

Preparing the Corn Husks

Dried corn husks soaking in a metal bowl filled with water, preparing them for use in cooking.
  • Remove the silk. Soak the corn husks. 
  • About 20 minutes in hot water. 

These particular corn husks were recently dried and did not require the full 20 minutes of soaking. If you are working with older corn husks that are very dry, they will need longer than 20 minutes in hot water, up to an hour. Rinse and repeat until they are pliable and foldable.

Four-step process of making tamales. Image 1: Corn masa placed on a corn husk. Image 2: Husk folded over the masa. Image 3: Husk further folded into a cone shape. Image 4: The bottom of the husk folded to secure the tamale.
  • Drain and shake off any excess water from the corn husks. 
  • Using your best judgement, add the corn mixture right to the center of the husk. (usually about 2 tablespoons)
  • Fold one side in. Fold the over side in. 
  • Fold over the pointy top inward, toward the center.

No smearing masa for tamales. No separate filling.

Simply add the mixture and fold. You’ll see the corn mixture almost conform to the corn husks.

A white oval dish filled with corn husks, neatly stacked. A metal bowl containing more corn husks is partially visible in the background, all set on a wooden surface.
  • Set the uncooked tamales in a container while assembling. 
  • Make sure the open side is up so the filling doesn’t fall out. 
  • Add water to a stock pot. 
  • Line the stockpot with leftover corn husks. 
  • Place the tamales upright. 
  • Steam for 1 to 1 ½ hour. 

Feel free to place more corn husks or a kitchen towel on top. Optional. 

I was able to get 15 large tamales out of this recipe. For smaller tamales, you can get up to 20, maybe more.

A steamer pot cooking on a stove.
  • Remove a tamal. Preferably one that is small and peel the husk open.
  • The tamales are ready when the tamal pulls away from the corn husk easily. 

👩🏼‍🍳 Pro Tip

Why are my tamales not ready after 1 ½ hour? Turn off the stove. Lid on. Leave the tamales inside. Sometimes, they just need time to sit in a hot pot. You can’t rush tamales! The other thing to do is to put them in the fridge. The masa might need to chill out (literally) to harden. 

A tamale sits on a corn husk on a white plate, garnished with sour cream and corn kernels. Surrounding the plate are small bowls containing corn and salsa, with cilantro leaves and a colorful woven cloth nearby.

🫙 Storing Instructions

  • Place in an airtight, sealable container. Remove as much air as possible, if using a bag. Keep in the fridge for up to 5 days. In the freezer, in an airtight sealable bag, they last up to 5 months. 

🔥 Reheating Instructions

  • If frozen, thaw in the fridge overnight. Or steam frozen for 30 minutes in a steamer pot, or until hot. If thawed, reheat on high in the microwave for 2 to 2 ½ minutes. 
A tamale sits on a corn husk on a white plate, garnished with sour cream and corn kernels. Surrounding the plate are small bowls containing corn and salsa, with cilantro leaves and a colorful woven cloth nearby.

🫔 More Tamales Recipes

Tamales de Elote (Sweet Corn Tamales) are a yummy Mexican treat that are perfect for the holidays or special occasions. Made canned corn for a twist on a classic recipe and is easier to make than you think!

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A tamale sits on a corn husk on a white plate, garnished with sour cream and corn kernels. Surrounding the plate are small bowls containing corn and salsa, with cilantro leaves and a colorful woven cloth nearby.

Tamales de Elote (Sweet Corn Tamales)

Tamales de Elote (Sweet Corn Tamales) are fluffy, buttery, and so yummy. Made with canned corn for a twist on a classic recipe and perfect for the holidays and special occasions.
5 from 1 vote
Print Pin Rate
Course: Dinner
Cuisine: Mexican
Prep Time: 30 minutes
Cook Time: 1 hour 30 minutes
15 minutes
Total Time: 2 hours 15 minutes
Servings: 20 tamales
Calories: 211kcal
Author: Maggie Unzueta

Ingredients

Toppings:

  • queso cotija or queso fresco (optional)
  • crema mexicana, sour cream, or sweetened condensed milk (optional)

Instructions

Prep the Corn Husks

  • Remove the silk from the corn husks.
  • Cover with hot water.
  • Place a heavy object over them so they are fully submerged in the hot water.
  • Leave them in the hot water for about 20 minutes. Or longer if they are very dry husks.
  • Once they are foldable, drain and discard the water.
  • Shake off any excess water and set aside until ready to assemble.

Make the Filling

  • Drain the cans.
  • Add the corn to the blender. Do not add water.
  • Blend until smooth.
  • In a large bowl, add the masa harina, sugar, baking powder, cinnamon, salt, butter, and vanilla.
  • Add half of the corn mixture.
  • Mix well. Then add the remaining corn mixture.
  • Mix again. Set aside until ready to assemble.

Assembling Tamales

  • Take a soaked corn husk and add some of the corn filling to the center. Usually about 2 tablespoons.
  • Use your best judgement. If it's a smaller husk, add less corn filling.
  • Do not add some to the pointy top.
  • There is not smearing with these tamales.
  • Simply fold one side of the husk over, fold the other side inward.
  • Lastly fold the pointy top toward the center of the tamal.
  • In a large baking dish or large bowl, set the uncooked tamales upright with the open side up.
  • Repeat until there are no more ingredients.

Preparing the Steamer Pot

  • Add water to a steamer pot.
  • Line the bottom of the steamer pot with leftover corn husks.
  • Place the uncooked tamales around the bottom of the pot.
  • Cover with the lid.

Steaming

  • Cook for 1 ½ hours.
  • Turn off the stove.
  • Leave the tamales inside with the lid on.
  • Let them rest for 15 before testing.
  • Remove a tamal and peel the corn husk.
  • They are ready when the husk remove easily from the tamal.

How to Serve

  • Let them cool slightly before serving.
  • Top with queso fresco or cotija.
  • Drizzle with crema mexicana or sweetened condensed milk. Enjoy!

Video

Notes

Do not add water when making the mixture. Canned corn is already cooked and already has plenty of water in it. 
Why are my tamales not ready after 1 ½ hour? Turn off the stove. Lid on. Leave the tamales inside. Sometimes, they just need time to sit there. You can’t rush tamales. The other thing to do is to put them in the fridge. The masa might need to chill out (literally) to come together. 
Storing Tamales: Place in an airtight, sealable container. Remove as much air as possible, if using a bag. Keep in the fridge for up to 5 days. In the freezer, in an airtight sealable bag, they last up to 5 months. 
Reheating Tamales: If frozen, thaw in the fridge overnight. Or steam frozen for 30 minutes in a steamer pot. If thawed, reheat on high in the microwave for 2 to 2½ minutes. 
 

Nutrition

Calories: 211kcal | Carbohydrates: 34g | Protein: 4g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 18mg | Sodium: 58mg | Potassium: 232mg | Fiber: 3g | Sugar: 11g | Vitamin A: 452IU | Vitamin C: 5mg | Calcium: 29mg | Iron: 1mg
Tried this recipe?Mention @MamaMaggiesKitchen or tag #MamaMaggiesKitchen!

More Mexican Tamales

About Maggie Unzueta

Maggie Unzueta is the face behind In Mama Maggie's Kitchen. She has been publishing Mexican recipes and creating delicious recipes since 2010. From family recipes to her extensive travels throughout Mexico, she brings traditional Mexican flavors from South of the Border and into your kitchen. Maggie has been featured in notable culinary websites and other media outlets. For more details, check out her About page.

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    5 from 1 vote

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    Recipe Rating




  1. Sunshine

    5 stars
    Fantastic! Quick annd easy and a definite keeper!

    Reply

    • Maggie Unzueta

      That’s so great to hear! I love how easy this recipe is. The traditional version for tamales de elote involves whole corn, and it can get messy. Thank you for trying this recipe.

      Reply