Tamales de Elote (Sweet Corn Tamales)

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.

5 from 1 vote

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.

Prep Time30

Cook Time1 30

Total Time2 15

Course: Dinner

Cuisine: Mexican

Servings: tamales

Calories: 211kcal

Author: Maggie Unzueta

Ingredients

20-25 corn husks (depending on size of tamales)
4 cans sweet kernel corn 15.25 ounce cans
2 cups masa harina (for tamales)
¾ cup granulated sugar
1 teaspoon baking powder
¼ teaspoon ground cinnamon
1 pinch salt
1 ½ stick butter
1 teaspoon vanilla extract

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