Tamales de Elote are a delicious Mexican treat, perfect for the holidays or any special celebration. These sweet corn tamales are soft, fragrant, and slightly sweet, offering a unique twist on traditional tamales. They’re made with masa harina, sweet corn, and a touch of cinnamon, creating a flavorful, comforting dish loved by many.

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 corn oil
• 1 teaspoon vanilla extract

Procedure

1. Prep the Corn Husks: Place the corn husks in a large bowl or pot and cover them completely with hot water.
2. Cover the bowl with aluminum foil and let the husks soak for 1 hour to soften them.
3. Blend the Corn: Add the sweet corn to a blender and pulse until the corn is finely ground (it should not be smooth but should not have whole kernels). Set aside.
4. Mix the Masa Harina: In a large mixing bowl, combine the masa harina, sugar, baking powder, cinnamon, and salt. Mix well.
5. Add the Oil: Add the corn oil to the dry ingredients and mix with your hands, working the dough through your fingers until fully incorporated. The dough should be crumbly and hold its shape when pressed together, like wet sand.
6. Incorporate the Blended Corn: Add the blended corn to the masa mixture. Use a fork to thoroughly combine everything. The dough should be moist but firm.
7. Prepare the Corn Husks: Drain the water from the corn husks and pat them dry with paper towels. Remove any corn silk that remains. Lay the husks flat on a baking sheet for easy access.
8. Fill the Corn Husks: Take a large corn husk and place the smooth side face up.
9. Scoop about 1/4 cup of the tamale dough and place it in the center of the husk.
10. Fold the Tamales: Fold the long sides of the corn husk towards the center like closing a book.
11. Then fold the pointed bottom edge over so only one side is open. Place each tamale in a bowl with the open end facing up, leaning against the side to keep them from tipping over. Repeat for all tamales.
12. Prepare the Steamer: Fill a steamer pot with water and place the steamer insert inside. Arrange the tamales in the steamer, open side up, leaning against the sides to prevent them from falling over.
13. Steam the Tamales: Cover the steamer tightly with the lid and bring the water to a boil over high heat.Once boiling, reduce the heat to low and steam the tamales for about 1 hour and 15 minutes. Check occasionally to make sure there’s enough water in the pot.
14. Rest and Serve: Carefully remove the tamales from the steamer and transfer them to a serving platter. Let them rest for 10 minutes to firm up.
15. Serve warm and enjoy!

Cook’s Notes

• The sweet tamale dough can be made up to 3 days in advance. Store in an airtight container in the fridge until ready to use.
• To freeze, place cooked and cooled tamales in an airtight container or zip-lock bag and freeze for up to 6 months.
• To reheat, steam tamales for 15 minutes, heat them in the oven at 350°F for 10 minutes, or microwave for 1–2 minutes on high.

These Tamales de Elote are a perfect balance of sweet and savory, with a soft and moist texture. Whether served at a festive gathering or enjoyed as a special treat, they are sure to be a hit!

Serving Suggestions

1. Classic Drizzles
   • Crema Mexicana – Adds a slight tang that contrasts beautifully with the sweetness of the tamales.
   • Sweetened Condensed Milk – A traditional favorite that enhances their dessert-like nature.
   • Cajeta (Goat Milk Caramel) – Rich and slightly nutty, perfect for special occasions.
2. Toppings & Garnishes
   • Fresh corn kernels (lightly toasted) – Adds texture and visual appeal.
   • Cinnamon or canela dusting – Especially when serving warm with condensed milk or cajeta.
   • Crumbled queso fresco – If you prefer a sweet-savory balance.

Beverage Pairings

• Café de Olla – Traditional spiced Mexican coffee with piloncillo and cinnamon.
• Atole de Vainilla – A warm, thick corn-based drink that complements the texture of tamales.
• Champurrado – Chocolate atole for a decadent twist.

Plating Ideas

• Serve in or on the corn husks, set on a clay plate or Talavera dish.
• Line the plate with a woven servilleta (napkin) or traditional Mexican textile for color and texture.
• Add a side ramekin of cajeta or crema so guests can drizzle as desired.

Make It a Festive Spread

• Include alongside fruit empanadas, pan dulce, or sweet tamarind candies.
• Create a tamale tasting platter with both sweet and savory versions for variety.