Mexican
Tamales de Elote
Tender fresh-corn tamales steamed in their own husks, lightly sweet and fragrant with butter. They are served warm with a spoonful of crema and crumbled queso fresco, as in many Mexican home kitchens.
Watch it madeVICKY RECETA FACIL · 12:53
Ingredients
- Fresh ears of corn with husks3 large
- Unsalted butter, softened3 tbsp
- Masa harina3 tbsp
- Sugar1 1/2 tbsp
- Baking powder1/2 tsp
- Fine sea salt1/4 tsp
- Mexican crema, for serving2 tbsp
- Queso fresco, crumbled, for serving2 tbsp
Method
- Carefully peel the husks from the corn, keeping the widest leaves whole; rinse them and set aside 8 good husks plus a few thin strips for tying.
- Cut the kernels from the cobs and pulse them in a blender or food processor until coarsely ground and juicy, not completely smooth.
- In a bowl, beat the softened butter until creamy, then mix in the ground corn, masa harina, sugar, baking powder, and salt to make a thick, spoonable batter.
- Lay 2 corn husks slightly overlapping with the pointed ends facing away from you, then spoon about 1/4 of the batter into the center.
- Fold the sides of the husks over the filling, fold up the narrow end, and tie loosely with a strip of husk; repeat to make 4 tamales.
- Set a steamer pot with water below the basket and line the basket with extra husks if available.
- Place the tamales upright or slightly angled in the steamer, open end up, cover with more husks and a lid, and steam over medium heat for 45 to 55 minutes, adding hot water as needed.
- Check one tamal: it is ready when the masa feels set and pulls away from the husk; let the tamales rest off the heat for 10 minutes.
- Serve warm, opened in the husk, topped with Mexican crema and crumbled queso fresco.
Common questions
Can I substitute canned or frozen corn for fresh ears in tamales de elote?
Yes. Thaw frozen corn and drain well; for canned corn, rinse and pat dry first. You may need to reduce the butter or add a little extra masa harina if the batter seems too loose.
How long do tamales de elote take to steam, and how do I know they’re done?
Steam over steady medium heat for about 45 to 60 minutes, checking occasionally that the water doesn’t run dry. They’re done when the husk peels away easily and the filling feels set, not wet or gummy.
What are the most common mistakes when making tamales de elote?
Overblending the corn makes the filling pasty, while too much liquid makes it runny. Also avoid overfilling the husks and steaming without enough water. Keep the batter thick and spoonable for best texture.
How should I store leftover tamales de elote?
Cool completely, then refrigerate wrapped or in an airtight container for up to 4 days. For longer storage, freeze them individually wrapped, then bag them; they’ll keep well for about 2 months and reheat from frozen or thawed.
What’s the best way to serve tamales de elote?
Serve them warm, still in the husk or unwrapped on a plate, with Mexican crema and crumbled queso fresco on top. They also pair nicely with extra cream, fruit, or a light cup of coffee for breakfast or dessert.