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Sweet Corn tamales (Tamales de elote) are one of many traditional desserts in Mexican gastronomy. This effortless and tasty recipe is the perfect dessert or snack to enjoy with your family. Learn how to make them with this easy step-by-step recipe at home.
Sweet Corn Tamales Recipe
The fillings for a “typical” tamale could be any one of the following: beef, pork, chicken, shrimp, vegetables, or even pumpkin. However, these corn tamales are usually created without any type of filling to give that creamy, melt-in-your-mouth texture that cannot be described in words.
In This Post
- Sweet Corn Tamales Recipe
- How to make Sweet Corn Tamales Recipe
- What to Serve with this Mexican Corn Tamales.
- More Mexican Recipes To Enjoy
- Frequently asked questions about sweet corn tamales
- 📖 Recipe
- 💬 Comments
This sweet corn tamale is a favorite all over Mexico and mine too. I grew up calling them “Cuiches”, like my grandma used to call them, but they are also known as “Uchepos” in the central region of Michoacán, and as “Tamales de Elote” in other parts of the country.
“Uchepos” is not considered a sweet tamale in Michoacán because they are served topped with tomato sauce, cheese (queso fresco), and cream (Mexican crema). Some cooks add milk or cream to the dough. These sweet-corn tamale recipes have many variations in their creation. Some people use lard with the masa, while others may use butter.
Some may add flavoring to this tamale by using cinnamon, egg yolks, cheese, vanilla extract, or even raisins.
You can find a recipe for sweet tamales using masa harina HERE.
How to make Sweet Corn Tamales Recipe
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Ingredients:
- Sweet corn kernels with their husk
- Corn Masa for Tamales
- Butter at room temperature
- Sugar
- Baking powder
- Salt
DIRECTIONS:
Prep your corn and husks
- Cut off the end of the fresh corn cob with a sharp knife, as it is shown in the above picture; you can also make a small cut to the tip of the husk to have an even wrap. (Please check the ingredients list below)
- Remove the husks, make sure you do not tear them since you will use them as wrapping for the tamales, and place them in a large pot covered with hot water. This step will make the husks soft and pliable.
- Place the cob standing up and slice it off downward with a sharp knife to remove the kernels. You can place the ear of corn inside a large shallow bowl to keep all the grains from spilling onto your working area while cutting it.
Make the corn mixture.
- Place the kernels into a Food Processor on medium speed to lightly grind them. The mixture has to be medium coarse. If a food processor is unavailable, use your blender* and process in small batches.
- Measure the cornflour and place it in a large bowl with processed corn kernels.
- In another bowl, beat the butter, sugar, and salt until fluffy and light. You can use a spatula if you don’t want to use the mixer.
- Add the butter mixture to the large bowl with the cornflour and kernels.
- Add the baking powder and stir until well combined. The texture of the mixture will be of a thick batter.
Assemble the sweet corn tamales.
- Remove the fresh corn husks from the pot and drain the excess water. Select the ones you are going to use to wrap the tamales. Use the small husks to cover the bottom of the Steamer where you are going to steam the tamales.
- Place about 3 tablespoons of the tamale dough into the center of the flattened husk and fold to form the tamales. More instructions on how to wrap a Tamal HERE.
- Repeat this process to form the rest of the tamales.
- Add hot water to a large pot with a steamer insert (Tamales Steamer Pot) and place tamales with the open side facing up .
- Then, cover the tamales with the leftover corn husks and cover them with the lid. Steam Tamales for 1 hour and 15 minutes.
- To check if they are fully cooked, unwrap a tamal. The dough will come off easily from the corn husk. If the dough sticks to the corn husk, rewrap and steam for 15 to 20 more minutes.
Serve warm, and enjoy!
What to Serve with this Mexican Corn Tamales.
Sweet corn tamales have a delicious flavor on their own, but you can enhance the overall dining experience by serving them with complementary dishes like a side of salsa and queso fresco. For a full meal, pair them with refried black beans and a cup of your favorite atole like pineapple or orange.
More Mexican Recipes To Enjoy
If you enjoyed this recipe, take a look at some of these other authentic Mexican recipes:
- Strawberries and cream
- Capirotada (Mexican bread pudding)
- Mangonada
- Mexican mosaic jello
I hope you make them; if you do, please come back to let me know your experience.
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¡Buen provecho!
-Mely Martinez
Frequently asked questions about sweet corn tamales
What are tamales de elote made of?
Mexican sweet corn tamales (tamales de elote) are mainly made with fresh corn, masa harina, sugar, and some sort of oil or fat. Traditionally wrapped in a fresh corn husk and steamed until cooked. Sweet corn tamales can be served as a dessert or snack; and sometimes drizzled with sweet condensed milk or dulce de leche.
Are tamales de elote healthy?
Some people consider them to be healthier due to being stemmed. However, these sweet corn tamales contain high amounts of sugar, so it's important to watch your portions.
Are tamales de elote vegan?
This recipe is not vegan; the traditional Mexican tamal uses some kind of animal fat or shortening. However, ingredients like coconut oil, vegetable shortening, or vegan butter can swap to maintain a rich buttery taste.
How to store and reheat your sweet corn tamales
Because I know that making tamales is time-consuming, I recommend you double the recipe for these sweet corn tamales. It is very important to let them cool off completely and to keep the husk as an individual wrapper. After cooling your tamales, place them in an airtight container and store them in the refrigerator for up to 5 days. To reheat simply, place them in a steamer until warm (about 10 minutes), or in the microwave for a few minutes, or toast them over a comal (flat frying pan), turning sides until completely warm.
How to freeze and reheat your tamales de elote
You can freeze your tamales to enjoy later. Just separate them in small batches with their husk and store them in freezer bags for up to 5 to 6 months. To reheat, place them overnight in your refrigerator and follow the steps above.
📖 Recipe
Sweet Corn Tamales | Tamales de Elote
Mely Martínez
Sweet corn tamales (Tamales de elote) are one of many traditional desserts in Mexican gastronomy. This effortless and tasty recipe is the perfect dessert or snack to enjoy with your family. Learn how to make them with this easy step-by-step recipe at home.
4.85 from 76 votes
Print Recipe Pin Recipe
Prep Time 20 minutes mins
Cook Time 1 hour hr
Total Time 1 hour hr 20 minutes mins
Course Desserts
Cuisine Mexican
Servings 16 medium size tamales
Calories 239 kcal
Ingredients
- 6 cups of sweet corn kernels about 5 ears of corn
- 1 ½ cup of Corn Masa for Tamales
- 1 ¼ cup of butter at room temperature
- ½ cup of sugar
- 1 teaspoon baking powder
- 1 teaspoon salt
Instructions
Prep your corn and husks
Cut off the end of the fresh corn cob with a sharp knife, as shown in the above picture; you can also make a small cut to the tip of the husk to have an even wrap.
Remove the husks, ensure you do not tear them since you will use them as tamale wrapping, and place them in a large pot covered with hot water. This step will make the husks soft and pliable.
Place the cob standing up and slice it downward with a sharp knife to remove the kernels. You can place the ear of corn inside a large shallow bowl to keep all the grains from spilling onto your working area while cutting it.
Make the corn mixture
Place the kernels into a Food Processor on medium speed to lightly grind them. The mixture has to be medium coarse. If a food processor is unavailable, use your blender* and process in small batches.
Measure the cornflour and place it in a large bowl with processed corn kernels.
In another bowl, beat the butter, sugar, and salt until fluffy and light. You can use a spatula if you don’t want to use the mixer.
Add the butter mixture to the large bowl with the cornflour and kernels.
Add the baking powder and stir until well combined. The texture of the mixture will be of a thick batter.
Assemble the corn tamales
Remove the fresh corn husks from the pot and drain the excess water. Select the ones you are going to use to wrap the tamales. Use the small husks to cover the bottom of the Steamer where you will steam the tamales.
Place about 3 tablespoons of the tamale dough into the center of the flattened husk and fold to form the tamales.
Repeat this process to form the rest of the tamales.
Add hot water to a large pot with a steamer insert (Tamales Steamer Pot) and place tamales on the open side facing up.
Cover tamales with the rest of the corn husks and cover them with the lid. Steam Tamales for 1 hour and 15 minutes.
To check for doneness, unwrap a tamal. The dough will come off easily from the corn husk. If the dough sticks to the corn husk, rewrap and steam for 15 to 20 more minutes.
Serve warm and enjoy!
Notes
- In México, the starchy field corn is used, and not the regular corn you find here in the States; that is why the added corn flour.
- If Corn flour, especially sold for Tamales, is unavailable, you can use the one sold for tortilla making.
- Some corn is very juicy and forms a soupy consistency after being processed in a food processor. If your batter looks too wet after adding all the ingredients, add more cornflour until it looks like the dough in the picture below.
- While forming the tamales, you can overlap the small husks to form a larger wrapping for your tamal.
- To make tamales vegan, you can always choose vegetable shortening, coconut oil, or vegan butter. The taste and texture will vary, so adjust according to your liking.
Nutrition
Serving: 1TamalCalories: 239kcalCarbohydrates: 25gProtein: 2gFat: 15gSaturated Fat: 9gCholesterol: 38mgSodium: 387mgPotassium: 142mgFiber: 1gSugar: 8gVitamin A: 495IUVitamin C: 1mgCalcium: 32mgIron: 1.2mg
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