Fresh Corn Tamales (Tamales de Elote)
Tamales de elote Say it: tah-MAH-less deh eh-LO-tay
Tamales de elote are a beloved sweet treat from central Mexico, especially popular in states like Michoacán, Estado de México, and Mexico City. Made from fresh corn kernels ground into a milky masa, these tamales are naturally sweet, tender, and moist. Unlike savory tamales wrapped in corn husks, these are often steamed in the same fresh corn leaves or husks, giving them a delicate, pudding-like texture. They are commonly enjoyed for breakfast, as a snack, or as a side to atole or café de olla during family gatherings and holidays.
Fresh Corn Tamales (Tamales de Elote)
Tamales de elote
Pronounced tah-MAH-less deh eh-LO-tay
- Serves
- 6
- Prep
- 45 min
- Cook
- 1 hr
- Total
- 1 hr 45 min
- Level
- Medium
Also nut-free and egg-free.
Allergens: contains milk. Check labels on packaged ingredients.
Ingredients
Amounts are scaled. Cooking times and pan sizes stay the same.
Method
Cut the kernels from the corn cobs using a sharp knife, then scrape the cobs with the back of the knife to release the milky liquid. You should have about 6 cups (850 g) of kernels and pulp.
Place the corn kernels and any collected milk in a food processor or blender. Pulse until you have a coarse, wet paste resembling oatmeal. Do not over-process into a smooth puree.
In a large bowl, beat the softened butter and sugar together with a wooden spoon or electric mixer until pale and fluffy, about 3 minutes.
Add the corn paste, milk, baking powder, salt, and vanilla (if using). Mix vigorously for 5-7 minutes until the batter is light, airy, and slightly thickened. A drop of batter should float in a glass of cold water.
Drain the soaked corn husks and pat dry. For each tamale, overlap two husks to create a wider wrapper. Spoon about 1/3 cup (80 ml) of batter into the center, leaving room at the sides and bottom.
Fold the sides of the husks over the batter, then fold the bottom up. Tie the top open end with a thin strip of corn husk to secure. Repeat with remaining batter.
Set up a steamer pot with 2 inches (5 cm) of water. Stand the tamales upright in the steamer basket, open end up. Cover with extra husks or a clean cloth.
Bring water to a boil, then reduce to a steady simmer. Steam for 50-60 minutes until the tamales feel firm and the dough pulls away from the husk when tested. Add more water as needed.
Remove from heat and let rest 10 minutes before serving warm.
Regional variants
Some regions add a handful of raisins or a slice of fresh cheese inside each tamale. In parts of central Mexico, cooks incorporate a little rice flour or masa harina if the corn is not starchy enough. Modern versions sometimes include cinnamon or anise seeds for extra aroma.
Cook's notes
- The floating test is key for light, fluffy tamales; if the batter sinks, continue beating until it floats.
- Use the freshest corn possible for the sweetest flavor; older corn will be starchier and less sweet.
- If fresh corn leaves are available, use them instead of husks for a more traditional presentation.
Serve with
Hot atole, Mexican hot chocolate, or café de olla; also delicious with a drizzle of crema or a sprinkle of queso fresco for contrast.
Make ahead and storage
Tamales can be refrigerated up to 3 days or frozen up to 2 months. Reheat in a steamer for 15-20 minutes from chilled or 25-30 minutes from frozen.
