📝 About This Recipe
A beloved Mexican treasure, Tamales de Elote celebrate the natural sweetness of tender, milky fresh corn. Unlike traditional savory tamales made with dried masa harina, these are crafted from freshly ground kernels, creating a delicate, pudding-like texture that melts in your mouth. Wrapped in their own vibrant green husks and steamed to perfection, they offer a rustic yet sophisticated taste of traditional Mexican home cooking.
🥗 Ingredients
The Corn & Husks
- 10-12 pieces Fresh ears of corn (with husks) (Look for young corn with green, moist husks)
- 2 cups Warm water (for soaking husks if they are dry)
The Batter
- 1/2 cup Unsalted butter (softened to room temperature)
- 1/2 cup Vegetable shortening or Lard (for a light, airy texture)
- 1/2 cup Granulated sugar (adjust based on the natural sweetness of the corn)
- 1 tablespoon Baking powder
- 1 teaspoon Sea salt
- 1/2 cup Masa Harina (only if needed to thicken the batter)
- 1/4 cup Whole milk (only if the corn is very dry)
The Filling & Garnish
- 1 cup Queso Fresco (crumbled or cut into small strips)
- 2 pieces Poblano peppers (roasted, peeled, and cut into strips (rajas))
- 1/2 cup Mexican Crema (for serving)
- 1/2 cup Salsa Verde (for serving)
👨🍳 Instructions
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1
Carefully remove the husks from the corn by cutting off the stem end. Try to keep the largest husks intact. If the husks feel brittle, soak them in warm water for 15 minutes to make them pliable.
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2
Using a sharp knife, shave the corn kernels off the cobs into a large bowl. You should have approximately 6-8 cups of fresh kernels.
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3
In a food processor or blender, pulse the corn kernels in batches until you achieve a thick, slightly chunky puree. Do not over-process into a liquid; you want some texture to remain.
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4
In a large mixing bowl, cream together the softened butter and shortening (or lard) using a hand mixer until the mixture is light, white, and fluffy (about 3-5 minutes).
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5
Gradually beat in the sugar, salt, and baking powder into the creamed fat until well combined.
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6
Fold the ground corn puree into the butter mixture using a spatula. If the batter feels too runny (which happens with very juicy summer corn), stir in the masa harina one tablespoon at a time. If it's too thick, add a splash of milk.
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7
Perform a 'float test': drop a small spoonful of batter into a glass of water. If it floats, the tamales will be light and fluffy. If it sinks, beat the batter for a few more minutes to incorporate more air.
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8
Prepare your steamer (tamalera) by filling the bottom with water. Place a coin in the bottom; if you hear it rattling, there is enough water. If it stops, you need to add more boiling water.
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9
Lay a corn husk flat on your work surface. Spread about 3 tablespoons of the corn batter in the center of the husk, leaving space at the edges.
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10
Place a strip of queso fresco and a strip of poblano pepper in the center of the batter. Fold the sides of the husk inward to cover the filling, then fold the narrow bottom end upward.
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11
Stand the tamales upright in the steamer basket with the open end facing up. Pack them snugly so they don't fall over, but not so tight that steam cannot circulate.
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12
Cover the tamales with a layer of extra corn husks or a damp clean kitchen towel, then place the lid on the pot. Steam over medium-low heat for 60 to 75 minutes.
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13
Check for doneness: remove one tamal and let it rest for 5 minutes. If the husk peels away easily and cleanly from the masa, they are ready.
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14
Remove the pot from heat and let the tamales rest, covered, for at least 15-20 minutes. This 'setting' period is crucial for the texture to firm up properly.
💡 Chef's Tips
Use the freshest corn possible; as corn ages, its sugars turn to starch and you lose that signature sweetness. If your corn is particularly starchy, you can add a tablespoon of honey to the batter to boost the floral notes. Never let the steamer run dry; keep a kettle of boiling water ready to top up the pot if the 'rattle coin' goes silent. To make them vegan, substitute the butter and lard with a high-quality vegetable shortening or coconut oil. Leftover tamales are best reheated by searing them in their husks on a dry cast-iron skillet (comal) until the husk is charred and the inside is hot.
🍽️ Serving Suggestions
Serve warm with a generous dollop of Mexican crema and a side of spicy Salsa Verde to balance the sweetness. Pair with a hot cup of Cafe de Olla (spiced Mexican coffee) or Champurrado for a traditional breakfast. Serve as a side dish to grilled meats like Carne Asada or Pollo Asado. Top with extra crumbled Queso Fresco and fresh cilantro for a beautiful presentation. Accompany with a side of refried black beans seasoned with epazote.