I share my take on How To Make Sweet Corn Tamales featuring fresh elote and a subtle cinnamon note that nods to tradition while offering a surprising twist.

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I never planned to make tamales as a dessert but one afternoon I had so many fresh corn kernels I got curious. I mixed them into masa harina and kept tinkering until the batter tasted like corn should, bright and a little surprising.

These tamales de elote feel like a small mystery on your plate they are sweet without being cloying and somehow still airy in the middle. I like how someone always asks what the secret is and I just shrug, smile and say try looking up How To Make Sweet Corn Tamales then taste and judge for yourself.

Ingredients

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Fresh corn kernels: Sweet, starchy kernels add fiber and natural sugars, they give lovely corn flavor.
Masa harina: Ground corn flour that builds structure and gives tamales that classic corn taste.
Sugar: Sweetens the masa, adds quick carbs and moisture, use more for extra sweetness.
Butter: Rich fat for tenderness and flavor, boosts calories but makes them melt in mouth.
Eggs: Provide protein and lift, they help bind the dough and give a soft crumb.
Vanilla extract: Tiny splash brightens sweetness and aroma, keeps flavor warm and slightly floral.
Optional cinnamon: Adds spice warmth and complexity, a little goes a long way.

Ingredient Quantities

4 cups fresh corn kernels, about 6 ears

1 cup masa harina (for tamales)

3/4 cup granulated sugar

1/2 cup unsalted butter (1 stick), softened

2 large eggs, room temperature

1 teaspoon baking powder

1/2 teaspoon fine salt

1 teaspoon vanilla extract

1/3 cup whole milk

20 to 24 dried corn husks, for wrapping

Optional: 1/4 teaspoon ground cinnamon

How to Make this

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1. Soak the 20 to 24 dried corn husks in very hot water for about 30 minutes so they get soft, press them down so they stay submerged, then drain and pat dry; while they soak reserve about 1/2 cup of the corn kernels for texture.

2. Put the remaining corn kernels and the 1/3 cup whole milk in a blender and pulse until mostly smooth but with a little texture left, you can leave small bits for a nicer bite.

3. In a large bowl cream together the 1/2 cup softened unsalted butter and 3/4 cup granulated sugar until pale and a bit fluffy, then beat in the 2 room temperature eggs one at a time and stir in 1 teaspoon vanilla.

4. Stir the blended corn into the butter mixture, mix well so it’s uniform.

5. Add 1 cup masa harina, 1 teaspoon baking powder, 1/2 teaspoon fine salt and the optional 1/4 teaspoon ground cinnamon, fold together; if the batter seems too stiff add a tablespoon or two more milk until it’s a thick spreadable batter, like a soft cookie dough.

6. Fold the reserved 1/2 cup whole kernels into the batter for pops of corn, and let the mixture rest 5 to 10 minutes so the masa hydrates.

7. Lay a soaked husk flat, spread about 3 to 4 tablespoons of batter down the center (leave space at top and bottom), fold the long sides over to enclose the filling and then fold up the bottom; tie with a thin strip of husk if you want, place assembled tamales seam side down in your steamer.

8. Steam the tamales upright over simmering water, covered, for about 30 to 40 minutes; check water level occasionally and keep it at a simmer so it doesnt go dry.

9. To test doneness unwrap one tamal carefully the masa should be set and not sticky, if it sticks then steam another 10 minutes.

10. Let tamales rest for 10 minutes before serving warm, theyre great plain or sprinkled with a little extra cinnamon if you like.

Equipment Needed

1. Large mixing bowl for creaming butter and mixing the batter
2. Blender or food processor to pulse the corn and milk
3. Hand mixer or sturdy whisk / wooden spoon to beat the butter and eggs
4. Measuring cups and spoons
5. Shallow bowl or baking dish for soaking the corn husks, plus tongs to keep them submerged
6. Large pot with a steamer insert or tall steamer basket to cook the tamales
7. Small offset spatula or tablespoon and a ladle to spread batter onto husks
8. Cutting board and sharp knife for cutting kernels from the cobs, plus a clean kitchen towel to pat husks dry

FAQ

Q: Can I use frozen or canned corn instead of fresh? A: Yes. Thawed frozen works best, canned will do if you drain and pat it dry first. Fresh tastes best though, so use it if you can.

Q: How do I know when tamales are done? A: Steam about 60 to 75 minutes. The masa should pull away from the husk and feel set not doughy. Flip or rotate the steamer tray every 20 minutes so they cook evenly.

Q: Can I make them ahead or freeze them? A: Absolutely. You can freeze raw or cooked tamales. Flash-freeze on a tray first so they don't stick, then bag. Reheat from frozen by steaming 20 to 30 minutes or until hot all the way through.

Q: My masa is too wet or too dry, what do I do? A: It should spread like thick cake batter. If too wet add a little more masa harina, if too dry add a splash of milk or a bit more melted butter. A quick test: drop a tiny ball of masa in cold water; if it floats it's light enough.

Q: Can I make these vegan or egg-free? A: Yes, swap butter for vegan butter and replace 2 eggs with 2 tablespoons ground flax mixed with 6 tablespoons water (let sit 5 minutes). Use a non dairy milk. Texture will be a bit different but still tasty.

Q: How do I soak and handle corn husks so they don't tear? A: Soak husks in hot water for 30 to 60 minutes until pliable, then drain. Trim any rough edges or long fibers. Keep a damp towel over prepared husks while you work so they stay soft and won't crack.

Sweet Corn Tamales Recipe Substitutions and Variations

Masa harina: If you’re out, try 1 cup very finely ground cornmeal plus 1/3 cup all purpose flour for each 1 cup masa harina; texture and that nixtamalized corn flavor will be different, but it works in a pinch and keeps the dough workable.
Unsalted butter (1/2 cup): Swap for 1/2 cup lard or vegetable shortening for a more authentic, tender tamale masa; solid coconut oil 1:1 also works but will lend a coconut note.
2 large eggs: Use 2 “flax eggs” made from 2 tablespoons ground flaxseed mixed with 6 tablespoons warm water, let sit 5 minutes, or 1/2 cup applesauce for a sweeter, denser result.
1/3 cup whole milk: Replace with 1/3 cup buttermilk for a tangy lift, or 1:1 unsweetened soy or almond milk if you need nondairy; if the plant milk is very thin you might use a tablespoon less to keep the masa from getting too loose.

Pro Tips

1) Keep some kernels whole and dont over-blend the rest — a little chew makes the tamales more interesting. Pulse the blender so you get mostly smooth batter with tiny corn bits, not puree soup.

2) Let the masa sit 10 to 15 minutes after you mix it so it fully hydrates, it firms up and you avoid gummy tamales. If it feels too stiff add milk a tablespoon at a time until it’s spreadable.

3) Steam gently over a steady simmer, not a roaring boil, and check the water often so the pot doesnt go dry. Preheat the steamer before you put tamales in so cooking time is consistent.

4) Use room temperature eggs and butter for better emulsion and loft, and dont overfill the husks — leave room to fold so they seal and steam evenly. If you want extra shine and moisture brush a little melted butter on them right after steaming.

Sweet Corn Tamales Recipe

Recipe by Dan Coroni

0.0 from 0 votes

I share my take on How To Make Sweet Corn Tamales featuring fresh elote and a subtle cinnamon note that nods to tradition while offering a surprising twist.

Servings

servings

Calories

131

kcal

Equipment: 1. Large mixing bowl for creaming butter and mixing the batter
2. Blender or food processor to pulse the corn and milk
3. Hand mixer or sturdy whisk / wooden spoon to beat the butter and eggs
4. Measuring cups and spoons
5. Shallow bowl or baking dish for soaking the corn husks, plus tongs to keep them submerged
6. Large pot with a steamer insert or tall steamer basket to cook the tamales
7. Small offset spatula or tablespoon and a ladle to spread batter onto husks
8. Cutting board and sharp knife for cutting kernels from the cobs, plus a clean kitchen towel to pat husks dry

Ingredients

4 cups fresh corn kernels, about 6 ears
1 cup masa harina (for tamales)
3/4 cup granulated sugar
1/2 cup unsalted butter (1 stick), softened
2 large eggs, room temperature
1 teaspoon baking powder
1/2 teaspoon fine salt
1 teaspoon vanilla extract
1/3 cup whole milk
20 to 24 dried corn husks, for wrapping
Optional: 1/4 teaspoon ground cinnamon

Directions

Soak the 20 to 24 dried corn husks in very hot water for about 30 minutes so they get soft, press them down so they stay submerged, then drain and pat dry; while they soak reserve about 1/2 cup of the corn kernels for texture.
Put the remaining corn kernels and the 1/3 cup whole milk in a blender and pulse until mostly smooth but with a little texture left, you can leave small bits for a nicer bite.
In a large bowl cream together the 1/2 cup softened unsalted butter and 3/4 cup granulated sugar until pale and a bit fluffy, then beat in the 2 room temperature eggs one at a time and stir in 1 teaspoon vanilla.
Stir the blended corn into the butter mixture, mix well so it’s uniform.
Add 1 cup masa harina, 1 teaspoon baking powder, 1/2 teaspoon fine salt and the optional 1/4 teaspoon ground cinnamon, fold together; if the batter seems too stiff add a tablespoon or two more milk until it’s a thick spreadable batter, like a soft cookie dough.
Fold the reserved 1/2 cup whole kernels into the batter for pops of corn, and let the mixture rest 5 to 10 minutes so the masa hydrates.
Lay a soaked husk flat, spread about 3 to 4 tablespoons of batter down the center (leave space at top and bottom), fold the long sides over to enclose the filling and then fold up the bottom; tie with a thin strip of husk if you want, place assembled tamales seam side down in your steamer.
Steam the tamales upright over simmering water, covered, for about 30 to 40 minutes; check water level occasionally and keep it at a simmer so it doesnt go dry.
To test doneness unwrap one tamal carefully the masa should be set and not sticky, if it sticks then steam another 10 minutes.
Let tamales rest for 10 minutes before serving warm, theyre great plain or sprinkled with a little extra cinnamon if you like.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.