Tamales De Elote Recipe

I just whipped up these tamales with fresh corn, masa, sugar, butter, and eggs, and even though i sorta fumbled through the prep, i ended up with a mess of deliciousness that’s totally worth every bit of the chaos.

I love tamales de elote cause they’re packed with nutrition from fresh corn kernels, corn masa harina, melted unsalted butter, milk, eggs, sugar and baking powder. Wrapped in soaked corn husks they get a light texture.

I think they’re a balanced treat loaded with natural flavors.

Ingredients

• Packed with fiber and vitamins, fresh corn kernels bring natural sweetness and a crisp texture.
• Corn masa harina offers essential carbohydrates and a grainy texture that is signature to tamales.
• Sugar adds a touch of sweetness balancing savory flavors but use sparingly as it raises calories.
• Unsalted butter provides rich creamy flavor and moisture while keeping the tamales tender.
• Milk contributes extra moisture and protein, enhancing both texture and flavor overall.
• Eggs help bind ingredients together and add a subtle richness along with protein.
• Dried corn husks function as natural wrappers absorbing steam and giving tamales their traditional shape.
• Baking powder ensures the tamales rise, resulting in a light and airy texture.

Ingredient Quantities

• 4 cups fresh corn kernels (about 4 ears of corn)
• 1 cup corn masa harina
• 2/3 cup sugar
• 1/2 cup unsalted butter, melted
• 1/2 cup milk
• 3 large eggs, lightly beaten
• 2 teaspoons baking powder
• A pinch of salt
• 20 dried corn husks, soaked in water

How to Make this

1. Soak the dried corn husks in warm water for at least 30 minutes so they get soft enough to work with later.

2. In a blender, combine the fresh corn kernels with the corn masa harina until you get a slightly chunky paste (don’t blend it too smooth, you want some texture).

3. Pour in the melted butter, milk, and lightly beaten eggs into the corn mixture and stir until everything is well mixed.

4. Add the sugar, baking powder, and a pinch of salt; mix again so that all the ingredients are evenly distributed.

5. Let the mixture sit for about 10 minutes so the masa harina can really absorb the liquids.

6. Lay out your soaked corn husks on a clean surface and pat them dry lightly with a paper towel.

7. Spoon a generous amount of the corn mixture onto the middle of each husk, spreading it out evenly but don’t overfill.

8. Fold the sides of the husk over the filling and roll it up tightly, making sure the filling stays inside.

9. Arrange the rolled tamales upright in a steamer, then pour water into the steamer pot until it reaches about 2 inches high.

10. Steam the tamales over medium heat for 45 to 60 minutes until the filling is set; test one by opening it up and if it’s firm enough, they are ready to be enjoyed.

Equipment Needed

1. A large bowl to soak the dried corn husks in warm water.
2. A blender to mix together the corn kernels and corn masa harina.
3. Measuring cups and spoons to measure ingredients like butter, milk, eggs, sugar, baking powder, and salt.
4. A whisk or fork for lightly beating the eggs.
5. Paper towels to pat the soaked husks dry.
6. A steamer pot with a rack or basket to arrange and steam the tamales.

FAQ

• Q: How do i know if my corn is fresh enough?
  A: The kernels should be bright and juicy, if they look dried out you might wanna pick fresher ones.
• Q: can i use frozen corn instead of fresh?
  A: Yup, you can use frozen corn, but it might change the texture a bit so fresh corn is best.
• Q: why do i need to soak the corn husks?
  A: Soaking makes them soft and pliable, which stops them from tearing when you wrap the tamales.
• Q: what exactly is corn masa harina and can i substitute it?
  A: Corn masa harina is a finely ground corn flour; you could try regular masa harina but expect some differences in taste and texture.
• Q: any tips for keeping the tamales moist during steaming?
  A: Just steam them on low heat and check on the water often so they dont dry out.

Tamales De Elote Recipe Substitutions and Variations

• Fresh corn kernels: if you cant get fresh corn, frozen kernels (just thaw them first) work just fine
• Corn masa harina: you might be able to mix regular cornmeal with a bit of wheat flour as a substitute if you dont have it
• Sugar: you can swap sugar for maple syrup or honey, just keep in mind that the texture and taste might change a little
• Unsalted butter: coconut oil or even margarine can be used instead if you’re in a pinch
• Milk: if you wanna go dairy-free, almond milk or soy milk should do the trick

Pro Tips

Here’s a few pro tips that might help you out when making these tamales:

1. When blendin’ the corn with the masa harina, don’t blend it too much – you wanna keep a bit of chunky texture in there so the tamale has a real nice bite.
2. Let the corn mixture sit for a few minutes after mixin’ in the sugar, baking powder, and salt. This gives the masa harina some time to soak up all that liquid and can make your tamales come out a lot moister.
3. Be careful not to overfill the corn husks. If you put too much in, the tamales might open up while steamin’ and you’ll lose some of that yummy flavor.
4. When you’re steamin’ the tamales, check the water level every so often. You dont want the pot to run dry mid-cook, or the tamales might end up a bit burnt along the edges.

Hope these tips help ya make some delicious tamales!