Tamales de Elote

🥄 Ingredients

• 24 corn husks ((about ¼-⅓ pound))
• 4 (15.25-ounce) cans sweet kernel corn, (drained and rinsed (about 6 1/3 cups))
• 2 cups masa harina
• ¾ cup + 2 tablespoons granulated sugar
• 1 teaspoon baking powder
• ¼ teaspoon ground cinnamon
• 1 pinch salt
• ⅔ cup canola oil ((vegetable or corn oil also works))
• 1 teaspoon vanilla extract

👨‍🍳 Instructions

1. 1

   Prep the corn husks: Add the corn husks to a large bowl or pot. Pour enough hot water over the corn husks to cover them completely. Cover the bowl with aluminum foil and let them soak for 1 hour to soften them up. Meanwhile, blend the corn and make the sweet tamale dough.

2. 2

   Blend the corn: Add the corn to a large blender. Pulse until the corn is medium to finely ground. It won't be completely smooth, but there shouldn't be any whole kernels in the mix. Set aside.

3. 3

   Mix the masa harina: In a large mixing bowl, add the masa harina, granulated sugar, baking powder, ground cinnamon, and salt. Mix together to combine.

4. 4

   Add the oil: Add the corn oil and mix together with your hands, working the dough through your fingers until everything is well combined and incorporated. The dough should feel a little crumbly, almost like wet sand, and should lightly hold its shape when pressed together.

5. 5

   Add the blended corn: Add the blended corn. Mix together with a fork until fully combined.

6. 6

   Finish prepping the corn husks: Drain the water from the corn husks and pat them dry. Remove and discard any corn silk that may be on the husks. Lay the husks flat onto a baking sheet for easy access.

7. 7

   Fill the corn husks: Grab a large corn husk and identify which is the smooth side and which is the side with ridges. Place the smooth side face up on a plate. Scoop a heaping 1/4 cup of the tamale dough into the middle of the softened corn husk.

8. 8

   Fold: Fold together the long edges of the corn husk like a book, and then fold it once more. Fold the pointy edge over so that only one side of the corn husk is open and exposed. Place in a bowl with the open end facing up, making sure to lean them against the side so it doesn't fall down. Repeat until all the tamales have been filled and assembled.

9. 9

   Prepare the steamer pot: Fill the bottom of the steamer pot with water and cover with the steamer insert. Place the sweet tamales in the steamer with the open end facing up, making sure to lean them against the side of the pot so they don't fall down.

10. 10

    Steam: Cover tightly with the lid and place the steamer over high heat. Bring the water in the steamer pot to a boil (you should be able to hear it bubbling), then reduce the heat to low, and cook for 1 hour and 15 minutes.

11. 11

    Rest and serve: Carefully transfer the tamales to a baking sheet or serving platter and let them sit and cool slightly for 10 minutes. They may be a little squishy when you first take them out of the steamer, but will quickly firm up once they have time to cool. Serve and enjoy!

📊 Nutrition (per serving)

Nutritional values are estimates from the original source.