Sweet Corn Tamales

Published Sept. 13, 2024

Recipe Overview

Total Time: 1 hour 45 minutes (includes 5 minutes prep, 1 hour 30 minutes cooking, and 10 minutes cooling)

Prep Time: 5 minutes

Cook Time: 1 hour 30 minutes (steaming) + 10 minutes cooling time

Ingredients

For the Tamales:

• 6 ears of corn (preferably farm-fresh; see Pro Tips for store-bought substitution)

• 1 cup masa harina (corn masa flour)

• 2 teaspoons baking powder

• 1 teaspoon kosher salt (e.g., Diamond Crystal) or ½ teaspoon fine salt

• 8 tablespoons unsalted butter, melted and slightly cooled

• 1 cup reserved corn kernels (from 6 ears, for texture)

For Assembly:

• 20 wide, pliable corn husks (from 6 ears; avoid torn husks)

For Steaming:

• Remaining corn cobs (from 6 ears)

• Additional corn husks (bottom portions and extra leaves)

• Corn silks (from 6 ears)

For Serving Toppings (Optional):

• Savory: Salsa macha, roasted peppers, Mexican crema/sour cream, or crunchy salt

• Sweet: Greek yogurt, fresh berries, honey, or maple syrup

Pro Tips

• Store-Bought Corn: If using less-moisture supermarket corn, soften husks by immersing in very hot water for 2 minutes before wrapping.

• Masa Texture: Sift masa harina to remove lumps; this ensures a smooth batter.

• Frozen Corn: Thaw frozen corn completely, drain excess liquid, and add a splash of broth if the batter is too thick.

Preparation Steps

Step 1: Prepare Corn Husks & Silks

With a sharp chef’s knife, score a shallow line around the corn husks at the widest point (½ inch above the kernels). Peel downward to remove the bottom stalk-attached portion, reserving it. Trim frayed tops/silks, then gently remove remaining husks from the cob, keeping them intact. Collect husks, silks, and the removed bottom husk in a bowl.

Step 2: Extract Kernels

Lay each corn cob flat. Cut kernels from the cob with a chef’s knife, holding it at a 45° angle. Collect 5 cups for batter and reserve 1 cup for texture. Set cobs aside.

Step 3: Blend the Masa Batter

In a blender, combine 5 cups kernels, masa harina, baking powder, salt, and melted butter. Blend on medium speed until thick and smooth (like hummus), ~1 minute. Scrape sides, blend briefly again, then transfer to a bowl. Season with salt to taste and fold in the reserved 1 cup kernels.

Step 4: Select & Prepare Wrapping Husks

Sort 20 widest, pliable husks. Lay one husk curved-side up, wider end toward you.

Step 5: Assemble Tamales

Spoon 2 tablespoons batter onto the husk’s center, leaving 1 inch of border. Fold one long side over the batter, overlap with the other, then fold the narrow top end down (following the husk’s curve). Place folded side down on a sheet pan. Repeat with remaining batter/husks (yields ~20 tamales).

Step 6: Set Up the Steaming Pot

Use a tall lidded stock pot (7 inches tall). Add cobs and bottom husks as a base, then cover with half the remaining husks. Add water to nearly submerge cobs (but keep top husks dry).

Step 7: Arrange Tamales

Stand tamales upright in the pot, 2 at a time (folded sides facing each other). Prop up with extra husks/bottom pieces. Cover tamales with remaining husks and silks to trap steam.

Step 8: Steam Tamales

Bring to a simmer over medium heat, cover tightly. Cook 50 minutes, checking water levels (add more if needed). To test: remove one, cool 1 minute, and peel husk. If masa separates easily, they’re done.

Step 9: Cool & Serve

Remove from heat, let cool 10 minutes. Unwrap, top with desired savory/sweet toppings, and serve warm or room temperature.

Step 10: Store

Cool completely, then refrigerate in a sealed container (1 week) or freeze (6 months).

Community Feedback

• User Variations: Add 1 tbsp sugar, shredded cheese, or hot green chili strips during assembly for extra flavor.

• Hassle-Free Husk: Use store-bought husks (pre-softened) to simplify wrapping.

• Folding Technique: Follow “tamales de elote” videos—fold only one end (not both) for secure sealing.

Enjoy these tender, sweet corn tamales—perfect for festive meals or casual gatherings!