Baked Sweet Corn Tamal: A Rustic Savory-Sweet Twist

Recipe Overview

• Total Time: 1 hour 40 minutes

• Prep Time: 5 minutes (actual prep: 30–40 minutes, see Cook’s Notes)

• Cook Time: 1 hour 25 minutes + 10 minutes cooling

• Servings: 8–10 slices

Ingredients

Tamal Batter

• 6 ears fresh corn (husks and silks intact; farm-fresh preferred, see Pro Tips)

• 1 cup masa harina (blue or white, ensure no lumps)

• 2 teaspoons baking powder

• 1 teaspoon kosher salt (e.g., Diamond Crystal; adjust to taste)

• 8 tablespoons unsalted butter, melted and cooled slightly

Optional Toppings

• Savory: Salsa macha, roasted poblanos, Mexican crema, or sour cream, plus a pinch of crunchy salt.

• Sweet: Greek yogurt, fresh berries (strawberries, blueberries), and honey.

Reserved Ingredients

• 1 cup corn kernels (for topping the batter)

• Extra corn husks (from 6 ears, see Step 2)

Pro Tips

• Corn Selection: Farm-fresh corn husks are pliable for lining the pan. For supermarket corn (less moisture), husks may not hold shape; substitute parchment paper and top with fresh leaves/silks.

• Corn Kernels: To yield 5 cups for the batter, use 8–10 ears (account for cutting loss). Save extra kernels for roasting or soup stock.

Step-by-Step Preparation

1. Prepare Corn Husks

Using a sharp paring knife, score a shallow line around the husks at the widest point (½ inch above the base). Gently peel downward to remove the bottom portion (attached to the stalk), then trim ragged ends or excess silks. Separate remaining husks from the cob, keeping them intact (they’ll line the pan). Set husks and silks aside.

2. Cut and Measure Kernels

Lay one corn cob flat on a cutting board. Cut kernels in a gentle sawing motion, turning the cob to avoid uneven cuts. Collect kernels in a bowl, reserving 1 cup for topping. Measure 5 cups for the batter; discard cobs or save for corn stock.

3. Blend the Batter

In a blender, combine 5 cups of corn kernels, masa harina, baking powder, salt, and melted butter. Blend on medium speed for 30 seconds, then pause to scrape down the sides with a spatula. Blend for another 30 seconds until the batter reaches a thick, smooth consistency (similar to hummus). Taste and adjust salt if needed.

4. Line the Loaf Pan

Preheat oven to 350°F (175°C). Line an 8×4×2½-inch loaf pan with parchment paper, leaving 2-inch overhang on the long sides. Arrange 10–12 intact corn husks inside the pan, overlapping slightly, with the top portions extending over the pan’s edges to cover the batter.

5. Add Batter and Top

Pour the batter into the prepared pan, smoothing the surface with a spatula. Sprinkle the reserved 1 cup of corn kernels over the batter. Fold the overhanging husk leaves back to cover the top, then layer corn silks over the batter and seal tightly with aluminum foil.

6. Bake and Cool

Place the covered pan on a baking sheet (to catch drips) and bake for 1 hour. Remove from the oven, then let cool (still covered) for 10 minutes to firm the center.

7. Unmold and Serve

Lift the overhanging parchment paper to remove the tamal from the pan. Slice into even portions. Serve on the pan’s lining husks (or directly on a plate) with savory or sweet toppings:

• Savory: Salsa macha, roasted poblanos, and Mexican crema.

• Sweet: Greek yogurt, fresh berries, and honey drizzle.

8. Store for Later

Cool completely at room temperature, then wrap tightly in plastic or place in an airtight container. Refrigerate for up to 7 days or freeze for up to 6 months. Thaw overnight in the fridge before serving.

Cook’s Notes

• Baking Time: Oven variation may require 20–30 minutes extra for larger pans (e.g., 9×5×3 inches). Test doneness by inserting a toothpick; it should come out clean.

• Prep Realism: Husk preparation and corn cutting take 30–40 minutes. Use a chef’s knife or corn stripper for efficiency.

• Texture Adjustment: If the tamal is too soft, let it rest for 15 minutes or extend baking by 15 minutes.

“This tamal is versatile and delicious! We added roasted Hatch chile compound butter for extra heat—will definitely make it for Thanksgiving.”

— Reader Feedback