Tamales De Elote (Corn Tamales)

Name: Tamales De Elote (Corn Tamales)
Prep time: 40 min
Cook time: 1 h
Total time: 1 h 40 min
Yield: 10 Tamales
Ingredients: 10 whole ears of corn (elotes); Corn husks from corn; 3 sticks unsalted butter (12 ounces); 1 ½ cups white sugar; ½ tsp ground cinnamon; 1 ½ teaspoon vanilla extract; 1 teaspoon baking powder; ¼ teaspoon kosher salt; 2 ½ cups corn flour/corn meal or corn muffin mix if you can't find regular corn flour

User Reviews

5.0

33 reviews

Excellent

Prep Time
40 mins
Cook Time
1 hr
Total Time
1 hr 40 mins
Servings
10 Tamales
Calories
220 kcal
Course
Main Course, Breakfast
Cuisine
Mexican

Tamales De Elote (Corn Tamales)

Delilah Cunningham

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Make these Tamales De Elote (Corn Tamales) and you’ll be amazed how easy it is to make them. Enjoy this delicious recipe!

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Ingredients

Servings

10 whole ears of corn (elotes) or 11 cups fresh corn kernels (not frozen or cooked)
Corn husks from corn
3 sticks unsalted butter (12 ounces) at room temperature
1 ½ cups white sugar
½ tsp ground cinnamon
1 ½ teaspoon vanilla extract
1 teaspoon baking powder
¼ teaspoon kosher salt
2 ½ cups corn flour/corn meal or corn muffin mix if you can't find regular corn flour. This is in case the the tamale mix comes out watery due to the corn.

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Instructions

Cut the ends of the corn with a knife. Peel the corn and reserve the largest corn husks.
Place corn husks in a large container and cover with hot water. Weigh husks down with a heavy plate to keep them submerged. Soak husks for a minimum of 30 minutes until soft and pliable.
Remove corn kernels from the cob with a knife.
Using a blender, add two cups of kernels at the time and puree until smooth. About a minute. Repeat this process to puree all of the corn. Set aside.
In the bowl of an electric mixer using the paddle attachment, cream the butter and sugar until smooth. About 2 minutes.
Add the cinnamon, salt, baking powder and vanilla extract. Mix for 1 minute.
Add the pureed corn kernels a little bit at the time, ensuring everything is mixed together.
Drain corn husks. Gently flatten and pat dry.
Holding 1 corn husk in one hand, with the narrow end pointing toward you, spread a heaping ¼ cup corn mixture in center of husk.
Fold left side of husk over right side, then fold bottom up and tie with kitchen twine or a strip of husk.
Stand tamales up on rolled ends in steamer basket in a pot deep enough to hold them upright. Steam 60 to 70 minutes or until the corn masa is firm and holds its shape.
Serve with powdered sugar or Mexican crema for a savory contrast.

Notes

Tip on buying corn: Ripe corn has a little give but are not too firm. If you don't find them ripe, they will release extra liquid and will make the tamales soggy. Make sure they're ripe to avoid this.

Nutrition Information

Show Details

Serving 1Tamal Calories 220kcal (11%) Carbohydrates 28g (9%) Protein 7g (14%) Fat 14g (22%) Saturated Fat 8g (40%) Monounsaturated Fat 3g Cholesterol 32mg (11%) Sodium 78mg (3%) Potassium 33mg (1%) Fiber 3g (12%) Sugar 7g (14%)

Nutrition Facts

Serving: 10Tamales

Amount Per Serving

Calories 220 kcal

% Daily Value*

Serving	1Tamal
Calories	220kcal	11%
Carbohydrates	28g	9%
Protein	7g	14%
Fat	14g	22%
Saturated Fat	8g	40%
Monounsaturated Fat	3g	15%
Cholesterol	32mg	11%
Sodium	78mg	3%
Potassium	33mg	1%
Fiber	3g	12%
Sugar	7g	14%