Tamales De Elote (Corn Tamales)
User Reviews
5
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Prep Time
40 mins
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Cook Time
1 hr
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Total Time
1 hr 40 mins
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Servings
10 Tamales
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Calories
220 kcal
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Course
Main Course, Breakfast
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Cuisine
Mexican
Tamales De Elote (Corn Tamales)
Description
This recipe involves removing fresh corn kernels from the cob and pureeing them until smooth. The pureed corn is blended with creamed butter and sugar, seasoned with cinnamon and vanilla, along with baking powder and salt for leavening and flavor balance. Corn flour is incorporated to stabilize the mix and prevent sogginess due to corn's natural moisture. The batter is spread onto softened corn husks and then folded and steamed until set.
The flavor is sweet and lightly spiced with cinnamon and vanilla, emphasizing the natural sweetness and texture of fresh corn. The use of corn husks imparts a subtle earthy aroma during steaming, providing a traditional tamale presentation. These tamales can be served as a snack or dessert and are a classic Mexican dish showcasing elote.
To achieve the best texture, it is important to use ripe corn with some firmness but a bit of give; overly watery corn will increase liquid content and may make the tamales soggy. The husks need soaking to become pliable enough for wrapping the batter securely.
Ingredients
- 10 whole corn or 11 cups fresh corn kernels (not frozen or cooked, ears of corn (elotes
- corn husk from corn
- 3 ticks unsalted butter at room temperature, 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 This is in case the the tamale mix comes out watery due to the corn, or corn meal or corn muffin mix if you can't find regular corn flour
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
- Choose ripe corn with slight give, as very watery corn may lead to soggy tamales.
- Soaking corn husks in hot water until pliable is necessary for wrapping.
Nutrition Information
Show DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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