Tamales de Elote

Tamales de Elote are a beloved Mexican sweet corn tamale made with masa prepared from fresh-ground corn kernels rather than dried masa harina, giving them a softer, moister crumb with a natural corn sweetness. They are a staple at family gatherings across central and western Mexico, especially at harvest time.

Serves: 8 (about 24 tamales)

Ingredients

• 1.5 kg (3.3 lb) fresh corn kernels (from about 8 large ears of corn), husks reserved for wrapping
• 150g (5 oz / 10 tbsp) lard or softened unsalted butter
• 100g (3.5 oz / ½ cup) sugar
• 1 tsp (5g) salt
• 1½ tsp (7g) baking powder
• 150g (5 oz / 1 cup) fresh masa harina or fine corn masa, as needed
• 1 tsp (5ml) vanilla extract
• 1 small dried corn husk per tamale, soaked in warm water for 30 minutes

Instructions

1. Prepare the corn: Blend fresh corn kernels in a food processor until a coarse, slightly chunky paste forms, about 2 minutes. Do not over-process.
2. Beat lard or butter with sugar in a large bowl until light and fluffy, 4–5 minutes. Stir in salt, baking powder, and vanilla.
3. Fold the blended corn into the fat mixture. Add just enough masa harina to give the dough body — it should hold its shape when pressed but remain moist and slightly tacky.
4. Spread 2–3 tbsp (30–45ml) of dough in the centre of a soaked corn husk, leaving a 2 cm (¾ in) border on each side.
5. Fold the husk around the filling and fold the narrow bottom end up. Arrange upright in a steamer basket or large pot with a rack.
6. Steam over simmering water for 50–60 minutes until the masa pulls cleanly away from the husk when unfolded. Rest 10 minutes before serving.

Cook's Notes: If fresh corn is unavailable, use frozen kernels thawed completely. These tamales freeze exceptionally well after steaming — reheat by steaming from frozen for 20 minutes. Serve plain, with a spoonful of crema, or alongside a mug of café de olla.