Description of this recipe These Corn Tamales de Elote, also known as sweet corn tamales, offer a delightful departure from traditional savory tamales. Infused with the natural sweetness of fresh corn, these tamales are tender, moist, and utterly comforting. Each bite delivers a burst of sweet corn flavor, enhanced by a touch of butter and a hint of salt, creating a harmonious balance that will leave you craving more. This recipe is a testament to the versatility of traditional Mexican cuisine, showcasing how simple ingredients can be transformed into something extraordinary. Perfect as a sweet treat or a unique side dish, these tamales are sure to impress your family and friends.
Why you will love this recipe You will fall in love with these Corn Tamales de Elote because they are:
- Naturally Sweet and Delicious: The star of this recipe is, of course, the fresh corn. Its inherent sweetness shines through, requiring minimal added sugar to create a truly satisfying treat.
- Incredibly Tender and Moist: The combination of butter, milk, and masa harina results in a tamale that is exceptionally tender and moist. They practically melt in your mouth!
- Surprisingly Easy to Make: While tamales might seem intimidating, this recipe is straightforward and easy to follow, even for novice cooks. With a little patience, you’ll be enjoying homemade tamales in no time.
- Versatile: These tamales can be enjoyed as a dessert, a sweet side dish, or even a unique breakfast option. They are also perfect for special occasions and gatherings.
- Authentic and Comforting: This recipe is a faithful adaptation of a traditional Mexican favorite, offering a taste of home and comfort in every bite.
Ingredients:
- 4 cups fresh corn kernels (or thawed frozen corn)
- ½ cup (100 g) sugar
- ½ cup (113 g) unsalted butter, softened
- 1 teaspoon baking powder
- 1 cup (120 g) masa harina
- ¼ cup (60 ml) milk
- 1 teaspoon salt
- Corn husks, soaked in warm water until pliable
Preparation:
Step 1: Soak Husks: Begin by preparing the corn husks. Place the dried corn husks in a large bowl and cover them with warm water. Allow them to soak for at least 30 minutes, or until they become pliable and easy to handle. This step is crucial as it ensures the husks will wrap around the tamale dough without breaking. Once softened, drain the husks and pat them dry with a clean kitchen towel. Set them aside for later use.
Step 2: Blend Corn: Next, prepare the corn mixture. In a high-speed blender, combine the fresh (or thawed) corn kernels with the milk. Blend until the mixture is mostly smooth, but still retains a slightly chunky texture. This texture adds a delightful rustic quality to the tamales. Avoid over-blending, as this can result in a gummy texture. Transfer the blended corn mixture to a large mixing bowl.
Step 3: Cream Butter and Sugar: In a separate mixing bowl, preferably using an electric mixer (though you can also do this by hand), cream together the softened butter and sugar. Beat the mixture until it becomes light and fluffy. This process incorporates air into the butter, which helps to create a tender and delicate tamale. Once the butter and sugar are well combined, add the baking powder and salt to the bowl. Beat again until everything is evenly incorporated.
Step 4: Combine: Now it’s time to bring all the elements together. Gradually stir the blended corn mixture into the butter and sugar mixture. Mix until well combined. Then, gradually incorporate the masa harina into the wet ingredients. Mix until a thick batter forms. The batter should be thick enough to hold its shape when spooned onto a corn husk, but not so thick that it’s difficult to spread. If the batter seems too dry, you can add a tablespoon or two of milk until you reach the desired consistency.
Step 5: Assemble: This is where the magic happens. Take a softened corn husk and lay it flat on a clean surface. Using a spoon or spatula, spread about 3 tablespoons of the corn batter onto the center of the husk. Be sure to leave some space around the edges of the husk. Fold the sides of the husk inward to cover the batter, and then tuck the bottom of the husk upwards to seal the tamale. Repeat this process until all the batter and husks have been used.
Step 6: Steam: The final step is to steam the tamales. Line the bottom of a steamer pot with extra corn husks. This will help to prevent the tamales from sticking to the pot. Arrange the tamales upright in the steamer, packing them snugly together. This will help them to maintain their shape during steaming. Add enough water to the steamer pot, being careful not to let the water level reach the tamales. Cover the pot tightly with a lid and steam the tamales over medium heat for 60-70 minutes, or until they are firm and pull away easily from the husk. Check the water level periodically and add more hot water as needed to prevent the pot from drying out.
Step 7: Check Doneness: To check if the tamales are done, carefully remove one from the steamer and unwrap it. The dough should be firm to the touch and should pull away easily from the husk. If the dough is still soft or sticky, continue steaming for another 10-15 minutes.
Step 8: Cool and Serve: Once the tamales are cooked through, remove them from the steamer and let them cool slightly before serving. This will allow them to firm up a bit and make them easier to handle.
COOKING Rating: Easy to Moderate
Serving Suggestions: These Corn Tamales de Elote can be served in a variety of ways. They are delicious on their own as a sweet treat or snack. You can also serve them as a side dish alongside savory Mexican dishes, such as enchiladas or chili. For a more substantial meal, try pairing them with a dollop of sour cream or Mexican crema and a sprinkle of cinnamon. They are also fantastic served with a cup of hot chocolate or coffee.
Tips:
- Use fresh corn for the best flavor: While frozen corn can be used in a pinch, fresh corn will provide the most authentic and delicious flavor. If using frozen corn, be sure to thaw it completely before blending.
- Don’t over-blend the corn: The corn mixture should be slightly chunky, not completely smooth. Over-blending can result in a gummy texture.
- Soak the husks long enough: The corn husks need to be fully pliable before you can use them to wrap the tamales. If they are still stiff, they will be difficult to fold and may tear.
- Pack the tamales tightly in the steamer: This will help them to maintain their shape during steaming.
- Be patient during steaming: Tamales require a long steaming time to cook through. Don’t try to rush the process or they may not be fully cooked.
Prep Time: 45 minutes Cook Time: 1 hour 10 minutes Total Time: 1 hour 55 minutes
Nutritional Information: (Note: Nutritional information is approximate and may vary depending on specific ingredients and serving size) Calories: Approximately 250-300 per tamale Protein: 4-5 grams per tamale Sodium: 200-300 mg per tamale
Conclusion These Authentic and Comforting Corn Tamales de Elote are a true delight. With their sweet corn flavor, tender texture, and comforting aroma, they are sure to become a family favorite. Whether you are looking for a unique dessert, a sweet side dish, or a taste of authentic Mexican cuisine, this recipe is sure to deliver. So gather your ingredients, soak your husks, and get ready to enjoy a batch of homemade tamales that will warm your heart and satisfy your sweet tooth.
write 5 questions and answers about this recipe
Q1: Can I use canned corn instead of fresh or frozen corn? A: While fresh or frozen corn is highly recommended for the best flavor and texture, you can use canned corn in a pinch. Be sure to drain the canned corn well and rinse it before blending. Keep in mind that the flavor will be slightly different, and the texture may be a bit softer.
Q2: Can I make these tamales ahead of time? A: Yes, you can definitely make these tamales ahead of time. After steaming, let them cool completely and then store them in an airtight container in the refrigerator for up to 3 days. You can also freeze them for up to 2 months. To reheat, simply steam them again for 15-20 minutes, or until heated through. You can also microwave them, but they may become a bit drier.
Q3: Can I add other ingredients to the batter? A: Absolutely! This recipe is a great base for experimenting with other flavors. You can add ingredients like raisins, chopped pecans, shredded coconut, or even a touch of cinnamon to the batter for a unique twist. Just be sure not to add too many ingredients, as this can affect the texture of the tamales.
Q4: How do I know when the tamales are done steaming? A: The best way to check if the tamales are done steaming is to carefully remove one from the steamer and unwrap it. The dough should be firm to the touch and should pull away easily from the husk. If the dough is still soft or sticky, continue steaming for another 10-15 minutes.
Q5: My tamales are too dry. What did I do wrong? A: There are several reasons why your tamales might be too dry. First, make sure you are using enough milk in the batter. If the batter is too thick, it will result in dry tamales. Also, be sure not to over-steam the tamales. Over-steaming can cause them to dry out. Finally, make sure you are storing the tamales properly after cooking. If they are not stored in an airtight container, they can dry out quickly.
