Entree: Mexico – Veracruz – Tamales de Elote (Steamed sweet corn tamales made from fresh corn masa, tender and slightly sweet)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 30 min

Total 50 min

Ingredients

- 6 cups (870 g) fresh sweet corn kernels (from about 6–8 ears)
- 1/2 cup (60 g) masa harina
- 4 tbsp (60 g) lard or unsalted butter, softened
- 1/3 cup (67 g) granulated sugar
- 1 tsp (4 g) baking powder
- 1 tsp (6 g) fine salt
- 1/3 cup (80 ml) whole milk
- 4 oz (115 g) queso fresco or mild fresh cheese, crumbled (optional)
- 12–16 dried corn husks, soaked in warm water until pliable
- Extra butter for serving (optional)

Instructions

1. Prepare corn: In a food processor or blender, pulse the fresh corn kernels with the milk until coarsely pureed but still a little textured; work in batches if needed.
2. Make masa: In a large bowl, beat the softened lard or butter until fluffy. Stir in the pureed corn, then add masa harina, sugar, baking powder, and salt. Mix until combined to a spreadable masa; adjust with a tablespoon of milk if too thick.
3. Fold in cheese: If using, gently fold the crumbled queso fresco into the masa.
4. Assemble tamales: Drain and pat dry the soaked husks. Spread about 3–4 tbsp of masa (depending on husk size) onto the center of each husk, fold sides over and then fold the bottom up to secure.
5. Steam: Place tamales upright in a steamer basket with water simmering below. Cover and steam for 25–30 minutes, until the masa is set and pulls away from the husk easily.
6. Finish and serve: Let tamales rest 5 minutes, then serve hot with extra butter or a light salsa if desired.