Entree: Mexico – Veracruz (Gulf Coast Mexico) – Tamal de Elote (Sweet Corn Tamal)

Serving Size: 6

Approximate Time

Prep 30 min

Cook 50 min

Additional 10 min

Total 1 hr 30 min

Ingredients

- 5 cups (800 g) fresh corn kernels (about 6–7 ears)
- 2 large eggs (approx. 100 g)
- 3 tbsp (45 ml) unsalted butter, melted
- 1/2 cup (60 g) masa harina
- 2 tbsp (25 g) granulated sugar
- 1 tsp (5 ml) vanilla extract
- 1 tsp (4 g) baking powder
- 1 tsp (5 g) fine salt
- 8 oz (225 g) queso fresco, crumbled (reserve 2 oz/55 g for topping)
- 12–14 dried corn husks, soaked in warm water 30 minutes and drained
- Water for steaming
- 1/2 cup (120 g) crema mexicana or sour cream, for serving
- Optional: 1/4 cup (15 g) chopped fresh cilantro for garnish
- Optional: salsa roja or pickled jalapeños, for serving

Instructions

Short Description:
A tender, slightly sweet tamal made from fresh corn purée, enriched with eggs and butter and filled with crumbled queso fresco; traditionally wrapped in corn husks and steamed until soft and set. Served warm with crema and a simple salsa, it functions as a satisfying main dish on the Gulf coast.

Regional Notes:
This Veracruz version uses abundant fresh sweet corn (not primarily masa), producing a soft, sweet batter that distinguishes it from heavier, savory masa tamales inland. It is commonly plated as a main course and finished with crema and queso fresco rather than served only as a side.

1. Prepare the corn husks by soaking them in warm water for 30 minutes to make them pliable; drain and keep covered with a damp towel. Set up a steamer pot with about 1–2 inches (2.5–5 cm) of water and bring to a simmer.
2. Roughly cut the corn kernels from the cobs and place them in a blender or food processor with the eggs, vanilla, and sugar. Pulse to a coarse purée—do not overblend to a completely smooth texture; you want some grain and body (about 30–45 seconds depending on machine).
3. Transfer the corn purée to a large bowl. Whisk in the melted butter until incorporated. Stir in the masa harina, baking powder, and salt until you have a thick, scoopable batter. Let rest 5 minutes; the masa harina will hydrate and thicken the mixture.
4. Stir about two-thirds of the crumbled queso fresco into the batter, reserving the remainder for the center filling and topping. The batter should hold its shape on a spoon but still be moist; if too stiff, add 1–2 tbsp (15–30 ml) water.
5. To assemble, lay a soaked corn husk flat with the wide end toward you. Spread about 1/3 to 1/2 cup (80–120 g) of batter into the center, leaving a 1-inch (2.5 cm) border on the sides. Place a spoonful (about 1 tbsp / 15 g) of reserved queso fresco in the middle of the batter. Fold the sides of the husk toward the center and fold up the narrow end to enclose, forming a neat package. Repeat with remaining husks and filling to make 12–14 tamales (serve 2 tamales per person for 6 servings).
6. Arrange the tamales upright in the steamer basket with the folded end down so the open end faces up. Cover the open ends with any remaining soaked husks or a clean damp kitchen towel to trap steam. Cover the pot and steam over medium-low simmer for 40–50 minutes, checking the water level occasionally and adding more hot water if needed.
7. Test doneness by removing one tamal and letting it rest 5 minutes; the tamal should pull cleanly away from the husk and the batter should be set (not runny). If still soft, steam an additional 5–10 minutes and test again.
8. Serve warm: unwrap tamales and top with a spoonful of crema mexicana, a sprinkle of reserved queso fresco, and chopped cilantro if using. Offer salsa roja or pickled jalapeños on the side.