Entree: El Salvador – Central Culinary Region – Tamales de Elote (Steamed fresh corn tamales made from ground sweet corn masa often mixed with cheese and lightly sweetened)

Serving Size: 6

Approximate Time

Prep 40 min

Cook 1 hr

Total 1 hr 40 min

Ingredients

- 6 ears fresh sweet corn, kernels cut off (about 6 cups / 900 g kernels)
- 1 cup (120 g) masa harina (corn flour for tamales)
- 1/2 cup (113 g) unsalted butter, softened
- 1/3 cup (67 g) granulated sugar
- 1 tsp (4 g) baking powder
- 1/2 tsp (3 g) salt
- 1/2 cup (120 ml) whole milk (more as needed)
- 6 oz (170 g) queso fresco, crumbled (or mild farmer's cheese)
- 12–16 dried corn husks, soaked in warm water until pliable

Instructions

1. Drain corn husks and keep them submerged in warm water while you prepare the masa. Preheat a steamer with about 2 inches (5 cm) of water and bring to a simmer.
2. Cut kernels from the ears and reserve any leftover cob bits for stock if desired. In a blender or food processor, puree the corn kernels with 1/4 to 1/2 cup (60–120 ml) of the milk until a coarse smooth batter forms.
3. In a large bowl, beat the softened butter with sugar until light. Stir in the blended corn, then add masa harina, baking powder, and salt. Mix until combined; add more milk 1 tbsp (15 ml) at a time if the batter is too thick. The batter should be spreadable but hold shape.
4. Fold in crumbled queso fresco, reserving a little for topping if desired.
5. Pat a drained corn husk dry and spread about 1/3 to 1/2 cup (80–120 g) of batter in the center, leaving a 1-inch (2.5 cm) border. Fold the sides of the husk over the masa, then fold the bottom up to enclose. Repeat with remaining husks and batter.
6. Arrange tamales seam-side down in the steamer, standing them upright if possible. Cover and steam over simmering water until set and a toothpick inserted into the center comes out clean, about 45–60 minutes. Check water level occasionally and add more hot water if needed.
7. Remove tamales from the steamer and let rest 5 minutes before serving. Serve warm with crema, extra queso, or a mild salsa if desired.