Entree: El Salvador – National Cuisine – Tamales de Elote (Fresh sweet corn tamales made from ground corn dough steamed in corn husks, often slightly sweet and served as a hearty savory-sweet main)

Serving Size: 8

Approximate Time

Prep 35 min

Cook 50 min

Additional 5 min

Total 1 hr 30 min

Ingredients

- 6 cups (900 g) fresh sweet corn kernels (about 6–8 ears), scraped from the cob
- 3 large eggs (about 150 g)
- 1/2 cup (115 g) unsalted butter, softened
- 1/2 cup (60 g) masa harina or finely ground corn flour
- 1/4 cup (50 g) granulated sugar (adjust to taste)
- 1 tsp (4 g) baking powder
- 1 tsp (6 g) salt
- 1 cup (120 g) queso fresco or farmer's cheese, crumbled (optional for a savory version)
- 12–16 dried corn husks, soaked in warm water until pliable
- 2 tbsp (30 ml) vegetable oil or melted butter for greasing
- Lime wedges and crema or curtido for serving (optional)

Instructions

1. Drain soaked corn husks and pat dry; trim ends if needed so they lie flat. Preheat a steamer with enough water for 45–60 minutes of steaming.
2. In a food processor or blender, pulse the fresh corn kernels until coarsely pureed but still slightly textured, about 10–12 short pulses. Transfer to a large bowl.
3. In the blender (no need to rinse), combine the eggs and softened butter and blend until smooth, then add this mixture to the bowl with the ground corn. Stir in masa harina, sugar, baking powder, and salt until just combined. Fold in crumbled queso fresco if using.
4. Spread about 3–4 tbsp (45–60 ml) of the corn batter onto the center of a soaked corn husk, shaping into a 4-inch by 3-inch rectangle and leaving a 1/2-inch border. Fold the sides of the husk over the batter and fold the bottom up to form a neat package; do not tie.
5. Place tamales seam-side down in the steamer, standing upright if possible. Cover and steam over medium-low heat for 40–50 minutes, or until tamales are set and a toothpick inserted comes out clean.
6. Remove tamales from the steamer and let rest 5 minutes before serving. Serve warm with crema, curtido, or lime wedges.