Entree: Mexico – Jalisco – Tamales de Elote (Steamed fresh sweet-corn tamales made from blended corn masa, often finished with cheese or crema)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 1 hr

Additional 30 min

Total 1 hr 30 min

Ingredients

- 4 cups (640 g) fresh corn kernels, removed from about 6–8 ears
- 2 large eggs, approx. 1.8 oz (50 g) each
- 1 cup (120 g) masa harina (corn masa flour)
- 6 tbsp (85 g) unsalted butter, softened
- 1/4 cup (50 g) granulated sugar
- 1 tsp (4 g) baking powder
- 1/2 tsp (3 g) fine salt
- 4 oz (115 g) queso fresco, crumbled
- 20–24 corn husks, soaked in warm water until pliable (no measurement)
- 1/4 cup (60 ml) crema or sour cream, for serving
- Salsa roja or salsa verde, for serving

Instructions

1. Soak the corn husks in warm water for at least 30 minutes to make them pliable; drain and pat dry when ready to assemble.
2. In a food processor or blender, pulse the fresh corn kernels until mostly smooth but with some texture (about 8–10 pulses). Transfer to a mixing bowl.
3. Add the eggs, softened butter, sugar, baking powder, and salt to the blended corn and whisk until combined. Stir in the masa harina until a thick, spreadable batter forms. Fold in the crumbled queso fresco.
4. Spread a heaping 1/4 cup (about 60–70 g) of the batter onto the smooth side of each corn husk, leaving a 1-inch (2.5 cm) border at the top and a little space at the bottom for folding. Fold sides over to enclose the filling and fold up the bottom.
5. Arrange tamales upright in a steamer basket with folded ends down, leaving some space between them for steam circulation. Cover and steam over simmering water for 45–60 minutes, checking water level occasionally and replenishing with hot water as needed.
6. To test, unwrap one tamal: the masa should be set and pull away from the husk easily. Let tamales rest 5 minutes before serving. Serve warm with crema and salsa.