Tamal de Elote

Mely Martínez’s tamales de elote combine fresh sweet corn with masa harina, butter, sugar, baking powder and salt. The corn’s own fresh husks wrap the batter for steaming. She describes these sweet corn tamales as a favorite across Mexico and serves them warm.

A sharp knife cuts off the ends of the corn cobs. The husks are carefully removed and placed in supplied hot water in a large pot. The cobs stand in the selected shallow bowl while a sharp knife cuts the kernels downward; a food processor lightly grinds them to a medium-coarse texture.

The measured masa harina and processed kernels go into a large bowl. In a separate bowl, the supplied room-temperature butter beats with sugar and salt until light and fluffy, using the selected spatula. That mixture joins the corn and masa, and baking powder is stirred in to make a thick batter. Extra masa harina may adjust a batter that is too wet.

The softened husks are removed and drained. Small husks line the steamer’s bottom, while about three tablespoons of batter go in each selected flattened wrapping husk. The folded tamales stand open-side up above the supplied hot water in a large pot with a steamer insert. Remaining corn husks and the lid cover them for steaming.

After the stated one hour and fifteen minutes, unwrapping a tamal checks whether the dough releases easily from its husk. If it sticks, the tamal is wrapped again and steaming continues for fifteen to twenty minutes. The tamales are served warm, with selected optional ready salsa and queso fresco alongside.