Indulge your sweet tooth with Tamal de Elote, a delicious Mexican treat that showcases the natural sweetness of fresh corn.
These soft and moist tamales, made with a blend of corn masa and pureed corn kernels, are a delightful fusion of textures.
Whether enjoyed as a dessert or a comforting snack, Tamal de Elote offers a taste of Mexican culinary tradition with a touch of sweetness.
Table of Contents
Key Takeaways
- Who this dish appeals to: Those with a love for sweet treats, individuals seeking a taste of authentic Mexican desserts.
- Estimated duration: A delightful cooking experience that takes approximately 1.5-2 hours, including preparation and steaming.
- Nutrition facts: A dessert featuring the wholesome goodness of fresh corn.
About this Recipe
Tamal de Elote is a traditional Mexican dessert that beautifully combines the flavors of corn masa and sweet corn. This recipe provides a simple and enjoyable way to create these sweet tamales in the comfort of your kitchen.
Ingredients
For the Tamal de Elote:
- 3 cups fresh corn kernels (about 4-5 ears of corn)
- 1 cup corn masa harina
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup milk
- 1 teaspoon vanilla extract
For Assembly:
- Corn husks, soaked in warm water
- Kitchen twine or strips of soaked corn husks for tying
Instructions
Preparing the Tamal de Elote Batter:
- Blend Corn Kernels:
- In a blender, puree the fresh corn kernels until smooth.
- Mix Wet Ingredients:
- In a large bowl, combine the pureed corn, corn masa harina, softened butter, granulated sugar, baking powder, salt, milk, and vanilla extract.
- Mix until you have a smooth batter.
Assembling and Cooking Tamales:
- Prepare Corn Husks:
- Soak corn husks in warm water for at least 30 minutes or until they are pliable.
- Assemble Tamales:
- Take a soaked corn husk and spread a thin layer of the tamale batter on the center, leaving space at the edges.
- Fold the sides of the corn husk over the batter, creating a cylindrical shape. Fold the bottom of the husk upward.
- Tie the tamale securely with kitchen twine or strips of soaked corn husks.
- Steam Tamales:
- Arrange the tamales upright in a steamer basket, ensuring they are tightly packed to prevent unraveling during steaming.
- Steam the tamales over boiling water for 1.5 to 2 hours or until the masa is set.
Serving Tamal de Elote:
- Cool and Unwrap:
- Allow the tamales to cool slightly before unwrapping.
- Serve Warm:
- Serve the Tamal de Elote warm, either on its own or accompanied by a sprinkle of powdered sugar or a dollop of whipped cream.
Serving Suggestions
- Pair with a hot cup of Mexican atole or champurrado for a comforting dessert experience.
- Enjoy with a scoop of vanilla ice cream for an indulgent treat.
- Drizzle with chocolate sauce or sprinkle with cinnamon for added flavor.
Storage Options
Tamal de Elote can be stored in the refrigerator for up to three days. Reheat in a steamer or microwave before serving. For longer storage, freeze the tamales in an airtight container, and steam to reheat when ready to enjoy.
Ingredient Substitutes
- Fresh Corn: If fresh corn is not available, you can use canned or frozen corn kernels.
- Corn Masa Harina: Ensure you use masa harina specifically designed for tamales or tortillas.
Alternatives to this Dish
Experiment with the addition of grated coconut, cinnamon, or a touch of citrus zest to customize the flavor profile of your Tamal de Elote. Consider these dishes as alternatives:
Elote: Grilled corn on the cob coated with mayonnaise, cheese, chili powder, and lime juice, offering a savory and spicy treat.
Tamales de Cazuela: Tamales served in a cazuela (pot), typically with a flavorful sauce or broth.
Conclusion
Tamal de Elote is a delightful celebration of the sweetness of fresh corn, wrapped in a tender masa blanket. This dessert showcases the beauty of traditional Mexican flavors, inviting you to savor the warmth and comfort of homemade tamales. ¡Buen provecho!
