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Tamal de Elote

Tamal de Elote: A Sweet Corn Delight

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.

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.


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


Preparing the Tamal de Elote Batter:

  1. Blend Corn Kernels:
  • In a blender, puree the fresh corn kernels until smooth.
  1. 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:

  1. Prepare Corn Husks:
  • Soak corn husks in warm water for at least 30 minutes or until they are pliable.
  1. 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.
  1. 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:

  1. Cool and Unwrap:
  • Allow the tamales to cool slightly before unwrapping.
  1. 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.


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!