Tamal De Elote Recipe

Soak husks

Place corn husks in a large bowl and cover with warm water. Weigh them down so they stay submerged and soak 30–45 minutes until flexible. Rinse any dirt off and pat dry when ready to use.

Set up a steamer large enough to hold tamales upright or a large pot with a steaming rack. Bring water to a simmer while you assemble tamales.

Process corn

If using fresh corn: cut kernels from the cobs. Reserve about 1/2 cup of the milky liquid scraped from the cobs (or use a bit of the corn cooking liquid). Place the corn kernels in a food processor or blender and pulse until coarsely ground – you want some texture, not completely smooth. If using frozen, thaw and drain excess water, then pulse briefly.

Combine dry ingredients

In a large bowl, whisk together masa harina, all-purpose flour, baking powder, salt, and sugar (if using) until evenly distributed.

Cream butter

In a separate bowl, beat the softened butter until light and fluffy (about 2–3 minutes). This helps the masa be tender and airy.

Mix masa

Add the pulsed corn and the creamed butter to the dry mixture. Stir in the sour cream (or crema) and 1/4–1/2 cup of milk or reserved corn liquid. Use a sturdy spatula or your hands to combine until a moist, spreadable dough forms. The dough should be soft but hold its shape. If it's too stiff, add up to 2–3 tablespoons more milk; if too wet, add up to 2 tablespoons more masa harina or flour.

Test masa

To ensure proper texture, drop a small spoonful of masa into a cup of cold water. If it floats, the masa is ready. If it sinks, beat in another tablespoon of softened butter and retest.

Prepare a husk

Lay a soaked corn husk flat on the work surface with the smooth side down and the tapered end pointing away from you. If the husk is large, trim the thicker end so it lays flat.

Spread masa

Using a spoon or spatula, spread about 2–3 tablespoons (or a golf-ball–sized portion) of masa in the center of the husk, leaving a 1-inch border at the bottom and sides. Spread into a rectangle about 3 inches wide and 4–5 inches long. If adding cheese or other fillings, place a tablespoon of crumbled queso fresco in the center of the masa.

Fold and tie

Fold the long sides of the husk toward the center, covering the masa. Fold up the bottom end. If desired, fold the top over or leave open. Tie with a strip of husk or kitchen twine to secure, or simply stand them upright in the steamer which will help them stay closed.

Repeat assembling until all masa is used. You should get about 12 tamales depending on husk size and portioning.

Arrange tamales

Place tamales standing upright in the steamer with the open ends up, or lay them on their sides in layers with husks between layers. Do not pack too tightly; allow steam circulation.

Steam

Cover with a damp kitchen towel and a lid. Steam over simmering water for 45–60 minutes. Check water level periodically and replenish with hot water as needed. After 45 minutes, test one tamal: if masa pulls away from the husk cleanly, tamales are done. If not, continue steaming and check every 10 minutes.

When done, turn off heat and let tamales rest in the steamer for 10 minutes before unwrapping to help them set.

Unwrap and pan-fry

To serve fried: remove steamed tamales from their husks. Heat 1–2 tablespoons melted butter in a skillet over medium-high heat. Fry each tamal 2–3 minutes per side until golden and crisp. Drain on paper towels.

Serve tamales warm. Top with a spoonful of Mexican crema or sour cream, sprinkle with crumbled queso fresco, and garnish with chopped cilantro and pickled or fresh jalapeños to taste.

Leftover tamales can be refrigerated up to 4 days or frozen for up to 3 months. Reheat steamed or microwave covered until warmed through, or pan-fry for a crispy finish.