Tamales De Elote Recipe
Two sweet corn cake tamales, served with sour cream.
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Ingredients
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Tamale Dough
Serving
Method
Tamale Preparation
- 1
Soak Corn Husks
Place corn husks in a bowl of warm water and let them soak for about 30 minutes to soften.
- 2
Prepare the Dough
In a blender or food processor, blend the fresh corn kernels until smooth. In a large mixing bowl, combine the blended corn, cornmeal, baking powder, sugar, salt, and softened butter. Mix well until fully combined.
- 3
Add Milk
Gradually add the milk to the corn mixture, stirring until the dough is smooth and has a thick, spreadable consistency.
- 4
Fill Corn Husks
Take a soaked corn husk and spread about 1/4 cup of the tamale dough onto the center of the husk, leaving some space on the sides and the bottom. Fold the sides of the husk over the filling, then fold the bottom of the husk up to secure the tamale. Repeat for all husks and dough.
Cooking
- 5
Steam the Tamales
Place the filled tamales upright in a steamer basket. Add water to the bottom of the steamer and cover. Steam the tamales for about 45-60 minutes or until the dough is firm and separated from the husk.
- 6
Serve
Once cooked, carefully remove the tamales from the steamer. Serve warm with a dollop of sour cream on the side.
