Tamales De Elote
Make these Tamales De Elote (Corn Tamales) and you’ll be amazed how easy it is to make them. Enjoy this delicious recipe!
Tamales are one of Mexico’s most popular dishes and you’ll see them in every Mexican restaurant menu. On this post I will show you how to make Tamales using fresh corn as our base.
Tamales De Elote, also known as Uchepos, are a typical recipe from the state of Michoacan Mexico. This corn mixture does not require many ingredients as binding agents and that’s what makes them so easy to prepare! You don’t even need “masa”!
We’ll use fresh corn husks to wrap the tamales but if you can’t find them fresh with their husks on, it’s okay to use the dried type. Using the fresh ones is just a way to save money if you can.
Ingredients
The beauty of this Corn Tamales recipe is that the ingredients are accessible in any part of the country.
Often times people tell me they can’t find a certain Mexican ingredient in their neck of the woods so they miss out on wonderful traditional Mexican dishes. If you have corn available to you, then you can make this!
- 10 whole ears of corn (elotes) or 11 cups fresh corn kernels (not frozen or cooked)
- Corn husks from corn
- 3 sticks unsalted butter at room temperature 12 onces
- 1 ½ cups white sugar
- ½ tsp ground cinnamon
- 1 ½ teaspoon vanilla extract
- 1 teaspoon baking powder
- ¼ teaspoon kosher salt
- 2 ½ cups corn flour/corn meal or corn muffin mix if you can’t find regular corn flour This is in case the the tamale mix comes out watery due to the corn.
How to make Tamales De Elote
- Cut the ends of the corn
- Peel the corn and reserve the largest corn husks. Place corn husks in a large container Cover with hot water. Weigh husks down with a heavy plate to keep them submerged. Soak husks for a minimum of 30 minutes until soft and pliable.
- Remove the corn kernels from the cob with a knife.
- Using a blender, add two cups of kernels at the time and puree until smooth. About a minute. Repeat this process to puree all of the corn. Set aside.
- In the bowl of an electric mixer using the paddle attachment, cream the butter and sugar until smooth. About 2 minutes.
- Add the cinnamon, salt, baking powder and vanilla extract. Mix for 1 minute.
- Add the pureed corn kernels a little bit at the time, ensuring everything is mixed together.
- Drain corn husks. Gently flatten and pat dry.
- Holding 1 corn husk in one hand, with the narrow end pointing toward you, spread a heaping ¼ cup corn mixture in center of husk.
- Fold left side of husk over right side, then fold bottom up and tie with kitchen twine or a strip of husk.
- Stand tamales up on rolled ends in steamer basket in a pot deep enough to hold them upright. Steam 60 to 70 minutes or until the corn masa is firm and holds its shape.
What to serve with
Tamales De Elote are perfect served with Refried Beans and Calabacitas to balance them off. Since they’re sweet, they also go deliciously with with powdered sugar and/or Mexican Crema for a savory contrast.
My favorite way to eat corn tamales? It’s frying them a little bit until they get nice and crispy and pairing them with over medium eggs. So good!
Enjoy these Chicharrones De Harina as appetizers while you make these Sweet Corn Tamales.
Tamales De Elote (Corn Tamales)
Ingredients
- 10 whole ears of corn (elotes) or 11 cups fresh corn kernels (not frozen or cooked)
- Corn husks from corn
- 3 sticks unsalted butter at room temperature 12 onces
- 1 ½ cups white sugar
- ½ tsp ground cinnamon
- 1 ½ teaspoon vanilla extract
- 1 teaspoon baking powder
- ¼ teaspoon kosher salt
- 2 ½ cups corn flour/corn meal or corn muffin mix if you can't find regular corn flour This is in case the the tamale mix comes out watery due to the corn.
Instructions
- Cut the ends of the corn with a knife
- Peel the corn and reserve the largest corn husks. Place corn husks in a large container Cover with hot water. Weigh husks down with a heavy plate to keep them submerged. Soak husks for a minimum of 30 minutes until soft and pliable.
- Remove the corn kernels from the cob with a knife.
- Using a blender, add two cups of kernels at the time and puree until smooth. About a minute. Repeat this process to puree all of the corn. Set aside.
- In the bowl of an electric mixer using the paddle attachment, cream the butter and sugar until smooth. About 2 minutes.
- Add the cinnamon, salt, baking powder and vanilla extract. Mix for 1 minute.
- Add the pureed corn kernels a little bit at the time, ensuring everything is mixed together.
- Drain corn husks. Gently flatten and pat dry.
- Holding 1 corn husk in one hand, with the narrow end pointing toward you, spread a heaping ¼ cup corn mixture in center of husk.
- Fold left side of husk over right side, then fold bottom up and tie with kitchen twine or a strip of husk.
- Stand tamales up on rolled ends in steamer basket in a pot deep enough to hold them upright. Steam 60 to 70 minutes or until the corn masa is firm and holds its shape.
- Serve with powdered sugar or Mexican crema for a savory contrast.
*Ana’s Notes:
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NUTRITION
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Hello, at what point would you add the flour?
It is a good recipe. However, being born and raised in Michoacan, this recipe may not authentic. Uchepos do not include cinnamon, vanilla, sugar and that much butter. To eat uchepos with costillas de puerco con chile verde, huevos fritos, etc., your uchepos will be too sweet. The vanilla and cinnamon may contradit the flavors of spicy and/or salty dishes.
Did you make them? These are sweet tamales and there are many ways to make Uchepos. Please let me know how you made this recipe? Thanks!
These tamales are so good! Really enjoyed them with two sunny side up eggs in the morning. Yum!