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.

A large plate with corn tamales de elote still wrapped in husk

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.  

Close up image of a tamales de elote with salsa verde on top

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.
Sweet Corn Tamales (aka Uchepos) by Muy Delish

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.
Sweet Corn Tamales (aka Uchepos) by Muy Delish
  • 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.
Sweet Corn Tamales (aka Uchepos) by Muy Delish
  • 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.
Sweet Corn Tamales (aka Uchepos) by Muy Delish

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!

Two fried tamales de elote with fried eggs on the side on a white plate
Fried Corn Tamales served with crispy fried eggs are so delicious!

Enjoy these Chicharrones De Harina as appetizers while you make these Sweet Corn Tamales.

A large plate with corn tamales still wrapped in husk

Tamales De Elote (Corn Tamales)

Servings 10 Tamales
Ana Frias
5 from 1 vote
Prep Time 40 mins
Cook Time 1 hr
Total Time 1 hr 40 mins
Make these Tamales De Elote (Corn Tamales) and you’ll be amazed how easy it is to make them. Enjoy this delicious recipe!
10 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:

Tip on buying corn: Ripe corn has a little give but are not too firm. If you don’t find them ripe, they will release extra liquid and will make the tamales soggy. Make sure they’re ripe to avoid this. 

ADD YOUR OWN PRIVATE NOTES

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NUTRITION

Serving: 1Tamal | Sodium: 78mg | Sugar: 7g | Fiber: 3g | Potassium: 33mg | Cholesterol: 32mg | Calories: 220kcal | Monounsaturated Fat: 3g | Saturated Fat: 8g | Fat: 14g | Protein: 7g | Carbohydrates: 28g

The nutritional information and US conversions are calculated automatically. I cannot guarantee the accuracy of this data. If this is important to you, please verify with your favourite nutrition calculator and/or unit conversion tool.

One tamal placed on top of corn husk
Tamales De Elote (Corn Tamales, AKA Uchepos)

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4 Comments

  1. 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.