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”!
Why you’ll love it
- You’ll love the texture: These tamales has a unique, slightly crumbly yet moist texture when cooked properly.
- Fun to make! The process of making tamales, which often involves a group effort, can create a sense of togetherness and tradition.
- These tamales can be adapted to different preferences and dietary restrictions. Vegetarian, vegan, and gluten-free options are common.
*** Make sure to read the entire blog post. Every step matters since I provide helpful tips along the way!
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!
- Whole ears of corn (elotes) or 11 cups fresh corn kernels (not frozen or cooked)
- Corn husks from corn
- Note: 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.
- Unsalted butter at room temperature
- White sugar
- Ground cinnamon
- Vanilla extract
- Baking powder
- Kosher salt
- 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.
How to Store
- Fridge: If you plan to consume the tamales de elote within a few days, store in the refrigerator. Place them in an airtight container or a resealable plastic bag. You can keep them in their corn husks or remove the husks and wrap them in plastic wrap or aluminum foil. They’re best eaten within 3 days.
- Freezer: Wrap each tamal individually in plastic wrap or aluminum foil then place in a resealable plastic freezer bag or an airtight container. Consume within 3 months.
Reheating
- Steam Method: This is often considered the best method for reheating tamales because it helps retain their moisture and prevents them from drying out.
- Fill the bottom of a large pot with about 1-2 inches of water. You should use a pot with a steamer insert if possible.
- Place the tamales upright in the steamer insert or on a rack above the water, making sure they don’t touch the water.
- Cover the pot with a lid and bring the water to a gentle simmer.
- Steam the tamales for about 15-20 minutes or until they are heated through. Check one tamale to ensure it’s piping hot in the center.
- Remove the tamales from the pot and let them cool slightly before unwrapping and serving.
- Microwave: This method is quicker, but it may result in slightly drier tamales compared to steaming.
- Place a damp paper towel on a microwave-safe plate.
- Place the tamal on the plate and cover it with another damp paper towel.
- Microwave on medium power (50% to 70%) for 1-2 minutes, checking for doneness after each minute. The time may vary depending on the microwave’s power and the tamale’s size.
- Let it rest for a minute before unwrapping and serving.
- Stove:
- Remove the husks from the tamales if they were steamed with them, leaving just the tamal itself.
- In a skillet or frying pan, heat over medium heat.
- Place the tamales into skillet without overcrowding the pan. Fry the tamales for 2-4 minutes on each side or until they are golden brown and crispy. Turn them using tongs or a spatula.
- Enjoy while hot!
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!
More Mexican Recipes
I hope you like this recipe! Share it, or leave a rating and comment below. For questions that need an answer right away, please contact me and I’ll get back to you asap. Gracias!!!! xx, Ana
Print Recipe:
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 (12 ounces) at room temperature
- 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 and 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 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.
Muy Delish Notes:
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Nutrition
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These look amazing! Do you ever fill them with meat?
Hi Holly, yes the good thing with the tamales is you can fill them with lots of different ingredients. There is another recipe on the website with meat. Here is the link https://www.muydelish.com/how-to-make-beef-tamales/.
Wow, these corn tamales look and sound marvelous. I can’t wait to make them.
Thank you! Let me know how you like them when you make them.
I love Mexican food and this recipe was no exception! These were so easy and delicious; definitely a new favorite recipe!
So happy you like them!!! one of my favorite recipes.
I appreciate the step-by-step directions for making the sweet corn tamales. The recipe is one to be saved!
Yes!! thank you so much. Hope you like them when you make them.
First time making tamales and def not the last! These turned out beautifully—they were so delicious. Thank you!
Oh wow!! so happy you like them, thank you!!!
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!