Easy Tamales de Elote (Sweet Corn Tamales)

Step 1

Cut the tops and bottoms off of the corn cobs. Shuck the cobs carefully and save the husks for later. Cut the kernels off the cobs and add them to a blender. Mix until you have a smooth paste. Set aside.

Step 2

Add vegetable shortening to a mixing bowl and beat with your hands or an electric mixer until fluffy. Add in sugar and continue mixing.

Step 3

Once smooth, add salt, baking powder, cinnamon, and vanilla and combine until incorporated. Pour in the blended corn paste to the mixing bowl and stir everything together (the consistency will be like a very thick batter at this point).

Step 4

Add 2-3 tablespoons of corn mixture to the wide end of a corn husk. Keeping it horizontal, fold one side of the husk over the corn mixture, then the other side over top to form a tube shape.

Step 5

Where the dough ends, pinch the bottom and fold the husk upwards. If the husks are small, secure the tamal by wrapping another husk around it the opposite way. Continue this process until the rest of the batter is gone.

Step 6

Add about 3-4 cups of water to the bottom of a large stockpot. Place a steamer rack inside and cover it with a layer of the leftover corn husks. Lean the tamales around the steamer in an upright position. Continue working inwards in a circular fashion until the pot is full.

Step 7

Cover the tamales with another layer of corn husks and a tea towel on top. Put the lid on your pot, bring to a boil, then reduce heat to medium-low and steam the tamales for 70-80 minutes.

Step 8

To check if they are fully cooked, remove 1 tamal at 70 minutes. Let it rest for a few minutes, then attempt to open the husk. If the tamal separates from the husk fairly easily and feels spongy, they are ready. If the dough still sticks to the husk quite a bit, continue steaming for an additional 5-10 minutes.

Step 9

Note: Keep a close eye on the water level of your pot during steaming. You don’t want to end up with a dry pot!

Step 10

When the tamales are finished cooking, let them rest for about 15-20 minutes for the best texture. Serve them while still warm on their own, with crema, or salsa verde on top. Happy eating!