Entree: El Salvador – Northern Culinary Region – Tamales de Elote (Soft steamed sweet corn tamales wrapped in corn husks)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 6

Approximate Time

Prep 20 min

Cook 50 min

Additional 30 min

Total 1 hr 10 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 6 ears fresh corn, kernels removed, about 4 cups (640 g) kernels
- 6 tbsp (85 g) unsalted butter, melted
- 1/4 cup (50 g) granulated sugar (adjust to taste)
- 2 large eggs, beaten, about 3 1/2 oz (100 g)
- 1/2 cup (120 ml) whole milk
- 1 tsp (4 g) baking powder
- 1/2 tsp (3 g) salt
- 1/2 cup (75 g) queso fresco or farmer's cheese, crumbled (optional)
- 12–14 corn husks, soaked in warm water at least 30 minutes and drained
- Cooking spray or a little extra butter for greasing husks

Show original ingredient measurements

- 6 ears fresh corn, kernels removed, about 4 cups (640 g) kernels
- 6 tbsp (85 g) unsalted butter, melted
- 1/4 cup (50 g) granulated sugar (adjust to taste)
- 2 large eggs, beaten, about 100 g
- 1/2 cup (120 ml) whole milk
- 1 tsp (4 g) baking powder
- 1/2 tsp (3 g) salt
- 1/2 cup (75 g) queso fresco or farmer's cheese, crumbled (optional)
- 12–14 corn husks, soaked in warm water at least 30 minutes and drained
- Cooking spray or a little extra butter for greasing husks

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Shuck the corn and remove kernels. In a blender or food processor, pulse the kernels in batches until a coarse, slightly textured batter forms (do not purée completely smooth). Measure about 4 cups (640 g) of blended corn.
2. In a large bowl, combine the blended corn, melted butter, sugar, beaten eggs, milk, baking powder, and salt. Mix until homogenous; stir in the crumbled queso fresco if using.
3. Spread a thin layer of the batter (about 1/3 to 1/2 cup (80–120 g)) onto each softened corn husk, leaving a 1-inch (2.5 cm) border on the sides. Fold the sides over the filling and then fold the bottom up to enclose; do not tie—fold firmly so tamal stays closed.
4. Arrange tamales upright in a steamer basket with a little space between them. Cover and steam over gently simmering water for 45–55 minutes, until tamales are set and a knife inserted in the center comes out clean.
5. Remove from steamer and let rest 5–10 minutes before unwrapping. Serve warm plain or with a mild crema or mild salsa if desired.

1. Shuck the corn and remove kernels. In a blender or food processor, pulse the kernels in batches until a coarse, slightly textured batter forms (do not purée completely smooth). Measure about 4 cups (640 g) of blended corn.
2. In a large bowl, combine the blended corn, melted butter, sugar, beaten eggs, milk, baking powder, and salt. Mix until homogenous; stir in the crumbled queso fresco if using.
3. Spread a thin layer of the batter (about 1/3 to 1/2 cup / 80–120 g) onto each softened corn husk, leaving a 1-inch (2.5 cm) border on the sides. Fold the sides over the filling and then fold the bottom up to enclose; do not tie—fold firmly so tamal stays closed.
4. Arrange tamales upright in a steamer basket with a little space between them. Cover and steam over gently simmering water for 45–55 minutes, until tamales are set and a knife inserted in the center comes out clean.
5. Remove from steamer and let rest 5–10 minutes before unwrapping. Serve warm plain or with a mild crema or mild salsa if desired.