Easy Tamales de Elote (Sweet Corn Tamales)

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Tamales de elote are sweet, tender, and pillowy soft! Also known as uchepos, they’re made with fresh corn kernels, then steamed to perfection in fresh corn husks. Serve them with a drizzle of crema or a splash of salsa verde for a balance of sweet and savory.

Tamales de Elote on a Plate. — Try sweet corn tamales for a delicious snack

Table of Contents

💛 Why you’ll love this recipe

Authentic flavors: These sweet corn tamales celebrate traditional flavors in a plant-based way.
5 ingredients: With just 5 base ingredients, you can craft a crowd-pleasing dish that everyone will love!
Customizable: Create a savory or sweet recipe with optional add-ins like cinnamon and vanilla extract.
Sweet undertones: Unlike some other tamales, this tamales de elote recipe boasts a gentle sweetness similar to cornbread.

If you love tamales de elote, you should really check out our vegan tamales, strawberry tamales, or corundas.

🫔 What are tamales?

Tamales are one of the oldest yet still the most popular snacks in Mexico. In fact, the word “tamal” stems from the Nahuatl word “tamalli,” which loosely translates to “wrapped” in English.

It is said that hunters and soldiers as early as 7000 BC would carry them for quick energy while walking long distances. Nowadays, you can find sweet and savory versions, and they’re usually made with dried corn husks, masa, and some type of filling.

In Mexico, tamales are enjoyed on all kinds of occasions like Las Posadas, baptisms, and during the Day of the Dead festival. But to be honest, tamales are great at any time of the year!

🌽 What are tamales de elote?

Tamales de elote, or sweet corn tamales, are a special kind of tamal made from fresh corn instead of masa harina and fresh corn husks. They have a distinctive sweetness and moist texture, making them very similar to cornbread.

They’re prepared using a simple steaming method, which guarantees that each tamal is cooked to perfection. It may seem daunting to make tamales, but it’s incredibly easy once you get the hang of it!

🌱 Are uchepos vegan?

Traditionally, uchepos were not made with add-ins like lard. However, it is a common ingredient to use nowadays since it creates moisture and flavor.

To keep things 100% vegan while also adding richness, we’ve used vegetable shortening. Additionally, pair your tamales de elote with toppings like vegan crema, vegan queso fresco, and salsa as the toppings.

Ingredients for tamales de elote. — Use fresh white corn

🛒 Ingredients & substitutions

Corn: Not to be confused with the sweet corn you may be familiar with, elote blanco (white corn) is generally firm with more starchy flavors. If you can’t get your hands on any, just use whichever type is local to you.
Vegetable shortening: Adds richness and ensures a moist texture. Vegan butter or coconut oil could also work, but the flavor profile will vary.
Granulated sugar: Enhances the natural sweetness of the corn. Depending on the variety of corn you use, you may have to adjust the amount. Also, ensure your granulated sugar is certified vegan or use organic cane sugar.
Salt: Balances the sweetness and elevates the overall flavor.
Baking powder: We use this leavening agent to ensure the sweet corn tamales rise slightly, giving them a light, fluffy texture.
Add-ins: While optional, you can add vanilla and cinnamon to introduce aromatic notes that complement the corn’s sweetness. Feel free to experiment with other flavors like nutmeg or orange zest.

For a complete ingredient list and step-by-step guide, scroll down to our recipe card.

📝 How to make tamales de elote

Step 1: Prepare the corn

Cut the tops and bottoms off of the corn cobs, then shuck the cobs carefully and save the husks for later. Cut the kernels off the cobs and mix them together in a blender until you have a smooth paste.

White Corn Kernels in a Bowl. — Be gentle while shucking the corn

Blended Corn in a Blender. — Be gentle while shucking the corn

Step 2: Make the batter

In a separate bowl, fluff up the vegetable shortening before adding the sugar. Then, blend in the salt, baking powder, and your choice of add-ins. Transfer the corn paste to the bowl and mix everything together. Remember, the batter should be thick, but creamy.

Vegetable Shortening and Sugar in a Bowl. — Whip the vegetable shortening

Step 3: Assemble the tamales

Add a few scoops of corn mixture to the wide end of a corn husk. Keeping it horizontal, fold one side of the husk over the center, then tuck the other side on top to form a tube shape.

Hands Holding a Corn Husk with Tamal Dough Inside. — Add some mixture to a corn husk

Hands Folding a Tamal de Elote. — Add some mixture to a corn husk

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.

Tamal being wrapped. — Roll the tamal into a tube

Hand Holding a Tamal de Elote. — Roll the tamal into a tube

Step 4: Steam the tamales

Add some 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.

Tamales de Elote in a Steamer Pot. — Don’t stack the tamales too tightly

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 the heat and steam the tamales until they’re fully cooked. Happy eating!

If you have questions about this tamales de elote recipe, check out our FAQs or leave a comment down below!

🍋 What to serve with tamales de elote

Even though these tamales de elote are delicious on their own, try topping them with some of our favorites like these:

A drizzle of vegan crema
Fresh salsa verde or salsa roja
A sprinkle of chopped cilantro
A squeeze of fresh lime juice
A side of refried beans

🌡️ Storage & reheating

These sweet corn tamales are perfect for meal-prepping, and leftovers store great! Here’s what to do:

Fridge: Tamales de elote will last in the fridge for up to 3-4 days. To keep them moist and flavorful, store them with the husk on.
Freezer: Tamales de elote freeze well too, which is why it’s a great idea to make a double batch. Just allow them to cool completely, then store them in your freezer with the husks on for up to 3 months.
Reheating: Steam them again for about 10-15 minutes to achieve a moist, fluffy, and tender texture again. Steam them for a little longer if your tamales are frozen. You can also warm them in the oven at 350F. Line them on a baking sheet or wrap them in tin foil and bake for 10-15 minutes.
Prep ahead: If you want to save time, try making the mixture a day or two before assembling the tamales. Or, make them to completion and freeze them uncooked for up to 6 months. All you have to do when you’re ready to eat is steam them.

Vegan Tamales de Elote With Salsa and Crema. — Enjoy sweet corn tamales plain or with toppings

♻️ Variations

Spiced: Mix in a touch of chile powder for a spicy kick.
Chocolate: Add cocoa powder for chocolatey sweet corn tamales.
Fruity notes: Mix in raisins or craisins for sweetness and added texture.
Nuts: Incorporate finely chopped pecans, walnuts, or almonds for a crunch.
Zesty: Add lemon, lime, or orange zest for a citrusy touch.

🧑‍🍳 Top tips

Source fresh corn: Since corn is the primary ingredient, aim for the freshest cobs you can find.
Whip the fat: Make sure you whip the vegetable shortening to give the tamales a lighter, fluffier texture.
Avoid overfilling: Too much batter could lead to spillage during steaming. It’s best to put less in than more.
Double wrap the uchepos: If your corn husks end up being too small, try using two instead of one so you have more room.
Check the water: It’s important to prevent the steamer from drying out. You can place a heat-safe object in the bottom to hear the water boiling if you want.
Patience: Let your tamales de elote rest for a few minutes post-steaming. It prevents sticking and enhances their overall texture.

💬 FAQ

What do I do if my mixture is too runny?

If your tamale mixture is too runny from extra juicy corn, try adding 1-2 tablespoons of masa harina at a time until you achieve the desired consistency. It should look like a very thick batter.

What do I do if my mixture is too thick?

If your mixture is too thick, try adding 1-2 tablespoons of water or plant milk until you achieve the right consistency.

Do I have to use vegetable shortening in tamales?

To ensure this recipe is vegan, use vegetable shortening, coconut oil, or vegan butter. However, you can make this recipe more simple by omitting the vegetable shortening (although the texture and taste will differ).

How do I ensure the tamales cook uniformly?

To ensure the tamales cook uniformly, make sure they’re snugly but not tightly packed in the steamer.

Can I use a different steaming method?

While a stockpot is traditional, a dedicated steamer or pressure cooker will also work. However, you will need to adjust the cooking time accordingly.

How do I know when they’re perfectly steamed?

The tamales are perfectly steamed when the tamal pulls away easily from the husk. If it’s still sticking a little, steam them for a few more minutes before checking again.

🍴 More Mexican antojitos

If you’re a fan of tamales de elote, try some more plant-based antojitos like these:

Sopes: Crispy masa cakes slathered with refried beans, salsa, and avocado.
Picaditas: Thin corn cakes topped with green or red salsa, onion, and queso.
Garnachas: Corn cakes topped with spicy salsa, shredded jackfruit, and a tangy cabbage slaw.
Panuchos: A Yucatecan specialty of corn tortillas stuffed with black beans.
Sopitos: Corn discs topped with garnishes like mashed beans, crumbled meat, queso, salsa, and cabbage.