Easy Tamales de Elote (Sweet Corn Tamales)
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.
Equipment
- Blender
- Mixing bowl
- Steamer
Ingredients
- 6 cobs of white corn
- 6 tablespoons vegetable shortening
- ½ cup granulated sugar
- ½ teaspoon salt
- 1 teaspoon baking powder
Add-ins optional
- 1 teaspoon vanilla
- 1 teaspoon cinnamon
Instructions
Batter
- 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.
- Add vegetable shortening to a mixing bowl and beat with your hands or an electric mixer until fluffy. Add in sugar and continue mixing.
- 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).
Assembly
- 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.
- 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.
Steaming
- 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.
- 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.
- 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.
- 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!
- 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!
Video
Notes
- 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.
- Nutritional information is a rough estimate and should not be taken as health advice.
Nutrition
Serving: 1tamal | Calories: 127kcal | Carbohydrates: 16.8g | Protein: 1.5g | Fat: 7g | Saturated Fat: 1.7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2.8g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 139.3mg | Potassium: 121.8mg | Fiber: 0.9g | Sugar: 11.1g | Vitamin A: 84.1IU | Vitamin C: 3.1mg | Calcium: 20.7mg | Iron: 0.3mg
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