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Tamal de Elote

Serves 4 to 6 Entree vegetarian

Tamal de Elote

Tamal de Elote is a cherished staple in the everyday kitchens of western Mexico, where the sweet aroma of corn husks steaming on the stove beckons everyone to gather around the table. This recipe captures the simplicity and warmth of a family meal, bringing the region's straightforward and generous flavors into your home.

With each bite, the tamal reveals its tender, moist crumb, a perfect blend of sweet corn and creamy butter heightened by a hint of sugar. The masa harina adds a delicate texture, while the crema mexicana imparts a subtle richness. Enjoy it warm, allowing the flavors to speak of home and comfort.

Ingredients

  • 10ears of sweet corn — kernels cut off, cobs and husks reserved
  • 200 g (7 oz)butter — softened
  • 200 g (1 cup)sugar
  • 120 g (1 cup)masa harina
  • 2 tspbaking powder
  • 1/2 cupcrema mexicana
  • 1/2 tspfine salt
  • 30fresh corn husks — for wrapping

Method

  1. Start by preparing the corn. Remove the husks from the 10 ears of sweet corn, setting aside 30 husks for later use. Use a sharp knife to carefully slice the kernels off the cobs and place them in a large mixing bowl.
  2. In a separate bowl, beat 200 g (7 oz) of butter with 200 g (1 cup) of sugar using a hand mixer or stand mixer. Continue beating until the mixture is light and fluffy, which will take on a pale yellow color.
  3. Gradually add 120 g (1 cup) of masa harina, 2 tsp of baking powder, and 1/2 tsp of fine salt to the butter mixture. Mix until well combined. The mixture should be smooth and slightly thick.
  4. Add the corn kernels to the masa mixture, folding them in gently with a spatula. Then, incorporate 1/2 cup of crema mexicana, mixing until the ingredients are evenly distributed. The batter should be cohesive and slightly sticky.
  5. Place the reserved corn husks in a large bowl and cover them with hot water. Let them soak for about 20 minutes until they become pliable, then drain them well and pat dry with a kitchen towel.
  6. Take one corn husk and spread about 2 tablespoons of the masa mixture onto the center, leaving space at the top and bottom. Fold the sides of the husk over the filling, then fold the bottom up to enclose it. Repeat with the remaining husks and masa.
  7. Arrange the tamales upright in a large steamer pot, ensuring they are snug but not too tightly packed. Fill the bottom of the steamer with water, cover, and bring to a boil. Once boiling, reduce the heat to maintain a gentle steam and cook for about 90 minutes. The tamales are done when the masa pulls away cleanly from the husk.
  8. After steaming, remove the tamales from the pot and let them rest for about 10 minutes. This resting period allows the masa to firm up, ensuring it holds its shape when unwrapped. Serve warm and enjoy the delightful aroma and taste of Tamal de Elote.
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From the cookbook

Authentic Mexican Cuisine

This recipe is from Authentic Mexican Cuisine by Yassine Sbiti — the Mexican volume in the ComidaTime International Cuisines series.

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