Tamales de Elote

Golden Corn Tamales Recipe | Sweet, Steamy & Salvadoran (No Fuss!)

I still remember the first time I watched my abuela shape these little bundles of sunshine. She’d sit on the porch of her San Miguel home, the air thick with the scent of blooming jasmine, and gently press sweet corn kernels into a buttery batter while humming an old folk tune. Those tamales weren’t just food—they were a ritual, a way for the whole neighborhood to gather, share stories, and trade gossip over steaming parcels. Whenever I make them now, I can hear the faint clatter of her wooden spoon against the bowl and feel the warm hug of her kitchen, even though miles away I’m standing on my own kitchen floor, flour dusting my jeans. It’s funny how a simple sweet corn tamale can carry so much memory, isn’t it?

What makes these tamales special isn’t just the sweet corn flavor—it’s the way the masa lightens up when you fold in a splash of milk and a pinch of baking powder, turning dense kernels into fluffy clouds. My own first attempt was a bit of a disaster; I over‑sweetened the batter and ended up with something that tasted more like dessert than a side dish. After a few tweaks (and a lot of taste‑testing with my kids, who begged for “more sugar!”), I finally nailed the balance: just enough sugar to highlight the corn’s natural sweetness, but not so much that it overpowers the savory notes from the cheese and butter. Trust me, the secret is in the gentle folding—don’t over‑mix, or you’ll lose that airy texture that makes every bite melt.

If you’ve ever wondered why some tamales turn out dry or crumbly, it’s usually because the masa wasn’t moist enough or the husks weren’t sealed properly. A little extra butter and a splash of milk can save the day, and a quick twist of the husk’s tip keeps the steam locked in, so the tamales stay tender from edge to edge. And hey, if a few of them stick to the husk when you unwrap them, that’s just a reminder that you’re doing it the old‑fashioned way—no shortcuts, just love and a bit of patience.

Instructions

1. Drain the soaked corn husks and pat them dry with a clean kitchen towel.
2. In a large bowl, combine the fresh corn kernels, masa harina, melted butter, sugar, baking powder, milk, and salt. Mix until a soft, slightly sticky batter forms.
3. Fold in the shredded cheese, making sure it’s evenly distributed throughout the batter.
4. Take one corn husk, spread about ¼ cup of batter onto the center, and fold the sides over to create a tight packet. Twist the open end to seal.
5. Arrange the wrapped tamales upright in a steamer pot, open side up, and cover with a damp cloth.
6. Steam over simmering water for 45 minutes, or until the masa pulls away easily from the husk.
7. Remove from heat, let them rest for 5 minutes, then unwrap and serve warm with a drizzle of crema or a sprinkle of extra cheese.