andrejthechef
GuatemalaBreadBreakfastVegetarian

Tamales de Elote

Guatemalan tamales de elote: soft, lightly sweet steamed fresh corn tamales in corn husks, served warm with crema. A breakfast and afternoon snack.

prep
45 min
cook
1 h 15 min
total
2 h
serves
6
level
medium
Fresh corn tamales in their pale yellow corn husks on a plate, one unwrapped to show the soft yellow filling, with a bowl of white crema

Tamales de elote are made from fresh corn instead of nixtamalized masa, which makes them softer and sweeter than most tamales. In Guatemala they are eaten at breakfast and as a snack, unwrapped and served warm with crema. There is no meat inside, and the corn, butter and a little sugar carry the flavor.

The quality of the corn is the main variable. Use fresh, sweet corn in season, blend it to a coarse puree so some texture remains, and add a little masa harina to bring the batter to a thick, spoonable consistency. Steam them standing upright with the open end up, because the batter is loose, and give them time to firm up before eating.

For a savory Colombian tamal, try tamales tolimenses.

Tamales de Elote is one of the best breakfasts from around the world.

method

  1. Soak the dried husks in hot water for 30 minutes, weighed down with a plate, until pliable. Tear 2 or 3 husks into thin strips for tying, and pat the rest dry.

  2. Cut the kernels off the cobs and scrape the cobs with the back of the knife to collect the corn milk. Blend the kernels and corn milk with the milk, in batches if needed, to a coarse puree with some small bits left.

  3. Add the masa harina, sugar, melted butter, baking powder and salt and pulse a few times until just combined. Let the batter rest for 10 minutes. It should be thick like soft polenta; if it is runny, add another spoonful of masa harina.

  4. Lay a husk flat with the narrow end toward you. Spoon about 80 g (1/3 cup) of batter into the center, fold the long sides over, then fold up the bottom and tie with a strip of husk. Leave the top open.

  5. Stand the tamales upright in a steamer basket with the open ends up, packed snugly so they do not tip, over 3 cm (1 inch) of boiling water. Cover tightly.

  6. Steam for 60 to 75 minutes over a steady boil, topping up with boiling water as needed. A tamal is done when the batter is set and the husk peels away cleanly. Rest them for 10 minutes to firm up.

  7. Serve warm in the husks, with the crema alongside for spooning over the tamal.

chef's tips

  • If fresh corn is out of season, thawed frozen kernels work, but add 1 to 2 tablespoons more masa harina because frozen corn is watery.
  • Wrap cooled tamales in foil and refrigerate for up to 4 days or freeze for 2 months. Reheat by steaming for 10 to 15 minutes.
  • Cooked tamales feel soft in the pot and set as they cool, so do not judge doneness by firmness alone. Unwrap one at the 60 minute mark to check.