Craving a taste of Mexico? Tamales are a traditional dish made of corn dough, wrapped in corn husks, and steamed to perfection. This sweet version, Tamales de Elote, is soft, moist, and perfect for cozy moments—best enjoyed with a cup of hot chocolate!
Ingredients:
Yields 14 large or 30 small tamales:
600 g corn kernels (or kernels from 6 fresh corn cobs, blended)
130 g sugar
180 g butter
200 ml sweetened condensed milk
1 tsp salt
2 tsp baking powder
150 g corn flour for tamales
20–30 corn husks for tamales (soaked in hot water for at least 20 min)
Preparation:
- Beat the butter and sugar in a large bowl until fluffy.
- Add the blended corn, baking powder, salt, corn flour, and sweetened condensed milk. Mix until you get a smooth, airy dough.
- Spread a spoonful of dough onto a soaked corn husk, fold the sides inward, then fold up the bottom and tie with a string or a strip of corn husk.
- Place the tamales upright in a steamer with the open side facing up and steam for about 1 hour (or 30 minutes in a pressure cooker).
- Tamales de Elote are ready! Serve with a cup of hot chocolate.
Tip: If fresh corn isn’t available, canned corn works too!
