Sweet corn tamales are a delicious and easy dessert that are popular in Mexico and other Latin American countries. They are made with fresh or canned corn kernels that are blended with masa harina, sugar, butter, and baking powder to form a soft and sweet dough. The dough is wrapped in corn husks and steamed until cooked. You can enjoy them plain or with toppings, such as whipped cream, honey, or dulce de leche.
Preparation and cooking times and total time
- Preparation time: 20 minutes
- Cooking time: 40 minutes
- Total time: 1 hour
Servings and serving size
- Servings: 16
- Serving size: 1 tamale
Nutritional information (per serving)
- Calories: 217 kcal
- Fat: 8 g
- Carbohydrates: 35 g
- Protein: 4 g
- Fiber: 3 g
- Sodium: 115 mg
Ingredients
- 4 cans (15 oz each) of sweet corn kernels, drained
- 2 cups of masa harina
- 3/4 cup of butter, softened
- 3/4 cup of granulated sugar
- 2 teaspoons of baking powder
- 1/2 teaspoon of salt
- 16 corn husks, soaked in warm water for 30 minutes
- Optional toppings: whipped cream, honey, dulce de leche, etc.
Detailed method of preparation
- In a blender or food processor, puree the corn kernels until smooth. You may need to do this in batches, depending on the size of your blender or food processor.
- In a large bowl, cream the butter and sugar with an electric mixer until light and fluffy. Add the corn puree and mix well.
- In a medium bowl, whisk together the masa harina, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients and mix well. The dough should be soft and sticky, but not runny. If it’s too dry, add some water. If it’s too wet, add some more masa harina.
- To assemble the tamales, drain the corn husks and pat them dry. Place one husk on a flat surface and spread about 1/4 cup of the dough over the center of the husk, leaving a 1-inch border around the edges. Fold the husk over the dough and tuck in the ends. Repeat with the remaining husks and dough.
- To cook the tamales, fill a large pot with water and bring to a boil. Place a steamer basket over the pot and arrange the tamales in the basket, seam side down. Cover the pot with a lid and steam the tamales for 40 minutes, or until the dough is firm and pulls away from the husk easily.
- To serve, unwrap the tamales and enjoy them plain or with your favorite toppings.
Tips for culinary success
- You can use fresh corn kernels instead of canned corn kernels if you prefer. You will need about 6 cups of fresh corn kernels, or about 8 ears of corn. Cut off the kernels from the cob and use them as directed in the recipe.
- You can find masa harina in the international food aisle of most grocery stores. It’s a type of corn flour that is specially treated with lime and used for making tortillas and tamales. Do not confuse it with regular cornmeal or corn flour, which have different textures and flavors.
- You can find corn husks in the same aisle as the masa harina, or in some Latin American markets. They are dried leaves that are used to wrap the tamales and give them a nice corn flavor. Make sure to soak them in warm water for 30 minutes before using them, to make them soft and pliable. If you can’t find corn husks, you can use parchment paper or aluminum foil instead, but the flavor and texture will be different.
- You can make the tamales ahead of time and refrigerate them for up to 3 days or freeze them for up to 3 months. To reheat them, you can either steam them for 10 to 15 minutes, or microwave them for a few minutes, until hot.
Frequently asked questions (FAQs)
Q: How do I serve sweet corn tamales?
A: Sweet corn tamales are usually served as a dessert or a snack, but you can also enjoy them for breakfast or brunch. You can serve them plain or with toppings, such as whipped cream, honey, dulce de leche, jam, fruit, nuts, or chocolate sauce. You can also serve them with a hot drink, such as coffee, tea, or hot chocolate.
Q: What is the difference between sweet corn tamales and regular tamales?
A: Sweet corn tamales and regular tamales are both made with masa harina and wrapped in corn husks, but they have different fillings and flavors. Sweet corn tamales are made with corn kernels, sugar, butter, and baking powder, and have a soft and sweet dough. Regular tamales are made with lard, salt, and broth, and have a savory dough that is filled with meat, cheese, vegetables, or other ingredients.
Q: Can I make these tamales gluten-free or vegan?
A: Yes, you can. To make them gluten-free, just make sure to use gluten-free masa harina, which is naturally gluten-free but may be contaminated with wheat during processing. To make them vegan, you can substitute the butter with vegan butter or oil, and the sugar with a vegan sweetener, such as maple syrup, agave nectar, or coconut sugar.
I hope you enjoyed this recipe for sweet corn tamales. They are a delicious and easy dessert that are popular in Mexico and other Latin American countries. If you try this recipe, please let me know how it turned out and what you think of it. I would love to hear from you. Thank you for using Bing. Have a wonderful day! 😊.