If you've never tried making corn tamales (tamales de elote), you're in for a real treat! This fresh corn tamale recipe combines a tender, slightly sweet masa made with fresh corn and a flavorful roasted poblano and cheese filling for the perfect balance of savory and sweet. If you prefer tender pork in your tamales, try my Instant Pot tamales!
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A while back, my friend Letti shared that her favorite tamales were made with fresh corn. She reminisced about the way her mom used to make them using fresh ears of corn, preparing both savory and sweet versions. Some were filled with cheese and chiles, while others were left plain and sweetened with sugar. I had never heard of fresh corn tamales, so my curiosity was instantly piqued.
Letti works full time and doesn't really have time to make corn tamales herself. So I set out to surprise her. After a short search, I found a corn tamale recipe on YouTube. I used it as a starting point, adding strips of roasted poblanos and jack cheese to the savory version.
A few days after I dropped them off, she sent me the following text:
"The tamales were a big hit! We enjoyed them with every consecutive meal, breakfast, lunch, dinner & then again!! Thank you for being so generous!! I have to tell you that I would order a billion of them if I could ♥️♥️♥️♥️"
Needless to say, Letti loved them. But I couldn't stop wondering if I could make them even better. So I headed back to the kitchen and started experimenting. My version uses more masa harina mixed with the fresh corn for a texture more reminiscent of tamales. I also added Tajin seasoning because my elote in a cup came to mind. Lastly, I tucked a generous strip of roasted poblano and cheese in every tamale.
The result was better than I expected. The corn tamales are so good, I could happily eat them every day. Now I can't wait to have Letti taste this version and tell me which one she likes best!
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🔖 Ingredients & Substitutions
- Corn: Fresh ears of corn, which are blended with the masa harina
- Masa: Maseca Tamal Instant Corn Masa Mix
- Chiles: Four large poblano chiles
- Cheese: One pound Monterey Jack cheese
- Butter: ½ cup unsalted butter, plus ½ cup lard (see my how to render pork fat post)
- Seasoning: Salt and Tajin seasoning
*See the recipe card for a full list of ingredients.
🫔 How to Make Fresh Corn Tamales
Step 1: Begin by carefully peeling off the corn husks and saving them to wrap the tamales. Once the corn is peeled and the silk is removed, cut the kernels from the cobs. Reserve the kernels from one ear to stir into the batter later. A corn peeler makes the job much easier. Add the remaining corn kernels to a food processor and pulse a few times.
Step 2: In a medium bowl, combine masa harina, salt, and hot water. Mix with a fork until the masa flour is hydrated. If needed, add more hot water, a little at a time, until the desired consistency is reached.
Step 3: Add hydrated masa, lard, melted butter, baking powder, and Tajin seasoning to the food processor and pulse until combined. Transfer to a bowl and mix in the reserved corn kernels. Allow the masa mixture to set while you roast the poblanos and slice the cheese.
Step 4: Roast poblano peppers over a flame or under the broiler until completely charred and blackened. Cover with a kitchen towel and let them steam for 10 to 15 minutes. This makes the charred skin easier to peel off. Meanwhile, cut the cheese into 3-inch-long sticks, about ½ inch thick.
Step 5: Rub the skin off of poblanos, then slice them open and remove the seeds and stems. Slice the peppers into strips about 3 inches long and ½ inch wide.
How to Assemble the Tamales
Step 6: Trim the tough bottom portion of the corn husks so they lay flat. With the wide end facing down, spread 2 to 3 tablespoons of masa mixture onto the center of the husk. Place a strip of cheese in the center and top it with a strip of poblano.
Step 7: Fold the sides of the husk over the middle, ensuring it is completely enclosed by the masa. Tear thin strips from smaller corn husks and use them to tie the tamales closed so they don't open during steaming.
Step 8: Arrange tamales in a deep steaming pot with open end facing up. Start along the outside of the pot and work towards the center. If you run out of husks, you can use store-bought corn husks soaked in warm water for about 30 minutes.
Step 9: Fill the steamer pot with enough water so the water level is below the bottom of the steamer basket. If you have extra corn husks, lay them over the top before covering with the lid. Steam over low heat for 1 hour and 15 minutes. Let the tamales rest for 15 minutes before serving.
🥑 Serving Suggestions
Serve tamales de elote with my 4-ingredient guacamole, spicy Mexican pickled carrots, and tender Mexican rice for a complete meal. Don't forget the sour cream and salsa ranchera, or kick things up a notch with smoky, spicy salsa macha!
🤷🏻♀️ FAQs
What kind of masa harina should I use?
I recommend using Maseca or another good-quality masa harina. It's formulated specifically for tamales and tortillas. Avoid substituting regular cornmeal or corn flour, as they won't create the same light, tender texture.
Can I use frozen corn instead of fresh corn?
Yes. Thaw and drain the corn well before blending. Fresh sweet corn provides the best flavor and texture, but frozen corn is a great alternative when it's out of season.
How do you make sweet corn tamales?
To make sweet corn tamales, skip the poblano peppers and cheese, add a little sugar to the masa, and fill the tamales with raisins, cinnamon, or leave them unfilled for a traditional sweet version.
👩🏼🍳 Pro Tips
- Pulse the kernels just enough to break them down while leaving a little texture. A completely smooth puree can make the corn tamales dense.
- Use hot water for the masa. Hot water hydrates the masa harina more quickly and creates a smoother dough.
- Don't tie the corn husks too tightly. The masa expands slightly as it steams.
- Check the steamer occasionally and add more hot water if needed. Never let the pot boil dry.
- Once cooled, wrap the corn tamales individually and freeze for up to 3 months. Reheat by steaming or microwaving until heated through.
🌯 More Mexican Recipes
If you enjoy these corn tamales, give these other Mexican dishes a try!
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📖 Recipe
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Ingredients
Equipment
Method
- Begin by carefully peeling off the corn husks and saving them to wrap the tamales. Once the corn is peeled and the silk is removed, cut the kernels from the cobs. Reserve the kernels from one ear to stir into the batter later. A corn peeler makes the job much easier. Add the remaining corn kernels to a food processor and pulse a few times.
- In a medium bowl, combine masa harina, salt, and hot water. Mix with a fork until the masa harina is hydrated. If needed, add more hot water, a little at a time, until the desired consistency is reached.
- Add hydrated masa, lard, melted butter, baking powder, and Tajin seasoning to the food processor and pulse until combined. Transfer to a bowl and mix in the reserved corn kernels. Allow the masa mixture to set while you roast the poblanos and slice the cheese.
- Roast poblano peppers over a flame or under the broiler until completely charred and blackened. Cover with a kitchen towel and let them steam for 10 to 15 minutes. This makes the charred skin easier to peel off. Meanwhile, cut the cheese into 3-inch-long sticks, about ½ inch thick.
- Rub the skin off of poblanos, then slice them open and remove the seeds and stems. Slice the peppers into strips about 3 inches long and ½ inch wide.
- Trim the tough bottom portion of the corn husks so they lay flat. With the wide end facing down, spread 2 to 3 tablespoons of masa mixture onto the center of the husk. Place a strip of cheese in the center and top it with a strip of poblano.
- Fold the sides of the husk over the middle, ensuring it is completely enclosed by the masa. Tear thin strips from smaller corn husks and use them to tie the tamales closed so they don't open during steaming.
- Arrange tamales in a deep steaming pot with the open end facing up. Start along the outside of the pot and work towards the center. If you run out of husks, you can use store-bought corn husks soaked in warm water for about 30 minutes.
- Fill the steamer pot with enough water so the water level is below the bottom of the steamer basket. If you have extra corn husks, lay them over the top before covering with the lid. Steam over low heat for 1 hour and 15 minutes. Let the tamales rest for 15 minutes before serving.
Nutrition
Notes
- Pulse the kernels just enough to break them down while leaving a little texture. A completely smooth puree can make the tamales dense.
- Use hot water for the masa. Hot water hydrates the masa harina more quickly and creates a smoother dough.
- Don't tie the corn husks too tightly. The masa expands slightly as it steams.
- Check the steamer occasionally and add more hot water if needed. Never let the pot boil dry.
- Once cooled, wrap the tamales individually and freeze for up to 3 months. Reheat by steaming or microwaving until heated through.
Reyna Stoken says
I really like how flavorful these are. I was surprised how they were so moist but still firm enough to hold together, great texture.
Hilda Sterner says
So glad you enjoyed them, let me know if you want more! 😘
Kelly Methey says
These look fantastic! I can’t wait to try them! Your recipes are always amazing.
Hilda Sterner says
Thanks, Kelly, I'm pleased with them. Wish I could share with you!
Hilda Sterner says
We hope you give these corn tamales a try, then come back and let us know what you think!