Tamales de Elote

Tamales are a traditional food in all of Latin America with different versions from each region, but every country can claim them as their own.

Tamales are usually savory, filled with different ingredients like meat, chicken, peppers, and cheese. But Tamales de Elote is a delicious sweet version consumed in Central America and Mexico, made from fresh corn kernels, butter, and masa and served with Queso Fresco and Crema. They are soft, moist, and mouthwatering.

In Mexico, you can find Tamales de Elote in markets, restaurants, and homes. Try them with Queso Fresco Mexicano and Crema Mexicana.



  1. Boil the cornhusks and let them soak for about thirty minutes to make them easier to use.
  2. Mix the butter and baking powder until it becomes fluffy.
  3. Add the corn and milk to the food processor and then combine with the butter and baking powder.
  4. In a separate bowl, mix the masa harina, salt, and warm water. Knead until you can form a mass and then add the corn mixture.
  5. Add ¼ of the dough to each corn husk and tie into a little package using some string to help keep it together.
  6. Steam the tamales for 30-45 minutes.
  7. Serve with Tropical Queso Fresco Centroamericano and Tropical Crema Centroamericana.

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