While similar to uchepos, a mouthwatering Mexican sweet corn tamale made from fresh pureed corn, this version is made with just five ingredients. The secret? Using a can of cream-style corn. Make it for your next large gathering.
| Level: | Easy |
| Total: | 1 hr 45 min |
| Prep: | 30 min |
| Cook: | 1 hr 15 min |
| Yield: | about 20 tamales |
Ingredients
- 25 to 30 dried corn husks
- 2 1/2 cups masa harina (instant corn flour)
- 1 cup sugar
- 1 14.75-ounce can cream-style corn
- 1 stick unsalted butter, softened
Instructions
- Soak the corn husks in a bowl of hot water until pliable, about 15 minutes.
- Meanwhile, make the dough: Combine the masa harina and sugar in a large bowl. Stir in the corn and 1/2 cup hot water until combined. Add the butter and mix with your hands until evenly distributed.
- Remove the corn husks from the water and shake dry. Unfold the husks on a clean surface (discard any small husks or husks with holes). Put about 1/4 cup dough down the center of a husk; fold in the long sides to enclose the filling, then fold in the top and bottom to make a packet. Secure with kitchen twine. Repeat with the remaining dough and husks.
- Set up a steamer basket in a large pot filled with 2 inches of water. Arrange the tamales standing up in the steamer and bring the water to a boil over high heat. Reduce the heat to medium, cover and cook until the tamales are firm, about 1 hour. Remove from the steamer and let rest 10 minutes before unwrapping.
Nutrition Facts
| Serving Size | 1 of 20 servings |
| Calories | 771 |
| Total Fat | 13 g |
| Saturated Fat | 4 g |
| Carbohydrates | 152 g |
| Dietary Fiber | 14 g |
| Sugar | 12 g |
| Protein | 18 g |
| Cholesterol | 12 mg |
| Sodium | 116 mg |
Reviews
Could you bake this instead of steaming in the corn husks?
Love this recipe. I made this last Christmas and my family loved them. I also added a can of sweet corn for more texture. Wonderful!
This is just what I was looking for! I’d had sweet corn tamales before, but hadn’t been able to find a recipe like them since. They only seem to show up around Christmas in California, and my friends tell me that’s traditional. These aren’t a main dish. They are more of a dessert, or special dish – an I love them!
These were too sweet and not what I’d call a main dish recipe.
too sweet, the husks need more time to be more pliable, the taste is good as a basic recipe from which you can expand and add flavors you love, just about anything works well with corn
I have made these a few times now, each time I get requests for more. People love the sweetness. It’s like a new twist on an old favorite. I’ve mixed ion pepper jack cheese and green chilies for a sweet and savory tamale, or mixed in apples and cinnamon for a dessert tamale. Excellent!
We eat tamales often here in southern New Mexico and so the bar is fairly high. We were not so impressed with the sweetness of the tamale. We augmented this recipe to make it more southwestern by adding some heat, reducing the sweet and adding some meat!