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Uncle Sid's Classic Tamales de Elote with a Mexican Twist
30 min prep · 1 h cook · Medium · 8 servings
Enjoy these delicious, sweet and savory tamales filled with fresh corn and flavored with traditional Mexican spices—perfect for sharing with family and friends.
Ingredients
2 cups fresh corn kernels (or frozen)→2 tablespoons unsalted butter, melted→1 cup masa harina (corn dough flour)→1/2 cup chicken or vegetable broth→1 teaspoon chili powder→1/2 teaspoon ground cumin→1/4 teaspoon ground coriander→1/2 teaspoon salt→1/4 teaspoon black pepper→12 corn husks, soaked in warm water for 30 minutes→Optional: 1/2 cup cooked black beans or refried beans for filling→Lime wedges, for serving→Vegetable oil, for greasing→Tap an ingredient to explore it
Method
1
Drain and dry soaked corn husks. In a blender, combine corn kernels, melted butter, chili powder, cumin, coriander, salt, and pepper. Blend until smooth. In a mixing bowl, combine masa harina with broth to form a dough; add the corn mixture and mix well. The dough should be soft but pliable.
2
Spread a thin layer of the dough onto the smooth side of each corn husk, about 2-3 tablespoons per tamale. If using beans, place a spoonful in the center of the dough.
3
Fold the sides of the husk to enclose the filling and fold the bottom end.
4
Arrange the tamales standing upright in a steamer basket. Cover with damp cloth or additional husks.
5
Steam over boiling water for about 60 minutes, or until the tamales are firm and cooked through.
6
Let cool slightly before serving with lime wedges. Enjoy warm!
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