Entree: Guatemala – Southern Culinary Region – Tamalitos de Elote (Small steamed sweet corn tamales made from a fresh corn batter wrapped and steamed in leaves)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 6

Approximate Time

Prep 25 min

Cook 40 min

Additional 30 min

Total 1 hr 5 min

Ingredients

US weight measurements (approximate). oz means weight ounces, not fluid ounces.

- 6 cups fresh corn kernels, cut from about 6–8 ears
- 1/2 cup masa harina (corn flour for masa)
- 4 tbsp unsalted butter, softened
- 3 tbsp granulated sugar
- 2 large eggs, approx. 3 1/2 oz total
- 1 tsp kosher salt
- 1 tsp baking powder
- 1 tsp (5 ml) vanilla extract (optional)
- 1 tbsp (15 ml) lard or vegetable oil
- Banana leaves or soaked corn husks for wrapping
- Water for steaming (as needed)

Show original ingredient measurements

- 6 cups (900 g) fresh corn kernels, cut from about 6–8 ears
- 1/2 cup (60 g) masa harina (corn flour for masa)
- 4 tbsp (60 g) unsalted butter, softened
- 3 tbsp (45 g) granulated sugar
- 2 large eggs, approx. 100 g total
- 1 tsp (5 g) kosher salt
- 1 tsp (4 g) baking powder
- 1 tsp (5 ml) vanilla extract (optional)
- 1 tbsp (15 ml) lard or vegetable oil
- Banana leaves or soaked corn husks for wrapping
- Water for steaming (as needed)

Instructions

Gram weights below are shown as approximate US weights.

1. Prepare leaves: If using banana leaves, cut into 8x10-inch (20x25 cm) pieces and warm briefly over a flame or in hot water to make them pliable; if using dried corn husks, soak in warm water until soft.
2. Make batter: In a blender or food processor, pulse the fresh corn kernels with the eggs, butter, sugar, vanilla (if using), lard or oil, and about 2–3 tbsp (30–45 ml) water until you have a coarse, slightly smooth batter (do not overblend — some corn texture should remain).
3. Finish batter: Transfer to a bowl and stir in the masa harina, baking powder, and salt until evenly combined; batter should be thick but spoonable. If too stiff, add 1 tbsp (15 ml) water at a time to reach dropping consistency.
4. Assemble tamalitos: Spoon about 1/3 to 1/2 cup batter onto each prepared leaf or husk and fold to enclose (single or double fold), securing with a strip of leaf if desired. Repeat until batter is used.
5. Steam: Arrange tamalitos seam-side down in a large steamer basket (stack in layers if necessary). Cover and steam over gently simmering water for 30–40 minutes, or until set and firm to the touch.
6. Serve: Let rest 5 minutes, then unwrap and serve warm with crema, fresh cheese, a mild salsa, or fresh fruit on the side as preferred.

1. Prepare leaves: If using banana leaves, cut into 8x10-inch (20x25 cm) pieces and warm briefly over a flame or in hot water to make them pliable; if using dried corn husks, soak in warm water until soft.
2. Make batter: In a blender or food processor, pulse the fresh corn kernels with the eggs, butter, sugar, vanilla (if using), lard or oil, and about 2–3 tbsp (30–45 ml) water until you have a coarse, slightly smooth batter (do not overblend — some corn texture should remain).
3. Finish batter: Transfer to a bowl and stir in the masa harina, baking powder, and salt until evenly combined; batter should be thick but spoonable. If too stiff, add 1 tbsp (15 ml) water at a time to reach dropping consistency.
4. Assemble tamalitos: Spoon about 1/3 to 1/2 cup (80–120 g) batter onto each prepared leaf or husk and fold to enclose (single or double fold), securing with a strip of leaf if desired. Repeat until batter is used.
5. Steam: Arrange tamalitos seam-side down in a large steamer basket (stack in layers if necessary). Cover and steam over gently simmering water for 30–40 minutes, or until set and firm to the touch.
6. Serve: Let rest 5 minutes, then unwrap and serve warm with crema, fresh cheese, a mild salsa, or fresh fruit on the side as preferred.