Entree: El Salvador – Southern Culinary Region – Tamales de Elote (Steamed fresh sweet-corn tamales made from blended corn masa, lightly sweetened and often served warm with cheese or crema)

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

Serving Size: 4

Approximate Time

Prep 20 min

Cook 30 min

Additional 30 min

Total 1 hr

Ingredients

- 4 cups (640 g) fresh corn kernels (about 6–8 ears)
- 1/2 cup (113 g) unsalted butter, softened
- 1/3 cup (67 g) granulated sugar
- 1/2 cup (60 g) masa harina (corn flour for tamales)
- 2 tsp (8 g) baking powder
- 1/2 tsp (3 g) salt
- 2 large eggs (approx. 100 g)
- 1/2 cup (120 ml) milk
- 1/2 cup (60 g) crumbled queso fresco or farmer's cheese (optional)
- 8–10 dried corn husks, soaked in warm water for 30 minutes
- 2 tbsp (30 ml) vegetable oil or melted butter for greasing
- 1 tbsp (15 g) chopped fresh cilantro for garnish (optional)

Instructions

1. Drain the soaked corn husks and pat dry to remove excess water; set aside. Preheat a steamer pot with 1–2 inches of water and bring to a gentle simmer.
2. In a blender or food processor, pulse the fresh corn kernels with the milk until a slightly coarse puree forms (do not overblend to a completely smooth puree; small bits are traditional).
3. In a large bowl, beat the softened butter with the sugar until light. Add the eggs and beat until incorporated.
4. Stir the corn puree into the butter-egg mixture. Add the masa harina, baking powder, and salt; mix until a thick, spreadable batter forms. Fold in the crumbled queso fresco if using.
5. Spread about 1/3 cup of the batter onto the center of each corn husk and fold the sides over to form a packet; fold the bottom up to secure. Do not overfill.
6. Arrange the tamales upright in the steamer basket with folded end down. Cover and steam over simmering water 25–30 minutes, until the masa is set and pulls away from the husk easily.
7. Remove tamales from the steamer and let rest 5 minutes before unwrapping. Brush with a little melted butter or oil if desired and garnish with chopped cilantro.
8. Serve warm, accompanied by crema, extra crumbled cheese, or a mild salsa.