How To Make Fresh Corn Tamales | Sweet and Savory Corn Tamales Recipe | Tamales De Elote

Peel the leaves of the corn and trim the bottom to make it easier to remove the leaves.

Remove as much corn silk as possible from the corn.

Rinse the corn and trim the edges before removing the kernels.

Soak the corn husks in warm water and clean them to remove any debris.

Use a salad spinner to dry the corn husks after soaking.

Stand the corn up and cut along the cob to remove the kernels, aiming for about 4 pounds of fresh corn kernels (2 pounds for sweet and 2 pounds for savory).

In a bowl, mix 1/3 cup of instant corn flour with 1/4 teaspoon of salt.

Add 1/2 cup of hot water to the corn flour mixture and mix well, letting it sit to thicken.

Puree the fresh corn using a food processor.

Add some of the corn puree back into the food processor with 1 stick of softened unsalted butter, 2 teaspoons of baking powder, 1/2 cup of sugar, and 2 teaspoons of vanilla extract, and mix until combined.

Combine the rest of the corn puree with the mixture in a bowl by hand and taste for sweetness, adjusting as necessary.

Cover the mixture and refrigerate for 1 hour to allow it to solidify and absorb flavors.

For the savory corn masa, reserve 1 cup of corn kernels and puree the remaining corn without adding water.

Add 1/2 teaspoon of salt, 2 teaspoons of baking powder, and the instant corn masa mixture to the pureed corn and mix well.

Incorporate the reserved corn kernels into the savory mixture for texture.

Equipment Needed

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