Easy Corn Tamales

Total Time:
1 hr 50 min
20 min
30 min
1 hr

20 tamales

  • 7 cups fresh corn kernels, from 7 ears
  • 1 1/2 sticks (6 ounces) unsalted butter, at room temperature
  • 1/2 cup granulated sugar
  • 1 egg
  • 1/2 tablespoon salt
  • 1/2 teaspoon baking powder
  • 1/2 cup harina de maiz (dried corn flour) *
  • 20 dried corn husks, soaked in warm water for 30 minutes*
  • *Can be found in Hispanic grocery stores

Working in batches, add the corn kernels to a blender or food processor and puree until smooth.

In the bowl of an electric mixer, cream the butter and sugar until pale. Add the egg, salt, and baking powder. Mix to incorporate. Add the flour and pureed corn and mix until blended and forms a loose smooth dough.

Put a corn husk lengthwise in front of you with the wide side closest to you. Spread 3 tablespoons of the dough all over the bottom half (wide side) of the corn husk, leaving about a 1-inch-wide border on the left and right sides. Pick up the 2 long sides of the corn husk and bring them together. Roll both sides of the corn husks in the same direction over the filling.

Repeat with remaining corn husks and dough. Arrange the tamales, seam side down, in a steamer and add 1/2-inch of water. Cover with a tight fitting lid, bring to a simmer and steam for 1 hour, adding additional water, as needed to maintain 1/2-inch of water in the pan. Remove the tamales from the steamer to a serving platter and serve.

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3.6 45
I just made these tamales. Good taste and texture. Added half cup more maseca and half cup more sugar cook for 1 hour let cool till easy to handle they were really yummy. Easy fast. Made 2 dozen in 30 mins. I will make these again for teacher appreciation day at my boys school. I know they will love ththem. item not reviewed by moderator and published
I gave it two-stars because I'm Mexican and eat Tamales all the time and had no clue what half these ingredients were. Corn Husk? Who calls it that? And where's the Masa? Even though I had none of the ingredients and I was far too lazy to go to my Local Wally World, and instead made a great Peanut butter and Jelly Sammich. Found out I was allergic to Peanut butter and had to go to the hospital. They gave me Jell-O though, so I mean, I had somethin' goin' for me. Missing three stars because I hate Jell-O. item not reviewed by moderator and published
eI made this dish and I liked it vary much. I changed a couple things too tho. I switched the corn husks for boneless pork chops and the sugar for bread crumbs. I think gave it to my mom and asked her to make me a weinersnitchel. Turn out pretty bomb item not reviewed by moderator and published
simple recipe followed it to the letter didn't want to be a recipe Nazi so left it the same. item not reviewed by moderator and published
easy simple recipe followed the directions to the letter. I didn't want to change the original didn't want to end up like a recipe Nazi for changing it item not reviewed by moderator and published
I thought the recipe was perfect! I only swapped a couple things. I used hollowed out egg plant instead of corn husks and used almond flour instead of corn meal. I honestly don't know why people eat grain after all the damage it does to your body. In place of the corn I used garbanzo beans. The measurements are not equivalent so make sure you have plenty of ingredients and time to waste to get this recipe exactly right.Other than that I followed this recipe exactly! item not reviewed by moderator and published
Although this may be an OK recipe I thought that it was quite bland, like Italian food. So I made some modifications of my own. First, I added Tony Chachere's creole seasoning to give them a bit of a kick. Then, I had soaked them in some homemade salsa before cooking them. After cooking them and letting them cool for a couple of minutes, i THEN drizzled some queso blanco to top it off. item not reviewed by moderator and published
I don't like corn, so I would not make these. item not reviewed by moderator and published
I did two batches and the flavors are great, but I still have the tamales stick to the husk, it is like I get only half of the tamale, they are way to soft and they do not peal from the husk, what I'm doing wrong. I eat them all they are yummy but I do not like to bring them to my office like this, any recommendations? item not reviewed by moderator and published
Excellent and tasty! I followed the recipe as chef Marcela instructed, with the exception of adding an extra bit of corn flour. I made the mistake of not thawing my frozen corn completely that when I blended them, they were too course and not milky at all. So I added a bit of milk to the mixture, until I got the right consistency as chef Macela did. Remember to add extra salt and sugar if you are adding extra of the ingredients. I took all the reviews and tips in consideration. I ended up steaming my tamales for an hour and half, with the fear of having them come out "mushy" and I must admit they did. I opened one up right after I turned off the heat, big mistake! Well the simple solution is to WAIT! once you turn off the tamales, give it a half hour to hour to cool, than try one and you will be happy! The tamale is soft and firm. I added Mexican sour cream and queso fresco on top, yummy! I made this for a gathering and my guests were very pleased! Will make again!. item not reviewed by moderator and published
"Corn Husk? Who calls it that?" Everyone I know. item not reviewed by moderator and published
So you mean you did not make tamales lol or follow the recipe...Tamales are made of corn. That is why they are called tamales. The dough, aka Masa, is made from corn.. item not reviewed by moderator and published
That sounds delicious, but what Italian food have you had that is "bland"???? Lol. Italian food is full of flavor and seasonings. item not reviewed by moderator and published
There is a smooth side and a rough side to the husk ... make sure you are adding the dough/masa to the smooth side. item not reviewed by moderator and published

Not what you're looking for? Try:

Creamed Corn Tamales

Recipe courtesy of Food Network Kitchen