Corn Tamales

Corn Tamales

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Total Time: 1 hour 50 minutes


  • 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*


  • 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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