Tamales de Elote

Name: Tamales de Elote
Prep time: 45 min
Cook time: 60 min
Total time: 105 min
Yield: 10 servings
Cuisine: El Salvador
Ingredients: 8 cups fresh corn kernels; 1/2 cup sugar; 1/2 cup butter, melted; 1 cup milk; 1 tsp salt; 1 tsp baking powder; 1 cup queso fresco, crumbled; Corn husks or fresh corn leaves, for wrapping

10 servings45 min prep60 min cookMedium El Salvador

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The Story Behind It

The Tale of Tamales de Elote

Tamales, made from corn dough wrapped in husks or leaves and steamed, descend from ancient Mesoamerican cooking traditions dating back thousands of years among peoples like the Maya and Pipil, who inhabited present-day El Salvador. The elote, or fresh corn, version highlights corn's centrality to the region's cuisine.

Ingredients

Scale:· 10 servings

8 cups fresh corn kernels
1/2 cup sugar
1/2 cup butter, melted
1 cup milk
1 tsp salt
1 tsp baking powder
1 cup queso fresco, crumbled
Corn husks or fresh corn leaves, for wrapping

Instructions

1Blend the fresh corn kernels with the milk until a smooth puree forms.
2Stir in the melted butter, sugar, salt, and baking powder.
3Fold in the crumbled queso fresco.
4Spoon the mixture onto softened corn husks.
5Fold and tie the husks closed into tamale packets.
6Steam the tamales upright in a large pot for 45-60 minutes until firm.
7Let rest 10 minutes before unwrapping and serving warm.

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