Sweet Corn Tamales

Sweet Corn Tamales

These Sweet Corn Tamales are an incredibly vibrant slash of sunlight across your plate. Another simple recipe that is sure to please anyone who … likes food!

Tamales area staple Mexican fare. We have had amazing tamales from the Mercado de San Juan Arcos de Bélen to San Francisco’s amazing Nopalito. Each person instills their own energy into their tamal. No two are ever really alike!


  • 890g Corn kernels shaved from fresh corn cobs (save the husks)
  • 2 Tablespoon Corn Flour
  • 1/2 teaspoon Salt
  • 1/2 teaspoon Sugar
  • 60g Butter
  • 3 Eggs
  • 1 egg Yolks
  • 110g white cheese, cut into batons


  1. Shave the corn kernels off the cob.
    1. Place the cob vertically on a chopping board and cut downwards, away from your hands.
  2. In a food processor grind into a paste
    • the corn, salt, sugar, and corn flour
  3. In a large skillet
    1. melt the butter
    2. cook the corn paste until it has dried out, but not letting it burn
    3. set aside and cool
  4. Mix the eggs and egg yolk in a separate bowl
  5. Then incorporate the eggs into the corn paste
  6. Scoop a bit of dough onto the saved corn husks
    • the amount will vary depending on how large the corn husks are;
    • insert a baton of cheese
    • then wrap the corn on itself or secure it with twine
  7. Refrigerate if you want to use in the next day or so, else freeze.
  8. Steam!
    • If refrigerated steam for 25 minutes
    • 35 or longer if frozen

We think these are quite special and they put a big smile on our faces whenever we make them! If you make these Sweet Corn Tamales please let us know!

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