Breakfast · 90 min · mexican

Tamales de Elote Dulce

Fresh corn kernels does the heavy lifting here, with masa harina rounding it out. A Mexican breakfast that takes 90 minutes, start to finish. Each serving lands at 608 calories with 13g of protein, so it eats like a much heavier meal. Leftovers keep well, so it doubles as next-day lunch without any extra work.

✓ USDA-verified nutrition data

Ingredients

• 4 cups Fresh corn kernels
• 1.5 cups Masa harina
• 1/2 cup Butter
• 3/4 cup Sugar
• 1 tbsp Baking powder
• 1 tsp Cinnamon
• 1/2 cup Milk
• 18 Corn husks

Steps

1. Blend half the corn kernels with the milk until mostly smooth, leaving some texture — the corn is the whole flavor here.
2. Beat the butter with the sugar until fluffy, then beat in the masa, baking powder, cinnamon, the blended corn, and the remaining whole kernels.
3. Soak the husks in hot water 30 minutes until pliable.
4. Spread the sweet batter on each husk and fold into packets — the batter is looser than savory tamal dough, and that is correct.
5. Steam 60 minutes until the tamales feel firm and pull from the husk.
6. Serve warm with crema or cajeta. Sweet corn tamales are breakfast and dessert in one.

Build my plan — free

Share this recipe

Know someone who would love this? Send it their way.

Copy link

You might also like

← All recipes