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This recipe makes 16 medium size tamales



  • 6 cups of sweet corn kernels (about 5 ears of corn)

  • 1 1/2 cup of Corn Masa for Tamales 

  • 1 1/4 cup of butter at room temperature

  • 1/2 cup of sugar

  • 1 teaspoon baking powder

  • 1 teaspoon salt

1. Cut off the end of the corn cob with a sharp knife, you can also make a small cut to the tip of the husk to have an even wrap.

2. Remove the husks, making sure you do not tear them since you are going to use them as a wrapping for the tamales and place them in a large pot cover with hot water. This step will make the husks soft and pliable.

3.  Place the cob standing up and with a sharp knife slice off downward to remove the kernels. You can place the ear of corn inside a large shallow bowl to keep all the kernels from spilling onto your working area while cutting it.

4. Place the kernels into a Food Processor to lightly grind them. The mixture has to be medium coarse. This step is usually made in a corn grinder but a food processor works just fine. If a food processor is not available, use your blender* and process in small batches.

5. Measure the corn flour and place in a large bowl along with the corn kernels already processed.

6. In another bowl, beat the butter, sugar and salt until fluffy and light. You can use a spatula for this step if you don’t want to use the mixer.

7. Add the butter mixture to the large bowl with the corn flour and kernels.

8. Add the baking powder and mix until well combine. The texture of the mix will be of a thick batter.

9. Remove the husks from the pot and drain excess water. Select the ones you are going to use to wrap the tamales. Use the small  husks to cover the bottom of the Steamer where you are going to steam the tamales.

10. Place about 3 tablespoons of the dough into the center of the flatten husk and fold to form the tamales.

11. Repeat this process  to form the rest of the tamales.

12. Add hot water to a large pot with a steamer basket (Tamales Steamer Pot) and place tamales. Cover tamales with the rest of the corn husks and cover with the lid. Steam Tamales for 1 hour and 15 minutes. To check for doneness, unwrap a tamal. The dough will come off easily from the corn husk. If the dough sticks to corn husk, rewrap and steam 15 to 20 more minutes.


Serve warm and enjoy!

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