Fresh Corn Tamales in the Mayan Style
Embark on a culinary journey to the Yucatán Peninsula with these Fresh Corn Tamales in the Mayan Style—an authentic celebration of sweet, tender corn and traditional techniques. Made with freshly husked corn blended to a smooth, buttery batter and delicately seasoned with sugar and salt, these tamales boast a naturally sweet flavor and velvety texture. Wrapped in softened corn husks and steamed to perfection, they offer a comforting, rustic presentation that echoes centuries-old traditions. Whether you pair them with a dollop of creamy salsa or savor their pure goodness straight from the husk, these tamales are a perfect blend of simplicity and cultural heritage. Easy to prepare and naturally gluten-free, they make for a light yet satisfying treat steeped in Mayan history. Perfect for special gatherings or a cozy dinner, these tamales will transport your taste buds to the heart of the tropics.
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Recipe Information
Ingredients
- 6 ears Fresh corn, husked
- 12 pieces Corn husks (dried or fresh)
- 4 tablespoons Butter
- 2 tablespoons Sugar
- 0.5 teaspoons Salt
- 0.25 cups Cornmeal (optional, if needed for consistency)
- 1 bowl Water (for soaking husks)
Instructions
1. Start by soaking the corn husks in a large bowl of warm water for 20-30 minutes to soften them. If using fresh husks, skip this step.
2. Using a sharp knife, carefully cut the kernels from the ears of corn. Set some whole kernels aside for texture, if desired, and then place the majority into a food processor or blender.
3. Blend the corn kernels until smooth. If the mixture seems too watery, strain off excess liquid gently or add a little cornmeal to thicken.
4. In a large mixing bowl, combine the blended corn with butter, sugar, and salt. Stir until the mixture is uniform. Then, fold in the reserved whole kernels if you set any aside.
5. Take a softened corn husk and pat it dry. Scoop about 2-3 tablespoons of the corn mixture into the center of the husk. Fold the sides of the husk inward, then fold up the bottom to create a pocket. Repeat until all the mixture has been used.
6. Set up a steamer pot with enough water to create steam but not so much that it will touch the tamales. Place a steamer basket or rack in the pot. Lay the tamales upright or on their sides, seam-side down, in the steamer.
7. Cover the steamer with a lid and steam the tamales over medium heat for about 1 hour, or until the corn mixture is firm and fully cooked. Check occasionally to ensure there is still enough water in the steamer.
8. Once cooked, carefully remove the tamales from the steamer and let them cool slightly before serving. They can be eaten directly from the husk or unwrapped for serving.
9. Enjoy your fresh corn tamales in the Mayan style with a side of salsa, crema, or as they are!
Nutrition Facts
Calories |
1090 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 53.2 g | 68% | |
| Saturated Fat | 26.8 g | 134% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 132 mg | 44% | |
| Sodium | 1566 mg | 68% | |
| Total Carbohydrate | 151.6 g | 55% | |
| Dietary Fiber | 16.6 g | 59% | |
| Total Sugars | 64.1 g | ||
| Protein | 20.0 g | 40% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 26 mg | 2% | |
| Iron | 3.8 mg | 21% | |
| Potassium | 1514 mg | 32% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
