Sweet Corn Tamales with Cream in Just 5 Simple Steps

There’s something magical about the first bite of a warm sweet corn tamale with cream – that perfect mix of earthy corn, rich butter, and just the right touch of sweetness. I fell in love with these little bundles of joy during my first trip to Mexico City, where street vendors would unwrap them from their corn husk blankets like precious gifts. What stunned me was how such simple ingredients – fresh corn, masa, and cream – could transform into something so soul-satisfying.

When my abuelita saw how much I adored them, she pulled me into her tiny kitchen and showed me her “no-fail” method. “The secret,” she whispered, “is in the cream and the corn’s freshness.” Now I make these sweet corn tamales with cream whenever I need a taste of comfort or want to impress friends. They’re easier than you’d think – just a bit of mixing, wrapping, and steaming. That beautiful moment when you peel open the husk and the sweet corn aroma hits you? Pure happiness.

Why You’ll Love These Sweet Corn Tamales with Cream

Trust me, these tamales are about to become your new obsession. Here’s why:

• Simple magic: Just fresh corn, masa, and cream come together in the most unexpectedly delicious way – no fancy techniques required.
• That perfect bite: The natural sweetness of corn paired with rich cream creates a flavor that’ll make you close your eyes and sigh.
• Vegetarian heaven: No lard here – just wholesome ingredients that even picky eaters adore.
• Party superstar: Make a big batch for gatherings and watch them disappear faster than you can say “¡qué rico!”

My abuelita was right – once you taste sweet corn tamales with cream, there’s no going back to ordinary sides.

Ingredients for Sweet Corn Tamales with Cream

Gather these simple ingredients – fresh is key here! You’ll swear you can taste the difference:

• Corn husks: About 20 large dried husks (soak in warm water for 30 minutes to soften)
• Fresh sweet corn: 2 cups kernels (that’s about 3 medium ears – skip canned, trust me)
• Masa harina: 1 cup (the classic yellow instant corn flour – don’t substitute regular flour!)
• Cream: 1/2 cup (I use full-fat Mexican crema, but heavy cream works too)
• Butter: 1/4 cup softened (real, unsalted – please no margarine)
• Sugar: 1/4 cup (granulated works best here)
• Baking powder: 1 tsp (helps them puff up nicely)
• Salt: 1/2 tsp (just enough to balance the sweetness)

See? Nothing complicated – just pantry staples plus fresh corn. Now let’s make some magic!

How to Make Sweet Corn Tamales with Cream

Making sweet corn tamales with cream is easier than you think – just follow these simple steps and you’ll have perfect tamales every time. The key is taking your time with each stage – rushing leads to sad, crumbly tamales (and we don’t want that!).

Step 1: Prepare the Corn Husks

First, grab those dried corn husks and give them a spa treatment! Submerge them completely in warm water for at least 30 minutes – I use a big baking dish with a plate on top to keep them underwater. When they’re pliable like wet paper towels, shake off excess water and pat dry with a towel.

Step 2: Blend the Corn Mixture

Now for the star ingredient – fresh corn! Blend those kernels until mostly smooth but still with some texture – you want it slightly grainy, like wet sand with tiny pebbles. Pro tip: Save a handful of whole kernels to mix in later for little bursts of sweetness!

Step 3: Mix the Dough

In a big bowl, combine masa harina, sugar, baking powder and salt. Add your blended corn and softened butter – mix with your hands (the best tool!) until crumbly. Now the magic: drizzle in cream slowly while mixing until you get a soft, spreadable dough that holds together without being sticky.

Step 4: Assemble the Tamales

Take a husk, rough side up, and spread about 2 tablespoons of dough in the center – leave 1-inch borders. Fold one long side over, then the other (like a letter), then fold up the bottom. Tie with a thin strip of husk or just tuck it – no need to be perfect!

Step 5: Steam to Perfection

Stand tamales upright in your steamer – open side up! Keep water boiling but not touching them. Steam for 45 minutes, checking water halfway. They’re done when the dough pulls away from husk easily. Let rest 5 minutes – the hardest wait of your life!

Tips for Perfect Sweet Corn Tamales with Cream

After making these tamales more times than I can count, here are my hard-earned secrets for absolute perfection:

• Corn freshness is everything: That starchy-sweet bite? Only comes from corn shucked that day. I test kernels with my thumbnail – if no milky juice spurts out, it’s too old!
• Husks need hydration: If they dry out during assembly, just dunk them again. Cracks lead to messy leaks – I keep a spray bottle handy for quick touch-ups.
• The dough tells all: Too sticky? Add a sprinkle more masa. Too crumbly? More cream, teaspoon by teaspoon, until it clings to itself like playdough.
• Steam power matters: Weak steam makes gummy tamales. I listen for a vigorous “whoosh” – that’s when I know they’re cooking right.

Follow these, and you’ll get that magical tender-yet-firm texture abuelitas approve of!

Ingredient Substitutions & Notes

Life happens – here’s how to adapt when you’re missing something (I’ve tried every swap imaginable!):

• Fresh corn: In a pinch, use 1.5 cups drained canned corn (reduce cream slightly). Frozen works too – thaw completely and pat dry.
• Cream: Vegan? Blend 1/2 cup silken tofu with 1 tbsp lemon juice for tang. Coconut cream adds richness (use 1/3 cup).
• Masa harina: Regular cornmeal won’t work – but look for “instant masa” in Latin markets if your grocery’s out.
• Butter: Coconut oil makes a decent substitute (same amount), though the flavor changes slightly.

Remember: substitutions change texture and taste – fresh ingredients really shine here!

Serving Suggestions for Sweet Corn Tamales with Cream

Oh, the joy of unwrapping these sweet corn tamales with cream – but don’t stop there! For a full fiesta, I love pairing them with:

• Mexican street corn salad: That smoky, tangy crunch makes the perfect contrast
• Quick avocado salsa: Just diced avocado, lime, cilantro and a pinch of salt – so fresh!
• Warm café de olla: The cinnamon-spiced coffee cuts through the richness beautifully

Pro tip: Drizzle extra cream on top right before serving – because more cream is always better!

Storage & Reheating Instructions

These sweet corn tamales with cream keep beautifully! Store cooled tamales (still wrapped!) in the fridge for up to 5 days, or freeze for 3 months – I layer them between parchment in zip-top bags. To reheat, steam for 15 minutes (frozen) or 8 minutes (fridge). Microwave works in a pinch – wrap in damp paper towel and nuke for 1 minute, but steam keeps them moist!

Nutritional Information

Just so you know, these numbers are estimates – your sweet corn tamales with cream might vary slightly based on exact ingredients. For one average-sized tamale (about the size of your palm), you’re looking at:

• 180 calories
• 22g carbs (8g from natural sugars)
• 9g fat (5g saturated)
• 3g protein

Not bad for such a satisfying treat! The fresh corn gives you 2g of fiber per tamale too – bonus!

FAQs About Sweet Corn Tamales with Cream

I get asked these questions all the time – here’s everything you need to know about making perfect sweet corn tamales with cream:

Can I use frozen corn instead of fresh?
Absolutely! Thaw frozen corn completely and pat it dry before blending. You might need to reduce the cream by a tablespoon or two since frozen corn releases less moisture. The flavor won’t be quite as vibrant as fresh summer corn, but it’ll still make delicious tamales.

How long do these tamales stay fresh?
These sweet corn tamales with cream keep like champs! In the fridge (still wrapped in their husks), they’ll stay perfect for 5 days. Freeze them for up to 3 months – just thaw overnight before reheating. Pro tip: I always make a double batch to stash in the freezer for sudden tamale cravings!

Can I make them vegan?
You bet! Swap the butter for coconut oil and use my favorite vegan cream substitute: blend 1/2 cup silken tofu with 1 tbsp lemon juice. The texture comes out nearly identical, though the flavor will be slightly less rich. Still totally delicious though!

Now it’s your turn – try this recipe and tell me how your sweet corn tamales with cream turn out! Tag me with your tamale masterpieces!

Print