Tamal de elote envuelto en hojas is a traditional Costa Rican recipe made from grated tender corn, cooked in its own husks, which gives it a special sweetness.
Using tender corn instead of mature corn results in a softer, sweeter tamale than traditional varieties.
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Costa Rican Corn Husk Tamale
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Total Time: 1 hour 5 minutes
- Yield: 10 pieces
- Category: Dessert
- Cuisine: Costa Rican
Ingredients
- 12 of tender ears of corn, with husks
- 1/2 cup of sugar
- 1/2 stick of lard or butter
- 1/2 cup of natilla (sour cream)
- 1 pinch of salt
Instructions
- Prepare the husks, carefully shuck the corn, setting aside the whole husks for wrapping.
- Grate the corn, grate the corn kernels and blend together with the sugar, lard, and natilla until you get a paste.
- Prepare the husks, wash the husks in hot water and soak them in warm water for a few minutes to soften. Drain and dry carefully.
- Assemble, place spoonfuls of the paste on the husks, forming small packets.
- Wrap, close each tamale by folding the husks and tying them with a strip of the same leaf.
- Steam, place the tamales in a steamer, covering with more husks, and cook for 30 to 40 minutes.
- Check, the tamale is ready when it separates easily from the husk.
- Serve, serve warm, alongside coffee.
Tips for getting it right
- Using very tender corn is key to achieving this tamale’s characteristic sweetness.
- Soaking the husks in warm water makes them more pliable and easier to handle for wrapping.
- Steaming, without submerging the tamales in water, better preserves their texture and flavor.
- The tamale is ready when it easily separates from the husk that wraps it.
Traditional variations
- It’s also made wrapped in plantain leaves instead of the corn’s own husks.
- Some families add grated cheese to the mixture for a savory touch.
How to serve
Tamal de elote envuelto en hojas is served warm, inside its own wrapping, as a dessert or afternoon snack.
A coffee is the best pairing for this traditional Costa Rican recipe.
Recommended sides
- Coffee
Did you know?
Using tender corn instead of mature corn makes this tamale naturally sweeter than other varieties.
Wrapping the tamale in its own husks, instead of plantain leaf, is a distinctive feature of this recipe.
Frequently Asked Questions
They're the leaves that cover the corn cob, traditionally used to wrap this tamale instead of plantain leaf.
It's made with tender corn instead of mature corn, which naturally gives it more sweetness.
It's ready when it separates easily from the husk that wraps it, after 30 to 40 minutes of steaming.
Yes, it's also made wrapped in plantain leaves, depending on each family's preference.
