Tamal de maíz dulce is a Costa Rican tamale variant wrapped in plantain leaf, made with a blended sweet corn batter, sugar, and milk, and boiled instead of baked.
It’s a highly valued traditional dessert, typical of Costa Rican afternoon snacks.
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Costa Rican Sweet Corn Tamale
- Prep Time: 25 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 15 minutes
- Yield: 12 pieces
- Category: Dessert
- Cuisine: Costa Rican
Ingredients
- 750 g of sweet corn (about 1.65 lb)
- 1 can of evaporated milk
- 1/2 cup of flour
- 3/4 cup of sugar
- 1 1/2 sticks of lard or butter, melted
- 1 pinch of salt
- 15 plantain leaves, for wrapping
- Water for boiling the tamales
Preparation
- Make the batter, blend the sweet corn together with the evaporated milk, flour, sugar, melted lard, and salt, until you get a smooth mixture.
- Prepare the leaves, pass the plantain leaves over a flame to soften them.
- Assemble, place portions of the mixture on each leaf.
- Wrap, fold the leaf into a packet and tie it with string or a strip of the same leaf.
- Cook, boil the tamales in water for 45 minutes to 1 hour, until the batter is firm.
- Drain, remove and let drain for a few minutes.
- Serve, serve warm, inside their own leaf.
Tips for getting it right
- Blending all the ingredients well ensures a smooth batter, without lumps of corn.
- Passing the plantain leaves over a flame makes them more pliable for wrapping without tearing.
- Checking that the batter is firm before removing the tamales from the water is key to the final result.
- They can be made ahead of time, since they keep well refrigerated.
Traditional variations
- There’s a similar version baked in a pan, known as baked tamal de maíz dulce.
- A variant called tamal de maicena is also made, with a different cornstarch-based batter.
How to serve
Tamal de maíz dulce is served warm, inside its own leaf, as a dessert or afternoon snack.
It’s a highly valued traditional preparation for Costa Rican afternoon snacks.
Recommended sides
- Coffee
Did you know?
Unlike tamal asado, which is baked, tamal de maíz dulce is boiled, wrapped in plantain leaf.
It’s one of the many sweet tamale variants found in Costa Rica’s rich corn-based culinary tradition.
Frequently Asked Questions
Tamal de maíz dulce is boiled wrapped in plantain leaf, while tamal asado is baked directly in a pan.
Blending them ensures a smooth batter, without lumps of corn, for an even texture in the cooked tamale.
It's recommended to boil them for 45 minutes to 1 hour, until the batter is firm to the touch.
Yes, they keep well refrigerated, so they can be made hours or even a day in advance.
