El Salvador-Style Tamales de Elote

This version uses whole-food ingredients and natural sweeteners for a minimally processed, flavorful dessert.

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Ingredients

  • 2 cups fresh or frozen organic corn kernels (elote)
  • 1 cup organic corn masa harina
  • 1/2 cup full-fat coconut milk
  • 1/4 cup pure maple syrup
  • 1/4 cup avocado oil
  • 1 tsp vanilla extract
  • 1/2 tsp ground cinnamon
  • Pinch of sea salt
  • 8 dried corn husks
  • 1/2 cup shredded unsweetened coconut (optional topping)

Clean swaps

How we upgrade the restaurant version with better ingredients.

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Shop the clean pantry

Reorder the shelf-stable staples for this recipe.

What you'll need

  • Stand mixer — Hands-free creaming and whipping — the most time-saving machine in a baker's kitchen.
  • Kitchen scale — Baking by weight is more accurate than cups — 1 g = 1 g, always.
  • Silicone baking mat — No parchment waste, uniform browning, nothing sticks.

Instructions

  1. Soak the corn husks in hot water for 30 minutes, until soft and pliable.
  2. Blend the corn kernels with the coconut milk until mostly smooth — a little texture is good.
  3. In a large bowl, combine the masa harina, cinnamon, and salt. Stir in the corn puree, maple syrup, avocado oil, and vanilla until a thick, spreadable batter forms.
  4. Divide the batter into 6 portions. Spread one portion down the center of each husk, fold the long sides over the filling, then fold the pointed end up.
  5. Stand the tamales folded-end down in a steamer basket over simmering water. Cover and steam 50-60 minutes, adding water as needed, until the tamales are firm and pull away cleanly from the husk.
  6. Rest 10 minutes, unwrap, and top with shredded coconut before serving.

FAQ

Is this El Salvador-Style Tamales de Elote gluten-free?

Yes, if using corn-based masa harina, which is naturally gluten-free.

Can I make this vegan?

Yes, use full-fat coconut milk and skip the shredded coconut topping.

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