Steamed Tamales de Elote with Fresh Corn and Quesillo

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Sweet and tender Oaxacan-style tamales made from fresh corn masa, filled with creamy quesillo cheese, and steamed to fluffy perfection. This mexican-inspired street food ready in about 100 minutes pairs (about 4 ears) fresh corn kernels, masa harina, baking powder for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 210 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 40 min Cook: 60 min Serves 6 Mexican cuisine 210 cal/serving
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Ingredients

Instructions

  1. Step 1: In a blender, combine 3 cups fresh corn kernels with 1/2 cup milk and blend until smooth but slightly coarse.
  2. Step 2: In a large bowl, mix 1 cup masa harina, 1 tsp baking powder, 1/4 cup granulated sugar, and 1/2 tsp salt.
  3. Step 3: Add the blended corn mixture and 4 tbsp softened unsalted butter to the dry ingredients, stirring until well combined into a soft masa dough.
  4. Step 4: Drain soaked corn husks and pat dry. Spread about 3 tbsp of the masa dough evenly onto the smooth side of each husk.
  5. Step 5: Sprinkle 2 tbsp shredded quesillo cheese onto the center of each masa-covered husk, then fold the husk over and secure by folding the ends.
  6. Step 6: Arrange the tamales standing upright in a large steamer pot with water just below the rack. Cover and steam over medium heat for 60 minutes, adding water as needed.
  7. Step 7: After steaming, let tamales rest for 10 minutes before carefully unwrapping and serving warm with salsa or crema.

Equipment for this recipe

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Frequently asked questions

How long does Steamed Tamales de Elote with Fresh Corn and Quesillo take to make?

Total time is about 100 minutes (40 min prep + 60 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Steamed Tamales de Elote with Fresh Corn and Quesillo?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep masa harina from drying out.

Can I substitute ingredients in Steamed Tamales de Elote with Fresh Corn and Quesillo?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Steamed Tamales de Elote with Fresh Corn and Quesillo for a different number of people?

The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Steamed Tamales de Elote with Fresh Corn and Quesillo?

Mexican street food like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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