Steamed Tamales de Elote with Fresh Corn and Quesillo

By AislePrompt Editorial · Published 2026-05-30 · Updated 2026-05-30

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

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 recipe, ready in about 100 minutes, pairs 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

3 cups (about 4 ears) fresh corn kernels
1 cup masa harina
1 tsp baking powder
4 tbsp, softened unsalted butter
1/4 cup granulated sugar
1/2 tsp salt
1 cup shredded quesillo (Oaxacan string cheese)
12, soaked in warm water for 30 minutes corn husks
1/2 cup milk

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Instructions

Step 1: In a blender, combine 3 cups fresh corn kernels with 1/2 cup milk and blend until smooth but slightly coarse.
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.
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.
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.
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.
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.
Step 7: After steaming, let tamales rest for 10 minutes before carefully unwrapping and serving warm with salsa or crema.