Sweet Corn and Queso Fresco Tamales Wrapped in Banana Leaves

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

Guatemalan-style tamales made with sweet corn masa, filled with crumbled queso fresco, and wrapped in fragrant banana leaves for steaming. This Latin American-inspired vegetarian recipe, ready in about 90 minutes, pairs masa harina, corn kernels (fresh or frozen), baking powder for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 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: 30 min Cook: 60 min Serves 6 Latin American cuisine 380 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a large bowl, combine 3 cups masa harina, 1 teaspoon baking powder, and 1 teaspoon salt.
  2. Step 2: In a blender, puree 2 cups corn kernels with 2 1/2 cups chicken broth until smooth.
  3. Step 3: Add the pureed corn mixture and 1 cup softened unsalted butter to the masa mixture. Using your hands or a mixer, knead until a soft dough forms that holds together but is moist, about 5 minutes.
  4. Step 4: Lay out 6 large softened banana leaves. Spread approximately 1/2 cup of the masa dough onto the center of each leaf, forming a rectangle about 4x6 inches thick enough to hold filling.
  5. Step 5: Sprinkle 1/4 cup crumbled queso fresco over the center of the masa on each leaf.
  6. Step 6: Fold the banana leaves over the filling to enclose the tamale tightly, folding ends underneath.
  7. Step 7: Arrange tamales in a large steamer basket. Steam over boiling water for 1 hour, checking water level occasionally and adding more water as needed.
  8. Step 8: Remove tamales carefully and let cool for 5 minutes before unwrapping and serving warm.

Frequently asked questions

How long does Sweet Corn and Queso Fresco Tamales Wrapped in Banana Leaves take to make?

Total time is about 90 minutes (30 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 Sweet Corn and Queso Fresco Tamales Wrapped in Banana Leaves?

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 Sweet Corn and Queso Fresco Tamales Wrapped in Banana Leaves?

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 Sweet Corn and Queso Fresco Tamales Wrapped in Banana Leaves 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.

Is Sweet Corn and Queso Fresco Tamales Wrapped in Banana Leaves vegetarian?

Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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