Sweet Corn Tamalitos with Quesillo and Honey Drizzle
Steamed sweet corn tamalitos made from fresh corn masa and quesillo cheese, finished with a light drizzle of honey for a traditional Salvadoran sweet-savory treat. This latin american-inspired snacks ready in about 40 minutes turns fresh corn kernels, masa harina, baking powder into a satisfying snack for between meals, packed lunches, or game-day spreads — minimal active time and easy to scale up for a crowd. Each serving lands at about 180 calories and feeds 6, so it fits into lunchboxes, road trips, or an afternoon-energy gap without derailing the day. 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.
Ingredients
- 3 cups fresh corn kernels
- 1 cup masa harina
- 1/2 tsp baking powder
- 1/2 tsp salt
- 3 tbsp unsalted butter, melted
- 1 cup quesillo cheese, shredded
- 2 tbsp honey
- for wrapping banana leaves or parchment paper
Instructions
- Step 1: In a food processor, pulse 3 cups fresh corn kernels until coarsely ground but still with some texture. Transfer to a mixing bowl.
- Step 2: Add 1 cup masa harina, 1/2 tsp baking powder, 1/2 tsp salt, and 3 tbsp melted unsalted butter to the corn mixture. Stir thoroughly to form a soft dough.
- Step 3: Grease banana leaves or parchment paper squares. Take about 1/4 cup of the dough and flatten into a 3-inch circle. Place 2 tbsp shredded quesillo cheese in the center, then fold edges over to enclose the filling, shaping into a small patty.
- Step 4: Arrange tamalitos in a steamer basket, leaving space between each. Steam over boiling water for 20-25 minutes until firm and cooked through.
- Step 5: Remove tamalitos from steamer and drizzle each with about 1/2 tsp honey while still warm. Serve immediately as a sweet and savory snack or side dish.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Sweet Corn Tamalitos with Quesillo and Honey Drizzle take to make?
Total time is about 40 minutes (15 min prep + 25 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 Tamalitos with Quesillo and Honey Drizzle?
Store in an airtight container at room temperature for crisp items, or in the fridge for anything dairy- or produce-based, for up to 3–5 days. Re-crisp baked snacks in a 300°F oven for 5 minutes if they soften.
Can I substitute ingredients in Sweet Corn Tamalitos with Quesillo and Honey Drizzle?
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 Tamalitos with Quesillo and Honey Drizzle 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 Sweet Corn Tamalitos with Quesillo and Honey Drizzle?
Latin American snacks 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.
