Tamales de Elote Salvadoreños with Crema and Queso Duro

By AislePrompt Editorial · Published 2026-10-10 · Updated 2026-10-10

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 developed and reviewed.

Sweet, tender fresh-corn tamales steamed in corn husks and served warm with tangy crema and a sprinkle of salty queso duro. This Salvadoran-inspired quick recipe (vegetarian, gluten-free), ready in about 50 minutes, pairs fresh corn kernels (about 5 ears), masa harina, whole milk for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. 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: 15 min Cook: 35 min Serves 4 Salvadoran cuisine 380 cal/serving

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Ingredients

4 cups fresh corn kernels (about 5 ears)
1/2 cup masa harina
1/2 cup whole milk
4 tbsp unsalted butter, melted
3 tbsp sugar
1 tsp baking powder
1/2 tsp salt
16 fresh corn husks or soaked dried husks
1/2 cup Salvadoran crema or sour cream
1/3 cup queso duro or cotija, grated

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Instructions

Step 1: Soak dried husks in hot water for 10 minutes if using.
Step 2: Blend corn kernels with milk until mostly smooth but still slightly textured.
Step 3: Transfer to a bowl and stir in masa harina, melted butter, sugar, baking powder and salt to make a thick, spoonable batter.
Step 4: Overlap two husks, spoon about 1/3 cup batter into the center, fold the sides over and fold the bottom up. Repeat.
Step 5: Stand tamales upright in a steamer basket, cover, and steam over boiling water for 35 minutes until firm and they pull cleanly from the husk.
Step 6: Rest 5 minutes, then serve warm with crema and grated queso duro.