Tamales de Elote con Crema (Sweetcorn Tamales with Lime Crema)
Golden, slightly sweet corn tamales dotted with whole kernels and a little cheese, served with tangy lime crema.
Made with Lime crema (Mexican soured cream sauce) and Tamale masa. Make a batch of the base first, then this takes minutes. Skip to the method
- Time2 hr
- LevelMedium
- Costabout £1.74 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Soak the corn husks in a large bowl of hot water, weighed down, for 45 minutes until soft and pliable. Drain and pat dry.
45 min - 2
Pulse half of the sweetcorn in a food processor to a rough, chunky paste. Mix it into your ready made tamale masa (see the base recipe) with the rest of the whole kernels, the sugar and the cumin.
- 3
Lay a husk with the wide end towards you. Spread about 4 tbsp of the corn masa over the wider two thirds, leaving a border. Add a teaspoon of crumbled feta in the middle.
- 4
Fold the sides in over the filling, then fold up the narrow end. Make 8 tamales and tie each with a thin strip of husk if they will not stay shut.
- 5
Stand the tamales folded end down in a steamer lined with spare husks. Steam over simmering water for 1 hour 5 minutes, topping up the water, until the masa is firm and pulls from the husk. Rest for 10 minutes.
65 min - 6
Unwrap and serve warm with a spoonful of your ready made lime crema (see the base recipe) and a squeeze of lime.
Tips
- Pat the defrosted sweetcorn dry so it does not make the masa wet and heavy.
- Keep some kernels whole. They give the tamal its sweet, juicy bursts.
- If the masa seems stiff after adding the corn, beat in a spoonful of warm water.
Storing and freezing
Cool within 2 hours, then keep in the fridge in their husks for up to 3 days or freeze for up to 3 months. Reheat by steaming for 15 to 20 minutes until steaming hot all the way through.
Questions
Can I use tinned sweetcorn?
Yes. Drain it very well and pat it dry. Frozen corn gives the best texture and flavour.
Are these sweet or savoury?
Gently sweet with a salty cheese centre, like corn on the cob. The lime crema adds a sharp contrast.
Can I make them dairy free?
Leave out the feta and swap the lime crema for dairy free yoghurt with lime juice. The masa itself is dairy free.
More made with lime crema (mexican soured cream sauce)
Alitas a la Diabla (Devilled Chicken Wings)
GFEFNFPapas al Pastor (Roasted Pastor Potatoes with Lime Crema)
GFEFNFQuesadillas de Pollo con Rajas (Chicken and Pepper Quesadillas)
EFNFHPEnchiladas Suizas (Swiss-Style Chicken Enchiladas)
EFNFGFSee every dish made with lime crema (mexican soured cream sauce)
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.