Envueltos de Maíz
Colombian Sweet Corn Tamales
Sweet and tender corn dough, seasoned with sugar and butter, then wrapped in corn husks and steamed to perfection. These are a delightful traditional Colombian treat, often enjoyed for breakfast or as a snack.
🧂 Ingredients
- 6 ears Fresh corn on the cob
- 100g Granulated sugar(Adjust to taste if you prefer less sweetness.)
- 100g Unsalted butter
- 12-15 Dried corn husks(Slightly more than needed in case of breakage. Ensure they are clean.)
👨🍳 Instructions
- 1
Prepare the corn mixture: Carefully cut the kernels off the 6 ears of corn. You can do this by standing the ear upright in a bowl and slicing downwards. Place the corn kernels in a food processor or blender. Add the softened butter and granulated sugar. Process until you have a coarse, slightly chunky paste. It should not be completely smooth; some texture from the corn is desirable. Taste and adjust sugar if necessary.
⏱️ 20 minutes - 2
Soak the corn husks: While preparing the corn mixture, place the dried corn husks in a large bowl. Cover them completely with very hot water. Let them soak for at least 30 minutes, or until they are soft, pliable, and easy to fold without tearing. Once softened, drain them well and gently pat them dry with a clean kitchen towel.
⏱️ 30 minutes - 3
Assemble the envueltos: Select a large, pliable corn husk. Lay it flat. Spoon about 2-3 tablespoons of the corn mixture onto the wider end of the husk, spreading it slightly into a rectangular shape. Fold the sides of the husk over the filling, then fold the bottom (pointed end) up towards the top. If the husk is long enough, fold the top (wider end) down to secure the filling. You can use a small piece of kitchen twine or a thin strip of corn husk to tie the ends securely, ensuring the filling won't escape during steaming.
⏱️ 20 minutes - 4
Steam the envueltos: Arrange the wrapped envueltos upright in a steamer basket or pot, ensuring they are not overcrowded. If using a pot, you can stand them on their tied ends. Add water to the pot, making sure it doesn't touch the bottom of the steamer basket. Cover the pot tightly and bring the water to a rolling boil. Reduce the heat to medium-low, maintaining a steady steam. Steam for 45 minutes, or until the envueltos are firm to the touch and the corn mixture is cooked through. The husks should be a deeper yellow.
⏱️ 45 minutes
💡 Pro Tips
- ✓The natural sweetness comes from fresh, ripe corn. Use the sweetest corn you can find.
- ✓These are perfect for a hearty breakfast, a light lunch, or a satisfying snack.
- ✓The sweetness can be enhanced by the natural sugars in the corn, especially when cooked.
- ✓Ensure the envueltos are tightly wrapped to prevent the filling from leaking out during steaming.
✨ Twist Ideas
Inspiration for your own version of this recipe
- Add a tablespoon or two of grated fresh cheese (like queso fresco or costeño) to the corn mixture before wrapping for a savory twist.
- Reduce the amount of sugar in the corn mixture for a less sweet, more corn-forward flavor.