• Sumo

These simple but delicious tamales offer sweet corn as their star ingredient. They’re easy to make and ready in just over an hour!


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Prep Time: 1 hour, 10 minutes

Cook Time: 1 hour, 10 minutes

Total Time: 2 hours, 30 minutes

20 Tamales




  • 1 8oz Package Corn Husks
  • 2 Tablespoons Unsalted Butter
  • 10 Cups Fresh or Frozen and thawed Sweet Corn Kernels
  • 1/2 Cup Heavy Cream
  • 1/2 Teaspoon Baking Powder
  • 1/2 Cup Quick Cooking Hominy Grits


  1. Bring a large pot of water to boiling and simmer the corn husks in it for 10 minutes. Remove the pot from heat, weigh the husks down with a plate to keep submered, and soak for 1 hour.
  2. In a large skillet over medium heat melt the butter, add in the corn and cream and simmer for 5-8 minutes or until the mixture is thickened. Cool slightly, then stir in the baking powder and grits. Chill.
  3. Drain the corn husks and separate out 2-3 that can be cut into thin strips for ties.
  4. Remove the corn mixture from the fridge and spread 3 tablespoons of it down the center of the corn husks. Fold over the sides then the ends and tie with the thin strips of husk to secure. Continue until the filling is all gone.
  5. Line a steamer with the remaining corn husks and then fill with tamales. Steam for an hour.
  6. Remove and let rest for 10 minutes.