sweet corn tamales with nutella®

All year round

Yields: 14 each
Portion: 1 tamale



  • Corn husks (approx. 28 or enough to wrap tamales. May have to double-wrap to place on bottom of steam pan)
  • 240 ml corn puree
  • 420 ml masa harina
  • 240 ml hot water
  • 113 g butter, softened
  • 36 g sugar
  • 9 g salt
  • 27 g baking powder
  • 200 g Nutella®



  • 480 ml mango diced small
  • 18 g sugar




For the tamale batter, in a mixer with a paddle, add corn puree, masa harina, hot water, butter, sugar, salt and baking powder.

Mix for one minute on low speed.

Scrape bowl down and mix for additional minute.

Place 54 g of batter into a corn husk and wrap, folding bottom to seal, but leaving top open.

Place extra husks in a steam pan to protect tamales, and steam for about an hour.

Batter should pull freely away from the husk.

Drizzle with 7 g of Nutella® per tamale and serve with a mango salsa on the side.



Mix diced fruit, sugar together and hold refrigerated until needed.