sweet corn tamales with nutella®

Ethnic Inspired
All year round

50 minutes

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)
  • 1 cup corn puree
  • 1 ¾ cup masa harina
  • 1 cup hot water
  • 4 oz. butter, softened
  • 2 tbsp. sugar
  • ½ tsp. salt
  • 1½ tsp. baking powder
  • 7 oz. Nutella®


  • 2 cups mango diced small
  • 1 tbsp. 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 3 tbsp. 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 ¼ oz. of Nutella® per tamale and serve with a mango salsa on the side.



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