Pilar G.: "Hi Sharon, I'm Pily, the owner of this food blog…" Read More
5Ingredients
Calories
50Minutes

Make your own sweet tamales for a dessert to finish off a night of Mexican food with this recipe for Sweet Milk Tamales. Made with a combination of sweet corn, milk, cinnamon, and sugar, this sweet tamale recipe is simple and straightforward. These tamales do not require any steaming but are rather refrigerated in the corn husks until set. Be sure to boil the corn husks before using them to wrap the sweet tamale mixture.

Ingredients

  • 5 corn (tender ears)
  • 1 liter milk
  • 1 cup sugar
  • 1 cinnamon stick
  • corn husks

Directions

  1. With a knife, cut the ears of corn to obtain the kernels.
  2. In a blender, add the corn kernels and some milk.
  3. Strain the mixture and place in a saucepan.
  4. Add the sugar, cinnamon stick, and the rest of the milk.
  5. Heat while stirring continuously. Bring to a boil and continue to cook for 20 to 30 minutes while stirring with a wooden spoon.
  6. Remove from the stove and stir occasionally.
  7. Let the mixture cool.
  8. Meanwhile, boil the corn husks in water. Dry off with a towel.
  9. Once the mixture is cool, use a spoon to place mixture in each corn husk. Close and refrigerate until the tamales solidify.
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Reviews(2)

Yummly User
Pilar G. 20 Aug 2015
Hi Sharon, I'm Pily, the owner of this food blog (lacocinamexicanadepily.com). I tried this recipe myself. These are a different kind of tamales—soft and smooth. The masa, which is really an atole-resembling mixture needs no additional corn masa. All you need to do is heat up the strained corn millk with the sugar and the rest of the ingredients. It will for sure work. It solidifies once you refrigerate it. I really hope you try this recipe; trust me, the result will be surprisingly delicious!
Sharon W. 14 Jun 2015
This is a good recipe, but it needs adjusted a little. If you boil the corn husks, they would fall apart. I buy dried ones from the Mexican store. That is how we make all of our tamales. They are stronger than fresh husks are, which makes them easier to cook with. I don't think the mixture would solidify like the recipe says. Add some corn masa in to it to help. It won't change the flavor at all. It just helps thicken it. Tamales should be thick enough to take out of the husk and hold to eat.