A tamale made from fresh white corn rather than dried masa, folded around cheese and green chile and steamed in the husk. It is sweet, soft and almost custardy, and a Sonoran summer tradition.

A column on tucson.com's Big Jim blog explains that southern Arizona has two main kinds of tamal: red ones stuffed with meat and made especially at Christmas, and green corn tamales, or tamales de elote, which are traditionally summer fare, made from fresh white corn. Many restaurants now serve them all year. VisitPhoenix describes Phoenix's El Bravo, in business over 40 years, as serving authentic Sonoran tamales with green corn among them, and Carolina's, a Phoenix institution since 1968, as making Sonoran-style tamales.

Where to eat Green corn tamale in Scottsdale

2 editor picks for Green corn tamale in Scottsdale, ranked by editorial score. All Scottsdale signature dishes · Green corn tamale across every city.

  • Los Olivos Mexican Patio

    Order A cheese crisp to start, then the Mexican Flag Enchiladas with both red and green sauce.

    Los Olivos Mexican Patio in Old Town Scottsdale is a four-generation Sonoran restaurant open since 1947, known for cheese crisps and Mexican Flag Enchiladas.

    DetailsDirections

  • Jalapeno Inferno

    Order The Tuesday three-taco plate with shredded machaca beef, in a soft or hard shell.

    Jalapeno Inferno on Scottsdale Road in north Scottsdale serves Sonoran Mexican food, with a take-out cantina nearby, and three tacos for $11.99 every Tuesday.

    DetailsDirections

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More places near Los Olivos Mexican Patio and Jalapeno Inferno

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Make it at home

Serves Makes 12 tamales2 hrIntermediate

Ingredients

  • 8 ears fresh white corn, in the husk
  • 1/2 cup masa harina
  • 1/4 cup lard or unsalted butter, melted
  • 1 teaspoon fine salt
  • 4 ounces Monterey Jack, cut into 12 strips
  • 2 roasted green chiles, peeled, seeded and cut into 12 strips

Method

  1. Peel the husks from the corn, saving the 12 largest, and soak those in hot water for 30 minutes. Cut the kernels from the cobs.
  2. Pulse the kernels in a food processor to a coarse, wet puree, then stir in the masa harina, melted lard and salt.
  3. Lay a husk flat, spoon on about 1/3 cup of batter, and set a strip of cheese and a strip of chile in the middle.
  4. Fold the sides over the filling, then fold up the narrow end, and tie with a strip of husk.
  5. Stand the tamales upright in a steamer, cover, and steam over simmering water for 60 to 75 minutes. Rest 15 minutes before unwrapping.

Editor tip. The batter looks loose before steaming, and that is right; it sets as it cooks, so check doneness by whether the tamale pulls cleanly from the husk.

Common allergens: Milk.