What kind of corn is right for tamalitos verdes?

In Peru they use choclo, a starchy large-kernel corn that grinds into a naturally thick dough. Outside the Andes, the closest match is field corn or the oldest, least sugary sweet corn you can find. Very sweet corn still works; you will just lean on the masa harina to bind it.

Can I use frozen corn?

Yes, thawed and well drained, though you lose the husks for wrapping. Buy dried corn husks (the kind sold for tamales), soak them in hot water for 30 minutes, and proceed. The flavor stays remarkably close.

Why is my dough too wet to wrap?

Juicy corn, usually. Do not add water when blending, drain any liquid that pools, and tighten the dough with masa harina a spoonful at a time. It should mound on a spoon without spreading.

Are tamalitos verdes really a breakfast dish?

In northern Peru, absolutely. They are morning market food, eaten with salsa criolla and often fresh cheese, chicharrón for the meat eaters, and coffee. Elsewhere in the country you will meet them as a side dish, but the north claims them at sunrise.

How do I store and reheat leftovers?

Keep them wrapped in their husks in the fridge for up to 3 days, or freeze for 2 months. Re-steam for 10 minutes from the fridge, or 20 from frozen, and they come back soft. The microwave works in a pinch: 1 minute, still in the husk, with a damp paper towel.

Recipes / Breakfast / Tamalito verde, Peruvian green corn tamal

Tamalito verde, Peruvian green corn tamal

Name: Tamalito verde, Peruvian green corn tamal
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4 servings
Cuisine: Peru
Ingredients: 6 ears fresh corn, husks carefully removed and reserved whole; 1.5 cup cilantro leaves and tender stems, packed; 4 tbsp butter, softened (in Peru this is often lard; butter keeps it vegetarian); 1.25 tsp fine salt, divided; 1 tsp sugar (skip if your corn is very sweet); 2 tbsp masa harina or fine cornmeal, only if the dough is loose; 1 whole red onion, sliced into thin half-moons; 1 whole ají amarillo or fresno chile, seeded and slivered; 3 whole limes, juiced; 2 tbsp chopped cilantro, for the salsa criolla; 1 tbsp vegetable oil, for the salsa criolla

Fresh corn ground with a mountain of cilantro into a bright green dough, wrapped in its own husks and steamed until tender, served with sharp salsa criolla.

Published October 26, 2026 · Updated October 2026 · 4 min read · Braffess Kitchen

In northern Peru, in Piura and Lambayeque, mornings begin with tamalitos verdes. They are smaller and greener than the tamales most of the world knows: fresh corn ground with so much cilantro the dough turns the color of new leaves, then wrapped in the corn's own husks and steamed until just set. No masa harina from a bag, no filling to fuss over. The flavor is pure corn and herb, soft and faintly sweet. At market stalls they arrive with salsa criolla, a tangle of lime-soaked red onion that cuts the richness cleanly. This is that norteño breakfast, made honestly at home in under an hour.

Prep

15 min

Cook

35 min

Serves

Level

Medium

Tamalito verde, Peruvian green corn tamal - Peru breakfast recipe

Method

Strip the corn and save every husk.

Cut the stem end off each ear and unwrap the husks slowly so the largest leaves come away whole; you need about 16 good ones. Rinse them and leave them in warm water so they stay pliable. Stand each cob in a wide bowl and slice off the kernels with a sharp knife.

Note. Tear two husks into thin strips to use as ties. Nothing else needed.

Grind the corn green.

Blitz the kernels and cilantro together in a food processor or blender, scraping down often, until you have a thick, coarse green puree, about 2 minutes. In the north this was done on a hand corn mill, and the texture to chase is rustic, not smooth: you should still see flecks of kernel.

Note. If your blender struggles, work in two batches rather than adding water. Water is the enemy of a dough that holds.

Season the dough and judge its body.

Stir in the softened butter, 1 tsp of the salt, and the sugar. The dough should mound softly on a spoon, like thick oatmeal. If it slumps and spreads, rain in the masa harina a spoonful at a time until it holds.

Wrap the tamalitos.

Overlap two husks to make a wide cradle, spoon in about a third of a cup of dough, and fold the sides over, then the tapered ends, into a snug packet. Tie the middle with a husk strip. You should get 8 small parcels; they need room to swell, so do not wrap tightly.

Note. Wide end of one husk over the narrow end of the other gives you an even wrapper with no gaps.

Steam until set, about 35 minutes.

Arrange the tamalitos seam side up in a steamer basket over simmering water, cover, and steam for 35-40 minutes. They are done when a packet feels firm and springs back when pressed, and the husk peels away without the dough clinging. Let them rest 5 minutes; they firm as they cool slightly.

Make the salsa criolla and serve.

While they steam, soak the onion in cold water for 10 minutes, drain, then toss with the ají, lime juice, chopped cilantro, oil, and the remaining salt. Unwrap the tamalitos at the table, still steaming, and pile the salsa on top.

Note. In Piura these come with fresh cheese or avocado alongside. Either turns breakfast into a small feast.

A note. Starchy field corn or older sweet corn works best; very sweet, very juicy kernels make a looser dough, so keep a little masa harina on hand to tighten it.

Frequently asked questions

What kind of corn is right for tamalitos verdes?: In Peru they use choclo, a starchy large-kernel corn that grinds into a naturally thick dough. Outside the Andes, the closest match is field corn or the oldest, least sugary sweet corn you can find. Very sweet corn still works; you will just lean on the masa harina to bind it.
Can I use frozen corn?: Yes, thawed and well drained, though you lose the husks for wrapping. Buy dried corn husks (the kind sold for tamales), soak them in hot water for 30 minutes, and proceed. The flavor stays remarkably close.
Why is my dough too wet to wrap?: Juicy corn, usually. Do not add water when blending, drain any liquid that pools, and tighten the dough with masa harina a spoonful at a time. It should mound on a spoon without spreading.
Are tamalitos verdes really a breakfast dish?: In northern Peru, absolutely. They are morning market food, eaten with salsa criolla and often fresh cheese, chicharrón for the meat eaters, and coffee. Elsewhere in the country you will meet them as a side dish, but the north claims them at sunrise.
How do I store and reheat leftovers?: Keep them wrapped in their husks in the fridge for up to 3 days, or freeze for 2 months. Re-steam for 10 minutes from the fridge, or 20 from frozen, and they come back soft. The microwave works in a pinch: 1 minute, still in the husk, with a damp paper towel.

Rate this recipe

Join the Club to rate →