Corn Season · Sweet Fresh-Corn Tamal
Yoltamal
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Unlike a nacatamal, a yoltamal contains no meat at all — its name comes from a Nahuat word for the tender young corn kernel it's made from.
Fresh, milky corn kernels are ground into a sweet paste, mixed with a little sugar and butter, then wrapped in the corn's own husk and steamed. Masaya's market vendors sell them still warm during the corn harvest months.
Why it's made this way: Masaya's market cooks are widely credited with keeping the tamal alive as a seasonal specialty, timed to the fresh-corn harvests of the surrounding volcanic farmland.
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Part of World of Street Food — 690 dishes from 118 countries.
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