Sweet Corn Tamales (Pintos)

A native delicacy pudding made by cebuanos made from young corn kernels, buko meat and milk. Since it is wrap in corn husk, it is also known as “PINTOS”, a popular cebuano delicacy made from ground corn and wrapped in corn husk.


How to Make Sweet Corn Tamales (Pintos)
Prep time
Cook time
Total time
Recipe type: Native Delicacies
Cuisine: Filipino
Serves: 3 servings
  • 2 cups scraped young corn (from fresh young corn on the cob)
  • ¾ cup scraped young buko
  • 1 can condensed milk
  • 2 egg yolks
  • 2 Tbsp. melted butter
  • ¼ cup cornstarch
How to cook Sweet Corn Tamales (Pintos):
  1. Mix all ingredients. Prepare fresh husk of young corn.
  2. Use husk near the cob as it is the best part and easier to handle.
  3. Drop a heaping tablespoon of young corn mixture into middle of corn husk.
  4. You may roll husk lengthwise and tie ends or bring two ends together, tie then push mixture to center.
  5. Cut corn cobs and arrange at bottom of saucepan to create a bed for pintos. Add water to saucepan.
  6. Take care that water does not reach corn mixture or this will dilute pintos and ruin pudding.
  7. Steam for 20 minutes. The taste of corn cob adds flavor to pintos.


Sweet Corn Tamales