These Green Corn Tamales offer a unique twist on the classic Mexican staple by using fresh sweet corn ground directly into the masa. The result is a tender, slightly sweet, and creamy filling that contrasts beautifully with the smoky heat of roasted green chiles and melted cheese. Wrapped securely in their own husks and steamed until plump, these tamales are incredibly satisfying and aromatic. They are perfect for festive gatherings, holiday celebrations, or a special weekend dinner that brings a taste of tradition to your table. The combination of textures and flavors makes this a memorable dish that pairs well with a simple salsa or mole.
Green Corn Tamales
Description
These Green Corn Tamales offer a unique twist on the classic Mexican staple by using fresh sweet corn ground directly into the masa. The result is a tender, slightly sweet, and creamy filling that contrasts beautifully with the smoky heat of roasted green chiles and melted cheese. Wrapped securely in their own husks and steamed until plump, these tamales are incredibly satisfying and aromatic. They are perfect for festive gatherings, holiday celebrations, or a special weekend dinner that brings a taste of tradition to your table.Ingredients
Directions
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Trim the stalk end of each ear of corn flush with the base of the ear.
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Carefully shuck the corn, keeping the husks intact and whole for wrapping later.
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Wash the husks thoroughly and drain them on paper towels.
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Cut the corn kernels off the cobs using a sharp knife.
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Grind the corn kernels together with the grated Monterey Jack cheese in a meat grinder, blender, or food processor until a coarse paste forms.
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In a large bowl, cream the lard and butter together using an electric mixer at medium speed until smooth and fluffy.
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Add the ground corn and cheese mixture, sugar, and salt to the creamed fat.
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Mix in the light cream and continue mixing with the electric mixer until the mixture resembles whipped cream in texture.
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Add more cream if the mixture appears too dry; it should be spreadable but not runny.
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Cut the roasted green chiles into long, thin strips.
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Lay a corn husk flat and spread about 2 tablespoons of the corn mixture onto it.
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Spread the mixture out into a rectangle, leaving at least 2 inches of husk at the bottom and a margin on both sides.
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Place about two strips of green chile down the center of the corn mixture.
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Sprinkle a few pinches of grated Cheddar cheese over the chiles.
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Fold the two sides of the husk up over the filling to enclose it.
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Tuck the top edge of the husk over the filling and roll or fold tightly.
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Tie the ends of the tamale securely with strips of corn husk or kitchen twine.
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Place the prepared tamales upright on a rack inside a pressure cooker or large steaming kettle.
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Pour 1 to 2 cups of water into the bottom of the pan, ensuring the water level is about 1/2 inch deep and does not touch the tamales.
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Cover and steam at 15 lbs pressure for 25 minutes, or in a conventional steamer for 45 minutes.
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Serve warm with green chile sauce, plain, or with added meat if desired.
Nutrition Facts
Servings 24
- Amount Per Serving
- Calories 65.0kcal
- % Daily Value *
- Total Fat 0.1g1%
- Saturated Fat 0.1g1%
- Cholesterol 0.0mg0%
- Sodium 0.5mg1%
- Total Carbohydrate 14.0g5%
- Dietary Fiber 0.2g1%
- Sugars 0.0g
- Protein 1.4g3%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Storage: Tamales can be kept in the refrigerator for 3 to 4 days. Wrap tightly in plastic or foil to prevent drying out.
Freezing: You can freeze the assembled, uncooked tamales at this point. To freeze, place them on a baking sheet until solid, then transfer to a freezer bag. Steam directly from frozen, adding 10-15 minutes to the cooking time.
Ingredient Substitution: For a vegan version, substitute the lard with vegetable shortening or coconut oil, and use vegan cheeses. Omit the butter and use a plant-based alternative.
Tip: Ensure your steamer has enough water throughout the cooking process. Check halfway through and add hot water if needed to prevent boiling dry.
Variation: You can add diced cooked pork, chicken, or beef to the filling for a heartier meal.
