Corn Tamales With Avocado-Tomatillo Salsa
Submitted by happyzhangbo
Vegetarian fresh corn tamales: masa harina dough stuffed with sautéed bell peppers and corn, wrapped in soaked husks, and steamed until tender. Served with a chunky avocado-tomatillo salsa for a lighter Mexican classic.
YIELD
6 servingsPREP
15 minCOOK
65 minREADY
90 minMexican tamales in a lighter vegetarian register, built around corn itself rather than pork. Fresh corn kernels pulsed into a coarse puree get folded into the masa harina dough along with a splash of canola oil (no lard), giving these tamales a sweeter, more distinctly corny flavor than the traditional version.
The filling is a quick sauté of red and green bell peppers, yellow onion, and more corn kernels, finished with red pepper flakes for quiet heat. Each tamale gets three tablespoons of masa flattened in a soaked husk, a small well pressed in the center, and a tablespoon of the vegetable mix tucked inside. Fold the long side over the filling, then the ends, and tie with a thin strip of husk.
The salsa is the counter punch. Raw tomatillos, diced avocado, minced jalapeño, cilantro, and a squeeze of lime juice come together as a chunky, fresh-tasting sauce with the creaminess of avocado playing against the green tartness of tomatillos. Spoon it alongside the hot tamales rather than on top, so the masa does not steam into mush.
Kitchen Tips
- Soak the corn husks at least 10 minutes. Dry husks crack when folded and spill filling into the steamer water.
- Cover the steaming tamales with a damp kitchen towel before the lid goes on. The towel keeps condensation from dripping back onto the husks.
- Check the water level every 20 minutes. A dry steamer pot scorches and ruins the whole batch.
- The tamales are done when the masa pulls cleanly away from the husk. If it sticks, they need more time.
Variations
- Tuck a cube of Oaxaca cheese or crumbled queso fresco inside each tamale for a richer filling.
- Swap bell peppers for sautéed mushrooms, roasted poblanos, or black beans for a different vegetable profile.
- Use a roasted tomatillo salsa instead of raw for a deeper, smoky salsa verde.
Ingredients
Directions
Place the corn husks in a bowl of water to soften for 10 minutes. Drain and rinse well.
Pat dry and set aside.
In a food processor, process 2½ cups of the corn kernels until coarsely pureed.
In a large bowl, combine the puréed corn, masa harina, lukewarm water, baking powder, ½ teaspoon salt and oil.
Mix until well blended, using your hands if necessary.
Place a dry nonstick frying pan over medium heat.
Add the bell peppers, onion and remaining ½ cup corn kernels, and sauté until tender-crisp, 6 to 8 minutes.
Stir in the red pepper flakes and remove from the heat.
To assemble a tamale, place 3 tablespoons of masa mixture in the center of a soaked corn husk.
Flatten with your hand and form a small well in the center.
Add 1 tablespoon of the sauteed vegetables to the well.
Fold the long side of the corn husk over the filling to cover, then fold over the ends, overlapping them.
Tie with a thin strip torn from an extra soaked husk.
Repeat to make 18 tamales in all.
In a large pot fitted with a steamer basket, bring 2 inches of water to a boil.
Layer the wrapped tamales in the steamer basket.
Cover with a damp kitchen towel and steam until the filling becomes firm and the tamales are heated through, 50 to 60 minutes.
Add more water as needed.
While the tamales are steaming, make the salsa.
In a small bowl, combine the avocado, tomatillos, lime juice, cilantro, jalapeno and ¼ teaspoon salt.
Toss gently.
To serve, place 3 tamales on each plate.
Accompany each serving with a generous spoonful of salsa on the side.
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