Green Corn Tamales
Submitted by freudunslp
Green corn tamales made from fresh corn ground with Monterey Jack cheese, whipped with lard and butter, filled with roasted green chiles and cheddar, steamed in the husks.
YIELD
24 servingsPREP
35 minCOOK
25 minREADY
60 minGreen corn tamales are a Southwestern tradition that uses fresh corn in place of masa. The kernels are cut from the cob and ground with Monterey Jack cheese, then whipped with lard and butter until the mixture looks like whipped cream. That light, airy texture is what makes these tamales special: sweet, creamy, and nothing like the dense, masa-based tamales most people know.
The corn husks do double duty as both wrapping and steaming vessel. Shucking them carefully in one piece is important because they need to be large enough to hold the filling and fold closed. Strips of roasted green chile and grated cheddar run down the center of each tamale, adding smoky heat and a melty cheese pull when you unwrap them.
Steaming at 15 pounds pressure for 25 minutes sets the tamales firm, or you can use a conventional steamer for about 45 minutes. They freeze well before steaming, so make the full batch.
Pro Tips
- The corn mixture should literally look like whipped cream when it’s ready. If it’s still grainy or dense, keep beating and add more cream.
- Use the freshest corn you can get. Sweet summer corn at peak season gives the best flavor and the most starch for binding.
- Don’t overfill the husks. Two tablespoons of corn mixture spread into a rectangle leaves room to fold without bursting.
- Tie the tamales snugly with strips of corn husk. Loose wrapping lets steam in and makes the tamales watery.
Variations
- Sweet dessert tamales: Skip the chile and cheddar filling. Add extra sugar and fold in raisins or a cinnamon stick during steaming.
- Pork green corn tamales: Add shredded braised pork alongside the green chile strips for a heartier version.
Ingredients
Directions
Chop stalk end of each ear of corn flush with the base of the ear.
Shuck, being careful to keep corn husks intact for later use.
Wash husks, and drain.
Cut corn off cobs.
Grind corn with the Jack cheese in a meat grinder, blender or food processor.
Cream lard and butter to a smooth and fluffy consistency with an electric mixer at medium speed.
Add the ground corn and cheese mixture, sugar, cream and salt to taste.
Continue to mix with the electric mixer until mixture looks like whipped cream.
Add more cream if mixture is dry.
Cut the roasted green chiles into long strips.
Spread about 2 tablespoons of the corn mixture on each corn husk.
Spread mixture out into a rectangle and allow at least 2 inches of husk to extend below the corn mixture and a few inches of margin on both sides of the husk.
Place about 2 strips of green chile down the center of the corn mixture, then sprinkle with a few pinches of the grated Cheddar cheese.
Hold the two sides of the tamale together to make the corn mixture fold up around the filling.
Then tuck one edge of the husk over the top of the tamale and roll, tying the ends with strips of corn husks.
If preferred, the bottom end of the husk can be folded up before rolling.
If you plan to freeze the tamales, freeze them at this point.
Place the tamales upright on a rack in a pressure cooker or large steaming kettle.
Before the rack is completely filled with tamales, pour 1 to 2 cups water into the bottom of the pan, about ½ inch deep.
Steam at 15 lbs pressure for 25 minutes, or in a conventional steamer for 45 minutes.
Serve warm with Green Chile Sauce, plain, or with beef, pork or chicken added.
These may be kept in the refrigerator for 3 to 4 days.
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