Fresh Corn Tamales

Prep Methods/Techniques ,
Cuisine ,
Course
Servings 4
Description
This is a good tamale for first-time tamale makers. This recipe only makes 8 tamales so the preparation goes quickly.
Noted on 5/20/2013
Ingredients
  • 1/2 cup milk
  • 1 1/4 cup plus 2 tablespoons roasted fresh corn kernels
  • 1 cup masa harina
  • 3/4 cup plus 2 tablespoons butter, softened (1 3/4 sticks)
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1/2 cup (2 to 3) finely diced roasted, peeled and seeded fresh New Mexican green chiles or poblano chiles
  • 1/2 cup shredded Monterey Jack cheese
  • 8 large dried corn husks, soaked in hot water until pliable
    • Serve with one or more:
  • Red Chile Gravy
  • Smoked Tomato Salsa
  • New Mexican Green Chile Sauce
Method
  1. In a sauté pan, simmer the milk and corn together over medium heat until the corn is tender (about 10 minutes).
  2. Strain the corn, reserve 1 cup and purée the remainder with the milk. Add the purée to the masa harina and mix with a spoon or whisk.
  3. In a large bowl, whip the butter, baking powder and salt together until light and fluffy. Incorporate the masa in 4-tablespoon increments, whisking until light and fluffy (about 10 to 15 minutes total). Fold in the green chile, remaining corn and cheese.
  4. Divide masa evenly between the corn husks; roll and tie tamales and steam for 30 minutes.
  5. Let cool slightly and serve.
Cook's Notes
Yield
4 servings
Recipe Links
Red Chile Gravy
Smoked Tomato Salsa
New Mexican Green Chile Sauce
Advance Prep
These tamales should be made and steamed just before serving.
Source/Adapted From
Coyote Cafe