Buttery Fresh Corn Tamales Recipes

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EASY CORN TAMALES



Easy Corn Tamales image

Provided by Marcela Valladolid

Time 1h50m

Yield 20 tamales

Number Of Ingredients 8

7 cups fresh corn kernels, from 7 ears
1 1/2 sticks (6 ounces) unsalted butter, at room temperature
1/2 cup granulated sugar
1 egg
1/2 tablespoon salt
1/2 teaspoon baking powder
1/2 cup harina de maiz (dried corn flour) *
20 dried corn husks, soaked in warm water for 30 minutes*

Steps:

  • Working in batches, add the corn kernels to a blender or food processor and puree until smooth.
  • In the bowl of an electric mixer, cream the butter and sugar until pale. Add the egg, salt, and baking powder. Mix to incorporate. Add the flour and pureed corn and mix until blended and forms a loose smooth dough.
  • Put a corn husk lengthwise in front of you with the wide side closest to you. Spread 3 tablespoons of the dough all over the bottom half (wide side) of the corn husk, leaving about a 1-inch-wide border on the left and right sides. Pick up the 2 long sides of the corn husk and bring them together. Roll both sides of the corn husks in the same direction over the filling.
  • Repeat with remaining corn husks and dough. Arrange the tamales, seam side down, in a steamer and add 1/2-inch of water. Cover with a tight fitting lid, bring to a simmer and steam for 1 hour, adding additional water, as needed to maintain 1/2-inch of water in the pan. Remove the tamales from the steamer to a serving platter and serve.

FRESH CORN AND RED PEPPER TAMALES



Fresh Corn and Red Pepper Tamales image

Provided by Food Network

Yield 8 tamales

Number Of Ingredients 9

8 ears of corn (enough for 24 corn husks and 1 1/2 cups fresh corn kernels)
1/2 cup red pepper dice
1/2 cup sour cream
1/2 cup milk
3 tablespoons cornmeal
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon cayenne pepper
Sour cream and paprika for garnish

Steps:

  • Remove the husks from the corn, saving the large inner ones and discarding the very outer and the small inside husks (you'll need 3 husks for each tamale). In a large bowl, cover the husks with enough hot water to cover and leave to soak.
  • With a sharp knife over a large mixing bowl, remove the corn kernels from the cobs saving all the juices. You should have about 1 1/2 cups of corn. Add the red pepper, sour cream, milk, cornmeal, baking powder, salt and cayenne pepper to the bowl and stir to mix.
  • Drain the husks thoroughly in a colander and pat dry with paper towels. Place approximately 1/4 cup of the filling onto 1 husk and spread it slightly lengthwise. Bring the top and bottom ends to the center, overlapping slightly. Wrap another husk around it lengthwise, forming a cylindrical shape. Use one more husk to seal and secure the shape by wrapping the opposite way. Using butchers twine, tie securely crosswise and make a knot.
  • Place the tamales in a steamer over simmering water and steam for 1 hour. Remove with a slotted spatula. Cut the strings and remove. Cool slightly, then serve with a dollop of sour cream and a drift of paprika.

BUTTERY FRESH CORN TAMALES



Buttery Fresh Corn Tamales image

Fresh corn kernels add texture and color to this classic recipe.

Provided by Martha Stewart

Categories     Food & Cooking     Lunch Recipes

Yield Makes 14

Number Of Ingredients 9

4 ounces dried corn husks
2 3/4 cups fresh corn kernels (from 4 large ears)
8 tablespoons (1 stick) unsalted butter, cut into 1/2-inch pieces
2 cups (l pound) coarsely ground fresh masa for tamales or 1 3/4 cups masa harina for tamales mixed with 1 cup plus 2 tablespoons hot water, cooled to room temperature
2 tablespoons sugar
1/2 teaspoon salt
1 1/2 teaspoons baking powder
1 cup sour cream (optional)
Chopped-Tomato-and-Serrano Salsa

Steps:

  • Reconstitute the corn husks.
  • Place 2 cups corn kernels in the bowl of a food processor, and pulse into a medium- coarse puree. Add the butter, and pulse 5 or 6 times. Add the masa, sugar, salt, and baking powder; pulse until thoroughly combined. Process until the mixture is light, fluffy, and homogenous, about 1 minute, stopping to scrape down the sides of the bowl once or twice.
  • Transfer mixture to a medium bowl, and stir in remaining 3/4 cup corn kernels until combined. Chill corn filling until ready to use.
  • Assemble 14 tamales with the corn filling, using the large husks for wrappers and ties, and reserving the smaller ones to line the steamer basket and to cover the assembled tamales.
  • Prepare the steamer, and steam the tamales. Let stand until the batter has firmed. Serve tamales with sour cream and Chopped Tomato and Serrano Salsa.

SWEET FRESH CORN TAMALES RECIPE BY TASTY



Sweet Fresh Corn Tamales Recipe by Tasty image

Here's what you need: Whole ears of corn, sweetened condensed milk, cane sugar, ground cinnamon, kosher salt, masa

Provided by Codii Lopez

Categories     Desserts

Time 15m

Yield 12 Tamales

Number Of Ingredients 6

12 Whole ears of corn
14 oz sweetened condensed milk
½ cup cane sugar
3 tablespoons ground cinnamon
1 teaspoon kosher salt
⅓ cup masa

Steps:

  • Remove the husks and silk from the corn, reserving the tender green leaves for wrapping.
  • Using a large, sharp knife, remove the kernels from the cob and place into a high powered blender. Blend the kernels until smooth and then pass the corn puree through a fine-mesh strainer set over a bowl to let the excess liquid drain.
  • Place the strained corn puree in a clean bowl and stir together with the sweetened condensed milk, cane sugar and cinnamon. Slowly drizzle in the masa until a thick batter forms.
  • Place a bamboo steamer over a pot of boiling water.
  • Place a corn husk on a flat surface with the pointed end away from you. Spoon about ½ cup of the corn puree into the middle. Snugly fold over the two long flaps like a business letter, then fold over a few inches of the pointed end of the husk, creating a little bit of tension so that the tamales don't flatten while steaming. Repeat with the remaining filling and husks.
  • Carefully lay the tamales in the steamer in a single layer, working in batches if necessary. Cover the steamer basket and cook the tamales until they are slightly firm, about 15 minutes.
  • Enjoy!

Nutrition Facts : Calories 352 calories, Carbohydrate 59 grams, Fat 5 grams, Fiber 4 grams, Protein 8 grams, Sugar 30 grams

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