Creamed 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.

EASY TAMALE CASSEROLE



Easy Tamale Casserole image

My mom liked to make the Hamburger Helper® version of this recipe. When I moved to another state, I could not find it, so I came up with this. Memories of home. My hubby likes for me to spice this up sometimes, so I will use a 14-ounce can of tomatoes and green chiles in it or just use a Mexican-style cornbread mix sometimes.

Provided by Gwendelyn Robinson Grizzle

Categories     World Cuisine Recipes     Latin American     Mexican

Time 55m

Yield 6

Number Of Ingredients 10

1 pound ground beef
½ teaspoon salt
½ teaspoon ground black pepper
1 small onion, chopped
2 (15 ounce) cans pinto beans, rinsed and drained
2 (15 ounce) cans crushed tomatoes
1 (15 ounce) can cream-style corn
1 (6 ounce) box cornbread mix
1 egg, lightly beaten
1 cup shredded Cheddar cheese

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • Heat a cast-iron skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Season beef with salt and pepper.
  • Stir onion into the ground beef; cook and stir for 1 minute and immediately remove skillet from heat.
  • Stir pinto beans and crushed tomatoes into the beef mixture.
  • Beat cream-style corn, cornbread mix, and egg together in a bowl until smooth; spread over the top of the ground beef mixture in the skillet. Sprinkle Cheddar cheese over the corn mixture.
  • Bake in preheated oven until the cheese is melted and the cornbread is set in the middle, about 25 minutes.

Nutrition Facts : Calories 515.2 calories, Carbohydrate 56.5 g, Cholesterol 98.6 mg, Fat 21 g, Fiber 9 g, Protein 27.9 g, SaturatedFat 8.9 g, Sodium 1402.5 mg, Sugar 6.8 g

CREAM CORN LIKE NO OTHER



Cream Corn Like No Other image

This is NOTHING like canned creamed corn! My husband is not a fan of corn or creamed dishes, but he thinks this is great. Easy and quick to prepare and is an especially delicious side dish for chicken or pork. Everyone always asks for the recipe.

Provided by DIANA YOCKEY

Categories     Side Dish     Vegetables     Corn

Time 15m

Yield 8

Number Of Ingredients 9

2 (10 ounce) packages frozen corn kernels, thawed
1 cup heavy cream
1 teaspoon salt
2 tablespoons granulated sugar
¼ teaspoon freshly ground black pepper
2 tablespoons butter
1 cup whole milk
2 tablespoons all-purpose flour
¼ cup freshly grated Parmesan cheese

Steps:

  • In a skillet over medium heat, combine the corn, cream, salt, sugar, pepper and butter. Whisk together the milk and flour, and stir into the corn mixture. Cook stirring over medium heat until the mixture is thickened, and corn is cooked through. Remove from heat, and stir in the Parmesan cheese until melted. Serve hot.

Nutrition Facts : Calories 253.2 calories, Carbohydrate 24.8 g, Cholesterol 53.6 mg, Fat 16.5 g, Fiber 2.1 g, Protein 5.1 g, SaturatedFat 9.8 g, Sodium 372.9 mg, Sugar 6.8 g

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.

MELANIE'S RICH AND CREAMY GREEN CHILI AND CORN TAMALES



Melanie's Rich and Creamy Green Chili and Corn Tamales image

I actually just finished making this dish for my Next Food Network Star audition video. I think Karma was on my side today because it came out better than ANY batch of tamales I ever made.

Provided by Melanie B.

Categories     Corn

Time 4h

Yield 12 serving(s)

Number Of Ingredients 16

2 cups instant masa harina flour, Maseca
2 cups corn, fresh roasted and cut off the ear
1 teaspoon baking powder
1 teaspoon salt
1/3 cup lard
1/3 cup butter, softened
1 cup cream
3/4 cup chicken stock
2 cups green chilies, fresh roasted, peeled and seeded
2 cups corn, fresh roasted and cut of the ears
1/4 cup butter, melted
1/2 cup cheddar cheese, shredded
1 teaspoon salt
1 teaspoon cumin
1 teaspoon black pepper
2 dozen corn husks

Steps:

  • Do all prep work with the corn and green chilis.
  • Clean and rinse the corn husks. Place in a large bowl and soak in hot water for about 30 minutes.
  • Make the masa by mixing together all of the masa ingredients with a mixer. The consistency should end up similar to a chocolate chip cookie dough, slightly wetter.
  • Make the filling by stirring together all of the filling ingredients in a large bowl.
  • Spread masa in center of each corn husks. Sometimes you may need to use two corn husks to make it wide enough. I like my tamales to be very thick and large, so you want to spread it into a rectangular shape approximately 6 inches by 3-4 inches, depending on the shape of your corn husks.
  • Place a spoonful of the filling in the center of the masa in each corn husk.
  • Roll like a burrito, ensuring the filling is sealed on all sides with masa.
  • Place in a steamer and cook the batch together for approximately 45-60 minutes. You want the masa to be cooked but not overcooked. It will still appear a bit wet when tested, but not stick to the corn husk.
  • Serve with a bit of shredded cheese, fresh scallions, and cilantro -- and sour cream if you desire!
  • Enjoy!

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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