Green Corn Tamale Recipes

GREEN CORN TAMALES

Steps:

• Cut both ends of the corn, remove husks and save for wraping,(Put husk in water), cut corn kernels off the cob, use a spoon and scrap corn cobs.
• Place corn kernels in food processor, grind, Add cornmeal and grind together, set aside.
• Beat shortening and butter with electric mixer until creamy, add sugar, half and half and salt; ADD corn mixture and mix well.
• FOR each TAMALE, overlap two or more corn husk and spread some of the corn mixture onto the husk.
• Place one cheese strip and chile strips(I used about 1/2 of a whole chile in each tamale without seeds, seeds makes then HOTER your choice).
• Top with MORE corn mixture; Bring edges of husk over OR add another husk on top, to cover filling complety, Bring bottom of husk over tamale.
• Wrap in foil,lay tamale on foil, bring one side over, bring up the bottom, then bring other side over leaving top open.
• Place tamales upright in a steamer or large kettle with steamer basket in bottom.
• Steam for 45 to 50 minutes, enjoy.

GREEN CORN TAMALE CASSEROLE

Steps:

• Grease a 2-qt. baking dish.
• Beat egg whites until stiff but not dry.
• Beat yolks until thick and lemon colored.
• Stir cornmeal and salt into scalded milk; beating hard. Cook a few seconds over low heat stirring until mixture is the consistency of thick mush.
• Blend in butter, corn, cottage cheese and finally the baking powder into the cornmeal mixture.
• Fold in yolks, then whites.
• Pour into baking dish in layers of batter, grated cheese and chile, last layer being batter.
• Bake at 375 degrees for 40 minutes or until fluffy and golden brown.

EL CHOLO'S GREEN CORN TAMALES

Steps:

• Cut both ends of corn, remove husks and save for wrapping. Cut corn kernels off the cob. In a food processor, grind the kernels with the cornmeal.
• Beat shortening and butter together until creamy. Add the sugar, half-and-half and salt. Add the corn mixture and mix well.
• For each tamale, overlap 2 corn husks. Spread some of the corn mixture onto the husks. Place 1 cheese strip and 1 chile strip on top of the mixture. Top with more corn masa. Bring the edges of the corn husks over the filling to cover completely. Place the husk on a piece of square parchment paper. Fold ends of corn husks, then fold sides of parchment over tamale and fold up ends. Tie string around ends to hold in place. Continue until all tamales are tied. Place on a rack and steam approximately 35 to 45 minutes.

GREEN CORN TAMALE

Steps:

• Shuck corn, reserving a dozen or so large husks. Wash husks and lay flat in a dish of water to keep moist. Remove silks from corn and cut corn off cobs deeply. A corn cutter can be used, but I stand each ear upright in a large shallow bowl and cut from top to bottom with a sharp knife. The corn can be chopped in a food processor, blender, or food grinder - or with a metate, a three legged grinding stone that still is in use in the Southwest and Mexico. Grind the corn until it is doughy, though small pieces of fiber will remain. Season with salt and butter. Stir in enough corn meal to form a dough that holds its shape when pressed in the hand. If too crumbly, add more butter or a little water.
• Line a well greased 2 quart baking dish with corn husks, letting ends extend above rim. Spread a thin layer of the corn mixture over husks to anchor them. Sprinkle cheese over corn, then distribute chiles evenly in baking dish. Cover with remaining corn dough, fold husks over tamale, and press into top. Press additional husks into tamale. Preheat oven to 350 degrees and bake until firm but not dry, about 45 minutes. If top dries out before tamale is set, cover with foil. Serve hot with barbecued meat or beans.

CORN AND GREEN CHILI TAMALE CASSEROLE

Steps:

• Preheat oven to 375°F. Place frozen tamales in microwave and cook on high until thawed, about 5 minutes. Remove husks. Cut tamales in half lengthwise. Place in single layer in 10-inch-diameter glass pie dish. Sprinkle with frozen corn, chilies, green onions and 1/2 cup cilantro. Whisk cream, salsa verde, chili powder, cumin, salt and pepper in medium bowl to blend. Drizzle over casserole. Sprinkle grated cheese over top.
• Bake casserole until heated through and bubbling, about 35 minutes. Sprinkle with 1/2 cup cilantro. Serve with avocado and more salsa, if desired.

BUTTERY FRESH CORN TAMALES

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.