FRESH GRILLED CORN ON THE COB
Steps:
- Gather the ingredients.
- Leaving the husks on, only remove the silk.
- Soak in water for at least 15 to 20 minutes.
- Mix the fresh herbs to the softened butter and reserve.
- Remove from water and pull down husks carefully without removing.
- Coat the corn with the herbal butter .
- Put the husks back up covering the corn and tie with a thin piece of husk at the top.
- Place on a heated grill for about 15 minutes, turning often. Once corn kernels are tender, remove from heat and serve.
- Enjoy!
Nutrition Facts : Calories 167 kcal, Carbohydrate 22 g, Cholesterol 20 mg, Fiber 2 g, Protein 4 g, SaturatedFat 5 g, Sodium 321 mg, Sugar 5 g, Fat 9 g, ServingSize 4 to 6 servings, UnsaturatedFat 0 g
EASY CORN TAMALES
Provided by Marcela Valladolid
Time 1h50m
Yield 20 tamales
Number Of Ingredients 8
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.
GRILLED CORN TAMALES
These Argentina-inspired tamales (humitas) are grilled - a new way to cook traditional steamed tamales. Serve them at your next summer barbecue.
Provided by My Food and Family
Categories Mexican Dinner
Time 50m
Yield 10 servings
Number Of Ingredients 9
Steps:
- Heat grill to medium heat.
- Remove corn from husks, reserving husks. Cut corn from cobs; place in blender. Blend until smooth.
- Melt butter in large skillet on medium heat. Add onions and peppers; cook and stir 5 min. or until crisp-tender. Stir in corn, cornmeal and basil; cook 5 min. or until mixture forms dough, stirring constantly. Cool 5 min. Stir in remaining ingredients.
- Spread 1/4 cup corn mixture down center of each of 20 husks to within 2 inches of top. Fold over sides and top end of each husk to enclose filling.
- Grill 15 min. or until filling is heated through, turning after 8 min. Cool slightly before serving.
Nutrition Facts : Calories 220, Fat 10 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 75 mg, Sodium 200 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 9 g
MEXICAN GRILLED CORN
I consider this to be the greatest corn-on-the-cob recipe of all time. The way the mild, subtly salted cheese works with an ancho-lime mayonnaise, along with that buttery, smoky corn, is a magnificent combination of flavors. Perfecto!
Provided by Chef John
Categories Side Dish Vegetables Corn
Time 25m
Yield 8
Number Of Ingredients 9
Steps:
- Preheat an outdoor grill for high heat and lightly oil the grate.
- Combine mayonnaise, lime juice, ancho chile powder, and smoked paprika in a bowl; whisk until smooth. Refrigerate until needed.
- Bring a large pot of salted water to a boil. Boil corn in the salted water for 5 minutes. Drain the corn.
- Place ears of corn on hot grill and cook until the kernels begin to brown and caramelize, 2 to 3 minutes. Turn the corn and continue to cook, turning ears after 1 to 2 minutes, until they are browned with slightly charred, caramelized spots.
- Generously brush corn with melted butter and ancho-lime mayonnaise until kernels are coated. Sprinkle ears with Cotija cheese and salt. Garnish with slices of lime.
Nutrition Facts : Calories 265 calories, Carbohydrate 19.9 g, Cholesterol 29.1 mg, Fat 20.3 g, Fiber 3 g, Protein 5.1 g, SaturatedFat 7 g, Sodium 245.9 mg, Sugar 3.3 g
BUTTERY FRESH CORN TAMALES
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
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
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
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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