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Green Corn Tamales

A delightful dish that combines tender masa with a savory corn filling, wrapped in soft corn husks.
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Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings: 12 tamales
Course: Main Dish
Cuisine: Mexican
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 2 cups fresh or frozen corn kernels
  • 1 cup masa harina
  • 1/2 cup vegetable broth
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup crumbled queso fresco or feta
  • 12 dried corn husks soaked in warm water

Equipment

  • Large mixing bowl
  • Steamer pot or a large pot with a steaming rack
  • Mixing spoon
  • Tamale spreader or spatula
  • Kitchen towel or plastic wrap

Method
 

  1. Blend the corn kernels in a food processor until smooth.
  2. In a large bowl, combine the masa harina, baking powder, and salt.
  3. Slowly add the vegetable broth while mixing until a soft dough forms.
  4. Gently fold the blended corn into the masa dough.
  5. Mix in the crumbled queso fresco, distributing it evenly.
  6. Drain the soaked corn husks and lay them flat.
  7. Spoon about 2 tablespoons of the corn mixture onto the center of each husk.
  8. Fold the sides over, then fold the bottom up to secure the filling.
  9. Place the tamales upright in a steamer pot.
  10. Steam for about 1 hour, ensuring the water does not touch the tamales.
  11. Once firm and cooked through, remove from the steamer and allow to cool slightly before serving.

Notes

These tamales are perfect for gatherings, meal prep, and can be customized with various fillings.