Greencorntamales Recipes

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GREEN CORN TAMALES

I have been making Green Corn Tamales for years. They are different than regular tamales and are time comsuming but well worth it. It really helps to have another person to help with the wrapping. My DH usually helps, he is good at husking the corn and clean up. I usually make when corn is in season & cheap. My family loves them. The original recipe comes from a restaurant and I made some changes.This makes 12 to 16 good sized tamales.

Provided by Barb G.

Categories     Grains

Time 1h50m

Yield 12-16 Tamales

Number Of Ingredients 10



Green Corn Tamales image

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.

Nutrition Facts : Calories 637, Fat 31.1, SaturatedFat 14.3, Cholesterol 53.9, Sodium 388.4, Carbohydrate 82.7, Fiber 7.9, Sugar 26.4, Protein 18.2

24 ears corn, save husks
1/2 lb cornmeal
1/2 cup shortening
1/2 cup unsalted butter
3/4 cup sugar (I use Splenda) or 3/4 cup Splenda sugar substitute (I use Splenda)
1/2 cup half-and-half cream
1 teaspoon salt
12 -16 ounces cheddar cheese or 12 -16 ounces cheese, of choice cut into 1-ounce pieces
1 (24 ounce) can whole green chilies, cut into strips
aluminum foil, for wraping (12 to 16 pieces 12x12)

EL CHOLO'S GREEN CORN TAMALES

Provided by Food Network

Categories     side-dish

Time 1h

Yield 12 (8-ounce) tamales

Number Of Ingredients 9



El Cholo's Green Corn Tamales image

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.

24 ears yellow corn
1/2 pound cornmeal
1/4 pound shortening
1/4 pound butter
3/4 cup sugar
1/2 cup half-and-half or cream
1 teaspoon salt
12 (1-ounce) strips Cheddar
24-ounce can chiles (recommended: Ortega)

GREEN CORN TAMALE

Provided by Food Network

Categories     appetizer

Number Of Ingredients 7



Green Corn Tamale image

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.

10 ears fresh corn
1 teaspoon salt
1/2 stick butter, melted
1 cup corn meal, or as needed
1/2 pound Cheddar or Monterey Jack cheese, coarsely shredded
One four-ounce can whole green chiles, drained and cut in strips
Serving suggestion: Barbecued meat or beans

GREEN CORN TAMALE CASSEROLE

This recipe was posted from a restaurant in Tucson, Arizona. There are no tamales in the dish, but it does incorporate a cornmeal-type polenta with cheese, canned mild green chilies, corn and eggs. Sounds like it would be a great brunch item.

Provided by DailyInspiration

Categories     Breakfast

Time 1h10m

Yield 6 serving(s)

Number Of Ingredients 10



Green Corn Tamale Casserole image

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.

3 eggs, separated
1 1/2 cups milk, scalded
1 cup white cornmeal
3/4 teaspoon salt
3/4 cup cottage cheese, large curd
3 tablespoons butter, melted
1 (17 ounce) can corn (white, cream style)
1 teaspoon baking powder
2 (8 ounce) cans mild green chilies, cut into strips
8 ounces cheese, grated (Longhorn or sharp cheddar)

GREEN CHICKEN TAMALES

These authentic Mexican green tamales (tamales verdes) are stuffed with chicken and a spicy tomatillo sauce. To make tamales from scratch takes time, but it is so worth it. [Recipe originally submitted to Allrecipes.com.mx]

Provided by ladoña

Categories     World Cuisine Recipes     Latin American     Mexican

Time 2h30m

Yield 35

Number Of Ingredients 14



Green Chicken Tamales image

Steps:

  • Place corn husks in a bowl, cover with boiling water, and soak for 30 to 60 minutes. Drain, place on a work surface, and cover with a clean, damp towel.
  • Place chicken in a pot, season with salt, and cover with water. Bring to a boil over medium-high heat, reduce heat, cover, and simmer until chicken is cooked through, 20 to 25 minutes. Drain chicken and shred with 2 forks.
  • Place tomatillo and serrano peppers in a pot while chicken is cooking, cover with water, and bring to a boil. Cook until tomatillos are soft and have changed color, but are not falling apart, 3 to 5 minutes.
  • Combine tomatillos, serrano peppers, onion, cilantro, and garlic in a blender; blend into a smooth sauce.
  • Heat 1 tablespoon butter in a saucepan over medium heat and add tomatillo sauce. Cook until sauce has slightly thickened, 3 to 5 minutes. Add shredded chicken and season filling with salt.
  • Beat remaining butter in a large bowl with an electric mixer until creamy. Add chicken broth, masa harina, baking powder, and 1 1/2 teaspoons salt and beat well until combined and the consistency of cookie dough. Test if the masa is ready by dropping a small ball of masa into a glass of cold water; if it floats, it's ready, if not, keep beating for a little longer.
  • Select 1 wide corn husk or 2 small ones. Spread about 2 tablespoons masa mixture onto the the corn husk, filling it up to 2 inches from the bottom and 1/4 inch from the top. Add 1 tablespoon of filling down the center of the masa mixture. Fold sides of husk together, one over the other. Fold the bottom of the husk over the seam of the 2 folded sides. Repeat with remaining husks.
  • Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add tamales with the open side up and cook until filling is heated through and separates from the husk, about 1 hour. Let tamales stand for 15 minutes before serving.

Nutrition Facts : Calories 114.6 calories, Carbohydrate 11.3 g, Cholesterol 21.2 mg, Fat 6.2 g, Fiber 2 g, Protein 4.1 g, SaturatedFat 3.5 g, Sodium 232.3 mg, Sugar 0.8 g

corn husks
1 pound skinless, boneless chicken breast halves
salt to taste
water to cover
¾ pound fresh tomatillos, husks removed
2 serrano peppers, or more to taste
1 onion, chopped
3 tablespoons chopped fresh cilantro
1 clove garlic, minced
1 cup unsalted butter, softened, divided
3 cups chicken broth
1 pound masa harina
1 ½ teaspoons baking powder
1 ½ teaspoons salt

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



Buttery Fresh Corn Tamales image

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.

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

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



Sweet Fresh Corn Tamales Recipe by Tasty image

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

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

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