Green Corn Tamale
Serves: 2
Leila Emmerich
1 January 1970
Based on User reviews:
40
Spice
54
Sweetness
49
Sourness
27
mins
Prep time (avg)
4.9
Difficulty
Ingredients:
Directions:
1
Shuck corn, reserving a dozen or so large husks
2
Wash husks and lay flat in a dish of water to keep moist
3
Remove silks from corn and cut corn off cobs deeply
4
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
5
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
6
Grind the corn until it is doughy, though small pieces of fiber will remain
7
Season with salt and butter
8
Stir in enough corn meal to form a dough that holds its shape when pressed in the hand
9
If too crumbly, add more butter or a little water
10
Line a well greased 2 quart baking dish with corn husks, letting ends extend above rim
11
Spread a thin layer of the corn mixture over husks to anchor them
12
Sprinkle cheese over corn, then distribute chiles evenly in baking dish
13
Cover with remaining corn dough, fold husks over tamale, and press into top
14
Press additional husks into tamale
15
Preheat oven to 350 degrees and bake until firm but not dry, about 45 minutes
16
If top dries out before tamale is set, cover with foil
17
Serve hot with barbecued meat or beans