Fresh Corn Tamales – A Taste of Tradition Made Easy

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil adds richness with fewer calories.

milk

🥗Healthier: almond milk

💰Cheaper: water

Almond milk reduces calories while keeping moisture.

sugar

🥗Healthier: honey

💰Cheaper: agave syrup

Honey adds sweetness with a different flavor profile.

Cut the shallots and place them in a pot.

Add 1/2 cup rice wine vinegar, 1/2 cup apple cider vinegar, 1/2 teaspoon salt, 1 teaspoon sugar, and 1/2 teaspoon paprika to the pot with the shallots.

Bring the mixture to a boil and then let it cool down to pickle the shallots.

In a bowl, combine 1 cup sour cream, 1/2 cup heavy whipping cream, some salt, lime juice, a handful of cilantro, and spinach; blend until smooth.

Prepare the corn by cutting off a little piece from the top and bottom of the ears and removing the outer layers of the husks.

Remove the kernels from the corn using a knife, being careful not to go too deep into the cob.

Place the corn kernels, 1/4 cup pre-cooked cornmeal, 1/2 teaspoon baking powder, 1/2 teaspoon salt, 1/4 to 1/2 cup queso fresco, 1 shallot, 3 cloves garlic, 2 pre-cooked peppers, 1 egg, and 1/8 cup melted butter into a food processor and blend until smooth.

Rinse the corn husks thoroughly to remove any excess dirt.

Take a spoonful or two of the corn mixture and place it in the center of a corn husk.

Roll the husk around the mixture and close it up with a damp cloth.

Steam the tamales for about 15 to 20 minutes.

Carefully unwrap the tamales and serve with some crema and pickled onions.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens