THE BEST AUTHENTIC TAMALES DE ELOTE CON CHILE VERDE Y QUESO | FRESH CORN TAMALES

fresh corn

🥗Healthier: zucchini

💰Cheaper: canned corn

Zucchini provides moisture and reduces cost.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is dairy-free and adds flavor.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey offers a natural sweetness.

milk

🥗Healthier: almond milk

💰Cheaper: water

Almond milk is lactose-free and adds a nutty flavor.

Peel the corn and remove the husks, setting the husks aside for later use.

Chop the corn off the cob using a sturdy knife, ensuring to get as much corn as possible without leaving any behind.

Transfer the chopped corn into a large bowl.

Blend about 4 cups of corn in a blender until it reaches a creamy, masa-like consistency, adjusting the amount based on the corn's texture.

If using a Ninja 1000-watt professional blender, blend on setting one for one minute, then push down the corn, switch to setting two for one minute, push down again, and finally blend on setting three until the desired consistency is achieved.

Once blended, set the corn mixture aside and prepare the corn husks for tamale assembly.

Take a soaked corn husk and spread a spoonful of the corn mixture in the center, folding the sides over the filling and then folding up the bottom to secure it.

Place the tamales upright in a steamer pot, filling the bottom with water, and cover them with additional corn husks.

Steam the tamales for about 1 hour, checking the water level occasionally and adding more if necessary.

Remove from heat and let cool slightly before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens