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Corn Tamales

Whats.Cooking's picture
  Corn 1 1⁄2 Cup (24 tbs), cut from cob (3 Ears)
  Sugar 3 Tablespoon
  Salt 1⁄2 Teaspoon
  Flour 1⁄2 Cup (8 tbs)
  Black pepper 1⁄8 Teaspoon
  Egg 1 , slightly beaten
  Shredded mild cheese 1⁄2 Cup (8 tbs)
  Raisins 1⁄4 Cup (4 tbs)
  Boiling water 1 Cup (16 tbs)

Preparation remove husks and silks from the corn ears.
Reserve 12 largest strips of shucks for later use.
Cut corn from cob, measure cut corn (1 1/2 cups).
Combine corn, flour, egg, cheese, 2 tablespoons sugar, salt, pepper, and raisins.
Mix well; place 2 of the large shucks side by side, lengthwise, overlapping the edges about 1 inch for each tamale.
Place 1/4 cup corn mixture in center of each fold the lengthwise edges over the top as in wrapping a package.
Fold ends under the tamales to prevent filling from seeping out.
Place tamales in a saucepan with 1 tablespoon sugar, and boiling water to cover.
Cook slowly, covered, for 1 1/4 hours, or until filling is firm.
Serve hot or cold.

Recipe Summary

Side Dish

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Average: 4.2 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 281 Calories from Fat 69

% Daily Value*

Total Fat 9 g13.3%

Saturated Fat 4 g20%

Trans Fat 0 g

Cholesterol 56.4 mg18.8%

Sodium 313 mg13%

Total Carbohydrates 42 g14.1%

Dietary Fiber 2.6 g10.5%

Sugars 12.2 g

Protein 10 g19.9%

Vitamin A 6.2% Vitamin C 0.32%

Calcium 15.5% Iron 8.7%

*Based on a 2000 Calorie diet


Corn Tamales Recipe