Best Green Corn Tamale Recipes

CORN AND GREEN CHILI TAMALE CASSEROLE

Steps:

• Preheat oven to 375°F. Place frozen tamales in microwave and cook on high until thawed, about 5 minutes. Remove husks. Cut tamales in half lengthwise. Place in single layer in 10-inch-diameter glass pie dish. Sprinkle with frozen corn, chilies, green onions and 1/2 cup cilantro. Whisk cream, salsa verde, chili powder, cumin, salt and pepper in medium bowl to blend. Drizzle over casserole. Sprinkle grated cheese over top.
• Bake casserole until heated through and bubbling, about 35 minutes. Sprinkle with 1/2 cup cilantro. Serve with avocado and more salsa, if desired.

CORN AND GREEN CHILI TAMALE CASSEROLE

Steps:

• Preheat oven to 375°F.
• Place frozen tamales in microwave and cook on high until thawed, about 5 minutes.
• Remove husks.
• Cut tamales in half lengthwise.
• Place in single layer in 10-inch-diameter glass pie dish.
• Sprinkle with frozen corn, chilies, green onions and 1/2 cup cilantro.
• Whisk cream, salsa verde, chili powder, cumin, salt and pepper in medium bowl to blend; drizzle over casserole.
• Sprinkle grated cheese over top.
• Bake casserole until heated through and bubbling, about 35 minutes.
• Sprinkle with 1/2 cup cilantro.
• Serve with avocado and more salsa, if desired.

CORN AND GREEN CHILI TAMALE CASSEROLE

Steps:

• Preheat oven to 375°F Place frozen tamales in microwave and cook on high until thawed, about 5 minutes.
• Remove husks.
• Cut tamales in half lengthwise.
• Place in single layer in 10-inch-diameter glass pie dish.
• Sprinkle with frozen corn, chilies, green onions and 1/2 cup cilantro.
• Whisk cream, salsa verde, chili powder, cumin, salt and pepper in medium bowl to blend.
• Drizzle over casserole.
• Sprinkle grated cheese over top.
• Bake casserole until heated through and bubbling, about 35 minutes.
• Sprinkle with 1/2 cup cilantro.
• Serve with avocado and more salsa, if desired.

CORN AND GREEN CHILI TAMALE CASSEROLE

Steps:

• 1. Preheat oven to 375°F.
• 2. Place frozen tamales in microwave and cook on high until thawed, about 5 minutes.
• 3. Remove husks.
• 4. Cut tamales in half lengthwise.
• 5. Place in single layer in 10-inch-diameter glass pie dish.
• 6. Sprinkle with frozen corn, chilies, green onions and 1/2 cup cilantro.
• 7. Whisk cream, salsa verde, chili powder, cumin, salt and pepper in medium bowl to blend; drizzle over casserole.
• 8. Sprinkle grated cheese over top.
• 9. Bake casserole until heated through and bubbling, about 35 minutes.
• 10. Sprinkle with 1/2 cup cilantro.
• 11. Serve with avocado and more salsa, if desired.

GREEN CORN TAMALE CASSEROLE

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.

TAMARIND GLAZED DUCK BREAST WITH THAI RED CURRY TAMALE GREEN PAPAYA AND CORN SALSA

Steps:

• In a small saute pan, dry roast the cumin, coriander, and pepper until fragrant, about 2 to 3 minutes and then grind into a powder. In a food processor, puree the shallots, garlic, lemon grass, galangal, and cilantro. Add the pureed chiles, tomato paste, lime juice, shrimp paste, ground spices, and blend until smooth.;
• In a heavy bottomed pot over high heat, season the duck legs with salt and pepper and sear until golden brown. Remove the duck legs and using the same pot, saute the onions until they are translucent. Add the curry paste to the onions and cook over medium heat for 4 minutes. Add the coconut milk and simmer for another 2 minutes. Return the duck legs to the pot and fill with enough water to just cover the duck. Bring to a simmer and cook for 1 1/2 to 2 hours until the meat falls off the bone. Remove from heat and when cool, pick all of the meat off the bones and add only the meat to the remaining broth.
• In a large mixing bowl, combine the duck broth, rice, scallions, and red bell pepper. Season with the salt and pepper. Lay a banana leaf shiny side down, and place about 1 cup of the rice mixture in the center of the leaf. Fold the ends over the rice to form a sealed packed. Continue making the tamales. Using a wok or a double boiler, steam the tamales until the rice is very hot, about 10 to 15 minutes.
• In a large mixing bowl, combine the corn, red onion, papaya, tomatoes, cilantro, lime juice, fish sauce, cumin, salt and pepper. Allow the mixture to sit for about 1 hour for the lime juice to soften the papaya.
• TAMARIND GLAZE: 1 cup tamarind paste 1/4 cup sliced shallots 2 tablespoons garlic, chopped 1/2 cup lemon grass, sliced 2 Kaffir lime leaves 2 Thai bird chiles 1/2 cup crushed rock sugar 1 tablespoon whole cumin seed, toasted 2 quarts chicken stock or water Salt and pepper, to taste
• In a medium, non-reactive pot, combine the tamarind paste, shallots, garlic, lemon grass, Kaffir lime leaves, Thai bird chiles, rock sugar, cumin seed, water, salt and pepper. Simmer lightly for about one hour until the glaze is thick and syrupy. Strain and season with salt.
• DUCK BREAST 4 (6 1/2-ounce) duck breasts 1 cup tamarind glaze Salt and pepper, to taste
• Using a sharp knife, score the duck skin, in half- inch intervals. Season the duck with the salt and pepper and place skin side down on a hot grill. Be careful of the errant flames that may flare up. Continuously brush the duck with the tamarind glaze as it cooks. Flip the duck when the skin is very golden and continue to brush with the glaze. Cook for about 7 minutes more for medium rare. Allow the duck to rest for 3 minutes before slicing.
• GARNISH: Red corn tortillas Canola oil, for frying 1 teaspoon ground cumin 1 teaspoon salt 1/4 cup sliced scallions
• Using a sharp knife, cut the tortilla into thin strips. Fill a fryer or medium heavy pot 1/3 full with oil and heat over high heat to 350 degrees. Add the tortillas and fry until crispy. Drain on paper towels and sprinkle with the cumin and salt.
• PLATING Place a hot tamale on each plate and make a cut down the center. Squeeze the 2 sides together, like you would to a baked potato. Thinly slice each duck breast and fan it out, skin side up, around each tamale. Place a mound of the salsa in the center between the duck and tamale, and top with the tortilla. Drizzle some of the remaining glaze around the plate and sprinkle with the sliced scallions.
• Wine suggestion: Bedford Thompson Cabernet Franc 1995

TAMALE BAKE WITH PINTO BEAN, GREEN CHILIES, CORN & CHEESE

Steps:

• In medium saucepan,add the first four ingredients, saute onions, garlic.
• Then add flour and mix well. Add pinto beans and tomato sauce. Heat until hot and simmering. Do not burn.
• Preheat oven 350°F.
• Spray Pam in a glass 9X13 pan or glass 8 X12 pan.
• Mix batter base and topping.
• Pour 3/4's of batter in the bottom of pan.
• Batter should be runny.
• Add 1 cup shredded cheese over the batter.
• Add contents of saucepan by spoonful.
• Sprinkler the chili powder.
• Add whole kernel corn by spoonful.
• Drizzle the balance of cornmeal batter across lengthwise in thin lines.
• Sprinkle 1 cup Monterey Jack cheese on the top.
• Bake 35 minutes. Batter will rise up on the sides of the pan and encase the filling. The top should just start to brown and when pushed spring back.
• To serve this with the serving in tact, cool for at least 15 minutes.
• Note: For one can of whole kernel corn, drained, add 1 tbsp margarine or butter and 1 tbsp evaporated milk if desired. Or, 2 frozen cobs of corn, microwaved, cut the corn off the cop, add the butter and milk.
• This dish keeps well in the freezer.
• You can add cumin, cilantro or any ground cooked meat if desired but I serve as a vegetarian dish. You may also add sliced olives.

GREEN CHILI & CORN TAMALE FILLING

Steps:

• Mix together all ingredients in a large bowl.
• Use as a filling with your favorite masa recipe for the best tamales you will ever taste.

TAMALE BAKE WITH PINTO BEAN, GREEN CHILIES, CORN & CHEESE

Steps:

• In medium saucepan,add the first four ingredients, saute onions, garlic.
• Then add flour and mix well. Add pinto beans and tomato sauce. Heat until hot and simmering. Do not burn.
• Preheat oven 350°F.
• Spray Pam in a glass 9X13 pan or glass 8 X12 pan.
• Mix batter base and topping.
• Pour 3/4's of batter in the bottom of pan.
• Batter should be runny.
• Add 1 cup shredded cheese over the batter.
• Add contents of saucepan by spoonful.
• Sprinkler the chili powder.
• Add whole kernel corn by spoonful.
• Drizzle the balance of cornmeal batter across lengthwise in thin lines.
• Sprinkle 1 cup Monterey Jack cheese on the top.
• Bake 35 minutes. Batter will rise up on the sides of the pan and encase the filling. The top should just start to brown and when pushed spring back.
• To serve this with the serving in tact, cool for at least 15 minutes.
• Note: For one can of whole kernel corn, drained, add 1 tbsp margarine or butter and 1 tbsp evaporated milk if desired. Or, 2 frozen cobs of corn, microwaved, cut the corn off the cop, add the butter and milk.
• This dish keeps well in the freezer.
• You can add cumin, cilantro or any ground cooked meat if desired but I serve as a vegetarian dish. You may also add sliced olives.

GREEN CORN TAMALE

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.