Tamales de Elote with a Twist

Ingredients

• 4 cups (480g) fresh corn kernels 4 cups (480g) fresh corn kernels
• 1 cup (240ml) vegetable broth 1 cup (240ml) vegetable broth
• 1 cup (120g) masa harina (corn flour) 1 cup (120g) masa harina (corn flour)
• 1/2 cup (120ml) vegetable oil 1/2 cup (120ml) vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 1 red bell pepper, finely chopped 1 red bell pepper, finely chopped
• 1 green bell pepper, finely chopped 1 green bell pepper, finely chopped
• 1 zucchini, finely chopped 1 zucchini, finely chopped
• 2 jalapeno peppers, seeded and finely chopped 2 jalapeno peppers, seeded and finely chopped
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• 1 teaspoon salt 1 teaspoon salt
• 1/2 teaspoon black pepper 1/2 teaspoon black pepper
• 1 cup (120g) shredded cheese (such as Monterey Jack or Cheddar) 1 cup (120g) shredded cheese (such as Monterey Jack or Cheddar)
• 12-15 corn husks, soaked in warm water 12-15 corn husks, soaked in warm water

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 18g, 4g
• Carbohydrates (total, sugars): 40g, 6g
• Protein: 8g
• Fiber: 6g
• Salt: 1g

Preparation

1. 1.
   In a blender, combine the fresh corn kernels and vegetable broth. Blend until smooth.
2. 2.
   In a large mixing bowl, combine the corn masa, vegetable oil, and blended corn mixture. Mix well until a smooth dough-like consistency is achieved.
3. 3.
   In a separate pan, heat some oil over medium heat. Add the chopped onion, bell peppers, zucchini, jalapeno peppers, and garlic. Sauté until the vegetables are tender.
4. 4.
   Add the cumin, dried oregano, salt, and black pepper to the sautéed vegetables. Stir well to combine.
5. 5.
   Remove the pan from heat and let the vegetable mixture cool slightly.
6. 6.
   Take a soaked corn husk and spread a thin layer of the corn masa mixture onto it, leaving a border around the edges.
7. 7.
   Spoon a generous amount of the vegetable filling onto the center of the masa-covered husk. Sprinkle some shredded cheese on top.
8. 8.
   Fold the sides of the corn husk towards the center, enclosing the filling, and then fold the bottom of the husk upwards.
9. 9.
   Repeat the process with the remaining corn husks and filling.
10. 10.
    Place the tamales in a steamer basket, making sure they are standing upright.
11. 11.
    Steam the tamales over medium heat for about 45-60 minutes, or until the masa is firm and easily separates from the husk.
12. 12.
    Allow the tamales to cool slightly before serving. Remove the husks and enjoy!

Treat your ingredients with care...

• Corn — Use fresh corn kernels for the best flavor. If fresh corn is not available, you can use frozen corn kernels.
• Corn husks — Soak the corn husks in warm water for at least 30 minutes before using to make them pliable and easy to work with.
• Masa harina — Make sure to use masa harina specifically made for tamales or tortillas, as it has the right texture and consistency.

Tips & Tricks

• To add a smoky flavor, you can roast the fresh corn kernels before blending them.
• Customize the filling by adding your favorite vegetables or protein, such as mushrooms or shredded chicken.
• Serve the tamales with a dollop of sour cream and a sprinkle of fresh cilantro for added freshness.
• Leftover tamales can be refrigerated and reheated in a steamer or microwave.

Serving advice

Serve the Tamales de Elote warm as a main course or as a delightful appetizer. Accompany them with a side of Mexican rice and refried beans for a complete and satisfying meal.

Presentation advice

Arrange the Tamales de Elote on a platter, garnished with fresh cilantro leaves and a sprinkle of crumbled cheese. The vibrant colors of the corn masa and the filling will make for an enticing presentation.