These cheesy sweet corn tamales are my gringa version of Mexican sweet corn tamales. For under $6.50 this is a delicious dinner to make ahead and have on hand during the week.

For another type, double the masa and make bean and cheese tamales too!

Print Recipe

Cheesy Sweet Corn Tamales

Sweet corn tamales!

Cuisine

Mexican

Keyword

Cheese, Corn, Tamales

Prep Time

1 Hour

Cook Time

2 Hours

Servings

Tamales

Ingredients

Masa (dough)

• 4 oz Lard
• 1 oz Butter room temperature, I used salted but unsalted works too
• 1.75 cups Masa Flour instant corn flour - can be called Maseca or Masa Harina
• 1/2 teaspoon Cumin
• 1/2 teaspoon Salt
• 1/2 teaspoon Black Pepper
• 16 oz Beef Broth
• Water
• 20 Corn Husks dried, for tamales

Sweet Corn and Cheese Filling

• 1 Cup Frozen Sweet Corn
• 2/3 Cup Salsa
• 8 Slices American Cheese

Cuisine Mexican Keyword Cheese, Corn, Tamales Prep Time 1 Hour Cook Time 2 Hours Servings Tamales Ingredients Masa (dough) 4 oz Lard 1 oz Butter room temperature, I used salted but unsalted works too 1.75 cups Masa Flour instant corn flour - can be called Maseca or Masa Harina 1/2 teaspoon Cumin 1/2 teaspoon Salt 1/2 teaspoon Black Pepper 16 oz Beef Broth Water 20 Corn Husks dried, for tamales Sweet Corn and Cheese Filling 1 Cup Frozen Sweet Corn 2/3 Cup Salsa 8 Slices American Cheese

Instructions

Masa

1. With an electric or stand mixer blend the lard and butter together until smooth.
2. In a separate bowl combine the masa flour, cumin, salt, pepper, and beef broth. Mix together until a thick paste is formed.
3. Add the masa paste a little at a time to the lard mixture and blend until combined. The dough should be the consistency of a grainy play-doh. If it is crumbly or too thick add a little water.

Corn & Cheese Filling

1. Tear the American cheese up into small pieces and add to a bowl along with the salsa and corn.
2. Microwave in 30 second increments, mixing each time until the cheese is melted and it looks like a lumpy paste.

Tamales

1. Soak the corn husks in water for 30 minutes before filling to make them pliable. Drain before filling.
2. Spread a large dollop (about 1/4 cup) of masa onto the bottom half of the smooth side of a corn husk. Spread the masa into a thin layer (I like more filling than masa so I spread the masa fairly thin). Leave about 1/4" of corn husk uncovered on the right and left for wrapping.
3. Spoon a thick line of filling mixture down the center of the masa (about 1/4 cup, depending how big your corn husks are). Don't take the filling all the way to the edge of the masa because the masa needs to touch together when you roll the tamale or all of the filling will explode out when you cook it.
4. To roll the tamale, bring both sides (right and left) of the corn husk together so that the masa on both sides touches. Gently squeeze this together and then fold the seam over to one side. Fold part of the corn husk with no masa (the top of the triangle) up so that it meets the tamale. Optional: tie this together with a strip of corn husk or string.
5. Place all of the tamales, with the open ends up, in a steamer. Steam with a lid for 1.5-2.5 hours, until the masa peels away from the husk easily. If they are still sticking after 1.5 hours, continue to steam. The more you pack your steamer, the longer it will take.

Recipe Notes

Total Recipe Cost: $6.34

This is an example of the masa flour and what the corn husks look like. The husks you can find cheaper at Walmart.

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