Fresh Corn Tamales with Chanterelles
- Total Time
- 1 hour 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 16dried corn husks
- 3cups chicken or vegetable stock
- 8tablespoons extra virgin olive oil
- 1½cups stone-ground yellow corn meal
- Salt
- 4cups fresh corn kernels, from about 3 cobs, husks reserved
- 6ounces fresh chanterelle mushrooms, trimmed
- 2canned chipotle chilies, mashed
- 1tablespoon minced fresh cilantro leaves
- Mayonnaise seasoned with cayenne, optional
Nutritional analysis per serving (16 servings)
617 calories; 14 grams fat; 2 grams saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 4 grams polyunsaturated fat; 113 grams carbohydrates; 11 grams dietary fiber; 3 grams sugars; 15 grams protein; 565 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Place dried corn husks in warm water to cover for 30 minutes. Meanwhile, heat stock with 6 tablespoons oil to a simmer in a saucepan. Slowly pour in cornmeal, stirring constantly. Add 1 teaspoon salt, or to taste. Cook, stirring, about 30 minutes, until mixture is thick. Fold in fresh corn kernels, cook a few minutes, remove from heat and cover.
- Step 2
Heat remaining oil in a skillet. Add chanterelles and sauté over medium heat until tender, about 10 minutes. Stir in chipotles. Season to taste with salt. Set aside.
- Step 3
Drain soaked husks and pat dry on paper towels. Tear 16 long, narrow strips from fresh husks.
- Step 4
Place a couple tablespoons of cornmeal mixture in center of a soaked husk. Place a scant tablespoon of chanterelle mixture in center of cornmeal. Fold husk up and over filling to make a neat package; tie with a strip of fresh husk. Repeat to make 16 tamales.
- Step 5
Shortly before serving, line a steamer with fresh husks. Place tamales on husks and steam 20 minutes. To serve, snip ties and open husks. If desired, pass mayonnaise alongside.
Private Notes
Comments
Made these twice: very tasty, but had to adjust a lot. There is so much corn in the batter that you can't spread the meal out on the corn husk -- I suggest using half the fresh (or frozen, defrosted) corn. I made three times the mushroom filling in order to have enough to fill the tamales I made with the cornmeal called for here. I used a mix of available mushrooms, including shitakes, baby bellas, oyster, etc. Also, forget "Cook, stirring, about 30 minutes." It sets very quickly!
Made these twice: very tasty, but had to adjust a lot. There is so much corn in the batter that you can't spread the meal out on the corn husk -- I suggest using half the fresh (or frozen, defrosted) corn. I made three times the mushroom filling in order to have enough to fill the tamales I made with the cornmeal called for here. I used a mix of available mushrooms, including shitakes, baby bellas, oyster, etc. Also, forget "Cook, stirring, about 30 minutes." It sets very quickly!
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