6 cup Fresh or frozen-defrosted corn kernels (about 10 ears of fresh corn
Or two 1-pound bags of frozen corn)
1/2 cup Yellow cornmeal
1 tbsp Rice flour (up to 2)
2 tbsp Granulated sugar
1 tsp Salt
1/2 cup Reduced-fat sour cream
4 tbsp Butter, softened
4 Anaheim chilies, roasted and seeded, or 7-ounce can green chilies, cut
Into 8 strips
6 oz Asadero or Monterey Jack cheese, cut into 8 strips
8 Fresh corn husks removed from corn, rinsed in hot water or dried corn
Husks soaked in hot water and drained
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NOTE: Throughout Mexico and Central America, tamales are prepared with a variety of fillings - ranging from tender morsels of meats and vegetables to nuts and raisins -and tucked into baked dough carefully wrapped with banana leaves or dried corn husks.
In the following recipe for Easy Corn Tamales in Cazuelas, sweet corn, roasted green chilies and Asadero cheese (similar to Monterey Jack) are baked into a creamy, puddinglike meal. Baking this recipe in a large ovenproof dish eliminates the need for traditional wrapping.
In a food processor fitted with steel blade or blender, puree corn in two batches. Pour into large bowl and beat in cornmeal, flour, sugar, salt, sour cream and butter. (Note: batter should be thick. If the corn batter seems too runny, add 1 more tablespoon rice flour.)
Grease 8 heatproof ramekins. Divide the batter equally among ramekins. Top each with one strip of green chili and cheese. Place a husk on top of each ramekin, pressing lightly. Bake in a preheated 350-degree F oven for 30 minutes or until set and golden around the edges. Cool slightly and serve. Makes 8 servings.
Variation: In a greased 9- by 13-inch baking dish, place green chilies and cheese on bottom and layer all of the corn batter on top and cover with husks or greased foil.
To prepare this dish in 20 minutes, use prepared corn and green chilies.
Preparation time: 40 minutes Cooking time: 30 to 45 minutes |
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