Green Corn Tamales Recipe

Prepare masa base

Whisk together masa harina, baking powder, sugar and salt in a large bowl.

Beat softened butter in a separate bowl until light and fluffy (about 2 minutes).

Gradually add warm stock to the masa mixture while stirring to hydrate evenly. Once combined, add the whipped butter and mix with a paddle or wooden spoon until a soft, spreadable dough forms. The dough should be moist but hold shape; if too dry add up to 2–4 tablespoons more warm stock.

Test masa by dropping a small piece into cold water — if it floats, it is properly whipped and aerated enough for light tamales. If it sinks, beat an additional tablespoon of butter into the dough and re-test.

Heat olive oil in a medium skillet over medium heat. Add diced onion and chopped jalapeño; sauté until softened and translucent, about 4 minutes.

Add the corn kernels and drained hominy; cook, stirring occasionally, until corn softens and begins to blister and develop some color, about 6–8 minutes.

Stir in crema (or sour cream), lime juice, cilantro, salt and pepper. Remove from heat and fold in crumbled queso fresco. Taste and adjust seasoning. The filling should be moist but not watery; if very wet, cook a minute longer to evaporate liquid.

In a small bowl combine diced tomatoes, minced red onion, jalapeño and cilantro. Add lime juice, salt and a drizzle of olive oil; stir and let rest at room temperature for 10–15 minutes to marry flavors. Refrigerate until ready to serve.

Set up a tamale assembly area: drained corn husks, prepared masa and filling, and a damp towel. Trim any thick stem ends from husks so they lie flat.

Spread about 3 tablespoons of masa onto the center of a corn husk, creating a rectangle roughly 3 x 4 inches, leaving a 1/2-inch border at the bottom and sides.

Spoon 1.5 to 2 tablespoons of the sweet corn & hominy filling down the center of the masa. Do not overfill.

Fold the long sides of the husk over the filling so they overlap in the center, then fold up the bottom end. If desired, tie with a thin strip of husk to secure. Place assembled tamales seam-side down in a large steamer basket in upright rows.

Bring about 1 inch (or the specified 1 cup) of water to a boil in the steaming pot. Place the steamer basket with tamales over the simmering water, cover with a tight-fitting lid and steam gently for approximately 60–75 minutes. Check water level occasionally and add more hot water as needed so it doesn’t run dry.

After 60 minutes, test a tamale by unwrapping one: the masa should separate cleanly from the husk and be firm and set. If it is still doughy, continue steaming, checking every 10 minutes.

When done, remove tamales from the steamer and let rest, still wrapped, for 10 minutes to settle.

Unwrap tamales and plate. Spoon a generous tablespoon of salsa fresca over each, drizzle with crema, and sprinkle with extra cilantro. Serve with lime wedges on the side.