Colombian Corn Tamales (Tamales de Maiz Tierno)

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2 hours 12 tamales Print RecipeEmail Recipe


12 ears fresh corn
1cupfarmer's cheese
3 eggs (lightly beaten)
1⁄2teaspoonbaking powder
1⁄4teaspoonblack pepper


Remove husks and silks from corn. Reserve 24 largest strips of shucks for later use. Cut corn from cob and reserve 5 cobs for later use. Measure cut corn. There should be 3 cups. Combine corn, cheese, eggs, flour, baking powder, sugar, salt, and black pepper. Mix well. For each tamale use 2 of the large shucks, placing them side by side lengthwise, overlapping the edges about 1 inch. Place 1/4 cup of the corn mixture in center of each. Fold the lengthwise edges over-the-top as in wrapping a package. Fold ends under the tamales to prevent filling from seeping out. Place tamales in a saucepan with the 5 cobs and 2 inches boiling water to cover. Cook slowly, covered, 1-1/4 hours or until filling is firm. Serve hot or cold.

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