Fresh Corn Tamales with Chanterelles Recipe

Name: Fresh Corn Tamales with Chanterelles
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 16 dried corn husks; 3 cups chicken or vegetable stock; 8 tablespoons extra virgin olive oil; 1 1/2 cups stone-ground yellow corn meal; Salt; 4 cups fresh corn kernels, from about 3 cobs, husks reserved; 6 ounces fresh chanterelle mushrooms, trimmed; 2 canned chipotle chilies, mashed; 1 tablespoon minced fresh cilantro leaves; Mayonnaise seasoned with cayenne, optional

Servings: persons

1
Place dried corn husks in warm water to cover for 30 minutes.
2
Meanwhile, heat stock with 6 tablespoons oil to a simmer in a saucepan.
3
Slowly pour in cornmeal, stirring constantly.
4
Add 1 teaspoon salt, or to taste.
5
Cook, stirring, about 30 minutes, until mixture is thick.
6
Fold in fresh corn kernels, cook a few minutes, remove from heat and cover.
7
Heat remaining oil in a skillet.
8
Add chanterelles and saute over medium heat until tender, about 10 minutes.
9
Stir in chipotles.
10
Season to taste with salt.
11
Set aside.
12
Drain soaked husks and pat dry on paper towels.
13
Tear 16 long, narrow strips from fresh husks.
14
Place a couple tablespoons of cornmeal mixture in center of a soaked husk.
15
Place a scant tablespoon of chanterelle mixture in center of cornmeal.
16
Fold husk up and over filling to make a neat package; tie with a strip of fresh husk.
17
Repeat to make 16 tamales.
18
Shortly before serving, line a steamer with fresh husks.
19
Place tamales on husks and steam 20 minutes.
20
To serve, snip ties and open husks.
21
If desired, pass mayonnaise alongside.

1200

kcal

Calories

Fat

140

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 16 dried corn husks, 3 cups chicken or vegetable stock, 8 tablespoons extra virgin olive oil, 1 1/2 cups stone-ground yellow corn meal, and more.

Yes, Fresh Corn Tamales with Chanterelles falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Fresh Corn Tamales with Chanterelles

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions