El Dorado Cantina-style Sweet Corn Tamales


  • 1 Tbsp corn oil
  • 3 cups fresh corn kernels
  • 1/2 red bell pepper, seeded and diced
  • 1/2 green bell pepper, seeded and diced
  • 1 Tbsp semolina flour
  • 1 tsp salt
  • 1/2 tsp fresh ground white pepper
  • 1/4 cup heavy cream
  • 1 large egg
  • 6 cornhusks, soaked


Heat the corn oil in a saucepan. Add the corn and bell peppers and sauté over medium heat for 10 to 12 minutes, stirring frequently, until tender. Remove from heat and let cool to room temperature.

Transfer 3/4 of this mixture to a blender and blend for 1 minute. Do not over-mix. Add the remainder of the mixture and other ingredients and pulse until thoroughly combined.

Place one of the cornhusks on a flat surface. Scoop about 3 ounces of the mixture into the husk. Close the sides of the husk around the mixture twisting both ends.

Tie both ends of the tamales with a strip of husk 1/2 inch wide. Stuff and tie the remaining tamales and set aside.

In a large saucepot place two inches of water and a vegetable basket. Place the tamales in the basket, cover and heat over a medium boil for 50 minutes.

Serve tamales hot.

Makes 6

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