Green Corn Tamale Casserole
3 eggs, separated
1 Cup Half&Half
1-1/2 Cup Masa Harina
1 tsp Salt
3 tbs Butter
8 ears of White Sweet Corn
3 jalepenas (chopped)
1 tsp baking Powder
2 cans green chiles (8 oz can) sliced lengthwise
1/2 lb mild/medium chedar/colby cheese shredded
1/2 lb mild/medium chedar/colby cheese sliced
- Grease 2 qt baking dish
- Cut corn from ears and grind in food processor. Add Half&Half and grated cheese. Place in large pan with melted butter.
- Beat egg whites until stiff.
- Beat yolds until thick and lemon colored.
- Preheat oven to 375.
- Stir Masa Harina and salt into pan with corn and cook over low heat stirring until the mixture is consistency of a thick mush.
Blend in chopped jalepenos, baking powder, egg yolks then egg whites.
- Pour into baking dish in layers of batter, sliced cheese and sliced chiles.
Last layer is batter.
- Bake in 375 F oven for 40 minutes.
You can use less or more jalepeno peppers for a milder or spicier version.
Total preparation time is about 45 minutes.
When I grew up in Tucson Arizona, a highlite of the summer was the start of the season for fresh white sweet corn
that is used to make Green Corn Tamales.
It was always one of my favorite Mexican dishes but for some reason it was a very local dish and is
almost never found on the menu in California. Making tamales is too much work but by finding recipes on the web
for Green Corn tamales and tamale casseroles and taking ideas from each one, I have come up with this recipe
which is pretty close to what I remember Green Corn tamales tasted like. Enjoy!