Tamales de Maíz Tierno

Corn Tamales

Preparation info

  • 6

    • Difficulty


Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About


  • 6 ears of fresh corn
  • ½ cup all-purpose flour
  • 1 egg, lightly beaten
  • ½ cup shredded mild cheese
  • 3 tablespoons sugar
  • ½ teaspoon salt
  • teaspoon freshly ground black pepper
  • ¼ cup raisins


    1. Remove the shucks and silks from the corn ears. Reserve twelve large strips of shucks for use later. Cut the corn from the cob according to directions in the recipe for Torrejas de Maíz (above). Reserve three of the scraped cobs for use later.

    2. Combine the cut corn, flour, egg, cheese, two tablespoons of the sugar, the salt, pepper and raisins. Mix well.

    3. For each tamale, use two large shucks, placing them side by side lengthwise, overlapping the edges about one inch. Place one-quarter cup of the corn mixture in the center of each. Fold the lengthwise edges over the top. Fold the ends under.

    4. Place the tamales in a saucepan with the three scraped corn cobs, the remaining sugar and boiling water to cover. Cook slowly, covered, for about one hour and fifteen minutes, until the filling is firm. Discard cobs.