A fresh-from-the-farm take on a classic Mexican favorite, featuring Alstede Fresh sweet corn, poblano peppers, onions, garlic, and a little heat from our seasonal spicy peppers. Serve with our homemade pico de gallo and guacamole for an easy, flavorful finish.
Makes: 12–14 tamales
Prep: 45 minutes + soaking
Cook: 60–75 minutes
Ingredients
For the filling
- 3 ears Alstede Fresh sweet corn, kernels cut from the cob
- 2 Alstede Fresh poblano peppers, roasted, peeled, and diced
- 1 Alstede Fresh spicy pepper, finely chopped — jalapeño or your favorite variety
- ½ Alstede Fresh onion, finely diced
- 2 cloves Alstede Fresh garlic, minced
- 1 tbsp olive oil
- ½ tsp ground cumin
- ½ tsp salt
- ¼ cup chopped fresh cilantro, optional
For the masa
- 2 cups masa harina
- 1½ cups warm water or chicken/vegetable broth
- ½ cup unsalted butter or lard, softened
- 1 tsp baking powder
- ¾ tsp salt
- 12–14 dried corn husks, soaked in warm water for at least 30 minutes
For serving
- Alstede Fresh homemade Pico de Gallo
- Alstede Fresh homemade Guacamole
- Lime wedges
- Additional spicy peppers, if desired
Directions
- Prepare the filling: Heat olive oil in a skillet over medium heat. Add onion and cook 3–4 minutes. Add garlic, poblano, spicy pepper, and corn. Cook 5–7 minutes, until the vegetables are tender and lightly caramelized. Stir in cumin, salt, and cilantro. Set aside to cool.
- Prepare the masa: In a bowl, combine masa harina, baking powder, and salt. Beat the softened butter until fluffy. Gradually mix in the masa mixture and warm water or broth until a soft, spreadable dough forms. It should feel moist but not sticky.
- Fill the husks: Drain and pat the corn husks dry. Place about 2 tablespoons of masa in the center of each husk and spread into a thin rectangle, leaving room around the edges. Spoon about 1 tablespoon of the corn-poblano filling down the center.
- Fold: Fold the sides of the husk toward the center, around the filling, then fold up the narrow end. Place seam-side down while assembling.
- Steam: Arrange tamales upright in a steamer basket, open end facing up. Steam, covered, for 60–75 minutes, adding water as needed. They’re ready when the masa pulls cleanly away from the husk.
- Serve: Let tamales rest for 5–10 minutes before serving. Top with Alstede Fresh homemade Pico de Gallo and Guacamole, and add a squeeze of fresh lime.
Alstede Fresh Farm Tip: For even more fresh-corn flavor, replace ½ cup of the masa’s water or broth with blended fresh corn kernels. It adds natural sweetness and makes the masa wonderfully tender.
